FACULTY OF ENGINEERING
Department of Food Engineering
FE 360 | Course Introduction and Application Information
| 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 |
|
|||||||||
| Course Language |
English
|
|||||||||
| Course Type |
Elective
|
|||||||||
| 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;
|
| Course Description | This course will cover; classical and instrumental analysis techniques, component of optical instruments, working principle of spectroscopic techniques, molecular and atomic spectroscopy. |
|
|
Core Courses | |
| Major Area Courses |
X
|
|
| Supportive Courses | ||
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation |
| 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”, 6th 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”, 9th edition, Brooks/Cole Cengage Learning, ISBN:978-1-4080-9373 S. Suzanne Nielsen, “Food Analysis”, 4th 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 |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| 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 |
ECTS / WORKLOAD TABLE
| 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
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
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
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