ZFS208 Physicalchemsitry

3 ECTS - 2-0 Duration (T+A)- 4. Semester- 2 National Credit
Information About Course

Information
Goal, Content & Resources
Course Learning Outcomes
Relation with Program Learning Outcome
Week Plan
Assessment

Information

Unit FACULTY OF AGRICULTURE
FOOD ENGINEERING PR.
Code ZFS208
Name Physicalchemsitry
Term 2018-2019 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
LO01 Defines the basic laws of chemistry.
LO02 Relates the equations between system state variables and state variables.
LO03 Describes the properties of state functions.
LO04 Finds similarities between ideal gases and ideal gas mixtures.
LO05 Explains the kinetic theory of gases
LO06 Definitions the zeroth Law and the first law of Thermodynamics .
LO07 Explains the second and the third law of thermodynamics.
LO08 Derives from the basic equations of thermodynamics.
LO09 Determines physical properties of the substance, viscosity of liquids; the surface tension of liquids.
LO10 Defines the real gases. Determines the general properties of mixtures and the ideal mixtures.
LO11 Relates the chemical thermodynamic data.
LO12 Distinguishes electrochemical reaction. Defines Corrosion. Estimates the corrosion protection methods.


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 5
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 5
PLO05 - Researches and analyzes complex systems using scientific methods 5
PLO06 - Uses objective and subjective methods to evaluate food quality and interprets the results 4
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, 4
PLO09 - Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility 5
PLO10 - Complies with teamwork 4
PLO11 - Analytically and critically evaluates the learned information. 5
PLO12 - Knows the necessity of lifelong learning. 4
PLO13 - Communicates effectively and healthily in the relevant field and uses communication technologies 5
PLO14 - Knows a foreign language at a level to follow the literature about foods and communicate 4
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 5
PLO16 - is respectful of professional ethics 4
PLO17 - Has ability to plan, implement and develop a food process 5
PLO18 - Knows the legislation and management systems related to foods 4


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 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 Term Exams The period up to the end of the lecture notes and presentations given to subjects treated prepare for the final work.
17 Term Exams 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

Current term shares have not yet been determined. Shares of the previous term are shown.
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: 04.04.2019 04:00