TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | G146 |
| Name | Organic Chemistry |
| Term | 2018-2019 Academic Year |
| Semester | 2. 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 | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Öğr. Gör. Dr. MURAT TÜRK |
| Course Instructor |
Öğr. Gör. Dr. MURAT TÜRK
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
To teach basic concepts and concepts of organic chemistry for food engineering, chemical bonding, functional groups and reactions.
Course Content
Basic principles of organic chemistry, reactions, types of process and reaction mechanisms in organic reactions are described.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Understands the importance of organic chemistry |
| LO02 | Understands chemical bonding, types and properties |
| LO03 | Understands and applies classes of hydrocarbon , functional groups, nomenclature of alkanes, source of alkanes, alkyl groups, physical and chemical properties |
| LO04 | Understands and applies nomenclature of alcohols and alkyl halides, classes of alcohols and alkyl halides, physical and chemical properties |
| LO05 | Understands and implements the nomenclature and chemical synthesis of organic structures according to IUPAC system |
| LO06 | Understands and applies the physical properties and reactions of organic structures |
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 | 5 |
| PLO02 | - | Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications | 4 |
| PLO03 | - | Gains the ability to use knowledge and skills in his/her field. | 4 |
| PLO04 | - | Improve a process-based system using the methods of measurement and evaluation | 3 |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | 3 |
| PLO06 | - | Uses objective and subjective methods to evaluate food quality and interprets the results | 3 |
| PLO07 | - | Selects and uses modern technical systems in food engineering and technology applications | 1 |
| PLO08 | - | Uses laboratories, does food analyses and evaluates, interprets and reports the results, | 2 |
| PLO09 | - | Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility | 3 |
| PLO10 | - | Complies with teamwork | 3 |
| PLO11 | - | Analytically and critically evaluates the learned information. | 2 |
| PLO12 | - | Knows the necessity of lifelong learning. | 3 |
| PLO13 | - | Communicates effectively and healthily in the relevant field and uses communication technologies | 3 |
| PLO14 | - | Knows a foreign language at a level to follow the literature about foods and communicate | 2 |
| 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 | 1 |
| PLO16 | - | is respectful of professional ethics | 3 |
| PLO17 | - | Has ability to plan, implement and develop a food process | 2 |
| PLO18 | - | Knows the legislation and management systems related to foods | 2 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Chemical Bonding | Lecture notes | |
| 2 | Alkanes | Lecture notes | |
| 3 | Alcohols and Alkyl Halides | Lecture notes | |
| 4 | Structure of Alkenes | Lecture notes | |
| 5 | Preparation of Alkenes. Elimination Reactions | Lecture notes | |
| 6 | Reactions of Alkenes: Addition Reactions | Lecture notes | |
| 7 | Nucleofilic Substitution | Lecture notes | |
| 8 | Mid-Term Exam | Lecture notes | |
| 9 | Alkynes | Lecture notes | |
| 10 | Arenes and Aromaticity | Lecture notes | |
| 11 | Reactions of Arenes | Lecture notes | |
| 12 | Aldehydes and Ketons. Addition to The Carbonyl Group | Lecture notes | |
| 13 | Carboxylic Acids | Lecture notes | |
| 14 | Carboxylic Acid Derivates | Lecture notes | |
| 15 | Esters and Amines | Lecture notes | |
| 16 | Term Exams | ||
| 17 | Term Exams |
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 |