| Educational guide Faculty of Oenology |
english |
| Bachelor's Degree in Biotechnology (2009) |
 Subjects |
| CHEMISTRY I |
| Contents |
| IDENTIFYING DATA | 2018_19 |
| Subject | CHEMISTRY I | Code | 19204009 | |||||
| Study programme |
|
Cycle | 1st | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 6 | Basic Course | First | 1Q |
|||||
| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Topic | Sub-topic |
| 1.- Atomic structure | Quantum numbers. Orbital. Electronic configurations. Periodic table. |
| 2.- Chemical Bonding | Bonding type. Covalent bond. Lewis structures. Hybridization. Bi- and three-dimensional representations of the compounds. |
| 3.- Nomenclature and inorganic and organic formulation | Nomenclature and inorganic and organic formulation. |
| 4.- Intermolecular forces and states of aggregation | Dipole-dipole forces. Dispersion Forces. Hydrogen bonding. Properties: solubility, boiling points, etc. |
| 5.- Reactions and stoichiometry. | Reactions. Stoichiometry and limiting reagent. Stoichiometry of solutions. |
| 6.- Laboratory practicals. | 1. The laboratory (Lab). 2. Acid-base volumetric analysis. Indicators. 3. Preparation of a buffer solution. 4. Redox volumetric analysis: determining the concentration of hydrogen peroxide in a commercial hydrogen peroxide sample. 5. Neutralization heat and integral heat solution. 6. Caffeine extraction and purification by sublimation. 7. Preparation and recrystallization of aspirin. 8. Preparation of a complex of Cu (II) with saccharin. 9. Kinetics. |
