TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | ZFS208 |
| Name | Physicalchemsitry |
| Term | 2017-2018 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 | Belirsiz |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. GÜRAY KILINÇÇEKER |
| Course Instructor |
Prof. Dr. GÜRAY KILINÇÇEKER
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Learns the basic laws of chemistry, chemical events, improves the ability to establish a relationship between the research and study to gain basic information about the methods.
Course Content
Learns the basic laws of chemistry, and the state of the system variables, equations between the variables Hal, Hal functions, features, ideal gases and ideal gas mixtures, kinetic gas theory, the zero and the first law of thermodynamics, the second and the third law of thermodynamics, the basic equations of thermodynamics, physical properties of matter, liquids viscosity, surface tension of liquids, real gases, mixtures general characteristics, ideal mixtures, chemical thermodynamics, electrochemistry, corrosion and corrosion protection methods.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Has knowledge in the fields of basic science, engineering and food science and technology | |
| PLO02 | - | Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications | |
| PLO03 | - | Gains the ability to use knowledge and skills in his/her field. | |
| PLO04 | - | Improve a process-based system using the methods of measurement and evaluation | |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | |
| PLO06 | - | Uses objective and subjective methods to evaluate food quality and interprets the results | |
| PLO07 | - | Selects and uses modern technical systems in food engineering and technology applications | |
| PLO08 | - | Uses laboratories, does food analyses and evaluates, interprets and reports the results, | |
| PLO09 | - | Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility | |
| PLO10 | - | Complies with teamwork | |
| PLO11 | - | Analytically and critically evaluates the learned information. | |
| PLO12 | - | Knows the necessity of lifelong learning. | |
| PLO13 | - | Communicates effectively and healthily in the relevant field and uses communication technologies | |
| PLO14 | - | Knows a foreign language at a level to follow the literature about foods and communicate | |
| PLO15 | - | Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development | |
| PLO16 | - | is respectful of professional ethics | |
| PLO17 | - | Has ability to plan, implement and develop a food process | |
| PLO18 | - | Knows the legislation and management systems related to foods |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | The basic laws of chemistry | Read the textbook of Physical issues. | |
| 2 | System and state variables, equations of state variables, Properties of state functions | Read the textbook of Physical issues. | |
| 3 | Ideal gases and ideal gas mixtures | Read the textbook of Physical issues. | |
| 4 | The kinetic theory of gases | Read the textbook of Physical issues. | |
| 5 | Zeroth Law of Thermodynamics, the first law | Read the textbook of Physical issues. | |
| 6 | The second and the third law of thermodynamics | Read the textbook of Physical issues. | |
| 7 | The basic equations of thermodynamics | Read the textbook of Physical issues. | |
| 8 | Mid-term exam, Lecturing, problem solving | The mid-term exam lecture notes and presentations, working in the treated subjects prepare for the exam. | |
| 9 | Physical properties of the substance; viscosity of liquids; liquid surface tension | Read the textbook of Physical issues. | |
| 10 | Real gases | Read the textbook of Physical issues. | |
| 11 | General properties of mixtures; ideal mixtures | Read the textbook of Physical issues. | |
| 12 | Chemical thermodynamics | Read the textbook of Physical issues. | |
| 13 | Electrochemistry | Read the textbook of Physical issues. | |
| 14 | Corrosion | Read the textbook of Physical issues. | |
| 15 | Corrosion protection methods | Read the textbook of Physical issues. | |
| 16 | Final | The period up to the end of the lecture notes and presentations given to subjects treated prepare for the final work. | |
| 17 | Final | The period up to the end of the lecture notes and presentations given to subjects treated prepare for the final work. |
Assessment (Exam) Methods and Criteria
| 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 |