|Course coordinator(s)||dr. ir. PA Barneveld|
|Lecturer(s)||dr. ir. PA Barneveld|
|prof. dr. ir. FAM Leermakers|
|MSc HM van der Kooij|
|Examiner(s)||prof. dr. ir. FAM Leermakers|
|dr. ir. PA Barneveld|
Language of instruction:
Assumed knowledge on:
PCC-21802/23303 Introductory Thermodynamics A/B or FPH-10803 Physical Chemistry for Food Scientists.
PCC-50803 Statistical Thermodynamics; PCC-51303 Coupled Processes in Soft Matter
This is a continuation course on thermodynamics and kinetics that builds on the principles laid down in courses on introductory thermodynamics. Thermodynamic concepts, approaches and work methods are illustrated from various contexts, including gas-liquid behaviour, blue energy, efficiency of energy conversion, protein folding, complexation of organic substances in water purification, electrochemical and surface phenomena, and behaviour of mixtures. Within the context areas the basic principles from classical thermodynamics are refreshed and given a more solid mathematical basis. As part of this attention is paid to exact and inexact differentials, Legendre transformations and extremum principles. Physical and chemical kinetics are also approached from a thermodynamic point of view.
After successful completion of this course students are expected to be able to:
- Understand the relations between driving forces and the tendency for changes and flows
- Use entropy production to interpret efficiency of processes and extremum principles
- Apply concepts of non-ideal systems (Van-der-Waals gases and/or regular solutions)
- Analyse non-equilibrium systems using equilibrium thermodynamics
- participate in lectures;
- participate in tutorials and computer practicals.
Written examination with open and/or multiple choice questions (statements, derivations and calculations).
Syllabus Driving Forces in Chemistry, Physics and Biology.
|Verplicht voor:||BML||Molecular Life Sciences||BSc||2AF|
|Verplicht voor:||WUCHM||BSc Minor Chemical Sciences||2AF|