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Course Description Course Name : Engineering Thermodynamics Course Code : IG 205 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. ARİF ÖZBEK Learning Outcomes of the Course : 1)Learns basic laws of thermodynamics, 2)Learns to use P-v and T-v diagrams, 3) Learns to calculate basic physical properties using thermodynamic tables, 4) Defines, formulates and solves the problems related with closed systems using the 1st law of thermodynamics, 5) Defines, formulates and solves the problems related with steady flowing open systems using the 1st law of thermodynamics, 6) Defines, formulates and solves problems related with open unsteady uniform flow systems using the 1st law of thermodynamics Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : To teach the basic principles of Classical Thermodynamics. To educate students to define, formulate, and solve basic thermodynamics problems related to closed and open steady flow or unsteady uniform flow systems. Course Contents : Properties of matter. Thermodynamics of closed systems. First law analysis. thermodynamics of open 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 and basic definitions Read the related topics in the lecture notes and reference books Lecturing 2 Properties of pure substances Read the related topics in the lecture notes and reference books Lecturing 3 System and control volumes Read the related topics in the lecture notes and reference books Lecturing 4 Property diagrams for phase change processes Read the related topics in the lecture notes and reference books Lecturing 5 The ideal gas equation of state Read the related topics in the lecture notes and reference books Lecturing 6 The first law of thermodynamics (Closed systems) Read the related topics in the lecture notes and reference books Lecturing 7 Energy transfer by work, boundary work and polytropic process Read the related topics in the lecture notes and reference books Lecturing 8 Energy balance for closed systems Read the related topics in the lecture notes and reference books Lecturing 9 Specific heats Read the related topics in the lecture notes and reference books Lecturing 10 Midterm exam 11 The first law of thermodynamics (Open systems) Read the related topics in the lecture notes and reference books Lecturing 12 Conservation of mass Read the related topics in the lecture notes and reference books Lecturing 13 Flow work and energy of flowing fluid Read the related topics in the lecture notes and reference books Lecturing 14 Energy analysis of steady flow systems Read the related topics in the lecture notes and reference books Lecturing 15 Steady flow engineering devices Read the related topics in the lecture notes and reference books Lecturing 16/17 Final exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Thermodynamics: An Engineering Approach, Writers: Yunus A. Cengel 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 2 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. 3 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 4 4 Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications 3 5 Researches and analyzes complex systems using scientific methods 4 6 Uses objective and subjective methods to evaluate food quality and interprets the results 2 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, 3 9 Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility 4 10 Complies with teamwork 2 11 Analytically and critically evaluates the learned information. 2 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 3 15 is respectful of professional ethics 3 16 Has ability to plan, implement and develop a food process 3 17 Knows the legislation and management systems related to foods 2 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 2 2 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