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Surfactant Chemistry and Detergent Technology - D322005

Title:	Chemie tenzidů a technologie detergentů
Guaranteed by:	Department of Dairy, Fat and Cosmetics (322)
Faculty:	Faculty of Food and Biochemical Technology
Actual:	from 2017
Semester:	both
Points:	0
E-Credits:	0
Examination process:
Hours per week, examination:	0/0, other [HT]
Capacity:	winter:unknown / unknown (unknown) summer:unknown / unknown (unknown)
Min. number of students:	unlimited
Language:	Czech
Teaching methods:	full-time
Level:
For type:
Note:	course is intended for doctoral students only you can enroll for the course in winter and in summer semester

Guarantor:	Šmidrkal Jan prof. Ing. CSc. Filip Vladimír prof. Ing. CSc.
Is interchangeable with:	AP322002, P322002

Examination dates Schedule

Annotation - Czech

Last update: Šmidrkal Jan prof. Ing. CSc. (09.11.2015)

Hlubší pochopení fyzikálních, fyzikálně-chemických změn tenzidů a chemických reakcí tenzidů probíhajících při jejich výrobě a navrhování složení detergentů . Možnosti regulace těchto procesů a změn.

Aim of the course -

Last update: Šmidrkal Jan prof. Ing. CSc. (09.11.2015)

Students will be able:

To have describe and explain physically chemical properties and chemical reactions of surfactants and detergents in the technology. To lead technological

process of production surfactants and detergents, to recognize and remove of undesirable chemical changes and operating deviations.

Literature -

Last update: TAJ322 (04.11.2015)

R: Porter M.R.: Handbook of Surfactants, Chapman and Hall 1994; ISBN 0-7514-0710-6.

A: Lange K.R. : Detergents and cleaners, Hanser Publishers 1994; ISBN 3-446-17307-2

Learning resources -

Last update: TAJ322 (04.11.2015)

Course materials will be available to enrolled students in printed form.

Syllabus - Czech

Last update: VED322 (05.11.2015)

Fyzikálně chemické vlastnosti tenzidů

Suroviny pro výrobu tenzidů

Technologie výroby tenzidů

Anionické, kationické, amfoterní a neionické tenzidy

Suroviny pro výrobu detergentů

Technologie jejich výroby

Biologická rozložitelnost tenzidů a detergentů

Entry requirements -

Last update: TAJ322 (05.11.2015)

Magister study programme of chemistry, food chemistry or food technology.

Registration requirements -

Last update: TAJ322 (10.11.2015)

Inorganic chemistry, Organic chemistry, Physical chemistry.

Course completion requirements -

Last update: Šmidrkal Jan prof. Ing. CSc. (09.11.2015)

Oral examination.