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| Course Description |
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| Course Name |
: |
Physical Chemistry |
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| Course Code |
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G 239 |
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| Course Type |
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Compulsory |
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| Level of Course |
: |
First Cycle |
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| Year of Study |
: |
2 |
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| Course Semester |
: |
Fall (16 Weeks) |
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| ECTS |
: |
3 |
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| Name of Lecturer(s) |
: |
Assoc.Prof.Dr. GÜRAY KILINÇÇEKER
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| Learning Outcomes of the Course |
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Defines the basic laws of chemistry.
Relates the equations between system state variables and state variables.
Describes the properties of state functions.
Finds similarities between ideal gases and ideal gas mixtures.
Explains the kinetic theory of gases
Definitions the zeroth Law and the first law of Thermodynamics .
Explains the second and the third law of thermodynamics.
Derives from the basic equations of thermodynamics.
Determines physical properties of the substance, viscosity of liquids; the surface tension of liquids.
Defines the real gases.
Determines the general properties of mixtures and the ideal mixtures.
Relates the chemical thermodynamic data.
Distinguishes electrochemical reaction.
Defines Corrosion.
Estimates the corrosion protection methods.
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| Mode of Delivery |
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Face-to-Face |
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| Prerequisites and Co-Prerequisites |
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None |
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| Recommended Optional Programme Components |
: |
None |
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| Aim(s) of Course |
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Learns the basic laws of chemistry, chemical events, improves the ability to establish a relationship between the research and study to gain basic information about the methods.
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| Course Contents |
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Learns the basic laws of chemistry, and the state of the system variables, equations between the variables Hal, Hal functions, features, ideal gases and ideal gas mixtures, kinetic gas theory, the zero and the first law of thermodynamics, the second and the third law of thermodynamics, the basic equations of thermodynamics, physical properties of matter, liquids viscosity, surface tension of liquids, real gases, mixtures general characteristics, ideal mixtures, chemical thermodynamics, electrochemistry, corrosion and corrosion protection methods. |
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| Language of Instruction |
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Turkish |
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| Work Place |
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Amfi 1 |
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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 |
The basic laws of chemistry |
Read the textbook of Physical issues. |
Theoretical, practical lessons and assignments based on the narrative. |
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2 |
System and state variables, equations of state variables, Properties of state functions |
Read the textbook of Physical issues. |
Theoretical, practical lessons and assignments based on the narrative. |
|
3 |
Ideal gases and ideal gas mixtures |
Read the textbook of Physical issues. |
Theoretical, practical lessons and assignments based on the narrative. |
|
4 |
The kinetic theory of gases |
Read the textbook of Physical issues. |
Theoretical, practical lessons and assignments based on the narrative. |
|
5 |
Zeroth Law of Thermodynamics, the first law |
Read the textbook of Physical issues. |
Theoretical, practical lessons and assignments based on the narrative. |
|
6 |
The second and the third law of thermodynamics |
Read the textbook of Physical issues. |
Theoretical, practical lessons and assignments based on the narrative. |
|
7 |
The basic equations of thermodynamics |
Read the textbook of Physical issues. |
Theoretical, practical lessons and assignments based on the narrative. |
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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 |
Physical properties of the substance; viscosity of liquids; liquid surface tension
|
Read the textbook of Physical issues. |
Theoretical, practical lessons and assignments based on the narrative. |
|
10 |
Real gases |
Read the textbook of Physical issues. |
Theoretical, practical lessons and assignments based on the narrative. |
|
11 |
General properties of mixtures; ideal mixtures |
Read the textbook of Physical issues. |
Theoretical, practical lessons and assignments based on the narrative. |
|
12 |
Chemical thermodynamics |
Read the textbook of Physical issues. |
Theoretical, practical lessons and assignments based on the narrative. |
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13 |
Electrochemistry
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Read the textbook of Physical issues. |
Theoretical, practical lessons and assignments based on the narrative. |
|
14 |
Corrosion |
Read the textbook of Physical issues. |
Theoretical, practical lessons and assignments based on the narrative. |
|
15 |
Corrosion protection methods |
Read the textbook of Physical issues. |
Theoretical, practical lessons and assignments based on the narrative. |
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16/17 |
Final |
The period up to the end of the lecture notes and presentations given to subjects treated prepare for the final work. |
Written examination |
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Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
 Prof. Dr. Yüksel Sarıkaya, Physicochemistry, ISBN: 975-7313-00-9, Eylül 2004.
J.M. Smith, H.C. Van Ness, Introduction to Chemical Engineering Thermodynamics, ISBN: 0-07-058701-9, 1982.
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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 |
50 |
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Homeworks/Projects/Others |
2 |
50 |
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Total |
100 |
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Rate of Semester/Year Assessments to Success |
40 |
| |
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Final Assessments
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100 |
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Rate of Final Assessments to Success
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60 |
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Total |
100 |
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| Contribution of the Course to Key Learning Outcomes |
| # | Key Learning Outcome | Contribution* |
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1 |
Gains the ability to use knowledge and skills in his/her field. |
5 |
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2 |
Improve a process-based system using the methods of measurement and evaluation |
5 |
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3 |
Has knowledge in the fields of basic science, engineering and food science and technology |
5 |
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4 |
Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications |
5 |
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5 |
Researches and analyzes complex systems using scientific methods |
5 |
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6 |
Uses objective and subjective methods to evaluate food quality and interprets the results |
5 |
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7 |
Selects and uses modern technical systems in food engineering and technology applications |
5 |
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8 |
Uses laboratories, does food analyses and evaluates, interprets and reports the results, |
5 |
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9 |
Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility |
5 |
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10 |
Complies with teamwork |
5 |
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11 |
Analytically and critically evaluates the learned information. |
5 |
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12 |
Knows the necessity of lifelong learning. |
5 |
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13 |
Communicates effectively and healthily in the relevant field and uses communication technologies |
5 |
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14 |
Knows a foreign language at a level to follow the literature about foods and communicate |
5 |
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15 |
is respectful of professional ethics |
5 |
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16 |
Has ability to plan, implement and develop a food process |
5 |
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17 |
Knows the legislation and management systems related to foods |
5 |
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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). |
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| Student Workload - ECTS |
| Works | Number | Time (Hour) | Total Workload (Hour) |
| Course Related Works |
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Class Time (Exam weeks are excluded) |
14 |
2 |
28 |
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Out of Class Study (Preliminary Work, Practice) |
14 |
2 |
28 |
| Assesment Related Works |
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Homeworks, Projects, Others |
2 |
6 |
12 |
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Mid-term Exams (Written, Oral, etc.) |
1 |
5 |
5 |
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Final Exam |
1 |
5 |
5 |
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Total Workload: | 78 |
| Total Workload / 25 (h): | 3.12 |
| ECTS Credit: | 3 |
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