FE 360 | Course Introduction and Application Information - Department of Food Engineering

Course Name

Instrumental Analysis

Code	Semester	Theory (hour/week)	Application/Lab (hour/week)	Local Credits	ECTS
FE 360	Fall/Spring	2	2	3	5

Prerequisites

	FE 250 To attend the classes (To enrol for the course and get a grade other than NA or W)
and	CHEM 100 To attend the classes (To enrol for the course and get a grade other than NA or W)

Course Language

English

Course Type

Elective

Course Level

First Cycle

Mode of Delivery

-

Teaching Methods and Techniques of the Course

-

National Occupation Classification

-

Course Coordinator

-

Course Lecturer(s)

Öğr. Gör. Yalçın KILIÇ

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

#	Content	PC Sub	* Contribution Level
#	Content	PC Sub	1	2	3	4	5
1	Will be able to perform sampling and sample preparation prior to instrumental analysis
2	Will be able to define classical and instrumental methods
3	Will be able to identify the optical components of instruments
4	Will be able to comment about the working principles of spectroscopic techniques
5	Will be able to explain molecular spectroscopy and its applications
6	Will be able to explain the atomic spectroscopic techniques and its application areas

Course Description

This course will cover; classical and instrumental analysis techniques, component of optical instruments, working principle of spectroscopic techniques, molecular and atomic spectroscopy.

Related Sustainable Development Goals

Course Category	Core Courses
	Major Area Courses	X
	Supportive Courses
	Media and Management Skills Courses
	Transferable Skill Courses

Week	Subjects	Related Preparation	Learning Outcome
1	Chemical Analysis, Classical Methods and Instrumental Methods	Holler, Skoog, Crouch, “Principles of Instrumental Analysis” 6th edition, Brooks/Cole Cengage Learning, p. 1-24
2	An Introduction to Spectrometric Methods	Holler, Skoog, Crouch, “Principles of Instrumental Analysis” 6th edition, Brooks/Cole Cengage Learning, p 132-163
3	Components of Optical Instruments	Holler, Skoog, Crouch, “Principles of Instrumental Analysis” 6th edition, Brooks/Cole Cengage Learning, p 164-214
4	An Introduction to Optical Atomic Spectroscopy	Holler, Skoog, Crouch, “Principles of Instrumental Analysis” 8th edition, Brooks/Cole Cengage Learning, p 215-229
5	Midterm
6	Atomic Absorption and Atomic Fluorescence Spectrometry	Holler, Skoog, Crouch, “Principles of Instrumental Analysis” 6th edition, Brooks/Cole Cengage Learning, p 230-254
7	Atomic Emission Spectrometry	Holler, Skoog, Crouch, “Principles of Instrumental Analysis” 6th edition, Brooks/Cole Cengage Learning, p 255-280
8	An Introduction to Ultraviolet-Visible Molecular Absorption Spectrometry	Holler, Skoog, Crouch, “Principles of Instrumental Analysis” 6th edition, Brooks/Cole Cengage Learning, p
9	Applications of Ultraviolet-Visible Molecular Absorption Spectrometry	Holler, Skoog, Crouch, “Principles of Instrumental Analysis” 6th edition, Brooks/Cole Cengage Learning, p 336-366
10	Midterm
11	An Introduction to Infrared Spectrometry	Holler, Skoog, Crouch, “Principles of Instrumental Analysis” 6th edition, Brooks/Cole Cengage Learning, p 367-398
12	Applications of Infrared Spectrometry	Holler, Skoog, Crouch, “Principles of Instrumental Analysis” 6th edition, Brooks/Cole Cengage Learning, p 430-454
13	Raman Spectroscopy	Holler, Skoog, Crouch, “Principles of Instrumental Analysis” 6th edition, Brooks/Cole Cengage Learning, p 455-481
14	Nuclear Magnetic Resonance Spectroscopy	Holler, Skoog, Crouch, “Principles of Instrumental Analysis” 6th edition, Brooks/Cole Cengage Learning, p 482-495
15	Review of the semester
16	Final Exam

Course Notes/Textbooks

Douglas Skoog, F. James Holler, and Stanley R. Couch, “Principle of Instrumental Analysis”, 6^th edition, Brooks/Cole Cengage Learning, ISBN-13:978-0-495-12570-9, ISBN-10: 0-495-12570-9.

Suggested Readings/Materials

Douglas Skoog, Donald M. West, F. James Holler, Stanley R. Couch, “Fundamentals of Analytical Chemistry”, 9^th edition, Brooks/Cole Cengage Learning, ISBN:978-1-4080-9373

S. Suzanne Nielsen, “Food Analysis”, 4^th edition, Springer, ISBN: 978-1-4419-1477-4

L. Ebdon, E.H. Evans, A.Fisher, S.J. Hill, “An Introduction to Analytical Atomic Spectrometry”, Wiley, 1998, ISBN:0-471-97418-8

Semester Activities	Number	Weigthing	LO 1	LO 2	LO 3	LO 4	LO 5	LO 6
Participation	1	10
Laboratory / Application
Field Work
Quizzes / Studio Critiques	1	15
Portfolio
Homework / Assignments
Presentation / Jury	1	10
Project
Seminar / Workshop
Oral Exams
Midterm	1	25
Final Exam	1	40
Total

Weighting of Semester Activities on the Final Grade	5	60
Weighting of End-of-Semester Activities on the Final Grade	1	40
Total

Semester Activities	Number	Duration (Hours)	Workload
Theoretical Course Hours (Including exam week: 16 x total hours)	16	2	32
Laboratory / Application Hours (Including exam week: '.16.' x total hours)	16	2	32
Study Hours Out of Class			0
Field Work			0
Quizzes / Studio Critiques	1	15	15
Portfolio			0
Homework / Assignments			0
Presentation / Jury	1	15	15
Project			0
Seminar / Workshop			0
Oral Exam			0
Midterms	1	16	16
Final Exam	1	40	40
		Total	150

#	PC Sub	Program Competencies/Outcomes	* Contribution Level
#	PC Sub	Program Competencies/Outcomes	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		-	-	-	-	-