TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | IG212 |
| Name | Analytical Chemistry |
| Term | 2018-2019 Academic Year |
| Semester | 4. Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 4 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | İngilizce |
| Level | Belirsiz |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. TÜRKAN KEÇELİ MUTLU |
| Course Instructor |
Prof. Dr. TÜRKAN KEÇELİ MUTLU
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Recognizes units and numbers used in analytical food analysis. Recognizes the calucultaion of quantiative gravimetric and volumetric analysis. Recognizes the importance of prepartion of solutions at different concentrations. Classisfies reactions between acid and bases. Realizes the importance of precipitation, redox and potantiometric titrations.
Course Content
Analysis methods in foods, Analytical chemistry, Numbers and units in Analytical chemistry, Equipments used in quantiative analysis, Solutions preperation, Molarity, Normality, Indicators, Acid-Base Titrations, Strong acid vs strong base, Weak acid vs strong base, Precipitation reactions, Redox titrations, Potantiometry,
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Recognizes units and numbers used in analytical chemistry and colculations of qualiat,ve and quantiative problems |
| LO02 | Recognizes the importance of prepartion of solutions at different concentrations |
| LO03 | Recognizes the importance of reactions between acid and bases and their pH |
| LO04 | Realizes the importance of precipitation, redox and potantiometric titrations. |
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 | 4 |
| PLO02 | - | Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications | 5 |
| PLO03 | - | Gains the ability to use knowledge and skills in his/her field. | 1 |
| PLO04 | - | Improve a process-based system using the methods of measurement and evaluation | 3 |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | 4 |
| PLO06 | - | Uses objective and subjective methods to evaluate food quality and interprets the results | 5 |
| PLO07 | - | Selects and uses modern technical systems in food engineering and technology applications | 4 |
| PLO08 | - | Uses laboratories, does food analyses and evaluates, interprets and reports the results, | 5 |
| PLO09 | - | Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility | 4 |
| PLO10 | - | Complies with teamwork | 4 |
| PLO11 | - | Analytically and critically evaluates the learned information. | 5 |
| PLO12 | - | Knows the necessity of lifelong learning. | 2 |
| PLO13 | - | Communicates effectively and healthily in the relevant field and uses communication technologies | 4 |
| PLO14 | - | Knows a foreign language at a level to follow the literature about foods and communicate | 5 |
| 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 | 3 |
| PLO16 | - | is respectful of professional ethics | 5 |
| PLO17 | - | Has ability to plan, implement and develop a food process | 3 |
| PLO18 | - | Knows the legislation and management systems related to foods | 2 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Analysis methods in foods | Literature review and reading | |
| 2 | What is analytical chemistry | Literature review and reading | |
| 3 | Numbers and units in Analytical chemistry | Literature review and reading | |
| 4 | Equipments used in quantiative analysis | Literature review and reading | |
| 5 | Solutions preperation | Literature review and reading | |
| 6 | Molarity | Literature review and reading | |
| 7 | Normality | Literature review and reading | |
| 8 | Mid-Term Exam | Exam preperation | |
| 9 | Acid-base titrations | Literature review and reading | |
| 10 | Acid-Base Titrations | Literature review and reading | |
| 11 | Strong acid vs strong base | Literature review and reading | |
| 12 | Weak acid vs strong base | Literature review and reading | |
| 13 | Precipitation reactions | Literature review and reading | |
| 14 | Redox titrations | Literature review and reading | |
| 15 | Potantiometry | Literature review and reading | |
| 16 | Term Exams | Laboratory techniques and exam | |
| 17 | Term Exams | Laboratory techniques and exam |
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 |