Chemistry for Non-Chemical Specialties. Textbook

The textbook complies with the requirements of the federal state standard to the content of the discipline Chemistry of the Mathematical and Natural Science Cycle in the specialties:
260101 Grain Storage and Processing Technology,
260103 Bread technology, confectionery and pasta,
260105 Sugar products technology,
260107 Formation technology and winemaking technology,
260113 Canned and Food Centers Technology,
260201 Technology of milk and dairy products,
260203 Meat and meat products technology,
260870 Fat and fat technologies,
260807 Catering technology technology.
Textbook structure and sequence of material presentation in it are very logical. The discipline content is reflected in four sections: Theoretical Fundamentals of Chemistry, Dispersed Systems, The most important organic substances of food and their transformation in technological processes, Fundamentals of Chemical Analysis.
The presence of a small, but sufficient number of tasks and exercises for each topic will effectively use the textbook when studying, fixing and repetition of the educational material. A systematic approach, an available presentation, the availability of tasks corresponding to the following learning material create conditions for successful independent activities of students and serve as the basis for the formation of relevant professional competencies.
This tutorial can be used in the study of the discipline of OP 06 Physical and Colloid Chemistry in the specialty 261707 Production of products from paper and cardboard, as well as when studying the discipline of OP 07 Fundamentals of analytical chemistry by the specialty 110812 Production technology and processing agricultural products.