DEPARTMENT OF NUTRITION AND DIETETICS
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Ders Genel Tanıtım Bilgileri

Course Code:

1210121004

Ders İsmi:

Basic Chemistry II

Ders Yarıyılı:

Spring

Ders Kredileri:

Theoretical	Practical	Credit	ECTS
2	2	3	5

Language of instruction:

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

Type of course:

Necessary

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Prof. Dr. M.Emel ALPHAN

Course Lecturer(s):

Dr.Öğr.Üyesi Erdem TEZCAN

Course Assistants:

Dersin Amaç ve İçeriği

Course Objectives:

Gaining some skills supported by laboratory experiments about the principles of gravimetric and volumetric analysis methods, learning how to use basic statistical methods to evaluate experimental results.

Course Content:

Classification of analytical chemistry and analysis methods/ Preparation of the analysis sample and stages of the analysis/ Calculation of the analysis result and statistical evaluation/ Chemical balances/ Basic principles of gravimetric analysis/ Solubility balances- solubility product/ Factors affecting solubility/ Basic principles of volumetric analysis/ Solution preparation and concentration units/ Acid-base equilibria-titrations/ Redox equilibria-titrations/ Complexation equilibria-titrations/ Precipitation equilibria-titrations.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Our students gain advanced theoretical and practical knowledge in the fields of molecular biology, genetics, genomics, epigenetics, biochemistry, proteomics, bioanalysis, bioinformatics and biotechnology at the organism or cell level of microorganisms, plants, animals or humans.
2 - Skills
Cognitive - Practical
1) To be able to systematically approach new information in the field and to apply basic research methods in the field.
2) To comprehend the interdisciplinary interactions related to the field, to analyze and synthesize new and complex ideas.
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Ders Akış Planı

Week	Subject	Related Preparation
1)	Classification of analytical chemistry and analysis methods, preparation of analysis sample and stages of analysis	PPT prepared for lesson
2)	Calculation and statistical evaluation of the analysis result	PPT prepared for lesson
3)	Chemical balances	PPT prepared for lesson
4)	Fundamentals of gravimetric analysis/ Resolution balances-resolution product	PPT prepared for lesson
5)	Factors affecting resolution	PPT prepared for lesson
6)	Factors affecting resolution	PPT prepared for lesson
7)	Fundamentals of volumetric analysis/Solution preparation and concentration units	PPT prepared for lesson
8)	Midterm exam	-
9)	Fundamentals of volumetric analysis/Solution preparation and concentration units	PPT prepared for lesson
10)	Acid-base balances-titrations	PPT prepared for lesson
11)	Redox equilibria-titrations	PPT prepared for lesson
12)	Redox equilibria-titrations	PPT prepared for lesson
13)	Complex equilibria titrations	PPT prepared for lesson
14)	Precipitation equilibria-titrations	PPT prepared for lesson
15)	An overview	PPT prepared for lesson
16)	Final exam	-

Sources

Course Notes / Textbooks:	1. D.A. Skoog, D.M. West, F.J. Holler, Fundamentals of Analytical Chemistry, seventh Ed, Saunders College Publishing, 1996, Fort Worth. - ANALYTICAL CHEMISTRY LABORATORY MANUAL FOR CHEMICAL ENGINEERING 2. Ders Notları
References:	1. D.A. Skoog, D.M. West, F.J. Holler, Fundamentals of Analytical Chemistry, seventh Ed, Saunders College Publishing, 1996, Fort Worth. - ANALYTICAL CHEMISTRY LABORATORY MANUAL FOR CHEMICAL ENGINEERING 2. Ders Notları

Ders - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları	1	2	3
Program Outcomes
1) Have sufficient knowledge in the field of primary health and the profession of Nutrition and Dietetics, and have the ability to use their theoretical and practical knowledge in the field of Nutrition and Dietetics.
2) Takes at least two out-of-field courses in training programs.
3) Gain the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report results.
4) Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches.
5) Understand and interpret a process, event, case, equipment or product, and solve related problems with a holistic perspective and contemporary methods.
6) Ability to develop, select and use up-to-date and functional tools required for field applications, as well as use information technologies effectively.
7) Develops a positive attitude towards lifelong learning and turns it into behavior.
8) Communicates verbally and in writing in Turkish on professional matters at national and international levels by using professional knowledge and skills.
9) Has awareness of the universal and social effects and legal consequences of applications in the field of Nutrition and Dietetics.
10) Accesses and evaluates international literature in his field by using at least one foreign language and uses it for professional development.
11) Can work effectively individually and in teams with awareness of professional ethics and responsibility.

Ders - Öğrenme Kazanımı İlişkisi

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Have sufficient knowledge in the field of primary health and the profession of Nutrition and Dietetics, and have the ability to use their theoretical and practical knowledge in the field of Nutrition and Dietetics.	5
2)	Takes at least two out-of-field courses in training programs.
3)	Gain the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report results.	5
4)	Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches.	2
5)	Understand and interpret a process, event, case, equipment or product, and solve related problems with a holistic perspective and contemporary methods.	1
6)	Ability to develop, select and use up-to-date and functional tools required for field applications, as well as use information technologies effectively.	1
7)	Develops a positive attitude towards lifelong learning and turns it into behavior.
8)	Communicates verbally and in writing in Turkish on professional matters at national and international levels by using professional knowledge and skills.	5
9)	Has awareness of the universal and social effects and legal consequences of applications in the field of Nutrition and Dietetics.
10)	Accesses and evaluates international literature in his field by using at least one foreign language and uses it for professional development.	2
11)	Can work effectively individually and in teams with awareness of professional ethics and responsibility.	1

Öğrenme Etkinliği ve Öğretme Yöntemleri

Anlatım
Bireysel çalışma ve ödevi
Course
Labs

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama)
Homework
Uygulama
Raporlama

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Laboratory	1	% 10
Midterms	1	% 30
Semester Final Exam	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

İş Yükü ve AKTS Kredisi Hesaplaması

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	2	28
Laboratory	14	2	28
Application	14	2	28
Study Hours Out of Class	13	3	39
Midterms	1	2	2
Paper Submission	10	4	40
Final	1	2	2
Total Workload			167