IG102 Physics 2

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

Information

Unit FACULTY OF AGRICULTURE
FOOD ENGINEERING PR.
Code IG102
Name Physics 2
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 İngilizce
Level Üniversite Dersi
Type Normal
Label C Compulsory
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Prof.Dr. RAMAZAN ESEN
Course Instructor Prof.Dr. RAMAZAN ESEN (Bahar) (A Group) (Ins. in Charge)


Course Goal / Objective

To teach basic laws of phyics and develop skills in applying physics to physical world and engineering.

Course Content

charge and matter, electric field, Gauss's law, electric potential, capacitors, , magnetic field, dc circuits, ac circuits

Course Precondition

Resources

Notes



Course Learning Outcomes

Order Course Learning Outcomes
LO01 Being able to identify the electrical charges, electrostatic forces and the law governing these forces
LO02 Being able to describe the basic concepts of magnetism
LO03 Being able to calculate the electric field and magnetic field of a given charge and current distributio
LO04 Being able to explain the electrical and magnetic properties of materials
LO05 Knows how to examine Dc current circuits
LO06 Knows how to examine AC current circuits


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 3
PLO02 - Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications 1
PLO03 - Gains the ability to use knowledge and skills in his/her field. 5
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 0
PLO07 - Selects and uses modern technical systems in food engineering and technology applications 2
PLO08 - Uses laboratories, does food analyses and evaluates, interprets and reports the results, 3
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. 3
PLO12 - Knows the necessity of lifelong learning. 3
PLO13 - Communicates effectively and healthily in the relevant field and uses communication technologies 0
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 2
PLO16 - is respectful of professional ethics 2
PLO17 - Has ability to plan, implement and develop a food process 0
PLO18 - Knows the legislation and management systems related to foods 4


Week Plan

Week Topic Preparation Methods
1 Electric charge and Electric Field literature search
2 Gauss s Law literature search
3 Applications of Gauss Law literature search
4 Electric Potential literature search
5 Capacitance and Dielectrics literature search
6 Electric Currents and Resistance literature search
7 Problem Solution literature search
8 Mid-Term Exam literature search
9 DC Circuits literature search
10 Magnetism literature search
11 Sources of Magnetic Field literature search
12 Electromanyetic Induction and Faraday s Law literature search
13 Inductance, AC Circuits literature search
14 electromagnetic waves literature search
15 Problem Solution literature search
16 Term Exams literature search
17 Term Exams literature search


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

Update Time: 03.04.2019 04:53