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Course Description Course Name : Molecular Biology Course Code : G 224 Course Type : Compulsory Level of Course : First Cycle Year of Study : 2 Course Semester : Spring (16 Weeks) ECTS : 2 Name of Lecturer(s) : Prof.Dr. SADIK DİNÇER Learning Outcomes of the Course : Becomes knowledgeable about DNA. Learns about the presentation and control of gene. Gets information about the repair mechanisms. Understands the methods of cloning. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : Becomes knowledgeable about concepts of molecular biology, synthesis and cell regulatory mechanisms, and applications area and future of molecular biology. Course Contents : Structure of DNA and RNA, their replication, mutation, gene expression, regulation of gene expression, damege repair mechanisms, genetic enginering applications and cancer genetics. Language of Instruction : Turkish Work Place : Classrooms of Agriculter Faculty.   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Cell, Moleculer biology and polimer substances Literature Slayt Show and representation of a short clip 2 Structure of nucleic acids. their functions, denaturation and renaturation, features of prokaryotic and eukaryotic DNA. Literature Slayt Show and representation of a short clip 3 replications of eucaryotic, procaryotic, viral and organels genetic material. Types of DNA polimerase, ligases and topoisomeraeses. Literature Slayt Show and representation of a short clip 4 Mutations Literature Slayt Show and representation of a short clip 5 DNA repair and protection mechanisms Literature Slayt Show and representation of a short clip 6 Transcription Literature Slayt Show and representation of a short clip 7 Stages of transcription, transcription in eukaryotes and RNA splasing (Processing) Literature Slayt Show and representation of a short clip 8 midterm exam 9 DNA cloning and genetic engineering Literature Slayt Show and representation of a short clip 10 Heredity engineering, gene cloning vectors, methods of gene transfer, gene therapy of hereditary diseases, Literature Slayt Show and representation of a short clip 11 Protein synthesis, gene expression, transcription, cellular elements involved in protein synthesis. Literature Slayt Show and representation of a short clip 12 Stages of protein synthesis, initiation, elongation, termination and inhibitors of protein synthesis Literature Slayt Show and representation of a short clip 13 Regulation of protein synthesis Literature Slayt Show and representation of a short clip 14 Cell duplication and cancer Literature Slayt Show and representation of a short clip 15 Cell duplication and cancer Literature Slayt Show and representation of a short clip 16/17 Final exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)   Important Notices in Molecular Biology.Prof.Dr.Muhsin KONUK, Ocak 2004 Nobel yayın no:613 Nobel Basımevi Ankara. ISBN 975-591-596-6  Molecular Biology Prof.Dr.Yavuz ENSARİ Ağustos 2002 1. Baskı ISBN 975-92913-0-4 Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 100     Homeworks/Projects/Others 0 0 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. 2 2 Improve a process-based system using the methods of measurement and evaluation 1 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 2 5 Researches and analyzes complex systems using scientific methods 3 6 Uses objective and subjective methods to evaluate food quality and interprets the results 4 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, 2 9 Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility 3 10 Complies with teamwork 3 11 Analytically and critically evaluates the learned information. 2 12 Knows the necessity of lifelong learning. 2 13 Communicates effectively and healthily in the relevant field and uses communication technologies 1 14 Knows a foreign language at a level to follow the literature about foods and communicate 1 15 is respectful of professional ethics 2 16 Has ability to plan, implement and develop a food process 2 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) 14 1 14 Assesment Related Works     Homeworks, Projects, Others 0 0 0     Mid-term Exams (Written, Oral, etc.) 1 10 10     Final Exam 1 10 10 Total Workload: 62 Total Workload / 25 (h): 2.48 ECTS Credit: 2