Course Module
Bioprocess Engineering Study Program Department of Agricultural Engineering Faculty of Agricultural Technology Universitas Brawijaya
Module name Basic Chemistry
Module level Undergraduate program
Code TPF61003
Subtitle -
Courses Basic Chemistry Semester(s) 1
Person responsible for the module
Dina Wahyu Indriani, STP., MSc Lecturer Dina Wahyu Indriani, STP., MSc Language Bahasa Indonesia, English Relation to
curriculum
Compulsory/elective Type of teaching,
contact hours
Lecture: 26.67 hours / 1.00 ECTS Self-learning: 32 hours / 1.20 ECTS Assignment: 32 hours / 1.20 ECTS Practical work: 45.33 hours / 1.70 ECTS Workload 136.00 hours/ 5.1 ECTS per semester
Lecture, self-learning, assignment and practical work Credit points 3 SKS / 5.1 ECTS
Requirements according to the examination regulations Recommended prerequisites
- Module
objectives/intended learning outcomes
ILO-1: To acquire a sound knowledge in mathematics and natural science and apply engineering principles in determining and solving contemporary and complex problems related to bioprocessing
ILO-2: To formulate and operate conversion processes of biological resources into bio-based value-added materials related to food, feed, fuels, pharmaceutical, nutraceutical, biomaterials or biochemicals
ILO-3: To design biological reaction and reactors including its materials, instrumentation, control, and modeling
Attendance: 80%
Objectives:
Students are able to make a solution with a certain concentration, the principle of acidity alkalimetry, able to make buffer solutions, able to do oxidation reduction reactions and to determine the concentration of compounds by spectrophotometric method.
Knowledge: Students are able to understand an introduction to the basic principles in analytical chemistry in various chemical reactions. Basic principles that cover the introduction and safety of chemistry laboratory work, basic laws, electrons and nuclei, the periodic table, chemical bonds, intermolecular bonds and solubility, unit conversion in chemistry, and Stoichiometry.
Skills:
• Cognitive: Students are able to differentiate among substances, elements of compounds, solutions, and mixtures, and understand about principles and applications of chemical bonds, stoichiometry, solutions and colloids, acid-base reaction, buffer solution, redox reaction, precipitation reaction, spectrophotometry.
• Psychomotor: In this course, there is practical work to encourage students to learn about the basic principles of working in a laboratory, including the use of laboratory tools and application of Occupational, Safety and Health, student able to prepare solution, do acid-base titration, identification buffer solutions, make reduction and oxidation reaction, determine concentration by using UV-VIS Spectrophotometry.
Competences:
CLO-1: Able to explain & discuses distinguish types of substances, compound elements, solutions and mixtures, able to explain atomic structure and able to understand the periodic system of elements (ILO-2) CLO-2: Able to formulate, show, and demonstrate technical principles and methods of analysis and control chemical reactions that occur in agricultural technology (ILO-2, ILO-3)
CLO-3: Able to explain and apply the relation of chemical reactions and damage mechanisms and the shelf life of food/agricultural products (ILO- 2, ILO-1)
CLO-4: Able to analyze and present the understanding of reaction kinetics, reaction order, reaction rate, able to determine the order of a reaction, able to determine the reaction rate and reaction rate constants of reaction, able to determine the rate of reaction in enzymatic reactions (ILO-1, lLO-3)
Content Course
1. Introduction to Chemical Laboratory and Safety: introduction to the procedure of using tools and application of Occupational, Safety and Health.
2. Basic Laws, Electrons and Nucleus of Atoms: explanation about electron configuration, the properties of electrons, various atomic models, and the formula for quantum numbers.
3. Periodical System of the Elements: explanation about Periodical System of the Elements, including description of the electron configuration relationships in the SPU.
4. Chemical Bonds: explanation about the concept of chemical bonds, differences between intramolecular forces and intermolecular forces and explanation about the concept of bonding in a compound or mixture.
5. Intermolecular Force and Solubility: explanation about the concept of chemical bonds, differences between intramolecular forces and intermolecular forces, and explanation about the concept of bonding in a compound or mixture.
6. Chemical Unit Conversion and Stoichiometry: explanation about the meaning of the mole concept, balancing steps for reactions, stoichiometry in every chemical reaction.
7. Solutions and Colloids: explanation about the definition of solubility, the nature and types of solutions, preparing of solutions, colloids and examples in daily life.
8. Acid-Base Reaction: explanation about the concept of acid base balance.
9. Buffer Solution: definition of a buffer solution, procedures to make a buffer solution, calculation the pH of a buffer solution.
