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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 Arş.Gör.Dr. SEMANUR YILDIZ
Dersi Verenler Arş.Gör.Dr. SEMANUR YILDIZ
Doç.Dr. OKTAY YEMİŞ
Dersin Yardımcıları
Dersin Kategorisi
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 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. X
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.
5 Ability to design and conduct experiments, gather data, analyze and interpret results for investigating complex engineering problems or discipline specific research questions.
6 Ability to work efficiently in intra-disciplinary and multi-disciplinary teams; ability to work individually.
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.
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.

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) 5.6
Dersin AKTS Kredisi 5.6
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