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課程名稱 |
碳水化合物特論
Special Topics in Carbohydrates |
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開課學期 |
101-1 |
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授課對象 |
生物資源暨農學院 農業化學研究所 |
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授課教師 |
賴喜美 |
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課號 |
AC5069 |
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課程識別碼 |
623EU4370 |
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班次 |
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學分 |
1 |
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全/半年 |
半年 |
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必/選修 |
選修 |
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上課時間 |
星期一9(16:30~17:20) |
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上課地點 |
農化二B10 |
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備註 |
本課程以英語授課。與Dr. Osvaldo H. Campanella合授，上課時間請詳課程大綱
總人數上限：60人 |
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Ceiba 課程網頁 |
http://ceiba.ntu.edu.tw/1011CarbS |
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課程簡介影片 |
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核心能力關聯 |
核心能力與課程規劃關聯圖 |
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課程大綱
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為確保您我的權利,請尊重智慧財產權及不得非法影印
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課程概述 |
This course will provide methods to characterize biomaterials including main biopolymers such as polysaccharides and proteins. |
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課程目標 |
1. Understand basic principles to measure and calculate physicochemical and rheological properties of biomaterials.
2. Identify parameters that are associated to heat, mass and momentum transfer phenomena occurring in bioprocesses.
3. Gain knowledge on the relation of material (e.g. rheological) properties and parameters and the molecular characteristics and behavior of polymeric systems.
4. Use basic and advanced principles of rheology to correlate mechanical properties with quality parameters of food and biomaterials.
5. Write clear, concise and critical literature reviews on topics related to the rheology of foods and biomaterials and its implication of their structure and function.
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課程要求 |
1. Basic Calculus
2. Physics (Mechanical and dynamics)
3. General Chemistry
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預期每週課後學習時數 |
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Office Hours |
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指定閱讀 |
Readings will be assigned in class |
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參考書目 |
1. Morrison, F. 2001. Understanding Rheology. Oxford University Press
2. Goodwin, J.W. and Hughes, R.W. 2008. Rheology for Chemists. An Introduction. 2nd Edition. RSC Publishing
3. Israelachvili, J.N. 2009. Intermolecular and Surface Forces. 3rd Edition. Elsevier, New Work
4. Steffe, J.F. 1996. Rheological Methods in Food Process Engineering
5. Class Notes
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評量方式
(僅供參考) |
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No. |
項目 |
百分比 |
說明 |
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1. |
Participation |
20% |
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2. |
Take-home Exam |
80% |
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週次 |
日期 |
單元主題 |
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第1週 |
9/10 |
Introduction(I) |
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第2週 |
9/10 |
Introduction(II) |
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第3週 |
11/ |
1. Application of thermophysical properties to the design of processes, notably freezing, and refrigeration. Estimation of diffusivity. Measuring principles. Prediction of freezing times |
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第4週 |
11/ |
1. Application of thermophysical properties to the design of processes, notably freezing, and refrigeration. Estimation of diffusivity. Measuring principles. Prediction of freezing times |
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第5週 |
11/ |
1. Application of thermophysical properties to the design of processes, notably freezing, and refrigeration. Estimation of diffusivity. Measuring principles. Prediction of freezing times |
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第6週 |
11/ |
2. Bonds and interactions existing in biomaterials. Water relations, water activity, sorption isotherms, water binding concept |
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第7週 |
11/ |
2. Bonds and interactions existing in biomaterials. Water relations, water activity, sorption isotherms, water binding concept |
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第8週 |
11/ |
3. Concepts Application of water-related properties to the processing and storage of biomaterials. Estimation of thermophysical properties of biomaterials. Prediction of colligative properties of biomaterials, e.g. freezing point depression, boiling point elevation, osmotic pressure. Applications to biopolymers such as polysaccharides and proteins |
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第9週 |
11/ |
3. Concepts Application of water-related properties to the processing and storage of biomaterials. Estimation of thermophysical properties of biomaterials. Prediction of colligative properties of biomaterials, e.g. freezing point depression, boiling point elevation, osmotic pressure. Applications to biopolymers such as polysaccharides and proteins |
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第10週 |
11/ |
3. Concepts Application of water-related properties to the processing and storage of biomaterials. Estimation of thermophysical properties of biomaterials. Prediction of colligative properties of biomaterials, e.g. freezing point depression, boiling point elevation, osmotic pressure. Applications to biopolymers such as polysaccharides and proteins |
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第11週 |
11/ |
4. Flow and viscosity. Rheology of liquid biomaterials, measurement of their rheology, capillary and rotational viscometry, non-traditional methods such as ultrasound and acoustics. Extensional flow. Measuring principles of extensional flow properties such as squeezing flow, planar extension. Extensional flow in bioprocesses |
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第12週 |
11/ |
4. Flow and viscosity. Rheology of liquid biomaterials, measurement of their rheology, capillary and rotational viscometry, non-traditional methods such as ultrasound and acoustics. Extensional flow. Measuring principles of extensional flow properties such as squeezing flow, planar extension. Extensional flow in bioprocesses |
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第13週 |
11/ |
4. Flow and viscosity. Rheology of liquid biomaterials, measurement of their rheology, capillary and rotational viscometry, non-traditional methods such as ultrasound and acoustics. Extensional flow. Measuring principles of extensional flow properties such as squeezing flow, planar extension. Extensional flow in bioprocesses |
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第14週 |
11/ |
5. Soft semi-solid materials. Introduction of viscoelasticity. Measurement of biomaterial viscoelasticity. Phase transitions in biomaterials, concept of glass transition and gelation, their role into the processing of biomaterials. Interfacial rheology Colloidal interactions. Role of biopolymers. Application to emulsions and foams. Rheology of emulsions |
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第15週 |
11/ |
5. Soft semi-solid materials. Introduction of viscoelasticity. Measurement of biomaterial viscoelasticity. Phase transitions in biomaterials, concept of glass transition and gelation, their role into the processing of biomaterials. Interfacial rheology Colloidal interactions. Role of biopolymers. Application to emulsions and foams. Rheology of emulsions |
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第16週 |
11/ |
5. Soft semi-solid materials. Introduction of viscoelasticity. Measurement of biomaterial viscoelasticity. Phase transitions in biomaterials, concept of glass transition and gelation, their role into the processing of biomaterials. Interfacial rheology Colloidal interactions. Role of biopolymers. Application to emulsions and foams. Rheology of emulsions |
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第17週 |
11/ |
5. Soft semi-solid materials. Introduction of viscoelasticity. Measurement of biomaterial viscoelasticity. Phase transitions in biomaterials, concept of glass transition and gelation, their role into the processing of biomaterials. Interfacial rheology Colloidal interactions. Role of biopolymers. Application to emulsions and foams. Rheology of emulsions |
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