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

Information

Unit FACULTY OF AGRICULTURE
FOOD ENGINEERING PR.
Code ZFS208
Name Physicalchemsitry
Term 2019-2020 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 - Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. 5
PLO02 - Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. 3
PLO03 - Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. 3
PLO04 - Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. 2
PLO05 - Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. 3
PLO06 - Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. 2
PLO07 - Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. 2
PLO08 - Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. 3
PLO09 - Gains the awareness of food legislation and management systems and professional ethics. 2
PLO10 - Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. 2
PLO11 - Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. 2


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.

Update Time: 09.05.2019 03:40