| Course Description |
|
| Course Name |
: |
Chemistry |
|
| Course Code |
: |
G 125 |
|
| Course Type |
: |
Compulsory |
|
| Level of Course |
: |
First Cycle |
|
| Year of Study |
: |
1 |
|
| Course Semester |
: |
Fall (16 Weeks) |
|
| ECTS |
: |
4 |
|
| Name of Lecturer(s) |
: |
Asst.Prof.Dr. RAMAZAN BİLGİN
|
|
| Learning Outcomes of the Course |
: |
Learns the developments in the science of chemistry.
Learns the unit systems and transformations.
Learns the atoms and theories of the atoms..
Can write chemical reactions and do calculations.
Learns gas laws and can perform calculations on gases.
Learns about acids and bases.
|
|
| Mode of Delivery |
: |
Face-to-Face |
|
| Prerequisites and Co-Prerequisites |
: |
None |
|
| Recommended Optional Programme Components |
: |
None |
|
| Aim(s) of Course |
: |
Has knowledge to explain the basic concepts and principles of chemistry, understand the events encountered everyday and scientific life, make comments and use them. |
|
| Course Contents |
: |
Measurement of the properties of matter
Atoms and atomic theory
Chemical compounds
Chemical reactions
Reactions in aqueous solution
Gases
Thermochemistry
The periodic table and some atomic properties
Chemical Bonding: Basic Concepts
Principles of chemical equilibrium
Acids and Bases
Acid-Base Equilibria
Chemical Kinetics |
|
| Language of Instruction |
: |
Turkish |
|
| Work Place |
: |
anfi 1 |
|
|
Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
|
1 |
measurement of the properties of matter
|
works relevant section of the book |
theoritical and practical course |
|
2 |
Atoms and atomic theory
|
works relevant section of the book |
theoritical and practical course |
|
3 |
chemical compounds
|
works relevant section of the book |
theoritical and practical course |
|
4 |
chemical reactions
|
works relevant section of the book |
theoritical and practical course |
|
5 |
Reactions in aqueous solution
|
works relevant section of the book |
theoritical and practical course |
|
6 |
gases
|
works relevant section of the book |
theoritical and practical course |
|
7 |
thermochemistry
|
works relevant section of the book |
theoritical and practical course |
|
8 |
mid-term exam |
works relevant section of the book |
theoritical and practical course |
|
9 |
The periodic table and some atomic properties
|
works relevant section of the book |
theoritical and practical course |
|
10 |
Chemical Bonding: Basic Concepts
|
works relevant section of the book |
theoritical and practical course |
|
11 |
Principles of chemical equilibrium
|
works relevant section of the book |
theoritical and practical course |
|
12 |
Acids and Bases
|
works relevant section of the book |
theoritical and practical course |
|
13 |
Acid-Base Equilibria
|
works relevant section of the book |
theoritical and practical course |
|
14 |
chemical Kinetics |
works relevant section of the book |
theoritical and practical course |
|
15 |
final exam |
works relevant section of the book |
|
|
16/17 |
final exam |
works relevant section of the book |
|
|
|
| Contribution of the Course to Key Learning Outcomes |
| # | Key Learning Outcome | Contribution* |
|
1 |
Gains the ability to use knowledge and skills in his/her field. |
4 |
|
2 |
Improve a process-based system using the methods of measurement and evaluation |
3 |
|
3 |
Has knowledge in the fields of basic science, engineering and food science and technology |
4 |
|
4 |
Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications |
2 |
|
5 |
Researches and analyzes complex systems using scientific methods |
5 |
|
6 |
Uses objective and subjective methods to evaluate food quality and interprets the results |
1 |
|
7 |
Selects and uses modern technical systems in food engineering and technology applications |
4 |
|
8 |
Uses laboratories, does food analyses and evaluates, interprets and reports the results, |
5 |
|
9 |
Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility |
4 |
|
10 |
Complies with teamwork |
4 |
|
11 |
Analytically and critically evaluates the learned information. |
4 |
|
12 |
Knows the necessity of lifelong learning. |
4 |
|
13 |
Communicates effectively and healthily in the relevant field and uses communication technologies |
4 |
|
14 |
Knows a foreign language at a level to follow the literature about foods and communicate |
4 |
|
15 |
is respectful of professional ethics |
4 |
|
16 |
Has ability to plan, implement and develop a food process |
3 |
|
17 |
Knows the legislation and management systems related to foods |
1 |
|
18 |
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 |
0 |
| * Contribution levels are between 0 (not) and 5 (maximum). |
|
|