| Course Name | General Chemistry |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CHEM 100 | Fall | 2 | 2 | 3 | 6 |
| Prerequisites |
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| Course Language | English | ||||||||
| Course Type | Required | ||||||||
| Course Level | First Cycle | ||||||||
| Mode of Delivery | - | ||||||||
| Teaching Methods and Techniques of the Course | Case Study | ||||||||
| Course Coordinator | |||||||||
| Course Lecturer(s) | |||||||||
| Assistant(s) | - | ||||||||
| Course Objectives | The goal of this course is to give the basic knowledge of Chemistry and problem solving skills to the engineering students. |
| Learning Outcomes | The students who succeeded in this course;
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| Course Description | The contents of this course is: matter and measurement (precision and accuracy), atoms, molecules, ions, and their properties, stochiometry and chemical calculations, chemical reactions in aqueous solutions, thermochemistry, atomic structure, electron configurations, atomic properties and the periodic table. |
| Related Sustainable Development Goals | |
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| Core Courses | |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Introduction and General Information | |
| 2 | Matter and Measurement | Course Book Chapter 1 |
| 3 | Atoms, Molecules, and ions | Course Book Chapter 2 |
| 4 | Stochiometry: Chemical Calculations | Course Book Chapter 3 |
| 5 | Stochiometry: Chemical calculations | Course Book Chapter 3 |
| 6 | Chemical Reactions in Aqueous Solutions | Course Book Chapter 4 |
| 7 | Gases | Course Book Chapter 5 |
| 8 | Gases | Course Book Chapter 5 |
| 9 | Thermochemistry | Course Book Chapter 6 |
| 10 | Thermochemistry | Course Book Chapter 6 |
| 11 | Atomic Structure | Course Book Chapter 7 |
| 12 | Atomic Structure | Course Book Chapter 7 |
| 13 | Semiconductors | Course Book Chapter 24 |
| 14 | Chemical Bonds | Course Book Chapter 8 |
| 15 | Review of the course | Course Book Chapter 1 , Chapter 2, Chapter 3, Chapter 4, Chapter 5, Chapter 6, Chapter 7, Chapter 24 |
| 16 | Review of the semester |
| Course Notes/Textbooks | Chemistry: The Central Science, 12th Edition. H LeMay, Bruce E. Bursten, Catherine Murphy, Patrick Woodward. Pearson, ISBN-10: 0132175088 • ISBN-13: 9780132175081 |
| Suggested Readings/Materials | General Chemistry: Principles and Modern Applications, PetrucciHarwoodHerringMadura 9th Ed. Pearson / Prentice Hall, 2007, ISBN 0131988255 |
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | 1 | 30 |
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 2 | 30 |
| Final Exam | 1 | 40 |
| Total |
| Weighting of Semester Activities on the Final Grade | 3 | 60 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 40 |
| Total |
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Course Hours (Including exam week: 16 x total hours) | 16 | 2 | 32 |
| Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | 2 | |
| Study Hours Out of Class | 15 | 3 | 45 |
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | 1 | 21 | |
| Presentation / Jury | |||
| Project | |||
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 2 | 15 | |
| Final Exams | 1 | 20 | |
| Total | 180 |
| # | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
| 1 | Being able to transfer knowledge and skills acquired in mathematics and science into engineering, | |||||
| 2 | Being able to identify and solve problem areas related to Food Engineering, | |||||
| 3 | Being able to design projects and production systems related to Food Engineering, gather data, analyze them and utilize their outcomes in practice, | |||||
| 4 | Having the necessary skills to develop and use novel technologies and equipment in the field of food engineering, | |||||
| 5 | Being able to take part actively in team work, express his/her ideas freely, make efficient decisions as well as working individually, | |||||
| 6 | Being able to follow universal developments and innovations, improve himself/herself continuously and have an awareness to enhance the quality, | |||||
| 7 | Having professional and ethical awareness, | |||||
| 8 | Being aware of universal issues such as environment, health, occupational safety in solving problems related to Food Engineering, | |||||
| 9 | Being able to apply entrepreneurship, innovativeness and sustainability in the profession, | |||||
| 10 | Being able to use software programs in Food Engineering and have the necessary knowledge and skills to use information and communication technologies that may be encountered in practice (European Computer Driving License, Advanced Level), | |||||
| 11 | Being able to gather information about food engineering and communicate with colleagues using a foreign language ("European Language Portfolio Global Scale", Level B1) | |||||
| 12 | Being able to speak a second foreign language at intermediate level. | |||||
| 13 | Being able to relate the knowledge accumulated during the history of humanity to the field of expertise | |||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
