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Ders Tanımı

Ders Kodu Yarıyıl T+U Saat Kredi AKTS
REACTION KINETICS GDM 209 3 3 + 0 3 6
Ön Koşul Dersleri
Önerilen Seçmeli Dersler
Dersin Dili Türkçe
Dersin Seviyesi Lisans
Dersin Türü ZORUNLU
Dersin Koordinatörü Doç.Dr. OKTAY YEMİŞ
Dersi Verenler
Dersin Yardımcıları
Dersin Amacı
To learn the types of main reaction in foods, characterize the kinetic behavior of a reaction, calculate and interpret the kinetic data regarding to the reaction types
Dersin İçeriği
Reaction rate theories, reaction rate, reaction rate contants, Arrhenius equation, rate law, Zero-Order Reactions, First-Order Reactions, Second-Order Reactions, the half-life, activation energy, Q10 (temperature coefficient), D-value, z-value, Enzyme kinetics, Michaelis Menten equation and constants
Dersin Öğrenme Çıktıları Öğretim Yöntemleri Ölçme Yöntemleri
1 - Construct the chart using experimental of data 1 - 2 - 3 - 12 - 15 - A - C -
2 - Calculate the kinetic parameters for the Zero-, First- and Second-Degree Reactions 1 - 2 - 3 - 12 - 15 - A - C -
3 - Analyze the order of a reaction in foods 1 - 2 - 3 - 12 - 15 - A - C -
Öğretim Yöntemleri: 1:Lecture 2:Question-Answer 3:Discussion 12:Case Study 15:Problem Solving
Ölçme Yöntemleri: A:Testing C:Homework

Ders Akışı

Hafta Konular ÖnHazırlık
1 Introduction to reaction kinetics
2 Determination of a chemical reaction rate
3 Factors That Affect Reaction Rates
4 The reaction orders
5 Zero-Order Reactions and calculation of the kinetic parameters
6 First-Order Reactions and calculation of the kinetic parameters
7 Second-Order Reactions and calculation of the kinetic parameters
8 Construct the chart using experimental of data
9 Calculation of the half-life (t1/2)
10 Calculation of activation energy (Ea) and Q10-value
11 D- and Z-values
12 Enzyme kinetics, Michaelis Menten equation
13 The determination of Michaelis constant.
14 Sample problems for the calculation and interpretation of the kinetic constants

Kaynaklar

Ders Notu 1) Gıda Mühendisliğinde Reaksiyon Kinetiği, Özkan, M., Cemeroğlu, B., Toklucu, A.K. 2010. , Gıda Teknolojisi Yayınları, Ankara.
2) Kinetic Modeling of Reactions In Foods (Food Science and Technology), Martinus A.J.S. van Boekel, CRC Press; 1 edition (December 18, 2008).
3) Reaction and Fermentation Kinetics in Food Engineering, Yekta Göksungur, Sidas Medya, izmir, 2011.
4) Enzyme Kinetics: A Modern Approach, Alejandro G. Marangoni , Wiley-Interscience; 1 edition (May 2, 2008).
Ders Kaynakları

Döküman Paylaşımı


Dersin Program Çıktılarına Katkısı

No Program Öğrenme Çıktıları KatkıDüzeyi
1 2 3 4 5
1 Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline; ability to model and solve complex Food Engineering problems by using the theoretical and applied information in these areas. X
2 Ability to identify, formulate, and solve complex Food Engineering problems; ability to select and apply proper analysis and modeling methods for this purpose. X
3 Ability to analyze and design a complex system, component of a system, process, or product in Food Engineering 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 select, and use modern techniques and tools needed for solving the complex problems in Food Engineering practices; ability to employ information technologies effectively.
5 Ability to design and conduct experiments, gather data, analyze and interpret results for investigating complex problems and research subjects in Food Engineering.
6 Ability to work efficiently and undertake responsibility in intra-disciplinary and multi-disciplinary teams; ability to work individually.
7 Ability to communicate effectively in Turkish, both orally and in writing; write and comprehend reports effectively, make presentation, give and get comprehensible instruction; knowledge of a minimum of one foreign language.
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 Awareness of professional and ethical responsibility; ability to obey ethical rules
10 Having information about business life practices such as project management and risk management; awareness of entrepreneurship, innovation, and sustainability.
11 Knowledge about the global and societal effects of Food Engineering practices on health, environment, and work safety; awareness of the legal consequences of engineering applications.

Değerlendirme Sistemi

YARIYIL İÇİ ÇALIŞMALARI SIRA KATKI YÜZDESİ
AraSinav 1 50
KisaSinav 1 15
Odev 1 20
KisaSinav 2 15
Toplam 100
Yıliçinin Başarıya Oranı 50
Finalin Başarıya Oranı 50
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 2 32
Mid-terms 1 20 20
Quiz 1 10 10
Assignment 1 10 10
Final examination 1 20 20
Toplam İş Yükü 140
Toplam İş Yükü /25(s) 5
Dersin AKTS Kredisi 5
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