| Educational guide Faculty of Oenology |
english |
| Bachelor's Degree in Oenology (2014) |
 Subjects |
| BASIC OPERATIONS |
| Contents |
| IDENTIFYING DATA | 2023_24 |
| Subject | BASIC OPERATIONS | Code | 19224101 | |||||
| Study programme |
|
Cycle | 1st | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 3 | Compulsory | Second | 2Q |
|||||
| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Topic | Sub-topic |
| SUBJECT 1: GENERAL CONCEPTS. Process engineering. Unit operations. Units and conversions. Systems of units. Stoichiometry and composition relationships. Physical chemical concepts. Phase equilibria. | |
| SUBJECT 2: MACROSCOPIC MASS BALANCES. Balance concept. Law of mass conservation. Degrees of freedom. Solution of problems of mass balances in steady state. Complex systems: presence of recirculations, by-passes and purges. | |
| SUBJECT 3: BASIC CHEMICAL OPERATION: THE CHEMICAL REACTION. General concepts. Ideal reactors. | |
| SUBJECT 4: MACROSCOPIC ENERGY BALANCES. Introduction. First principle of thermodynamics. Application to the energy study of processes. Application to fluid circulation. | |
| SUBJECT 5: BASIC OPERATIONS. Operation and applications. |
