TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | IG220 |
| Name | Analytical Chemistry |
| Term | 2020-2021 Academic Year |
| Semester | 4. Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 5 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | İngilizce |
| Level | Lisans Dersi |
| Type | Uygulamalı Ders |
| Label | C Compulsory |
| Mode of study | Uzaktan 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 | Calculates quantitative analysis problems. |
| LO02 | Examines the pH change of acid, base and salt reactions |
| LO03 | Determine the amount of salt in foods using the Mohr method |
| LO04 | Develop an idea about the measurement of spoilage reactions in foods by redox and potentiometric methods |
| LO05 | Assumes responsibility for the correct preparation of samples to be used in analyses |
| LO06 | Gains the ability to conduct experiments, collect data, interpret the results of the analysis and prepare an analysis report |
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. | 4 |
| PLO02 | - | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | 1 |
| 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. | 1 |
| 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. | 1 |
| 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. | 4 |
| 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. | 4 |
| PLO08 | - | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | 1 |
| PLO09 | - | Gains the awareness of food legislation and management systems and professional ethics. | 1 |
| 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. | 1 |
| 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. | 1 |
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 |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 4 | 56 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 3 | 42 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 3 | 3 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 8 | 8 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 125 | ||
| Total Workload / 25 (h) | 5,00 | ||
| ECTS | 5 ECTS | ||