TÜRKÇE
ENGLISH
Information
| Code | TAB214 |
| Name | Cultivation of Medicinaland Aromatic Plants II |
| Term | 2023-2024 Academic Year |
| Semester | 4. Semester |
| Duration (T+A) | 2-1 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2.5 National Credit |
| Teaching Language | Türkçe |
| Level | Ön Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. NAİME ZÜLAL ELEKCİOĞLU |
| Course Instructor |
Öğr. Gör.Dr. NURTEN YILMAZ
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
To introduce plant characteristics for Pleasure Plants, Dye Plants, Alkaloid Plants and Glycoside Plants which cultivated in our country and have commercial and economic value, and to teach all the cultural processes
Course Content
Discussion of botanical characteristics of medicinal and aromatic plants, culture, climate and soil requirements, planting time, maintenance and fertilization, harvesting, consumption, plant parts used, active ingredients.
Course Precondition
practic area
Resources
lecturer lesson notes
Notes
online papers
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Teaches the importance of medicinal and aromatic plants on the world |
| LO02 | Understands the bothanical characteristrics, climatite and soil needs of these plants |
| LO03 | Make plans of planting and maintenance works to be able to get high yield products and timely planning of crop harvesting and drying works |
| LO04 | learn about regionally popular TABs |
| LO05 | recognizes export and import TABs. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Learns the medicinal and aromatic plants that are extensively cultivated in the world and in Turkey, learns about their general characteristics, soil and climate requirements and usage areas. | 3 |
| PLO02 | Beceriler - Bilişsel, Uygulamalı | Can scan resources, report and present about plants on the web (Google academic, pubmed etc.). | 2 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Learns different production techniques and cultivates plants with these methods. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Knows about medicinal plant, aromatic plant, spice plants, dye plants, joy plants | 3 |
| PLO05 | Beceriler - Bilişsel, Uygulamalı | Knows to obtain essential oils and making parfume under laboratory conditions | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Learns the production methods of medicinal and aromatic plants in field conditions and realizes the harvest. | 4 |
| PLO07 | Bilgi - Kuramsal, Olgusal | Learns the usage of medicinal and aromatic plants in phytoteraphy and aromateraphy | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Learns the importance of agricultural mechanization in plant cultivation and the tools used. | 3 |
| PLO09 | Bilgi - Kuramsal, Olgusal | Organizes the pictures of plants in the computer environment, enters the data of the parameters used in the field studies into the computer environment. | 1 |
| PLO10 | Bilgi - Kuramsal, Olgusal | Learns the importance, benefits and interpretation of plant and soil analysis. | |
| PLO11 | Bilgi - Kuramsal, Olgusal | Gains knowledge about the biology and systematics of medicinal and aromatic plants. | 1 |
| PLO12 | Bilgi - Kuramsal, Olgusal | Gains knowledge about the medicinal and aromatic plants that grow in our country and their use in medicine. | 3 |
| PLO13 | Bilgi - Kuramsal, Olgusal | Gains knowledge about the effects of plant production on ecology. | 3 |
| PLO14 | Bilgi - Kuramsal, Olgusal | Gains knowledge about the effects of bioclimatic variables on crop production. | 3 |
| PLO15 | Bilgi - Kuramsal, Olgusal | Gets information about the activities that she can attend on the university campus. | |
| PLO16 | Bilgi - Kuramsal, Olgusal | Gains information about internship places and applications to these places. | |
| PLO17 | Bilgi - Kuramsal, Olgusal | Learns the metabolic activities in plants and the importance of plant physiology in plant production. | |
| PLO18 | Beceriler - Bilişsel, Uygulamalı | Learns how to obtain seeds and genetic modifications of seeds in the production of medicinal and aromatic plants. | |
| PLO19 | Bilgi - Kuramsal, Olgusal | Learns genetically modified plant products and rules about their use. | 3 |
| PLO20 | Bilgi - Kuramsal, Olgusal | Gain knowledge about the molecular structure of plants. | |
| PLO21 | Bilgi - Kuramsal, Olgusal | Have knowledge about vegetable proteins and vitamins of plant origin. | |
| PLO22 | Bilgi - Kuramsal, Olgusal | Have theoretical knowledge about production methods based on biotechnology in plant production. | |
| PLO23 | Beceriler - Bilişsel, Uygulamalı | Recognizes dye pigments in dye plants, knows the relationship between textile and dye plants, creates a color range with mordanting, dyes with traditional methods. | |
