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Ders Tanımı

Ders Kodu Yarıyıl T+U Saat Kredi AKTS
- GDM 554 0 3 + 0 3 6
Ön Koşul Dersleri
Önerilen Seçmeli Dersler
Dersin Dili Türkçe
Dersin Seviyesi Yüksek Lisans
Dersin Türü ZORUNLU
Dersin Koordinatörü Doç.Dr. OKTAY YEMİŞ
Dersi Verenler Doç.Dr. OKTAY YEMİŞ
Dersin Yardımcıları
Dersin Kategorisi
Dersin Amacı

The objective of this course is to teach the theoretical and practical knowledge of High Performance Liquid Chromatography (HPLC) technique used in the analysis of food to the graduate students.

 

Dersin İçeriği

1) Definition and classification of chromatography,

2) Basic elements of HPLC system, pumps, detectors, injection unit, column and filling materials, flow types, gradient programming,

3) HPLC separation forms (reverse phase, normal phase, ion exchange and size exclusion),

4) Extraction and solid phase extraction (SPE),

5) Qualitative and quantitative analysis of compounds, calculation with external and internal calibration technique,

6) Recovery test, LOD and LOQ, examples of some compounds analysis by HPLC

Dersin Öğrenme Çıktıları Öğretim Yöntemleri Ölçme Yöntemleri
1 - HPLC'de ayrım yöntemlerini öğrenir. 1 - 2 - 5 - A - C -
2 - HPLC sistemin temel unsurlarını ve fonksiyonlarını öğrenir. 1 - 3 - 5 - 6 - A - C -
3 - HPLC'de metot geliştirme ve uygulama stratejilerini öğrenirler. 1 - 2 - 3 - 6 - 13 - A - C -
4 - HPLC bileşenleri kalitatif ve kantitatif analizini öğrenirler. 1 - 6 - 13 - A - C -
Öğretim Yöntemleri: 1:Lecture 2:Question-Answer 5:Demonstration 3:Discussion 6:Motivations to Show 13:Lab / Workshop
Ölçme Yöntemleri: A:Testing C:Homework

Ders Akışı

Hafta Konular ÖnHazırlık
1 Definition and classification of chromatography
2 Separation modes in HPLC
3 Separation modes in HPLC
4 The basic elements of the HPLC system (pumps)
5 The basic elements of the HPLC system (detectors)
6 The basic elements of the HPLC system (columns and filling materials)
7 Solvent selection and flow types (isocratic and gradient)
8 Extraction and solid-phase extraction (SPE)
9 Identification and confirmation of compounds
10 Quantification of compounds
11 Recovery test, accuracy, precision, LOD and LOQ
12 Method development strategies in HPLC
13 Laboratory applications of some food analysis by HPLC
14 Laboratory applications of some food analysis by HPLC

Kaynaklar

Ders Notu
Ders Kaynakları

Leo M.L. Nollet, Fidel Toldra, 2012. Food Analysis by HPLC, CRC Press.

Leo M.L. Nollet, 2000. Food Analysis by HPLC, Marcel Dekker, New York.

B. Cemeroğlu, 2010. Gıda Analizleri. Gıda Teknolojisi Derneği Yayınları No. 34. Ankara


Döküman Paylaşımı


Dersin Program Çıktılarına Katkısı

No Program Öğrenme Çıktıları KatkıDüzeyi
1 2 3 4 5
1 In addition to expanding and making deeper the knowledge established on high school education in a same or different area, to be able to reach knowledge, evaluate and interpret it to be able to do practice. X
2 By utilizing incomplete or limited data in his or her study area, to be able to expand the knowledge by scientific methods and use them in scientific, social and ethical responsibility. X
3 To be able to define a problem, propose a solution method, solve it, evaluate the results and apply if it is necessary in his or her area. X
4 To be able to transfer systematically the current developments, his or her studies to the other people as written, orally and visually. X
5 To be able to develop new strategic approach and produce solutions by taking responsibility in unexpected and complicated situations in his or her area of practice. X
6 To be able to have oral or written communication ability in one of well know foreign language (“European Language Portfolio Global Scale”, Level B2). X
7 To have knowledge about software and hardware about computers and be able to use and improve data processing and communication abilities. X
8 To be able to watch scientific, social, and ethical values and teach and control them in the step of data collection, evaluation and announcement of them. X
9 The qualifications gaining for values of scientific and ethical in stages of data collection, interpretation, dissemination and in all professional activities, X
10 To create awareness about new and emerging applications of the profession; when the necessary gain skills to investigate and learn X
11 To understand the social and environmental aspects of engineering practice, gain skills to adapt to the social environment X

Değerlendirme Sistemi

YARIYIL İÇİ ÇALIŞMALARI SIRA KATKI YÜZDESİ
AraSinav 1 50
PerformanGoreviLabaratuvar 1 25
PerformanGoreviLabaratuvar 2 25
20 1 0
Toplam 100
Yıliçinin Başarıya Oranı 60
Finalin Başarıya Oranı 40
Toplam 100

AKTS - İş Yükü

Etkinlik Sayısı Süresi(Saat) Toplam İş yükü(Saat)
Course Duration (Including the exam week: 16x Total course hours) 16 3 48
Hours for off-the-classroom study (Pre-study, practice) 16 4 64
Mid-terms 1 2 2
Performance Task (Laboratory) 4 8 32
Final examination 1 2 2
Toplam İş Yükü 148
Toplam İş Yükü /25(s) 5.92
Dersin AKTS Kredisi 5.92
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