TÜRKÇE
ENGLISH
Information
| Code | IG220 |
| Name | Analytical Chemistry |
| Term | 2024-2025 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 |
1 2 |
Course Goal / Objective
To develop basic and general concepts related to the basic principles of analytical chemistry, sampling and analytical preparation of the sample, to plan and perform appropriate analyses, to report and interpret
Course Content
In this course, basic concepts of analytical chemistry, tools used in quantitative analyses, molarity, normality, %, ppm, calculation of ratios, solution preparation, acid and base titrations, potassniometry and redox reactions and calculations in these reactions, experimental setups, analysis, reporting and evaluation.
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 | Recognises tools, equipment, instruments and equipment used in quantitative analyses |
| LO02 | Gives examples of qualitative and quantitative analyses |
| LO03 | Write the principles of solution preparation. |
| LO04 | Calculates quantitative analyses. |
| LO05 | Analyses changes in acid and base reactions |
| LO06 | Determine the amount of salt in foods using the Mohr method |
| LO07 | Explain the importance of redox and potentiometric reactions for foods |
| LO08 | Assumes responsibility for the correct preparation of samples to be used in analyses |
| LO09 | Gains the ability to conduct experiments, collect data, interpret the results of the analysis and prepare an analysis report |
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 | Introduction to analytical chemistry | Literature review and reading | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar, Problem Çözme, Beyin Fırtınası |
| 2 | Analysis methods in foods, scope of 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 | Principles of solution preperation, calculation and interpretation of the results | Literature review and reading | Öğretim Yöntemleri: Anlatım, Gösterip Yaptırma, Grup Çalışması, Problem Çözme |
| 6 | Calculation of molarity and interpretation of the results | Literature review and reading | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar, Problem Çözme |
| 7 | Calculation of normality and interpretation of the results | Literature review and reading | Öğretim Yöntemleri: Anlatım, Gösterip Yaptırma, Problem Çözme |
| 8 | Mid-Term Exam | Exam preperation | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Acid-base titrations I | Literature review and reading | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Problem Çözme |
| 10 | Acid-Base Titrations II | Literature review and reading | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar, Problem Çözme |
| 11 | Calculations of pH in strong acid vs strong base reactions and interpretation of the results | Literature review and reading | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar, Problem Çözme, Gösterip Yaptırma, Alıştırma ve Uygulama |
| 12 | Calculations of pH in weak acid vs weak base reactions and interpretation of the results | Literature review and reading | Öğretim Yöntemleri: Deney / Laboratuvar, Problem Çözme, Gösterip Yaptırma, Soru-Cevap |
| 13 | Calculations for precipitation reactions and interpretation of the results | Literature review and reading | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar, Problem Çözme |
| 14 | Calculations for redox reactions and interpretation of the results | Literature review and reading | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar, Problem Çözme |
| 15 | Calculations for potantiometric reactions and interpretation of the results | 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 | ||