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Course Description Course Name : Heat And Mass Balances Course Code : IG 203 Course Type : Compulsory Level of Course : First Cycle Year of Study : 2 Course Semester : Fall (16 Weeks) ECTS : 4 Name of Lecturer(s) : Assoc.Prof.Dr. MEHMET BİLGİLİ Learning Outcomes of the Course : Can understand the basic concepts of heat and mass balances. Comprehends the importance of dimension harmony in the calculation of accuracy, precision, and engineering. Can determine the mass and mole fractions of gas mixtures. Understands limitations of the Mass flow and energy transfer and has the ability to apply it to engineering problems. Understands law of conservation of mass and energy and has the ability to apply it to engineering problems. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : To cover the basic principles of heat and mass balances. To enable students to have a sense for how heat and mass balances are applied in engineering practice by presenting a wealth of real-world engineering examples. To develop an intuitive understanding of heat and mass balances by emphasizing the physics and physical arguments. Course Contents : Introduction and basic concepts of heat and mass balances. Mass and mole fractions of gas mixtures. Mass flow and energy transfer. Mass balance. Heat and energy balances. Mass and energy balances of biological systems. Language of Instruction : English Work Place : Classroom   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Introduction to basic concepts of heat and mass balances Read the related topics in the lecture notes and reference books Lecturing 2 Introduction to basic concepts of heat and mass balances Read the related topics in the lecture notes and reference books Lecturing 3 Mass and mole fractions of gas mixtures Read the related topics in the lecture notes and reference books Lecturing 4 Mass and mole fractions of gas mixtures Read the related topics in the lecture notes and reference books Lecturing 5 Mass flow and energy transfer Read the related topics in the lecture notes and reference books Lecturing 6 Mass flow and energy transfer Read the related topics in the lecture notes and reference books Lecturing 7 Mass balance Read the related topics in the lecture notes and reference books Lecturing 8 Mass balance Read the related topics in the lecture notes and reference books Lecturing 9 Mass balance Read the related topics in the lecture notes and reference books Lecturing 10 Mid Term Exam Written exam Written exam 11 Heat and energy balances Read the related topics in the lecture notes and reference books Lecturing 12 Heat and energy balances Read the related topics in the lecture notes and reference books Lecturing 13 Heat and energy balances Read the related topics in the lecture notes and reference books Lecturing 14 Mass and energy balances of biological systems Read the related topics in the lecture notes and reference books Lecturing 15 Mass and energy balances of biological systems Read the related topics in the lecture notes and reference books Lecturing 16/17 Final Exam Written exam Written exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Thermodynamics, An Engineering Approach, Authors: Yunus A. Çengel and Michael A. Boles. Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 60     Homeworks/Projects/Others 1 40 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 2 3 Has knowledge in the fields of basic science, engineering and food science and technology 4 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 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).   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) 16 4 64 Assesment Related Works     Homeworks, Projects, Others 1 4 4     Mid-term Exams (Written, Oral, etc.) 1 2 2     Final Exam 1 2 2 Total Workload: 100 Total Workload / 25 (h): 4 ECTS Credit: 4