TÜRKÇE
ENGLISH
Information
| Code | IG213 |
| Name | Chemical Kinetics and Reaction Engineering |
| Term | 2023-2024 Academic Year |
| Semester | 3. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 2 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | İngilizce |
| Level | Lisans Dersi |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. HALİME ÖMÜR PAKSOY |
| Course Instructor |
Prof. Dr. HALİME ÖMÜR PAKSOY
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Assessing information on introduction to basic concepts on chemical and biologic reactions and problem solving, introduction to types of reactors and design, improving skills to achieve reliable products with high yield by integrating basic engineering knowledge
Course Content
Concepts of reaction rate, stoichiometry and equilibrium to the analysis of chemical and biological reacting systems
Course Precondition
None
Resources
FOOD ENGINEERING – Vol. I - Kinetics of Chemical Reactions in Foods - Cavalieri, R. P. and Reyes De Corcuera, J. I.
Notes
Fogler, H. S. Elements of Chemical Reaction Engineering. 4th ed. Upper Saddle River, NJ: Prentice-Hall PTR, 2006. ISBN: 9780130473943
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | 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. |
| LO02 | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. |
| LO03 | 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. |
| LO04 | 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 |
| LO05 | 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. |
| LO06 | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. |
| LO07 | 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. |
| LO08 | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. |
| LO09 | Gains the awareness of food legislation and management systems and professional ethics. |
| LO10 | 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. |
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. | 5 |
| 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. | 4 |
| 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. | 5 |
| 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 | Chemical reactions | Reading resources and lecture notes on the subject. Article scanning. | |
| 2 | The reaction rate, rate law, reaction rate constant, the reaction mechanism; Molecularity; half-time | Reading resources and lecture notes on the subject. Article scanning. | |
| 3 | Determine the degree of reaction, Pseudo degrees | Reading resources and lecture notes on the subject. Article scanning. | |
| 4 | The effect of temperature on reaction rate, activation energy | Reading resources and lecture notes on the subject. Article scanning. | |
| 5 | Successive reactions | Reading resources and lecture notes on the subject. Article scanning. | |
| 6 | The evaluation of Kinetic data | Reading resources and lecture notes on the subject. Article scanning. | |
| 7 | Theoretical determination of the rate of reaction | Reading resources and lecture notes on the subject. Article scanning. | |
| 8 | Mid-Term Exam | The mid-term exam lecture notes and presentations, working in the treated subjects prepare for the exam. | |
| 9 | Gas-Phase Reactions | Reading resources and lecture notes on the subject. Article scanning. | |
| 10 | Collision theory | Reading resources and lecture notes on the subject. Article scanning. | |
| 11 | Reactions in solution | Reading resources and lecture notes on the subject. Article scanning. | |
| 12 | Catalysis and adsorption | Reading resources and lecture notes on the subject. Article scanning. | |
| 13 | Enzyme reaction kinetics | Reading resources and lecture notes on the subject. Article scanning. | |
| 14 | Complex Reactions | Reading resources and lecture notes on the subject. Article scanning. | |
| 15 | Polymerization Kinetics | Reading resources and lecture notes on the subject. Article scanning. | |
| 16 | Term Exams | The period until the end of the lecture notes and presentations, trying to prepare for the exam topics treated | |
| 17 | Term Exams | The period until the end of the lecture notes and presentations, trying to prepare for the exam topics treated |
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 | 1 | 14 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 4 | 4 |
| Final Exam | 1 | 8 | 8 |
| Total Workload (Hour) | 54 | ||
| Total Workload / 25 (h) | 2,16 | ||
| ECTS | 2 ECTS | ||