10. Redox Reaction: explanation about the concepts of electrochemistry and redox, balancing redox reactions, the differences between voltaic cells and electrolytic cells, explanation about Faraday's law and its calculations.
11. Precipitation Reaction: explanation about chemical balance, factors that affect chemical balance, chemical calculations related to chemical equilibrium.
12. Spectrophotometry: explanation about spectrophotometric analysis, the components of a spectrophotometer, application of UV-Vis spectrophotometric analysis methods for the analysis of a compound.
Practical Work
1. Introduction to Tools and Occupational Safety and Health:
identification of various tools in the laboratory and Occupational Health and Safety equipment, and the properties of chemicals and their handling.
2. Preparation and Dilution of Solutions: Preparation of a solution with a certain concentration and dilution of a solution to certain concentrations.
3. Acid-base Titration: preparation of acidity alkalimetri and determination of the concentration of a compound by the titration method.
4. Buffer Solutions: preparation of a buffer solution, identification of the nature of a buffer solution based on litmus paper and a pH meter.
5. Reduction and Oxidation Reactions: the differences between reduction and oxidation reactions and conducting experiments on reduction and oxidation reactions.
6. Determination of Concentration by Using UV-VIS Spectrophotometry:
explanation about the principles of UV-Vis spectrophotometry and determination of the concentration of analytes using the spectrophotometer method.
Study and examination requirements and forms of
examination
How to score:
1. Midterm exam: 20%
2. Final term exam: 30%
3. Assignment: 5%
4. Quiz: 10%
5. Group assignment: 5%
6. Practical work report: 15%
7. Practical work final exam: 15%
A : 80 < Final Score ≤ 100 B+ : 75 < Final Score ≤ 80 B : 69 < Final Score ≤ 75 C+ : 60 < Final Score ≤ 69 C : 55 < Final Score ≤ 60 D : 50 < Final Score ≤ 55 D+ : 44 < Final Score ≤ 50 E : 0 < Final Score ≤ 44
Media employed Class, Online learning system (Zoom and Google Classroom), Ms.
Powerpoint, Computer, LCD, Glassware
Reading list 1. Chang, Raymond, 2005, Kimia Dasar: Konsep-konsep Inti Jilid 1 &
2. Edisi ketiga. Penerbit Erlangga, Jakarta
2. Charles W. Keenan, 1999, Kimia untuk Universitas, Edisi Keenam-Jilid 1 dan 2 (Terjemahan: Aloysius Hadyana Pudjaatmaka), Erlangga, Jakarta
3. Day, R.A dan Underwood, A.L. 2001. Analisis Kimia Kuantitatif. Alih bahasa: Iis Sofyan. Erlangga. Jakarta.
4. Bettelheim, F.A; W.H. Brown,M. K. Campbell , S. O. Farrell , O.Torres . 2012. Introduction to General, Organic and Biochemistry
5. Official Methods of Analysis. 1990. Association of Official Analytical Chemists,15th ed.
6. Thomas,O. and C. Burgess. 2007. UV-visible Spectrophotometry of Water and Wastewater. Elsevier
7. Patnaik, P., & Dean, J. A. (2004). Dean 's analytical chemistry handbook. McGraw-Hill.
8. Sarker, S. D., & Nahar, L. (2007). Chemistry for pharmacy students. John Willey & Sons Ltd. UK, 322-4.
9. Ebbing, D., & Gammon, S. D. (2016). General chemistry. Cengage Learning.
10. Whitten, K. W., Davis, R. E., Peck, M. L., & Peck, M. L.
(2000). General chemistry. Cengage Learning.
11. Silberberg, M. (2012). Principles of general chemistry. McGraw-Hill Education.
12. Petrucci, R. H., Harwood, W. S., & Herring, F. G. (2002). General chemistry: principles and modern applications (Vol. 1). Prentice Hall.
13. Wrolstad, R. E., Acree, T. E., Decker, E. A., Penner, M. H., Reid, D. S., Schwartz, S. J., ... & Sporns, P. (Eds.). (2005). Handbook of food analytical chemistry, volume 1: Water, proteins, enzymes, lipids, and carbohydrates. John Wiley & Sons.
14. Raymond, C., & Jason, O. (2008). General chemistry-The Essenstial Concepts. McGraw-Hill.
15. Rukaesih Achmad, 2004, Kimia Lingkungan, Andi, Yogyakarta 16. Sri Yadial Chalid, 2005, Kimia Dasar II, Gunadarma, Jakarta 17. Syukri S., 1999, Kimia Dasar 2, ITB, Bandung