| PLO24 | Bilgi - Kuramsal, Olgusal | Knows how to extract oils from plants and smell test, she can evaluate notes with scents, she mixes oils according to notes in making perfume. | |
| PLO25 | Bilgi - Kuramsal, Olgusal | Learns to protect medicinal aromatic plants with their bioactive substances, to preserve their chemical quality in storage. | |
| PLO26 | Bilgi - Kuramsal, Olgusal | Learns the importance, benefits and interpretation of plant and soil analysis. | 1 |
| PLO27 | Bilgi - Kuramsal, Olgusal | Prepares chemical solutions, interprets chemistry instrumental analyses. | |
| PLO28 | Bilgi - Kuramsal, Olgusal | Learns the pests, diseases and weeds in medicinal and aromatic plants and the plant protection methods used to combat them. | 1 |
| PLO29 | Bilgi - Kuramsal, Olgusal | Learns the importance and methods of occupational health and safety in agricultural activities. | |
| PLO30 | Bilgi - Kuramsal, Olgusal | Learns the micro and macro nutrients required for plant growth, their function, importance and amount in plants. | 3 |
| PLO31 | Bilgi - Kuramsal, Olgusal | Understands the definition and scope of agricultural economy and the place and importance of the agricultural sector in the Turkish economy. | 3 |
| PLO32 | Bilgi - Kuramsal, Olgusal | Gains knowledge about Soil Properties (Cations adsorption – Anions adsorption – Soil Acidity, soil organic matter, soil structure, soil water, soil color) and soil Formation (Segregation and Fragmentation – Structure (Texture) – Clay Minerals). | 4 |
| PLO33 | Bilgi - Kuramsal, Olgusal | Learns tenses, auxiliary verbs, prepositions in English. | |
| PLO34 | Bilgi - Kuramsal, Olgusal | Gains knowledge about Atatürk's principles and the history of the revolution. | |
| PLO35 | Bilgi - Kuramsal, Olgusal | Learns languages in terms of language and its importance, the birth, spread and structure of languages. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | The botanical characteristics, breeding principles, active ingredients, used parts of the cap | Textbook and presentation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | The botanical characteristics, breeding principles, active ingredients, used parts of the susam | Text book and presentation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 3 | The botanical characteristics, breeding principles, active ingredients, used parts of the kudretnar | Text book and presentation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | The botanical characteristics, breeding principles, active ingredients, used parts of the aleo vera | Text book and presentation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 5 | The botanical characteristics, breeding principles, active ingredients, used parts of basil | Text book and presentation | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 6 | The botanical characteristics, breeding principles, active ingredients, used parts of the purslane | Text book and presentation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama |
| 7 | The botanical characteristics, breeding principles, active ingredients, used parts of the fennel | Textbook and presentation | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 8 | Mid-Term Exam | Mid. term Exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | The botanical characteristics, breeding principles, active ingredients, used parts of the bay | Text book and presentation | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 10 | The botanical characteristics, breeding principles, active ingredients, used parts of the yarrow | Text book and presentation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama |
| 11 | The botanical characteristics, breeding principles, active ingredients, used parts of the nettle | Text book and presentation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 12 | The botanical characteristics, breeding principles, active ingredients, used parts of the jasmine | Text book and presentation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 13 | The botanical characteristics, breeding principles, active ingredients, used parts of hop | Text book and presentation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | The botanical characteristics, breeding principles, active ingredients, used parts of echinacea | Text book and presentation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 15 | The botanical characteristics, breeding principles, active ingredients, used parts of mint | Text book and presentation | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 16 | Term Exams | Textbook and presentation | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Textbook and presentation | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 2 | 2 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 5 | 5 |
| Final Exam | 1 | 10 | 10 |
| Total Workload (Hour) | 87 | ||
| Total Workload / 25 (h) | 3,48 | ||
| ECTS | 3 ECTS | ||