Food and Industrial Biotechnology

Spectroscopy: This section introduces the principles of spectroscopy and discusses applications of specific techniques to biochemical structure and dynamics. The first part of this section includes: rotational, vibro-rotational spectroscopy, UV/visible absorption, fluorescence and CD. The second part covers nuclear magnetic resonance (NMR). Particular emphasis is placed on the use of spectroscopic techniques to provide information on structural dynamics and molecular interactions. Thermodynamics: First law of thermodynamics, Entropy and the second law of thermodynamics for closed and open systems. Third Law and Gibbs and Helmholz Energies. Diagrams of state of real mixtures (phase diagrams, equilibrium diagrams, enthalpy andentropy diagrams, multicomponent systems) Mixture property determination (mixture equation of state, mixing properties, partial mole values) Equilibrium conditions (vapour-liquid equilibrium, special cases, Raoult rule, Henry law) Thermodynamics of chemical reactions (reaction enthalpy, reaction equilibrium, calorimetry) Transport Phenomena. Kinetics: This section deals with the theory and application of steady state and transient kinetic techniques to the study of dynamics in biological systems.

Recommended textbook P.W. ATKINS J DE PAULA ELEMENTI DI CHIMICA FISICA, Zanichelli Some reference in: R. M. SILVERSTEIN, F.X. WEBSTER IDENTIFICAZIONE SPETTROSCOPICA DI COMPOSTI ORGANICI (Casa ED. Ambrosiana) C.N. BANWELL-FUNDAMENTALS OF MOLECULAR SPECTROSCOPY (McGraw-Hill) CANTOR, SCHIMMEL - BIOPHYSICAL CHEMISTRY (Freeman Ed.)

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