Course content

Introduction to basic concepts, chemical formulas and nomenclature. Atomic structure, basic orbital theory and electron configuration. Period system, electronegativity and chemical bonding types. Moles, concentrations (molar, mass percent) and dilution. Chemical reactions, reaction equations and stoichiometry. Thermochemistry (enthalpy, exothermic / endothermic reactions). Chemical equilibria, reaction quotient and Le Chatelier's principle. Acids, bases, pH, buffer solutions, titration. Solubility, solubility product and precipitation reactions. Oxidation and reduction reactions (oxidation numbers and balancing). Chemical substances and HSE.

Learning outcome

• The student should be able to explain basic atomic theory, orbital theory, and the periodic table, and use this knowledge to determine elementary electron configurations for elements and ions.
• The student should be able to apply nomenclature rules to name inorganic compounds.
• The student should be able to explain fundamental chemical bonding theories, use electronegativity to determine the type of bonding, and create Lewis structures.
• The student should be able to demonstrate an understanding of some key types of chemical reactions, write reaction equations based on this understanding, balance reaction equations, and perform calculations based on stoichiometry, including calculations involving mass, moles, and concentration.
• The student should be capable of setting up and balancing oxidation and reduction reactions, as well as utilizing the electromotive series.
• The student should be able to calculate enthalpy and determine whether reactions are exothermic or endothermic.
• The student should explain the concept of chemical equilibrium, apply Le Chatelier's principle, and use the mass-action law to calculate equilibrium constants and compositions at equilibrium for various types of reactions. This includes pH calculations for acids, bases, salt solutions, and buffer solutions, as well as calculations of solubility and solubility products.
• The student is expected to conduct simple chemical experiments and document results in basic reports following standardized methods.
• The student has experience in using assessment criteria to evaluate the work of others.
• The student is expected to demonstrate the importance of general Health, Safety, and Environment (HSE) practices, especially in laboratory work. The candidate should be able to handle chemicals properly and utilize safety data sheets.

Learning methods and activities

Lectures, exercises and laboratory work. Lectures: 60 hours Laboratory course: 30 hours Exercises: 30 hours Own effort: 90 hours

Further information about learning activities will be provided at the beginning of the semester.

Compulsory assignments

• Laboratory skills
• Exercises

Specific conditions

Recommended previous knowledge

No

Required previous knowledge

Admission to the course requires studying at Bachelor Program in Food Technology, NTNU Trondheim.

Course materials

Gordon Aylward and Tristan Findlay: SI Chemical Data, Wiley, 7th Edition, 2014. Nivaldo J. Tro: Chemistry. A molecular approach, 5th edition, Pearson Prentice Hall, 2020. Reservations are made for some adjustments in literature. Any adjustments will be published on Blackboard before the start of the semester.

Credit reductions