PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
FENG 310	INSTRUMENTAL ANALYSIS AND BASIC APPLICATIONS	2 + 2	4th Semester	4

COURSE DESCRIPTION

Course Level	Bachelor's Degree
Course Type	Compulsory
Course Objective	The aim of this course is to teach the basic principles of different analytical methods used in food analysis and practical usage of modern instruments. The main goal of the course is to educate analysts for the food quality control and food researches. This course is prepared for freshmen, but it covers enough knowledge for a lot of analysts.
Course Content	Classification of chromatographic methods and general principles ; High performance liquid chromatography (HPLC); columns, detectors, separation methods in column, Usage of HPLC in food analysis, Gas chromatography, Thin layer chromatography, and the other chromatographic methods; Electrophoresis, Spectrophotometers, electromagnetic wave and material interactions, atomic and molecular absorptions, Lambert-Beer Law, Instrumentation of UV spectrophotometer, Atomic Absorption (AAS): and the other Spectrophotometric methods.
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	To recognize the devices for refractometric methods and use of these devices practically
2	To recognize the devices for Spectrometric methods and use of these devices practically
3	To recognize the devices for chromatographic methods and use of these devices practically.
4	To recognize the devices for potantiometric methods and use of these devices practically
5	Learning electrophoresis and use of this device practically.
6	To understand the basic theory and principles of instrumental analysis

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12	PO 13
LO 001	5	5	5	5	5	5	5	5	5	5	5	5	5
LO 002	5	5		5				5		5	4	4	4
LO 003	5	4			5	5	5	5	5
LO 004	5	4			5	5	5	5	5
LO 005	5									5
LO 006	5	5	5	5	5	5	5	5	5	5	5	5	5
Sub Total	30	23	10	15	20	20	20	25	20	20	14	14	14
Contribution	5	4	2	3	3	3	3	4	3	3	2	2	2

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	4	56
Mid-terms	6	1	6
Final examination	14	3	42
Total Work Load ECTS Credit of the Course			104 4

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
FENG 310	INSTRUMENTAL ANALYSIS AND BASIC APPLICATIONS	2 + 2	2	Turkish	2020-2021 Spring

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Prof. Dr. ÇETİN KADAKAL	ckadakal@pau.edu.tr		MUH A0113 MUH A0211	%70

Goals		The aim of this course is to teach the basic principles of different analytical methods used in food analysis and practical usage of modern instruments. The main goal of the course is to educate analysts for the food quality control and food researches. This course is prepared for freshmen, but it covers enough knowledge for a lot of analysts.
Content		Classification of chromatographic methods and general principles ; High performance liquid chromatography (HPLC); columns, detectors, separation methods in column, Usage of HPLC in food analysis, Gas chromatography, Thin layer chromatography, and the other chromatographic methods; Electrophoresis, Spectrophotometers, electromagnetic wave and material interactions, atomic and molecular absorptions, Lambert-Beer Law, Instrumentation of UV spectrophotometer, Atomic Absorption (AAS): and the other Spectrophotometric methods.

Topics

Weeks	Topics
1	INTRODUCTION TO COURSE
2	CLASSIFICATION OF CHROMATOGRAPHIC METHODS AND GENERAL PRINCIPLES
3	HIGH PERFORMANCE LIQUID CHROMATOGRAPHY (HPLC):INSTRUMENTATION, COLUMNS, DETECTORS, METHODS FOR SEPARATION IN THE COLUMNS
4	HPLC IN FOOD ANALYSES
5	GAS CHROMATOGRAPHY (GC): COLUMNS, DETECTORS, GC IN FOOD ANALYSES
6	OTHER CHROMATOGRAPHIC METHODS
7	ELECTROPHORESIS
8	SPECTROSCOPY: ELECTROMAGNETIC WAVES AND THEIR INTERACTION WITH MATTER
9	SPECTROSCOPY: ATOMIC AND MOLECULAR ABSORPTIONS, BEER-LAMBERT LAW
10	SPECTROSCOPY: INSTRUMENTATION OF UV-VISIBLE SPECTROPHOTOMETER
11	ATOMIC ABSORPTION SPECTROPHOTOMETER
12	OTHER SPECTROPHOTOMETRIC METHODS
13	DEFINION OF POTANTIOMETRY AND ELECTRODES
14	POTANTIOMETRIC TITRATIONS

Materials

Materials are not specified.

Resources

Resources	Resources Language
HIŞIL Y., 1999. ENSTRÜMENTAL GIDA ANALİZLERİ I, EGE ÜNİVERSİTESİ MÜHENDİSLİK MİMARLIK FAKÜLTESİ YAYINLARI, 218 SAYFA, İZMİR.	Türkçe
HIŞIL Y., 2004. ENSTRÜMENTAL GIDA ANALİZLERİ II, EGE ÜNİVERSİTESİ MÜHENDİSLİK MİMARLIK FAKÜLTESİ YAYINLARI, 202 SAYFA, İZMİR.	Türkçe
HIŞIL Y., 2004. ENSTRÜMENTAL GIDA ANALİZLERİ III, EGE ÜNİVERSİTESİ MÜHENDİSLİK MİMARLIK FAKÜLTESİ YAYINLARI, 141 SAYFA, İZMİR.	Türkçe

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	60	Final Exam
Midterm Exam	40	Midterm Exam

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student