G329 Enzymology

2 ECTS - 2-0 Duration (T+A)- 5. Semester- 2 National Credit

Information

Code G329
Name Enzymology
Term 2023-2024 Academic Year
Semester 5. Semester
Duration (T+A) 2-0 (T-A) (17 Week)
ECTS 2 ECTS
National Credit 2 National Credit
Teaching Language Türkçe
Level Lisans Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Prof. Dr. MUSTAFA ÜMİT ÜNAL
Course Instructor Prof. Dr. MUSTAFA ÜMİT ÜNAL (A Group) (Ins. in Charge)


Course Goal / Objective

Teaching fundamental properties of enzymes as well as their industrial applications.

Course Content

Introduction to enzymology, basic structure of enzymes, nomencalture and classification of enzymes, control of enzyme activity in microorganisms, enzyme kinetics, applicaitons of enzymes in food industry

Course Precondition

NONE

Resources

Enzymes in Food Technology (2002)

Notes

handouts


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Knows the structure of enzymes, general properties, factors affecting enzyme activity, enzyme kinetics and inhibition, industrial enzyme applications.
LO02 Can explain enzyme structures and enzymatic reactions.
LO03 Can explain the principles of enzyme catalysis and the factors affecting the rate of an enzyme-catalyzed reaction
LO04 Can use the necessary techniques and tools in the field of Enzymology.
LO05 Learns application of enzymes in some food industries


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. 2
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. 2
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 The definition and scope of enzymology, history of enzymology, Enzymes in nature, chemical structure of enzymes Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım
2 Nomenclature and classification of enzymes, general properties of enzymes, cafactors, catalytic efficiency of enzymes, factors affecting enzyme activity, enzyme specificity Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım
3 Control of enzyme activity, control of enzyme synthesis, induction, repression, control of enzyme activity Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım
4 Proenzymes, location of enzymes in cell, active center, mechanism of enzyme specificity, lock-key model, induced-fit model Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım
5 Enzyme kinetics, fundamentals of chemical kinetics, enzymatic reaction kinetics Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım
6 Enzyme inhibition, competitive inhibition, noncompetitive inhibition, uncompetitive inhibition Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım
7 Enzyme activity, factors affecting enzyme activity Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım
8 Mid-Term Exam Reading hand-outs and related chapters in the reading list Ölçme Yöntemleri:
Yazılı Sınav
9 Storing and use of enzyme enzymes advantages of use of enzymes, use of enzymes in industry Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım
10 Enzymes used in food industry I Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım
11 Enzymes used in food industry II Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım
12 Use of enzymes in dairy industry, enzymes used in bakery, use of enzymes in fruit juice, wine and beer industry Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım
13 Enzyme immobilization I Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım
14 Enzyme immobilization II Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım
15 Lab: measurement of enzyme activity, determination of Km and Vm valuse Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Gösterip Yaptırma
16 Term Exams I Reading hand-outs and related chapters in the reading list Ölçme Yöntemleri:
Yazılı Sınav
17 Term Exams II Reading hand-outs and related chapters in the reading list 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 1 14
Assesment Related Works
Homeworks, Projects, Others 0 0 0
Mid-term Exams (Written, Oral, etc.) 1 4 4
Final Exam 1 4 4
Total Workload (Hour) 50
Total Workload / 25 (h) 2,00
ECTS 2 ECTS

Update Time: 08.05.2023 06:39