Course Name Code Semester T+U Hours Credit ECTS
Instrumental Analysis GDM 314 6 2 + 2 3 5
Precondition Courses
Recommended Optional Courses
Course Language Turkish
Course Level Bachelor's Degree
Course Type Compulsory
Course Coordinator Doç.Dr. AYŞE AVCI
Course Lecturers Doç.Dr. AYŞE AVCI,
Course Assistants Arş. Gör. Hatice Sıçramaz, Arş. Gör. Ayşe Sarıçam
Course Category Field Proper Education
Course Objective Teaching principles and applications of instrumental analysis methods used in food analysis in order to provide standardization and sustainability in the quality.
Course Content Chromatography: principles and analytical applications, paper chromatography, liquid and gas chromatography, HPLC and GC applications. Basic principles of spectroscopy, UV and VIS spectroscopy, UV-VIS scanning spectrophotometers and their applications, fluorescence and methods of fluorescence spectroscopy, refractometric ve polarimetric methods and their analysis, atomic absorption and flame emission spectroscopy.
# Course Learning Outcomes Teaching Methods Assessment Methods
1 Understands general principles of instrumental analysis Lecture, Question-Answer, Testing,
2 Comprehends working principles of instrumental analysis devices Lecture, Question-Answer, Discussion, Drilland Practice, Lab / Workshop, Testing, Homework, Performance Task,
3 Selects the appropriate instrumental method for food analysis Lecture, Question-Answer, Discussion, Testing, Performance Task,
4 Evaluates and interprets the results of instrumental analysis Lecture, Demonstration, Motivations to Show, Group Study, Lab / Workshop, Self Study, Problem Solving, Testing, Performance Task,
Week Course Topics Preliminary Preparation
1 Principles of Instrumental Analysis
2 Chromatographic Methods and Preparation of Samples for Analysis
3 Column chromatography
4 Partition, Gel Permeation, Ion Exchange Chromatographies
5 Paper and Thin Layer Chromatography
6 Gas chromatography (GC)
7 High performance liquid chromatography (HPLC)
8 High performance liquid chromatography (HPLC)
9 MIDTERM
10 Spectroscopic Methods and Principles
11 Refractometry and Polarimetry
12 Absorption Spectroscopy
13 Infrared spectroskopy
14 Atomic Absorption Spectroscopy, Mass Spectrometer
Resources
Course Notes Intrumental Analysis Lecture Notes. Assist. Prof. Dr. Ayşe Avcı<br>Intrumental Analysis lLaboratory Manual. Assist. Prof. Dr. Ayşe Avcı
Course Resources [1] Hışıl, Y., 2008, Enstrümental Gıda Analizleri, Güncellenmiş Genişletilmiş 5. Baskı, Ege Üniversitesi Mühendislik Fakültesi Ders Kitapları Yayın No: 48, Bornova, İzmir.
[2] Skoog, A.D., West, D.M., Holer, F.J., 1999, Analitik Kimya Temelleri,
[3] Yetim, H, Çam, M. 2009. Enstrümental Gıda Analaizleri. Erciyes Üniversitesi Yayınları No:175. Kayseri.
Order Program Outcomes Level of Contribution
1 2 3 4 5
1 Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline; ability to use theoretical and applied knowledgein these areas in complex engineering problems. X
2 Ability to identify, formulate, and solve complex engineering problems; ability to select and apply proper analysis and modeling methods for this purpose.
3 Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the desired result; ability to apply modern design methods for this purpose.
4 Ability to devise, select, and use modern techniques and tools needed for analyzing and solving complex problems encountered in engineering practice; ability to employ information technologies effectively. X
5 Ability to design and conduct experiments, gather data, analyze and interpret results for investigating complex engineering problems or discipline specific research questions. X
6 Ability to work efficiently in intra-disciplinary and multi-disciplinary teams; ability to work individually. X
7 Ability to communicate effectively in Turkish, both orally and in writing; knowledge of a minimum of one foreign language; ability to write effective reports and comprehend written reports, prepare design and production reports, make effective presentations, and give and receive clear and intelligible instructions. X
8 Recognition of the need for lifelong learning; ability to access information, to follow developments in science and technology, and to continue to educate him/herself.
9 Consciousness to behave according to ethical principles and professional and ethical responsibility; knowledge on standards used in engineering practice.
10 Knowledge about business life practices such as project management, risk management, and change management; awareness in entrepreneurship, innovation; knowledge about sustainable development.
11 Knowledge about the global and social effects of engineering practices on health, environment, and safety, and contemporary issues of the century reflected into the field of engineering; awareness of the legal consequences of engineering solutions.
Evaluation System
Semester Studies Contribution Rate
1. Ödev 10
1. Ara Sınav 60
1. Performans Görevi (Uygulama) 20
1. Kısa Sınav 10
Total 100
1. Yıl İçinin Başarıya 50
1. Final 50
Total 100
ECTS - Workload Activity Quantity Time (Hours) Total Workload (Hours)
Course Duration (Including the exam week: 16x Total course hours) 16 2 32
Hours for off-the-classroom study (Pre-study, practice) 16 1 16
Mid-terms 1 15 15
Assignment 1 5 5
Project / Design 16 2 32
Final examination 1 20 20
Total Workload 120
Total Workload / 25 (Hours) 4.8
dersAKTSKredisi 5