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Course Description Course Name : Analytical Chemistry Course Code : IG 201 Course Type : Compulsory Level of Course : First Cycle Year of Study : 2 Course Semester : Fall (16 Weeks) ECTS : 4 Name of Lecturer(s) : Asst.Prof.Dr. TÜRKAN KEÇELİ MUTLU Learning Outcomes of the Course : Knows the principles of analytical chemistry. Gains the ability of understanding the relationship between analytical chemsitry and food analysis Gain the ability to work in the food and analytical chemsitry laboratory, to do the related experimental analyses, and to interpret and report the results. Gain to respect professional ethics and to learn general understanding of life long learning Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : To teach the knowledge of analytical chemistry to food engineer candidates for food analysis. Course Contents : Analytical chemical methods used in food analysis, Equipments used in quantiative analysis, Chemical equilibrium, acid base, complexing reagents, EDTA and Redox titrations, Potantiometry Language of Instruction : English Work Place : Classes and laborotories of Food Engineering Department   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Introduction, definition and scope of analytical chemistry, basic chemistry, Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 2 Analysis methods in foods, gravimetry, coprecipitation and Some analytical terminology Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 3 Errors in chemical analysis, error varieties Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 4 Equipments used in quantiative analysis Reading hand outs and related chapters of books Lecturing, Experiment and discussiions in Lab. 5 Volumetric analysis, standard solutions, solutions, preperation Reading hand outs and related chapters of books Lecturing, Experiment and discussiions in Lab. 6 Indicators Reading hand outs and related chapters of books Lecturing, Experiment and discussiions in Lab. 7 Acid-base ionization constants Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 8 Mid-term exam 9 Acid base Titrations Reading hand outs and related chapters of books Lecturing, Experiment and discussiions in Lab. 10 Calculations of chemical equilibrium in acid base mixtures, fiinding pH and pOH Reading hand outs and related chapters of books Lecturing, Experiment and discussiions in Lab. 11 Calculations in base mixtures Reading hand outs and related chapters of books Lecturing, Experiment and discussiions in Lab. 12 Solubility of precipitates with complexing reagents Reading hand outs and related chapters of books Lecturing, Experiment and discussiions in Lab. 13 EDTA titrations Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 14 Redox Titrations Reading hand outs and related chapters of books Lecturing, Experiment and discussiions in Lab. 15 Potantiometry Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 16/17 Final exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  (1). Harris, D.C., 1982. Analytical Chemistry, Gazi Büro Kitabevi, Ankara, 462 s. (2). Altan, A., 1989. Labaratuvar Teknigi. Çukurova Universitesi Basimevi, Adana, 172 s. (3) Turker;I., 1992. Labaratuvar Teknigi. Çukurova Universitesi Ziraat Fakültesi Yayınları:1237 Ders Kitabı:357, Ankara, 380 s. versitesi Basimevi, Adana, 172 s. (4) Değişik kaynaklardan yararlanılarak hazırlanmış ders notu ve resimlerle zenginleştirilmiş elektronik ortama aktarılmış sunu Ders Notu ve Kitaplar Düzenle Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 90     Homeworks/Projects/Others 1 10 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. 4 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 4 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 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 5 11 Analytically and critically evaluates the learned information. 5 12 Knows the necessity of lifelong learning. 4 13 Communicates effectively and healthily in the relevant field and uses communication technologies 3 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 3 17 Knows the legislation and management systems related to foods 3 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 5 * 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) 13 4 52     Out of Class Study (Preliminary Work, Practice) 13 1 13 Assesment Related Works     Homeworks, Projects, Others 1 12 12     Mid-term Exams (Written, Oral, etc.) 1 6 6     Final Exam 1 6 6 Total Workload: 89 Total Workload / 25 (h): 3.56 ECTS Credit: 4