| Course Name | Analytical Chemistry |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| FE 250 | Fall | 3 | 2 | 4 | 5 |
| 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 | |||||||||
| Course Coordinator | - | ||||||||
| Course Lecturer(s) | |||||||||
| Assistant(s) | |||||||||
| Course Objectives | The specific objective for the student is to familiarize the tools of analytical chemistry, concentration units and errors with their calculations, gravimetric and volmetric methods of analysis, complex acid-base systems, comlex and precipitation reactions and titrations, electrochemical methods. |
| Learning Outcomes | The students who succeeded in this course;
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| Course Description | Necessary market research in food engineering applications and product and process selection. Selection of production site and determination of the layout of the production area. Application of information on material and energy balances and mass transfer for selected food production. Determination of production capacity, capital investment, expenditures and costs. |
| Related Sustainable Development Goals | |
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| Core Courses | |
| Major Area Courses | X | |
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Calculations used in Analytical Chemistry, Errors in Chemical Analysis/ Introduction, Laboratory Rules, Laboratory Apparatus And Equipment | Skoog D.A., West D.M., Holler J.M., Crouch S.R.; Fundamentals of Analytical Chemistry, Chapter 1 and Chapter 2, pages 1-46 / Laboratory Manual, pages 1-6 |
| 2 | Errors in Chemical Analysis, Random errors in Chemical Analysis / Accuracy and Precision Studies on Laboratory Equipment | Skoog D.A., West D.M., Holler J.M., Crouch S.R.; Fundamentals of Analytical Chemistry, Chapter 5-6, pages 82-115 / Laboratory Manual, pages 7-10 |
| 3 | Statistical Data treatment / Standard Solutions and Titratable Acidity | Skoog D.A., West D.M., Holler J.M., Crouch S.R.; Fundamentals of Analytical Chemistry, Chapter 7, pages 153-186 / Laboratory Manual, pages 11-15 |
| 4 | Aqueous solutions and chemical equilibria / Titratable Acidity and pH | Skoog D.A., West D.M., Holler J.M., Crouch S.R.; Fundamentals of Analytical Chemistry, Chapter 9, pages 197-227 / Laboratory Manual, pages 16-17 |
| 5 | Effects of Electrolytes on Chemical Equilibria / Complexometric Determination of Calcium | Skoog D.A., West D.M., Holler J.M., Crouch S.R.; Fundamentals of Analytical Chemistry, Chapter 10, pages 235-242 / Laboratory Manual, pages 18-22 |
| 6 | Solving Equilibrium Problems for Complex Systems / Complexometric Determination of Calcium | Skoog D.A., West D.M., Holler J.M., Crouch S.R.; Fundamentals of Analytical Chemistry, Chapter 11, pages 249-272 / Laboratory Manual, pages 18-22 |
| 7 | Solving Equilibrium Problems for Complex Systems / Sodium Determination Using Mohr Titration | Skoog D.A., West D.M., Holler J.M., Crouch S.R.; Fundamentals of Analytical Chemistry, Chapter 11, pages 249-272 / Laboratory Manual, pages 23-25 |
| 8 | Gravimetric Methods of Analysis / Sodium Determination Using Mohr Titration | Skoog D.A., West D.M., Holler J.M., Crouch S.R.; Fundamentals of Analytical Chemistry, Chapter 12, pages 280-291 / Laboratory Manual, pages 23-25 |
| 9 | MIDTERM / Determination of Iodine in Salt | Laboratory Manual, pages 26-27 |
| 10 | Titrations in Analytical Chemistry, Principles of Neutralization Titrations / Determination of SO2 in Wine | Skoog D.A., West D.M., Holler J.M., Crouch S.R.; Fundamentals of Analytical Chemistry, Chapter 13, 14, pages 302-342 / Laboratory Manual, pages 28-29 |
| 11 | Complex Acid-Base Systems / Redox Titration | Skoog D.A., West D.M., Holler J.M., Crouch S.R.; Fundamentals of Analytical Chemistry, Chapter 15, pages 381-394 / Laboratory Manual, pages 30-32 |
| 12 | Applications of Neutralization Reactions / Presentation | Skoog D.A., West D.M., Holler J.M., Crouch S.R.; Fundamentals of Analytical Chemistry, Chapter 16, pages 381-394 |
| 13 | Complexation Reactions / Presentation | Skoog D.A., West D.M., Holler J.M., Crouch S.R.; Fundamentals of Analytical Chemistry, Chapter 17, pages 400-436 |
| 14 | Precipitation Reactions / Final | Skoog D.A., West D.M., Holler J.M., Crouch S.R.; Fundamentals of Analytical Chemistry, Chapter 17, pages 400-436 |
| 15 | Semester Review | |
| 16 | FINAL EXAM |
| Course Notes/Textbooks | Skoog D.A., West D.M., Holler J.M., Crouch S.R.; Fundamentals of Analytical Chemistry, 9th Edition, Cengage Learning EMEA., 934 pp. Analytical Chemistry Laboratory Manual |
| Suggested Readings/Materials |
| Semester Activities | Number | Weigthing |
| Participation | 1 | 10 |
| Laboratory / Application | 1 | 40 |
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 20 |
| Final Exam | 1 | 30 |
| Total |
| Weighting of Semester Activities on the Final Grade | 60 | |
| Weighting of End-of-Semester Activities on the Final Grade | 40 | |
| Total |
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Course Hours (Including exam week: 16 x total hours) | 16 | 3 | 48 |
| Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | 2 | |
| Study Hours Out of Class | 15 | 2 | 30 |
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | |||
| Presentation / Jury | |||
| Project | |||
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 20 | |
| Final Exams | 1 | 20 | |
| Total | 150 |
| # | 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, | X | ||||
| 2 | Being able to identify and solve problem areas related to Food Engineering, | X | ||||
| 3 | Being able to design projects and production systems related to Food Engineering, gather data, analyze them and utilize their outcomes in practice, | X | ||||
| 4 | Having the necessary skills to develop and use novel technologies and equipment in the field of food engineering, | X | ||||
| 5 | Being able to take part actively in team work, express his/her ideas freely, make efficient decisions as well as working individually, | X | ||||
| 6 | Being able to follow universal developments and innovations, improve himself/herself continuously and have an awareness to enhance the quality, | X | ||||
| 7 | Having professional and ethical awareness, | X | ||||
| 8 | Being aware of universal issues such as environment, health, occupational safety in solving problems related to Food Engineering, | X | ||||
| 9 | Being able to apply entrepreneurship, innovativeness and sustainability in the profession, | X | ||||
| 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), | X | ||||
| 11 | Being able to gather information about food engineering and communicate with colleagues using a foreign language ("European Language Portfolio Global Scale", Level B1) | X | ||||
| 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
