| 1. Week |
Course description, course processing methods, determination of course evaluation criteria, giving information about the course content, informing about the school and meeting with students |
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| 2. Week |
Particulate structure and properties of matter a. Common properties of matter b. Classification of substances c. Physical state of matter D. Changes in the article to. Distinguishing properties of substances |
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| 3. Week |
Atom and structure a. Historical development of atom concept b. Basic particles forming the atom c. Atomic terms d. Electron array |
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| 4. Week |
Classification of elements and periodic system a. Historical development of periodic system b. Periodic group and its properties c. Classification of elements D. Locating the elements in the periodic table to. Important elements in food technology |
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| 5. Week |
Chemical bonds and compounds a. Chemical bond formation b. Ionic compounds c. Covalent compounds D. Organic compounds |
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| 6. Week |
The basic laws of chemistry a. Atoms, molecules, compounds b. Molecular mass c. Mole volume D. Chemical laws |
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| 7. Week |
Chemical changes a. Identity characteristics of matter b. Chemical reactions c. Types of reaction D. Polymerization and hydrolysis |
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| 8. Week |
Midterm exam |
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| 9. Week |
Midterm exam, solving the questions, eliminating students' shortcomings |
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| 10. Week |
Mixtures I a. Classification of mixtures b. Dissolution and solubility |
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| 11. Week |
Mixtures II a. Separation of mixtures into components b. Separation of compounds |
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| 12. Week |
Chemistry in Food Technology I a. Cleaning materials and chemistry b. Chemistry in biological systems (respiratory-photosynthesis-digestion) |
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| 13. Week |
Chemistry in food technology II a. Chemicals and the environment (fertilizers-pesticides-detergents) b. environmental pollution |
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| 14. Week |
End of term evaluation, compensation of missing subjects, evaluation of course achievements, application of questionnaires. |
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