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| Course Description |
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| Course Name |
: |
Laboratory Working Regulations |
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| Course Code |
: |
SAİ-508 |
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| Course Type |
: |
Optional |
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| Level of Course |
: |
Second Cycle |
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| Year of Study |
: |
1 |
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| Course Semester |
: |
Fall (16 Weeks) |
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| ECTS |
: |
6 |
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| Name of Lecturer(s) |
: |
Prof.Dr. MEHMET ÇELİK
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| Learning Outcomes of the Course |
: |
Explains laboratory working regulations
Teaches the preparation of various solutions
Explains errors sources in analyses
Defines different analysis practices in fish and fish products
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|
| Mode of Delivery |
: |
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 |
: |
Teaching equipments used in laboratory and general laboratory regulations, teaching preparation of various solutions, explain errors sources in analyses
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|
| Course Contents |
: |
General laboratory regulations, responsibilities of laboratory users, tools and equipments used in laboratory, dangerous chemicals for people and the environment, solutions used in the laboratory, diluted and saturated solutions, molarity and normality calculations, the preparation of different solutions, error sources in analyses |
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| Language of Instruction |
: |
Turkish |
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| Work Place |
: |
Classroom of Faculty of Fisheries, Çukurova University |
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Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
|
1 |
Introduction |
Reading the course subject |
Lecture |
|
2 |
General laboratory regulations, responsibilities of laboratory users |
Reading the lecture notes and related resources |
Lecture, Visual demonstration |
|
3 |
Tools and equipments used in laboratory, danger chemicals for people and the environment, solutions used in the laboratory |
Reading the lecture notes and related resources |
Lecture, Visual demonstration, Discussion |
|
4 |
Solutions used in the laboratory, diluted and saturated solutions |
Reading the lecture notes and related resources |
Lecture, Visual demonstration, Discussion |
|
5 |
The preparation of different solutions |
Reading the lecture notes and related resources |
Lecture, Visual demonstration, Discussion |
|
6 |
Molarity and normality calculations |
Reading the lecture notes and related resources |
Lecture, Visual demonstration, Discussion |
|
7 |
Problem solving |
Reading the lecture notes and related resources |
Lecture, Visual demonstration, Discussion |
|
8 |
Midterm exam |
Studying for exam |
Written exam |
|
9 |
Problem solving |
Reading the lecture notes and related resources |
Lecture,
Discussion |
|
10 |
Analyses in seafood processing technology |
Reading the lecture notes and related resources |
Lecture, Visual demonstration, Discussion |
|
11 |
Error sources in analyses |
Reading the lecture notes and related resources |
Lecture, Visual demonstration, Discussion |
|
12 |
Error sources in analyses |
Reading the lecture notes and related resources |
Lecture, Visual demonstration, Discussion |
|
13 |
Precaution for errors in analyses, homework |
Reading the lecture notes and related resources, homework preparation |
Lecture, Visual demonstration, Discussion |
|
14 |
Student presentations and general assessment |
Literature review |
Power point presentation by students,
Discussion |
|
15 |
Student presentations and general assessment |
Literature review |
Power point presentation by students,
Discussion |
|
16/17 |
Final exam |
Studying for exam |
Written exam |
|
|
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Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
 Varlık, C., Özden, Ö., Erkan, N., Alakavuk, D. 2007. Basis Quality Control in Seafood. Istanbul University Paper No: 4662.
Evrensel, S.S., Dözen, C. 2006. Laboratory Technics, Nobel Paper No: 946.
Lecture Notes
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| |
| Required Course Material(s) | |
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|
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Assessment Methods and Assessment Criteria |
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Semester/Year Assessments |
Number |
Contribution Percentage |
|
Mid-term Exams (Written, Oral, etc.) |
1 |
60 |
|
Homeworks/Projects/Others |
2 |
40 |
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Total |
100 |
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Rate of Semester/Year Assessments to Success |
40 |
| |
|
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 |
Deepens and improves the information based on university education up to expertise level in Fishing and Seafood Processing Technology |
2 |
|
2 |
Comprehends interaction of expertise area in relation to interdisciplinary relationships |
3 |
|
3 |
Comprehends interdisciplinary relationships between theoretical and applied information of their expertise to synthesize and to produce new information |
3 |
|
4 |
Solves problems by using problem-solving and suitable methods, establishes cause and effect relationships in the process in his/her expertise. |
3 |
|
5 |
Is able to carry out an independent study related to fishing and seafood processing technology and assesses the results of work. |
4 |
|
6 |
Improves skills for independent study in their area of expertise, determinates unpredictable problems and produces methods of solutions |
3 |
|
7 |
Accesses literature in their area of expertise and assesses knowledge and skill critically and leads to training. |
4 |
|
8 |
Develops a positive attitude towards life long learning. |
2 |
|
9 |
Prepares written and visual presentations with technological devices in their area of expertise |
2 |
|
10 |
Examines and develops social relations and norms critically and changes all if necessary |
2 |
|
11 |
Communicates both in written and verbal in one foreign language |
2 |
|
12 |
Uses computer and communication technologies effectively for their expertise area. |
4 |
|
13 |
Collects, assesses and publishes data related to their expertise area, cares publical, scientifical, cultural and ethicals values during data collection. |
3 |
|
14 |
Develops strategy, politics and application plan in relation to expertise area and assesses the results obtained within the scope of quality process |
4 |
|
15 |
Applies interdisciplinary studies with assimilated knowledge and skills for solving problem |
0 |
| * 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 |
3 |
42 |
|
Out of Class Study (Preliminary Work, Practice) |
14 |
6 |
84 |
| Assesment Related Works |
|
Homeworks, Projects, Others |
2 |
6 |
12 |
|
Mid-term Exams (Written, Oral, etc.) |
1 |
5 |
5 |
|
Final Exam |
1 |
6 |
6 |
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Total Workload: | 149 |
| Total Workload / 25 (h): | 5.96 |
| ECTS Credit: | 6 |
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