FACULTY OF HEALTH SCIENCES
Department of Nutrition and Dietetics
BES 112 | Course Introduction and Application Information
Course Name |
Organic Chemistry Laboratory
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
BES 112
|
Spring
|
2
|
2
|
3
|
4
|
Prerequisites |
None
|
|||||
Course Language |
Turkish
|
|||||
Course Type |
Required
|
|||||
Course Level |
First Cycle
|
|||||
Mode of Delivery | - | |||||
Teaching Methods and Techniques of the Course | DiscussionQ&ALecture / PresentationField work/Application | |||||
Course Coordinator | ||||||
Course Lecturer(s) | ||||||
Assistant(s) | - |
Course Objectives | To develop problem-solving and correct thinking skills by understanding the basic concepts, theories and laws of Organic Chemistry. |
Learning Outcomes |
The students who succeeded in this course;
|
Course Description | This course covers the typical carbon compounds, their nomenclature, synthesis and reactions related to organic chemistry. |
|
Core Courses |
X
|
Major Area Courses | ||
Supportive Courses | ||
Media and Management Skills Courses | ||
Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
Week | Subjects | Related Preparation |
1 | Introduction to organic chemistry | Organik Kimya: Graham Solomons, Craig Fryhle, Çeviri Editörü: Cavit Uyanık ISBN :9789750407390 Sy. 2-48 |
2 | Bonding and isomerism | Organik Kimya: Graham Solomons, Craig Fryhle, Çeviri Editörü: Cavit Uyanık ISBN :9789750407390 Sy. 55-104 |
3 | Alkanes and Ringed Alkanes: Conformation Isomerism and Geometric Isomerism | Organik Kimya: Graham Solomons, Craig Fryhle, Çeviri Editörü: Cavit Uyanık ISBN :9789750407390 Sy. 142-191 |
4 | Alkenes and Alkynes | Organik Kimya: Graham Solomons, Craig Fryhle, Çeviri Editörü: Cavit Uyanık ISBN :9789750407390 Sy. 291-391 |
5 | Aromatic Compounds | Organik Kimya: Graham Solomons, Craig Fryhle, Çeviri Editörü: Cavit Uyanık ISBN :9789750407390 Sy. 626-720 |
6 | Stereoisomerism Organic Halogen Compounds | Organik Kimya: Graham Solomons, Craig Fryhle, Çeviri Editörü: Cavit Uyanık ISBN :9789750407390 Sy. 191-239 |
7 | Mid-term | |
8 | Displacement and Separation Reactions | Organik Kimya: Graham Solomons, Craig Fryhle, Çeviri Editörü: Cavit Uyanık ISBN :9789750407390 Sy. 239-291 |
9 | Alcohols, Phenols | Organik Kimya: Graham Solomons, Craig Fryhle, Çeviri Editörü: Cavit Uyanık ISBN :9789750407390 Sy. 498-542 |
10 | Ether and Epoxides | Organik Kimya: Graham Solomons, Craig Fryhle, Çeviri Editörü: Cavit Uyanık ISBN :9789750407390 Sy. 542-581 |
11 | Aldehydes and ketones | Organik Kimya: Graham Solomons, Craig Fryhle, Çeviri Editörü: Cavit Uyanık ISBN :9789750407390 Sy. 720-771 |
12 | Carboxylic acids and derivatives | Organik Kimya: Graham Solomons, Craig Fryhle, Çeviri Editörü: Cavit Uyanık ISBN :9789750407390 Sy. 771-821 |
13 | Carbohydrates, lipids | Organik Kimya: Graham Solomons, Craig Fryhle, Çeviri Editörü: Cavit Uyanık ISBN :9789750407390 Sy. 979-1060 |
14 | Amino Acids, Peptides and Proteins | Organik Kimya: Graham Solomons, Craig Fryhle, Çeviri Editörü: Cavit Uyanık ISBN :9789750407390 Sy. 1060-1105 |
15 | Course review | |
16 | Final Exam |
Course Notes/Textbooks | 1- Organik Kimya : Graham Solomons, Craig Fryhle, Çeviri Editörü .Cavit Uyanık .2016 ISBN :9789750407390 2- Organik Kimya (Türkçe çeviri), Tahsin Uyar, Recai İnam Palme Yayıncılık, 12. Baskı, Ankara, 2011. 3- Organik Kimya - Kısa ve Öz (Türkçe çeviri), Gürol Okay , Yılmaz Yıldırır, Bilim Yayıncılık, Ankara, 2009 |
Suggested Readings/Materials |
EVALUATION SYSTEM
Semester Activities | Number | Weigthing |
Participation |
1
|
10
|
Laboratory / Application |
1
|
10
|
Field Work | ||
Quizzes / Studio Critiques | ||
Portfolio | ||
Homework / Assignments |
1
|
10
|
Presentation / Jury | ||
Project | ||
Seminar / Workshop | ||
Oral Exams | ||
Midterm |
1
|
30
|
Final Exam |
1
|
40
|
Total |
Weighting of Semester Activities on the Final Grade |
4
|
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 |
14
|
2
|
28
|
Field Work |
0
|
||
Quizzes / Studio Critiques |
0
|
||
Portfolio |
0
|
||
Homework / Assignments |
1
|
10
|
10
|
Presentation / Jury |
0
|
||
Project |
0
|
||
Seminar / Workshop |
0
|
||
Oral Exam |
0
|
||
Midterms |
1
|
8
|
8
|
Final Exam |
1
|
10
|
10
|
Total |
120
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
1
|
2
|
3
|
4
|
5
|
||
1 | Effectively uses evidence-based professional knowledge of basic, health and social sciences required by the dietitian profession throughout their professional life. |
X | ||||
2 | Gains the ability to use the acquired knowledge to improve the health level and quality of life of the society. |
X | ||||
3 | Gains the ability to work effectively as an individual and to take responsibility in multidisciplinary teamwork. |
|||||
4 | Identifies, defines, interprets, decides and solves the problems that may be encountered in different fields of Nutrition and Dietetics. |
X | ||||
5 | Applies individual-specific professional knowledge in accordance with the physiological, environmental and socio-cultural needs of healthy and/or sick individuals. |
X | ||||
6 | Continuously improve themselves in their field by using accurate and reliable information and modern information technologies. |
X | ||||
7 | Acquires the ability to communicate verbally and in writing at national and international level on professional issues related to the field of Nutrition and Dietetics. |
|||||
8 | Acts in accordance with social, scientific and ethical values in the stages of data collection, interpretation and evaluation of results while conducting research in the field of Nutrition and Dietetics. |
|||||
9 | Acquires knowledge and practical skills in the development of individual and social nutrition recommendations at national and international level, and the establishment of food and nutrition plans and policies. |
|||||
10 | Acts in accordance with the awareness of professional ethics within the legal framework related to their duties, rights and responsibilities. Sets an example to colleagues and society. |
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest