Please note - Swinburne University of Technology

sc755
Surface Chemistry of Clays and Coal
7.5 credit points
No. of hours per week: four hours for five weeks
Prerequisites: SC716 and SC717 (SC718 and
SC7 19 are advised)
Subject description
Application of colloid and surface science to clays and coal.
Origin of charge including isomorphous substitution in the
case of clays. Clay structure -swelling and non-swelling
clays. Behaviour of clays in aqueous and non-aqueous media.
Use of clays (eg. as fillers) and its colloidal implications in use.
Importance of colloid chemistry in determining the properties
of soils containing clay.
Origin of charge in coal and determination of rank. Differences
between brown and black coal. Coal flotation, agglomeration
and briquetting. Hydrophobicity and swelling behaviour of
coal. Economic importance to Victoria.
sc756
Mineral Processing
7.5 credit points
No. of hours per week: four hours for five weeks
Prerequisites: SC716 and SC717 (SC718 and
SC719 are advised)
Subject description
Minerals analysis - XRD, XRF, electron microprobe. Particle
liberation (crushing, grinding, classifying). Mineral flotation,
wetting, hydrophobicity, activators, frothers, collectors and
depressants. Flotation of sulphides, semiconductor properties
of the mineral. Action of collectors and metal ions. Flotation of
silicates and oxides. Selective flocculation, fine particle
recovery. Solution properties, behaviour.
5~757 Research Project
50 credit points
No. of hours per week: four hours throughout
second and third year
Subject description
A research project carried either at the students place of work
or at Swinburne (or a combination) and involving a supervised
project of the student's choice. The aim of the project is to
provide research skills to the student and to allow the student
to study, in detail and at an advanced level, one or more of the
principles learned during coursework. Selection and details of
the project are a joint venture between the student and staff,
and may involve several students working on one major
project.
~ ~ 7 6 0 Biochemistry
12.5 credit points
No. of hours per week: five hours
Instruction: lectures
Subject description
Students study units in human, clinical and pathological
chemistry. They also study techniques of extraction of
biological molecules, methods of analysis of the structure of
peptides and proteins and recombinant DNA technology.
~ ~ 8 0 8 Scientific Communication
2 credit points
No. of hours per week: one hour
Subject description
Literature search and written report on current developments
in organic chemistry.
Obtaining and analysing experimental data.
Experimental design to eliminate common errors of logic
Case studies.
scisoo
Introductory Chemistry
I0 credit points
No. of hours per week: five hours
Subject description
Basic chemical concepts: revision of names, symbols and
electronic configurations; chemical reactions.
Structure of elements and compounds: properties and nature
of metallic, ionic and covalent bonding.
Chemical periodicity.
Weak bonding interactions: dipole, hydrogen
. - and Van der
Waal's.
Stoichiometry: mass-mass; mass-volume; volume-volume and
redox calculations.
Thermochemistry: rates of chemical reactions.
Equilibria: acidlbase, redox solubility, complexation,
speciation.
Introductory organic chemistry.
Practical work: Chemical reactions, titrations, pH
measurement. Equilibria.
sc34oo
Food Processing and Analysis
10 credit points
No. of hours per week: four hours
Subject description
Food processing: introduction to processes used in the food
industries for the preparation and processing of foods.
Problems or potential problems associated with those
processes that have implications for community health.
Hazard Analysis Critical Control Point.
Food chemistry: techniques used in the determination of the
amounts of carbohydrate, protein and lipid in foods.
Determination of the amounts of micronutrients in foods.
Methods used for determining the water content of foods.
Determination of the calorie or ioule contents of foods. Other
manual and instrumental techdques used in food analysis
(e.g. determination of sulphur dioxide). Chemical additives to
food will be considered under the following headings:
chemical classes of food additives, historical aspects,
permitted compounds, reasons for use, function, advantages,
disadvantages, breakdown pathways, toxicity testing,
regulations controlling use.
Classes of chemical additives to be considered will include the
following: preservatives, antioxidants, flavouring compounds,
colouring compounds, sweetening agents, flavour enhancers,
nutrients, emulsifiers.
Natural hazards associated with food.
Practical work: Experiments in food analysis - 2 hours per
week.