1996 Swinburne Higher Education Handbook

SC808 Scientific Communication
2 credit points 1 hour per week Hawthorn
This is a fourth year subject of the Bachelor of Applied
Science (Applied Chemistry) and (Biochemistry)
Content
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.
SC1500 Introductory Chemistry
10 credit points li hours per week
This is a first year subject of the Bachelor of Applied Science
(Environmental Health)
Content
Quantitative aspects of chemical reactions with strong
emphasis on writing and using balanced chemical reactions.
Properties of chemical reactions; extent and equilibria
involving gases and solutions.
- -
Electrical energy and chemical reactions - redox; galvanic
cells, electrode potentials and the Nernst equation. Heat
energy and chemical reactions - thermochemistry;
Enthalpy and Hess's Law, calorimeters.
Kinetics of chemical reactions; order, rate equatioon.
Organic chemistry; nomenclature, and classes of
compounds.
Corrosion and protection of metals, crystal types and
packing models.
Environmental Chemistry, acid rain and water pollution.
Practical chemistry; predicting chemical reactions,
equilibria, kinetics, potentiometric titration, metals, solution
skills.
SC3400 Food Processing and Analysis
10 credit points 4 hours per week Hawthorn
This is a second year subject of the Bachelor of Applied
Science (Environmental Health)
Content
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 joule Content of foods.
Other manual and instrumental techniques 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.
SE1 01 Science for Technology
A first year subject in the Bachelor of Applied Science
(Multimedia Technology)
Obiectives
To provide a basis for subsequent specialist subjects through
development of essential scientific principles. To provide a
coherent and balanced account of the fundamentals of
science for technology.
Content
Forces and energy
Atomic structure, quantum mechanics, relativity
Light and waves
Electricity and magnetism
SE1 04 Psychological Processes
A first year subject in the Bachelor of Applied Science
(Multimedia Technology)
Objectives
This course is intended to provide basic information on the
nature of visual and auditory stimuli and how stimuli are
processed and acted upon. Specifically this course explores
the basic processes underlying perception, information
processing, learning, language, and memory. Students will
be expected to have a firm grasp of basic psychological
processes.
Content
Sensation
Perception
Memory
Attention
Language and Thinking
SE1 06 Psychology of Learning
A first year subject in the Bachelor of Applied Science
(Multimedia Technology)
Objectives
Most multimedia applications, even computer games,
involve a degree of instruction and guidance. This subject is
intended to enable students to understand the cognitive
processes behind learning so that more effective user
environments can be developed.