course contents - ug - National Institute of Technology Karnataka

NATIONAL INSTITUTE OF TECHNOLOGY KARNATAKA, SURATHAKAL
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CY351 PHYSICAL CHEMISTRY OF POLYMERS (3-0- 0) 3
Kinetics of free radical, ionic, coordination and step polymerization, copolymerization. Phase transitions:
Kinetics and mechanism of polymer crystallization.Amorphous polymers. Thermodynamics and theory of
polymer solutions, Flory Huggins theory, UCST and LCST. Determination of molecular weights of
polymers �osmometry, viscometry, light scattering methods. Rheological properties of solutions and
polymer melt. Liquid crystalline state. Electrical properties of polymers. Elastomers � theory of elasticity.
A. Tager, Physical Chemistry of Polymers, MIR Publishers, 1972.
Anil Kumar and Santhosh K Gupta, Fundamental of Polymer Science and Engineering, Tata Mcgraw-
Hill Publishing Co. Ltd. India, New Delhi, 1970.
CY352 PHARMACEUTICAL CHEMISTRY (3–0–0) 3
Introduction, classification and nomenclature of drugs. Theories of drug action and factors affecting.
Assay of drugs and their metabolism. Sedatives. Analgesics. Antihistamins. Antiinflammetory,
Antimalarial. Antifungal, Antiviral agents. Steroids. Sulphonamides and Antibiotics. Organic
pharmaceutical aids. Chemical models and mimics for enzymes, receptors, carbohydrate and other
bioactive molecules, catalytic antibodies. Molecular modeling, conformational analysis, qualitative and
quantitative structure and activity relationships.
Ed. Manfred E. Wulf, Burger’s Medicinal Chemistry and Drug Discovery, Vol. 1-6, John Wiley,
New York, 1995.
G. R. Chatwal, Pharmaceutical Chemistry, Vol. I and II, Himalaya Publishing House, Delhi, 2 nd edition,
1997.
CY353 FOOD CHEMISTRY (3–0–0) 3
Components of food: Carbohydrates, Fats and oils, Proteins, Vitamins, Minerals. Food Microbiology:
Interaction between microorganism and food, mechanism of spoilage, food borne illness and
fermentation. Cryogenic food preservation. Water activity and storage stability. Drying techniques. Food
and food by-products processing industries. Food preservatives, Fragrances. Flavours. Food additives.
Interesterification of oils. Food packing, materials, and methods. Analysis of food proteins, fats,
carbohydrates, vitamins, etc.
T. P. Coultate, Food – The Chemistry of Components, RSC, 2002; C. W. Hall, Encyclopedia of Food
Engineering, AVI publishing, 1971. M. Karel and D. B. Lund, Principles of Food Science, M. Decker,
New York, 1975.
CY355 TECHNICAL ANALYSIS LAB. (0–0–3) 2
Experiments involving electrochemistry, kinetics, chromatography, spectroscopy, thermo-chemistry �
Potentiometry, Conductometry, Refractometry, Polarimetry, Viscometry, Polarography and
Chromatography
D.P.Shoemaker & C. W .Garland, Experiments in Physical Chemistry, McGrawHill 1962
F. Daniels, J. W. Williams, P. Bender, R. A. Alberty and C. D. Cornwell, Experimental Physical
Chemistry, McGraw-Hill, New York, 1962.
CY356 CERAMIC AND POLYMER LAB. (0–0–3) 2
Experiments involving evaluation of thermal, electrical, mechanical, optical, and miscellaneous properties
of polymeric materials and ceramics. Chemical analysis of polymers and ceramics. Molecular weights,
MFI, Strength, hardness, Specific gravity, Particle size distribution, Tg and Softening point, Refractive
index, Haze, Water permeability, Spalling resistance, Refractoriness, Chemical characterization,
Identification of plastics.
Cyus Klings, Physics & Chemistry of Ceramics & Refractories, Ed. Breach Science,1963
Vishu Shah, Hand Book of Plastic Testing Technology, Wiley-Interscience Publication, New York, 1984.
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