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Course Description Course Name : Reaction Kinetics Course Code : G 234 Course Type : Compulsory Level of Course : First Cycle Year of Study : 2 Course Semester : Spring (16 Weeks) ECTS : 2 Name of Lecturer(s) : Assoc.Prof.Dr. GÜRAY KILINÇÇEKER Learning Outcomes of the Course : Determines the speed of a chemical reaction. Determines the reaction rate constant. Explains the mechanism of the reaction. Determines Molecularity; half-time, and the degrees of reaction. Describes the effect of temperature on reaction rate. Determines the activation energy. Produces kinetic data. Explains gas phase reactions. Relates the laws of catalysis and adsorption. Determines the enzyme kinetics. Describes the kinetics of polymerization. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : To identify the step that determines the rate of a chemical reaction. Sort out the factors that affect the rate of reaction. Calculate the activation energy. Explains the catalyst and enzyme kinetics. Gains basic knowledge about the Kinetic research and investigation methods. Course Contents : Chemical reactions, reaction rate, rate law, reaction rate constant, the reaction mechanism, Molecularity, half-time determination of reaction orders, Pseudo degrees, effect of temperature on reaction rate, activation energy, consecutive reactions, kinetic evaluation of data, theoretical determination of the reaction rate, gas phase reactions, Collision theories, solution reactions, catalysis and adsorption kinetics of enzyme reactions, complex reactions and polymerization kinetics of the theoretical course is taught through examples and applications. Language of Instruction : Turkish Work Place : Amfi 1   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Chemical reactions Reading resources and lecture notes on the subject. Article scanning. Theoretical and practical lectures. Discussion. 2 The reaction rate, rate law, reaction rate constant, the reaction mechanism; Molecularity; half-time Reading resources and lecture notes on the subject. Article scanning. Theoretical and practical lectures. Discussion. 3 Determine the degree of reaction, Pseudo degrees Reading resources and lecture notes on the subject. Article scanning. Theoretical and practical lectures. Discussion. 4 The effect of temperature on reaction rate, activation energy Reading resources and lecture notes on the subject. Article scanning. Theoretical and practical lectures. Discussion. 5 Successive reactions Reading resources and lecture notes on the subject. Article scanning. Theoretical and practical lectures. Discussion. 6 The evaluation of Kinetic data Reading resources and lecture notes on the subject. Article scanning. Theoretical and practical lectures. Discussion. 7 Theoretical determination of the rate of reaction Reading resources and lecture notes on the subject. Article scanning. Theoretical and practical lectures. Discussion. 8 Mid-term exam + Lecturing + problem solving The mid-term exam lecture notes and presentations, working in the treated subjects prepare for the exam. Written examination 9 Gas-Phase Reactions Reading resources and lecture notes on the subject. Theoretical and practical lectures. Discussion. 10 Collision theory Reading resources and lecture notes on the subject. Theoretical and practical lectures. Discussion. 11 Reactions in solution Reading resources and lecture notes on the subject. Theoretical and practical lectures. Discussion. 12 Catalysis and adsorption Reading resources and lecture notes on the subject. Theoretical and practical lectures. Discussion. 13 Enzyme reaction kinetics Reading resources and lecture notes on the subject. Theoretical and practical lectures. Discussion. 14 Complex Reactions Reading resources and lecture notes on the subject. Theoretical and practical lectures. Discussion. 15 Polymerization Kinetics Reading resources and lecture notes on the subject. Theoretical and practical lectures. Discussion. 16/17 Final The period until the end of the lecture notes and presentations, trying to prepare for the exam topics treated. Written examination   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Prof. Dr. Yüksel Sarıkaya, Physical Chemistry, ISBN: 975-7313-00-9, Eylül 2004.  Prof.Dr. Mehmet SAÇAK, Chemical Kinetics, ISBN: 975-8640-25-9, 2002. Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 50     Homeworks/Projects/Others 2 50 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   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. 5 2 Improve a process-based system using the methods of measurement and evaluation 5 3 Has knowledge in the fields of basic science, engineering and food science and technology 5 4 Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications 5 5 Researches and analyzes complex systems using scientific methods 5 6 Uses objective and subjective methods to evaluate food quality and interprets the results 5 7 Selects and uses modern technical systems in food engineering and technology applications 5 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 5 10 Complies with teamwork 5 11 Analytically and critically evaluates the learned information. 5 12 Knows the necessity of lifelong learning. 5 13 Communicates effectively and healthily in the relevant field and uses communication technologies 5 14 Knows a foreign language at a level to follow the literature about foods and communicate 5 15 is respectful of professional ethics 5 16 Has ability to plan, implement and develop a food process 5 17 Knows the legislation and management systems related to foods 5 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 2 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 2 28     Out of Class Study (Preliminary Work, Practice) 12 1 12 Assesment Related Works     Homeworks, Projects, Others 2 3 6     Mid-term Exams (Written, Oral, etc.) 1 4 4     Final Exam 1 4 4 Total Workload: 54 Total Workload / 25 (h): 2.16 ECTS Credit: 2