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Information
| Code | SD0508 |
| Name | They're Everywhere: Bacteria |
| Term | 2022-2023 Academic Year |
| Term | Fall |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Mode of study | Uzaktan Öğretim |
| Catalog Information Coordinator | Öğr. Gör.Dr. NURTEN YILMAZ |
| Course Instructor |
Öğr. Gör.Dr. NURTEN YILMAZ
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Totally gross out your class with the eighth lesson in this series on food science. Explore the microscopic world of bacteria by taking swabs of different classroom objects and growing colonies in petri dishes.
Course Content
students investigate foodborne illnesses and involved microbes. They identify major pathogens and then research and explain how they contaminate foods and how people are affected
Course Precondition
Class participation is important. lecture notes and referenced books should be obtained immediately.
Resources
dost ve düşman bakteriler book ed: anne maczulak
Notes
general microbiology lecture notes Brock biology of microorganisms book
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | microorganisms, taxonomic recognition technical terms, microbe, bacteria, virus, mold, yeast |
| LO02 | bacteria are everywhere: where are they found, information about bacteria in general (cell structure... cell shapes, morphological phenotypic features) |
| LO03 | friendly and hostile bacteria in our environment: who is found where and why, those that benefit or harm their host; beneficial, normal flora, pathogen, opportunistic pathogen, in food, animals, water, plant, soil... |
| LO04 | Our body maintains its life in dynamic balance with millions of bacteria living with us (symbiotic life). Some are harmless but opportunistic, some directly causing disease, and some are probiotics that are even responsible for serotonin in the intestines. our intestines alone have an average bacterial load of 2000 g in adults. |
| LO05 | Introducing the microbiological study material method in the laboratory: sterilization with autoclave (pressure cooker in our house), hygiene disinfection expressions will find meaning in the laboratory, which includes instruments and equipment that provides biosafety. The term incubation will describe the bacterial incubation for us, which we know in making yogurt, cheese, pickles and in the production of chicks from eggs. |
| LO06 | In our daily life, we will learn about the bacteria that we feed and grow in our home, in our yogurt, on our feet, in the bathroom or on the kitchen counter, and their growth and development in the laboratory. |
| LO07 | We will learn about our daily life media while preparing the bacteria growth media in solid and liquid form laboratory media. |
| LO08 | The level of comprehension of term- laboratory- material subjects is measured |
| LO09 | Bacteria development in the laboratory from the samples we take from our environment (plant food, fish, cheese, water, air): an application to detect our unseen friends from our environment (sampling-cold-chain-development-detection) |
| LO10 | Recognition of the gut microbiota in the human body and its effects on health: second brain is your gut |
| LO11 | izolasyon: birşeyi ortamından çekip saf olarak ayrıştırma işlemi. vücudumuzda da boğazımızı enfekte eden sorumlu bakteriyi ancak oradan sürüntü alarak laboratuvarda teşhis ederiz. isolation |
| LO12 | Gram staining of isolated bacteria and imaging under the microscope: Imaging these invisible organisms under the microscope with the gram method in the laboratory. |
| LO13 | holistic Overview of gram negative and gram positive bacteria:gram pozitive : staphylococcus, basillus subtilus, lactococcus lactis, streptococcus termophilus. gram negative e.coli, pseudomonas aeruginosa,klebsieella pneumoniae |
| LO14 | friendly bacteria in a holistic view: probiotics; femtenation products starter cultures... they are with us in our daily life |
