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Information
| Unit | FACULTY OF FISHERIES |
| AQUA PRODUCTS ENGINEERING PR. | |
| Code | SUF214 |
| Name | Biochemistry |
| Term | 2024-2025 Academic Year |
| Semester | 4. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. ABDURAHMAN POLAT |
| Course Instructor |
Prof. Dr. FATİH ÖZOĞUL
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Teaching on basic chemical structure of living organisms and basic biochemical reactions.
Course Content
Biomolecules, structure of proteins, structure, classification and metabolism of aminoacids, structure of carbohydrate, monosaccharides, oligosaccharides, polysaccharides, glycolysis, glycogen metabolism, glyconeogenesis, structure and metabolism of lipids, fatty acids, energy metabolism, the citric acid cycle.
Course Precondition
None
Resources
Biochemistry Lecture notes
Notes
Articles on Biochemistry
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Defines biochemistry. |
| LO02 | Defines the basic chemical structures of proteins, lipids, and carbohydrates. |
| LO03 | Lists fatty acids and explains their chemical structures. |
| LO04 | Lists amino acids and explains their chemical structures. |
| LO05 | Defines energy and explains the citric acid cycle. |
| LO06 | Defines enzymes and explains their kinetics. |
| LO07 | Defines water-soluble and fat-soluble vitamins. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Explains the basic concepts and principles of science and basic engineering branches. | 4 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Explains basic information about ecosystem, biodiversity and sustainable resource management, design, planning and use of technology. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Explains the strategies, methods and techniques related to fisheries, measurement and evaluation methods | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Explains the production and/or processing processes related to aquatic products. | |
| PLO05 | Beceriler - Bilişsel, Uygulamalı | Evaluates the accuracy, reliability and currency of the information about fisheries | |
| PLO06 | Beceriler - Bilişsel, Uygulamalı | Examines events and cases with the scientific method by using theoretical and practical knowledge. | 5 |
| PLO07 | Beceriler - Bilişsel, Uygulamalı | Investigates the problems related to fisheries using scientific methods. | 2 |
| PLO08 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | To have the skills and competence required for duties such as consultancy, auditing and expertise in businesses related to fisheries. | 3 |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Takes responsibility individually or as a team member to solve problems encountered in fisheries related enterprises | 2 |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Conducts interdisciplinary studies related to fisheries. | |
| PLO11 | Yetkinlikler - Öğrenme Yetkinliği | Develops a positive attitude towards lifelong learning to learn continuously innovated knowledge and skills related to fisheries. | |
| PLO12 | Yetkinlikler - Öğrenme Yetkinliği | Has the ability to access and use information. | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Uses the knowledge about fisheries for the benefit of society. | 4 |
| PLO14 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Follows the events on the agenda of society and the world. | 2 |
| PLO15 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Produces projects by taking into account the problems and needs of the social environment in which they live. | |
| PLO16 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Shares the knowledge and skills acquired in fisheries on various platforms in order to raise awareness of the society. | |
| PLO17 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | To be able to use a foreign language to follow the resources related to the field and to communicate with colleagues. | |
| PLO18 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Uses information and communication technologies related to fisheries. | |
| PLO19 | Yetkinlikler - Alana Özgü Yetkinlik | Carries out studies in the fields of ecosystem, biodiversity and sustainable resource management, aquaculture, fisheries and processing technology. | |
| PLO20 | Yetkinlikler - Alana Özgü Yetkinlik | Prepares and manages projects related to fisheries, taking into account environmental, technical, technological and economic aspects. | |
| PLO21 | Yetkinlikler - Alana Özgü Yetkinlik | Acts in accordance with scientific, cultural and ethical values. | |
| PLO22 | Yetkinlikler - Alana Özgü Yetkinlik | Know the legislation related to the field and act accordingly. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction | Reading the information on the corse subject | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 2 | Biomolecules | Reading the corse information and related subject | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri |
| 3 | Chemical structure of protein, homework | Reading the course information on related subject, study for homework | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri, Beyin Fırtınası |
| 4 | Amino acids and their classification, homework | Reading the course notes and related subject | Öğretim Yöntemleri: Anlatım, Gösteri, Beyin Fırtınası |
| 5 | Description of lipid, chemical structure of lipid,homework | Reading the course notes and related subject | Öğretim Yöntemleri: Anlatım, Gösteri, Beyin Fırtınası, Soru-Cevap |
| 6 | Chemical structure of fatty acids, classification of fatty acids | Reading the course notes and related subject | Öğretim Yöntemleri: Anlatım, Gösteri |
| 7 | Chemical structure of carbohydrate | Reading the course notes and related subject | Öğretim Yöntemleri: Anlatım, Gösteri, Beyin Fırtınası, Soru-Cevap |
| 8 | Mid-Term Exam | Preperation for midterm exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Monosaccarides | Reading the course notes and related subject | Öğretim Yöntemleri: Anlatım, Gösteri |
| 10 | Polisaccarides | Reading the course notes and related subject | Öğretim Yöntemleri: Anlatım, Gösteri, Soru-Cevap |
| 11 | Glicogen metabolism | Reading the course notes and related subject | Öğretim Yöntemleri: Anlatım, Gösteri |
| 12 | Energy metabolism | Reading the course notes and related subject | Öğretim Yöntemleri: Anlatım, Gösteri, Beyin Fırtınası |
| 13 | Citric acid cycle | Reading the course notes and related subject | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri, Beyin Fırtınası, Soru-Cevap |
| 14 | Structure of Enzyme | Reading the course notes and related subject | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 15 | Evaluation of the informations and homeworks | Reading the course notes and related subject | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri, Beyin Fırtınası, Soru-Cevap |
| 16 | Term Exams | Study for final exam | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Study for final exam | Ölçme Yöntemleri: Yazılı Sınav |
Assessment (Exam) Methods and Criteria
Current term shares have not yet been determined. Shares of the previous term are shown.
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |
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 | 6 | 6 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 78 | ||
| Total Workload / 25 (h) | 3,12 | ||
| ECTS | 3 ECTS | ||