TÜRKÇE
ENGLISH
Information
| Code | IG220 |
| Name | Analytical Chemistry |
| Term | 2022-2023 Academic Year |
| Semester | 4. Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 5 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | İngilizce |
| Level | Lisans Dersi |
| Type | Uygulamalı Ders |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. TÜRKAN KEÇELİ MUTLU |
| Course Instructor |
Doç. Dr. TÜRKAN KEÇELİ MUTLU
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Recognizes units and numbers used in analytical food analysis. Recognizes the calucultaion of quantiative gravimetric and volumetric analysis. Recognizes the importance of prepartion of solutions at different concentrations. Classisfies reactions between acid and bases. Realizes the importance of precipitation, redox and potantiometric titrations.
Course Content
Analysis methods in foods, Analytical chemistry, Numbers and units in Analytical chemistry, Equipments used in quantiative analysis, Solutions preperation, Molarity, Normality, Indicators, Acid-Base Titrations, Strong acid vs strong base, Weak acid vs strong base, Precipitation reactions, Redox titrations, Potantiometry,
Course Precondition
NONE
Resources
Kılıç, E. ve Yılmaz, H. (Çeviri editörleri), (D. A. Skoog, D. M. West, F.J. Holler S., Crouch, S.R.) Analitik Kimya Temel İlkeler, Bilim Yayıncılık, 8. Baskı, Ankara, 2007.
Notes
Classroom notes prepared by the lecturer
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Recognizes units and numbers used in analytical chemistry and colculations of qualiat,ve and quantiative problems |
| LO02 | Recognizes the importance of prepartion of solutions at different concentrations |
| LO03 | Recognizes the importance of reactions between acid and bases and their pH |
| LO04 | Realizes the importance of precipitation, redox and potantiometric titrations. |
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. | |
| 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. | 4 |
| 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. | 4 |
| 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 | Analysis methods in foods | Literature review and reading | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar, Problem Çözme |
| 2 | What is analytical chemistry | Literature review and reading | Öğretim Yöntemleri: Anlatım |
| 3 | Numbers and units in Analytical chemistry | Literature review and reading | Öğretim Yöntemleri: Anlatım, Problem Çözme |
| 4 | Equipments used in quantiative analysis | Literature review and reading | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama, Gösterip Yaptırma, Deney / Laboratuvar, Problem Çözme |
| 5 | Solutions preperation | Literature review and reading | Öğretim Yöntemleri: Anlatım, Gösterip Yaptırma, Grup Çalışması, Problem Çözme |
| 6 | Molarity | Literature review and reading | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar, Problem Çözme |
| 7 | Normality | Literature review and reading | Öğretim Yöntemleri: Anlatım, Gösterip Yaptırma, Problem Çözme |
| 8 | Mid-Term Exam | Exam preperation | Öğretim Yöntemleri: Anlatım, Tartışma, Alıştırma ve Uygulama |
| 9 | Acid-base titrations I | Literature review and reading | Ölçme Yöntemleri: Yazılı Sınav |
| 10 | Acid-Base Titrations II | Literature review and reading | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar, Problem Çözme |
| 11 | Strong acid vs strong base | Literature review and reading | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar, Problem Çözme |
| 12 | Weak acid vs strong base | Literature review and reading | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar, Problem Çözme |
| 13 | Precipitation reactions | Literature review and reading | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar, Problem Çözme |
| 14 | Redox titrations | Literature review and reading | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar, Problem Çözme |
| 15 | Potantiometry | Literature review and reading | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar, Problem Çözme |
| 16 | Term Exams | Laboratory techniques and exam | Öğretim Yöntemleri: Deney / Laboratuvar, Problem Çözme |
| 17 | Term Exams | Laboratory techniques and exam | Öğretim Yöntemleri: Deney / Laboratuvar |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 4 | 56 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 3 | 42 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 3 | 3 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 8 | 8 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 125 | ||
| Total Workload / 25 (h) | 5,00 | ||
| ECTS | 5 ECTS | ||