TÜRKÇE
ENGLISH
Information
| Code | G102 |
| Name | Biology |
| Term | 2022-2023 Academic Year |
| Semester | 2. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 4 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Arş.Gör.Dr. NİHAN ARABACI |
| Course Instructor |
Prof. Dr. HASAN BASRİ İLA
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
This course aims to teach basic cell issues.
Course Content
This course includes cell structure, cell organelles and cell division.
Course Precondition
None
Resources
-
Notes
-
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Comment on the definition of biology, history, sub-branches and the scales used. |
| LO02 | Define prokaryotic and eukaryotic cells. |
| LO03 | Defines the realization of protein synthesis from nucleic acid (DNA and RNA) molecules. |
| LO04 | Comprehends general information about cell membrane and extracellular structures. |
| LO05 | Identifies the differences between the endoplasmic reticulum and the Golgi apparatus from the membrane systems in the cell. |
| LO06 | Explain the structure and function of mitochondria. |
| LO07 | The color pigments in the plant and one of them chloroplast structure and grasp the task. |
| LO08 | Define cell nucleus and cell division events. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. | 5 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | |
| PLO09 | Bilgi - Kuramsal, Olgusal | Gains the awareness of food legislation and management systems and professional ethics. | |
| PLO10 | Bilgi - Kuramsal, Olgusal | Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. | |
| PLO11 | Bilgi - Kuramsal, Olgusal | Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Biology knowledge and lower branches, history of cytology | Scanning and reading different sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 2 | Frequently used measures in biology, structures that show vitality in nature | Scanning and reading different sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 3 | Chemical structure of the cell | Scanning and reading different sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | Structure and properties of DNA molecule | Scanning and reading different sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 5 | Ribonucleic acids | Scanning and reading different sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | General structure of the eukaryotic cell | Scanning and reading different sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 7 | Cytoplasm and cytoplasmic vacuole system | Scanning and reading different sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 8 | Mid-Term Exam | An overview | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Endoplasmic retikulum | Scanning and reading different sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 10 | Golgi device | Scanning and reading different sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | Ribosome | Scanning and reading different sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 12 | Lisosome, peroxisome | Scanning and reading different sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 13 | Mitochondria | Scanning and reading different sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | Plastids | Scanning and reading different sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama, Rol Oynama, Beyin Fırtınası |
| 15 | Cell nucleus and cell divisions | Scanning and reading different sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama, Beyin Fırtınası |
| 16 | Term Exams | An overview | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | An overview | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 8 | 8 |
| Final Exam | 1 | 24 | 24 |
| Total Workload (Hour) | 88 | ||
| Total Workload / 25 (h) | 3,52 | ||
| ECTS | 4 ECTS | ||