TÜRKÇE
ENGLISH
Information
| Code | G329 |
| Name | Enzymology |
| Term | 2022-2023 Academic Year |
| Semester | 5. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 2 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. MUSTAFA ÜMİT ÜNAL |
| Course Instructor |
Prof. Dr. MUSTAFA ÜMİT ÜNAL
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Teaching fundamental properties of enzymes as well as their industrial applications.
Course Content
Introduction to enzymology, basic structure of enzymes, nomencalture and classification of enzymes, control of enzyme activity in microorganisms, enzyme kinetics, applicaitons of enzymes in food industry
Course Precondition
NONE
Resources
Enzymes in Food Technology (2002)
Notes
handouts
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows the structure of enzymes, general properties, factors affecting enzyme activity, enzyme kinetics and inhibition, industrial enzyme applications. |
| LO02 | Can explain enzyme structures and enzymatic reactions. |
| LO03 | Can explain the principles of enzyme catalysis and the factors affecting the rate of an enzyme-catalyzed reaction |
| LO04 | Can use the necessary techniques and tools in the field of Enzymology. |
| LO05 | Learns application of enzymes in some food industries |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | 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. | 2 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | 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. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | 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 | Bilgi - Kuramsal, Olgusal | 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. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | 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. | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | |
| PLO09 | Bilgi - Kuramsal, Olgusal | Gains the awareness of food legislation and management systems and professional ethics. | |
| PLO10 | Bilgi - Kuramsal, Olgusal | 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. | |
| PLO11 | Bilgi - Kuramsal, Olgusal | 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. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | The definition and scope of enzymology, history of enzymology, Enzymes in nature, chemical structure of enzymes | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım |
| 2 | Nomenclature and classification of enzymes, general properties of enzymes, cafactors, catalytic efficiency of enzymes, factors affecting enzyme activity, enzyme specificity | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım |
| 3 | Control of enzyme activity, control of enzyme synthesis, induction, repression, control of enzyme activity | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım |
| 4 | Proenzymes, location of enzymes in cell, active center, mechanism of enzyme specificity, lock-key model, induced-fit model | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım |
| 5 | Enzyme kinetics, fundamentals of chemical kinetics, enzymatic reaction kinetics | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım |
| 6 | Enzyme inhibition, competitive inhibition, noncompetitive inhibition, uncompetitive inhibition | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım |
| 7 | Enzyme activity, factors affecting enzyme activity | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım |
| 8 | Mid-Term Exam | Reading hand-outs and related chapters in the reading list | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Storing and use of enzyme enzymes advantages of use of enzymes, use of enzymes in industry | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım |
| 10 | Enzymes used in food industry I | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım |
| 11 | Enzymes used in food industry II | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım |
| 12 | Use of enzymes in dairy industry, enzymes used in bakery, use of enzymes in fruit juice, wine and beer industry | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım |
| 13 | Enzyme immobilization I | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım |
| 14 | Enzyme immobilization II | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım |
| 15 | Lab: measurement of enzyme activity, determination of Km and Vm valuse | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Gösterip Yaptırma |
| 16 | Term Exams I | Reading hand-outs and related chapters in the reading list | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams II | Reading hand-outs and related chapters in the reading list | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 1 | 14 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 4 | 4 |
| Final Exam | 1 | 4 | 4 |
| Total Workload (Hour) | 50 | ||
| Total Workload / 25 (h) | 2,00 | ||
| ECTS | 2 ECTS | ||