COURSE INFORMATION FORM
Course Code and Title KIM 118 GENERAL CHEMISTRY-2
H+T/C
2+0/2
ECTS Credit
4
Year / Semester
Freshman Year / Spring Semester
Course Level
Undergraduate
Course Type
Compulsory
Department
Food Engineering
Prerequisites
None
Teaching Method
Face to Face-Presentation
Period (week-hour)
14 week-2 hours lectures per week
Course Language
Turkish
Course Objective
To give information about general chemistry to the undergraduate students of food
engineering department
Course Content
Chemical kinetic, principles of chemical equilibrium, acid and base, acid-base
equilibrium, solubility and complex-ion equilibrium, spontaneous change: entropy
and free energy, electrochemistry.
Assessment System
Semester Requirements
Number
Contribution %
1
40
Midterm Exam
Quiz
Homework
Attendance
Application
1
40
Total
40
Contribution to the Overall Success
Contribution of the Final Exam to
60
the Overall Success
Total
100
ECTS Workload Table Criteria
Number
Time
Total Workload
(hour)
(hour)
14
2
28
Course Time
Outside Classroom
14
4
56
Study Time
Homework
2
10
20
Presentation/Seminar
Preparation
Midterm Exam
1
1
1
Project
Final Exam
1
2
2
Total Workload (hour)
107
Course ECTS Credit
4
Learning Outcomes
The student who accomplishes the course successfully;
1.Explains the importance of chemistry in food engineering and our lives.
2.Provides to perform chemical process using knowledge of basic mathematics
(taking integral and derivative).
3.Provides to comment on the direction of reactions using the laws of thermodinamic
as determining chemical reaction rate and equilibrium.
4.Informs about which materials act as asid or base by explaining the concepts of acid
Course Stream
Course Sources
Contribution of the
Course to Department
Learning Outcomes
and base.
5.Informs about electrochemistry.
6.Has knowledge of solution preparation.
7.Has information about the chemical analysis.
8.Explains how we encounter with all this information in our current lives.
Week Education Modules
Preliminary Documents
Studies
1.
Chemical Kinetics
Presentation Proposed
Preparation Sources
2.
Chemical Kinetics
Presentation Proposed
Preparation Sources
3.
Principles of Chemical Equilibrium
Presentation Proposed
Preparation Sources
4.
Principles of Chemical Equilibrium
Presentation Proposed
Preparation Sources
5.
Acids and Bases
Presentation Proposed
Preparation Sources
6.
Acids and Bases
Presentation Proposed
Preparation Sources
7.
Acid-Base Equilibria
Presentation Proposed
Preparation Sources
8.
Mid-Term Exam
9.
Resolution and Complex-Ion Equilibria
Presentation Proposed
Preparation Sources
10.
Entropy and Free Energy
11.
Electrochemistry
Presentation Proposed
Preparation Sources
Presentation Proposed
Preparation Sources
12.
Metals
Presentation Proposed
Preparation Sources
13.
Ametals
Presentation Proposed
Preparation Sources
14.
Nuclear Chemistry
Presentation Proposed
Preparation Sources
15.
Nuclear Chemistry
Presentation Proposed
Preparation Sources
1.Petrucci, R. H., Harwood, W.S. and Herring, F.G. 1993; General Chemistry 1, Palm
Publishing.
2.Mortimer, C.E. 2004; Modern University Chemistry 1, Çağlayan Books.
3.Alpaydın, S. and Simsek, A. 2009; General Chemistry, Nobel Publishing.
Course Learning Outcomes
Dep. Learn.
Outcomes
1.Explains the importance of chemistry in food engineering and our 1, 2, 3
lives.
2.Provides to perform chemical process using knowledge of basic 2
mathematics (taking integral and derivative).
3.Provides to comment on the direction of reactions using the laws of 2
thermodinamic as determining chemical reaction rate and
equilibrium.
4.Informs about which materials act as asid or base by explaining the 1, 2, 3
concepts of acid and base.
5.Informs about electrochemistry.
2
6.Has knowledge of solution preparation.
1, 8, 11
7.Has information about the chemical analysis.
1
8.Explains how we encounter with all this information in our current 1, 4
lives.
Course Coordinator(s) Assist. Prof. Cemalettin BALTACI, Assist. Prof. Sevim Beyza ÖZTÜRK
SARIKAYA, Assist. Prof. Ali GÜNDOĞDU