Diploma Food Technology

Physical Chemistry

Lesson Plans

 

Lesson Plan

 

Reference:

 

 

                Colligative Properties

                        http://learn.chem.vt.edu/tutorials/solutions/colligative.html

                                               

Lesson Seven

                   Lowering of Melting Point

                                Determination of Molecular mass

                                                               

                                                                DT= Kf m

 

                                Elevation of Boiling Point

 

                                                                DT = KeM

                               

                                Applications in Food Processing

 

                                Osmotic Pressure

                                                Hydrostatic pressure

                                                                https://members.tripod.com/~urila/

                                                Reveres osmosis

                                               

                                                                http://learn.chem.vt.edu/tutorials/solutions/osmoticp.html

 

 

                               

Viscosity of Liquids

Newtonian

Coefficient of viscosity

                                Specific viscosity

                                           _

                                h = K M

Non-Newtonian

Thixotropic and rheopectic solutions

 

                http://www.kofg.com/tech/fluids.htm

                http://www.svce.ac.in/~msubbu/FM-WebBook/Unit-I/NonNewtonian.htm

 

 

Surface Tension

http://school.discovery.com/homeworkhelp/worldbook/atozscience/s/540660.html

                Surfactants

                                amphipathic molecule                          http://www.biologylessons.sdsu.edu/classes/lab1/semnet/amphipathic_molecule.htm        

 

Review of Inter particle forces