Code |
Name of the Course Unit |
Semester |
In-Class Hours (T+P) |
Credit |
ECTS Credit |
BEY148E |
ORGANIC CHEMISTRY |
2 |
2 |
2 |
2 |
GENERAL INFORMATION |
Language of Instruction : |
English |
Level of the Course Unit : |
BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle |
Type of the Course : |
Compulsory |
Mode of Delivery of the Course Unit |
- |
Coordinator of the Course Unit |
Assist.Prof. HATİCE MERVE BAYRAM |
Instructor(s) of the Course Unit |
Assist.Prof. ISMAIL A. M. ELHATY |
Course Prerequisite |
No |
OBJECTIVES AND CONTENTS |
Objectives of the Course Unit: |
It's aimed to gain knowledge related to basic organic chemistry subjects. |
Contents of the Course Unit: |
Chemical kinetics, principles of chemical equilibrium, acids and bases, acid-base equilibria, saturated hydrocarbons, organic reactions, functional groups, alcohols, ethers, aldehydes and ketones, carboxylic acids, esters, amines and amides. |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
Describe saturated hydrocarbons. |
Describe the concepts related to chemical kinetics. |
Describe fundamentals of carbon chemistry. |
Name properly the different organic compounds. |
Predict possible reactions of functional groups. |
Explain the principles of chemical equilibrium. |
Classify the organic compounds. |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
Week |
Preparatory |
Topics(Subjects) |
Method |
1 |
Literature Review, Web-Based research |
Chemical Kinetics |
Lecture,Discussion |
2 |
Literature Review, Web-Based research |
Principles of Chemical Equilibrium |
Lecture,Discussion |
3 |
Literature Review, Web-Based research |
Introduction to Organic Chemistry |
Lecture,Discussion |
4 |
Literature Review, Web-Based research |
Saturated Hydrocarbons |
Lecture,Discussion |
5 |
Literature Review, Web-Based research |
Organic Reactions |
Lecture,Discussion |
6 |
Literature Review, Web-Based research |
Functional Groups |
Lecture,Discussion |
7 |
Literature Review, Web-Based research |
Alcohols |
Lecture,Discussion |
8 |
- |
MID-TERM EXAM |
- |
9 |
Literature Review, Web-Based research |
Ethers |
Lecture,Discussion |
10 |
Literature Review, Web-Based research |
Aldehydes |
Lecture,Discussion |
11 |
Literature Review, Web-Based research |
Ketones |
Lecture,Discussion |
12 |
Literature Review, Web-Based research |
Carboxylic Acids |
Lecture,Discussion |
13 |
Literature Review, Web-Based research |
Esters |
Lecture,Discussion |
14 |
Literature Review, Web-Based research |
Amines |
Lecture,Discussion |
15 |
Literature Review, Web-Based research |
Amidler |
Lecture,Discussion |
16 |
- |
FINAL EXAM |
- |
17 |
- |
FINAL EXAM |
- |
SOURCE MATERIALS & RECOMMENDED READING |
Graham Solomons TW, Craig B. Fryhle. (2011). Organic Chemistry. (10th edition.). Wiley Plus. |
Yaşlak S. (2010). Organic chemistry for medicine and biology. Ege Basım. İstanbul. |
ASSESSMENT |
Assessment & Grading of In-Term Activities |
Number of Activities |
Degree of Contribution (%) |
Description |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
CONTRIBUTION OF THE COURSE UNIT TO THE PROGRAMME LEARNING OUTCOMES
KNOWLEDGE |
Theoretical |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Assess the knowledge of all disciplines that examine the relationship between humans, the environment and food and form the basis of nutrition and dietetic practice.
|
|
|
|
|
|
5 |
2 |
Define current knowledge and practices in the field of Nutrition and Dietetics.
|
|
|
|
|
4 |
|
KNOWLEDGE |
Factual |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Use up-to-date technological resources in the process of obtaining and providing information in the field of Nutrition and Dietetics.
|
|
|
|
|
4 |
|
SKILLS |
Cognitive |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Assess general health problems related to nutrition.
|
|
|
2 |
|
|
|
2 |
Explain the Nutrition and Dietetics practices by using knowledge in this field.
|
|
|
2 |
|
|
|
SKILLS |
Practical |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Apply legal and ethical principles in the use of knowledge in the field of Nutrition and Dietetics.
|
|
|
2 |
|
|
|
OCCUPATIONAL |
Autonomy & Responsibility |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Apply knowledge and skills in the field of Nutrition and Dietetics.
|
|
|
|
|
|
5 |
2 |
Follow the plans, policies, laws, regulations and legislations that affect the dietitian profession.
|
|
|
|
|
|
5 |
OCCUPATIONAL |
Learning to Learn |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Evaluate the knowledge about Nutrition and Dietetics with a critical perspective.
|
|
|
|
|
4 |
|
OCCUPATIONAL |
Communication & Social |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Follow new developments in the field of Nutrition and Dietetics with sufficient foreign language knowledge.
|
|
|
|
|
4 |
|
2 |
Communicate effective verbal and written interaction between individuals.
|
|
|
|
|
4 |
|
OCCUPATIONAL |
Occupational and/or Vocational |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Evaluate the factors affecting the food quality of the individual and society in the production-consumption chain.
|
0 |
|
|
|
|
|
2 |
Respond to patients' health, social and environmental problems.
|
0 |
|
|
|
|
|
3 |
Evaluate the nutritional status of the patients.
|
0 |
|
|
|
|
|
4 |
Interpret the clinical findings of the patients in terms of nutrition.
|
0 |
|
|
|
|
|
5 |
Plan patients-specific nutritional treatments.
|
0 |
|
|
|
|
|
WORKLOAD & ECTS CREDITS OF THE COURSE UNIT |
Workload for Learning & Teaching Activities |
Type of the Learning Activites |
Learning Activities (# of week) |
Duration (hours, h) |
Workload (h) |
Lecture & In-Class Activities |
14 |
2 |
28 |
Preliminary & Further Study |
7 |
1 |
7 |
Land Surveying |
0 |
0 |
0 |
Group Work |
0 |
0 |
0 |
Laboratory |
0 |
0 |
0 |
Reading |
0 |
0 |
0 |
Assignment (Homework) |
0 |
0 |
0 |
Project Work |
0 |
0 |
0 |
Seminar |
0 |
0 |
0 |
Internship |
0 |
0 |
0 |
Technical Visit |
0 |
0 |
0 |
Web Based Learning |
0 |
0 |
0 |
Implementation/Application/Practice |
0 |
0 |
0 |
Practice at a workplace |
0 |
0 |
0 |
Occupational Activity |
0 |
0 |
0 |
Social Activity |
0 |
0 |
0 |
Thesis Work |
0 |
0 |
0 |
Field Study |
0 |
0 |
0 |
Report Writing |
0 |
0 |
0 |
Final Exam |
1 |
1 |
1 |
Preparation for the Final Exam |
7 |
1 |
7 |
Mid-Term Exam |
1 |
1 |
1 |
Preparation for the Mid-Term Exam |
7 |
1 |
7 |
Short Exam |
0 |
0 |
0 |
Preparation for the Short Exam |
0 |
0 |
0 |
TOTAL |
37 |
0 |
51 |
|
Total Workload of the Course Unit |
51 |
|
|
Workload (h) / 25.5 |
2 |
|
|
ECTS Credits allocated for the Course Unit |
2,0 |
|