| LO15 | hostile bacteria: air, water, food, places that we are in contact with from everywhere... are risk potentials when they are out of proper hygiene rules for us. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | microorganisms, taxonomic recognition technical terms, microbe, bacteria, virus, mold, yeast | Brock Mikroorganizmaların Biyolojisi, (Ed: Madigan, M. T., Martinko, J. M.), Çeviri Editörü: Çökmüş, C., Onbirinci Baskıdan Çeviri, Palme Yayınevi, Ankara, 2010, ISBN: 9786055829629 | Öğretim Yöntemleri: Anlatım, Tartışma, Benzetim |
| 2 | what are bacteria, let's get to know bacteria | Brock Mikroorganizmaların Biyolojisi, (Ed: Madigan, M. T., Martinko, J. M.), Çeviri Editörü: Çökmüş, C., Onbirinci Baskıdan Çeviri, Palme Yayınevi, Ankara, 2010, ISBN: 9786055829629 | Öğretim Yöntemleri: Soru-Cevap |
| 3 | friendly and hostile bacteria in our environment | Brock Mikroorganizmaların Biyolojisi, (Ed: Madigan, M. T., Martinko, J. M.), Çeviri Editörü: Çökmüş, C., Onbirinci Baskıdan Çeviri, Palme Yayınevi, Ankara, 2010, ISBN: 9786055829629 | Öğretim Yöntemleri: Anlatım |
| 4 | friendly and hostile bacteria in our body | Brock Mikroorganizmaların Biyolojisi, (Ed: Madigan, M. T., Martinko, J. M.), Çeviri Editörü: Çökmüş, C., Onbirinci Baskıdan Çeviri, Palme Yayınevi, Ankara, 2010, ISBN: 9786055829629 | Öğretim Yöntemleri: Soru-Cevap |
| 5 | Laboratuvarda mikrobiyolojik çalışma materyal metodun tanıtılması | Genel uygulamalı mikrobiyoloji notları | Öğretim Yöntemleri: Gösterip Yaptırma |
| 6 | bakteri besiyerlerinin (gelişim ortamlarının) çeşitleri ve kullanım amaçları | Genel uygulamalı mikrobiyoloji notları | Öğretim Yöntemleri: Gösterip Yaptırma |
| 7 | Preparation of broth and solid media for bacteria | Genel uygulamalı mikrobiyoloji notları | Öğretim Yöntemleri: Gösterip Yaptırma |
| 8 | Mid-Term Exam | Brock Mikroorganizmaların Biyolojisi, (Ed: Madigan, M. T., Martinko, J. M.), Çeviri Editörü: Çökmüş, C., Onbirinci Baskıdan Çeviri, Palme Yayınevi, Ankara, 2010, ISBN: 9786055829629 | Ölçme Yöntemleri: Ödev |
| 9 | Bacteria development in the laboratory from the samples we take from our environment (plant food, fish, cheese, water, air) | Brock Mikroorganizmaların Biyolojisi, (Ed: Madigan, M. T., Martinko, J. M.), Çeviri Editörü: Çökmüş, C., Onbirinci Baskıdan Çeviri, Palme Yayınevi, Ankara, 2010, ISBN: 9786055829629 | Öğretim Yöntemleri: Anlatım |
| 10 | Recognition of the gut microbiota in the human body and its effects on health: second brain is your gut | Brock Mikroorganizmaların Biyolojisi, (Ed: Madigan, M. T., Martinko, J. M.), Çeviri Editörü: Çökmüş, C., Onbirinci Baskıdan Çeviri, Palme Yayınevi, Ankara, 2010, ISBN: 9786055829629 | Öğretim Yöntemleri: Tartışma |
| 11 | what are the microbiological test samples from the human body, bacterial isolation and development | Brock Mikroorganizmaların Biyolojisi, (Ed: Madigan, M. T., Martinko, J. M.), Çeviri Editörü: Çökmüş, C., Onbirinci Baskıdan Çeviri, Palme Yayınevi, Ankara, 2010, ISBN: 9786055829629 | Öğretim Yöntemleri: Gösteri |
| 12 | Gram staining of isolated bacteria and imaging under a microscope | Genel uygulamalı mikrobiyoloji notları | Öğretim Yöntemleri: Soru-Cevap |
| 13 | Holistic view of gram negative and gram positive bacteria | Genel uygulamalı mikrobiyoloji notları | Öğretim Yöntemleri: Alıştırma ve Uygulama |
| 14 | friendly bacteria: probiotics, example of fermentation starter cultures | Genel uygulamalı mikrobiyoloji notları | Öğretim Yöntemleri: Gösteri |
| 15 | hostile bacteria: pathogenic bacteria in food and other sources | Anne Maczulak - Dost ve Düşman Bakteriler kitabı | Öğretim Yöntemleri: Tartışma |
| 16 | Term Exams | Ölçme Yöntemleri: Ödev |
|
| 17 | Term Exams | Ölçme Yöntemleri: Ödev |
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 | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 8 | 8 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 80 | ||
| Total Workload / 25 (h) | 3,20 | ||
| ECTS | 3 ECTS | ||