8. 12. 2019  13:59 Marína
Akademický informačný systém

Sylabus predmetu N417L0_4I - Laboratory of Chemical Technologies II (FCFT - SS 2019/2020)


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University: Slovak University of Technology in Bratislava
Faculty: Faculty of Chemical and Food Technology
Course unit code: N417L0_4I
Course unit title: Laboratory of Chemical Technologies II
Mode of delivery, planned learning activities and teaching methods:
laboratory/construction practice6 hours weekly (on-site method)

 
Credits allocated: 6
 
Recommended semester/trimester: Chemical Technologies - master (compulsory), 2. semester
Chemical Technologies - master (compulsory), 2. semester
Level of study: 2.
Prerequisites for registration: none
 
Assesment methods:
Classified credit based on knowledge of methods, experimental works and quality of protocol of each laboratory exercise.
 
Learning outcomes of the course unit:
Students obtain knowledge about apparatus, equipments and practices used at characterization of composition, structure, properties and application of inorganic and organic materials used in the area of inorganic and organic technology and petroleum industry
 
Course contents:
Experimental works with laboratory equipments at the study of choosen chemical technologies in the area of topics of futute diploma work, collection of data from literature and databasis, preparation of feed, measuring of selected parasmeters and analytical control of studied chemical process, evaluation of measured data.
 
Recommended or required reading:
Recommended:
Návody na laboratórne cvičenia odboru II a literatúra doporučená vedúcim cvičenia v závislosti na riešenej problematike

 
Language of instruction: slovak or english
 
Notes:
 
Courses evaluation:
Assessed students in total: 99

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71,7 %22,2 %6,1 %0 %0 %0 %
Name of lecturer(s): doc. Ing. Elena Hájeková, PhD. (person responsible for course) - slovak, english
 
Last modification: 17. 7. 2019
Supervisor: doc. Ing. Elena Hájeková, PhD. and programme supervisor


Last modification made by Ing. Tomáš Molnár on 07/17/2019.

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