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| Course Description |
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| Course Name |
: |
Fluid Mechanics |
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| Course Code |
: |
IG 204 |
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| Course Type |
: |
Compulsory |
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| Level of Course |
: |
First Cycle |
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| Year of Study |
: |
2 |
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| Course Semester |
: |
Spring (16 Weeks) |
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| ECTS |
: |
4 |
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| Name of Lecturer(s) |
: |
Assoc.Prof.Dr. MEHMET BİLGİLİ
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| Learning Outcomes of the Course |
: |
Can understand the basic concepts of fluid mechanics.
Comprehends the importance of dimension harmony in calculation of accuracy, precision and engineering.
Can determine the variation of pressure in a fluid at rest.
Can understand the use and limitations of the Mass, Momentum and Energy equations and apply it to the problems encountered in engineering.
Can understand Bernoulli equation mathematically and physically and apply it to engineering problems.
Has a deeper understanding of laminar and turbulent flow in pipes.
Can calculate the major and minor losses associated with pipe flow in piping networks and determine the required pumping power.
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| Mode of Delivery |
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Face-to-Face |
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| Prerequisites and Co-Prerequisites |
: |
None |
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| Recommended Optional Programme Components |
: |
None |
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| Aim(s) of Course |
: |
To teach the basic principles and equations of fluid mechanics; to give students a sense for how fluid mechanics is applied in engineering practice by presenting numerious and diverse real-world engineering examples; To develop a comprehensive understanding of fluid mechanics by emphasizing the physics of flow and by providing related figures and visual documents. |
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| Course Contents |
: |
Introduction to fluid mechanics and basic concepts. Physical properties of fluids. Pressure and fluid statics. Mass, Bernoulli, and Energy equations. Momentum analysis of flow systems . Flow in pipes. |
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| Language of Instruction |
: |
English |
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| Work Place |
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Classroom |
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Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
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1 |
Introduction and Basic Concepts |
Read the related topics in the lecture notes and reference books |
Lecturing |
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2 |
Introduction and Basic Concepts |
Read the related topics in the lecture notes and reference books |
Lecturing |
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3 |
Properties of Fluids |
Read the related topics in the lecture notes and reference books |
Lecturing |
|
4 |
Properties of Fluids |
Read the related topics in the lecture notes and reference books |
Lecturing |
|
5 |
Pressure and Fluid Statics |
Read the related topics in the lecture notes and reference books |
Lecturing |
|
6 |
Pressure and Fluid Statics |
Read the related topics in the lecture notes and reference books |
Lecturing |
|
7 |
Mass, Bernoulli and Energy Equations |
Read the related topics in the lecture notes and reference books |
Lecturing |
|
8 |
Mass, Bernoulli and Energy Equations |
Read the related topics in the lecture notes and reference books |
Lecturing |
|
9 |
Mass, Bernoulli and Energy Equations |
Read the related topics in the lecture notes and reference books |
Lecturing |
|
10 |
Mid Term Exam |
Written exam |
Written exam |
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11 |
Momentum Analysis of Fluid Systems |
Read the related topics in the lecture notes and reference books |
Lecturing |
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12 |
Momentum Analysis of Fluid Systems |
Read the related topics in the lecture notes and reference books |
Lecturing |
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13 |
Flow in Pipes |
Read the related topics in the lecture notes and reference books |
Lecturing |
|
14 |
Flow in Pipes |
Read the related topics in the lecture notes and reference books |
Lecturing |
|
15 |
Flow in Pipes |
Read the related topics in the lecture notes and reference books |
Lecturing |
|
16/17 |
Final exam |
Written exam |
Written exam |
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Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
 Fluid Mechanics, Fundamentals and Applications, Authors:Yunus A. Çengel ve John M. Cimbala, Publisher:McGraw-Hill Education, Third Edition, 2013
Fluid Mechanics Author: Frank M. White, Publisher: McGraw-HILL, Fifth Edition, 2003
A Brief Introduction to Fluid Mechanics, Authors: Donald F. Young, Bruce R. Munson, Theodore H. Okiishi, Wade W. Huebsch, Publisher: John Wiley and Sons Company, Fifth Edition, 2010
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| |
| Required Course Material(s) | |
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Assessment Methods and Assessment Criteria |
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Semester/Year Assessments |
Number |
Contribution Percentage |
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Mid-term Exams (Written, Oral, etc.) |
1 |
60 |
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Homeworks/Projects/Others |
1 |
40 |
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Total |
100 |
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Rate of Semester/Year Assessments to Success |
40 |
| |
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Final Assessments
|
100 |
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Rate of Final Assessments to Success
|
60 |
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Total |
100 |
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| 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 |
5 |
|
4 |
Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications |
4 |
|
5 |
Researches and analyzes complex systems using scientific methods |
4 |
|
6 |
Uses objective and subjective methods to evaluate food quality and interprets the results |
3 |
|
7 |
Selects and uses modern technical systems in food engineering and technology applications |
2 |
|
8 |
Uses laboratories, does food analyses and evaluates, interprets and reports the results, |
1 |
|
9 |
Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility |
2 |
|
10 |
Complies with teamwork |
3 |
|
11 |
Analytically and critically evaluates the learned information. |
4 |
|
12 |
Knows the necessity of lifelong learning. |
1 |
|
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 |
2 |
|
15 |
is respectful of professional ethics |
3 |
|
16 |
Has ability to plan, implement and develop a food process |
4 |
|
17 |
Knows the legislation and management systems related to foods |
0 |
|
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 |
3 |
| * Contribution levels are between 0 (not) and 5 (maximum). |
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| Student Workload - ECTS |
| Works | Number | Time (Hour) | Total Workload (Hour) |
| Course Related Works |
|
Class Time (Exam weeks are excluded) |
14 |
2 |
28 |
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Out of Class Study (Preliminary Work, Practice) |
16 |
4 |
64 |
| Assesment Related Works |
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Homeworks, Projects, Others |
1 |
4 |
4 |
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Mid-term Exams (Written, Oral, etc.) |
1 |
2 |
2 |
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Final Exam |
1 |
2 |
2 |
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Total Workload: | 100 |
| Total Workload / 25 (h): | 4 |
| ECTS Credit: | 4 |
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