COURSE INFORMATION FORM
Course Code and Title KIM 117 GENERAL CHEMISTRY-1
H+T/C
2+0/2
ECTS Credit
4
Year / Semester
Freshman Year / Fall 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 of lectures 2 hours of practical per week
Course Language
Turkish
Course Objective
To give information about general chemistry to the undergraduate students of food
engineering department
Course Content
Measurement and properties of matter, atoms and atomic theory, chemical
compounds, chemical reactions, introduction to the reactions of aqueous solutions,
gases, thermo chemistry, liquids, solids and intermolecular forces.
Assessment System
Semester Requirements
Number
Contribution %
1
20
Midterm Exam
Quiz
Homework
Attendance
14
20
Application
15
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
5
70
Study Time
Homework
Presentation/Seminar
Preparation
Midterm Exam
1
1
1
Project
Final Exam
1
2
2
Total Workload (hour)
101
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.Defines atom, mole, Avogadro number and matter forming a basis of chemistry.
4.Informs about periodic table and properties.
5.Describes chemical reactions
6.Informs about solids, liquids and gases
7.Informs about thermo chemistry
8.Explains how we encounter with all this in formations in our current lives.
Course Stream
Course Sources
Contribution of the
Course to Department
Learning Outcomes
Week
Education Modules
Preliminary Documents
Studies
1.
Properties of Matter and Measurement
Presentation Proposed
Preparation Sources
2.
Atoms and Atomic Theory
Presentation Proposed
Preparation Sources
3.
Presentation Proposed
Chemical compounds
Preparation Sources
4.
Presentation Proposed
Chemical Reactions
Preparation Sources
5.
Introduction to Reactions in Aqueous Presentation Proposed
Solutions
Preparation Sources
6.
Presentation Proposed
Gases
Preparation Sources
7.
Electronic Structure of the Atom
Presentation Proposed
Preparation Sources
8.
Mid-Term Exam
9.
Thermochemistry
Presentation Proposed
Preparation Sources
10.
Periodic Table and Some Properties of Atoms Presentation Proposed
Preparation Sources
11.
Basic Concepts of Chemical Bonding
Presentation Proposed
Preparation Sources
12.
Theories of Chemical Bonding
Presentation Proposed
Preparation Sources
13.
Solids, Liquids, and Intermolecular Forces
Presentation Proposed
Preparation Sources
14.
Solutions and Chemical Properties
Presentation Proposed
Preparation Sources
Presentation Proposed
15.
Solutions and Chemical Properties
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, the Nobel Publishing.
Course Learning Outcomes
Dep. Learn.
Outcomes
1.Explains the importance of chemistry in food engineering and our 1, 4
lives.
2.Provides to perform chemical process using knowledge of basic 2, 11
mathematics (taking integral and derivative).
3.Defines atom, mole, Avogadro number and matter forming a basis 2
of chemistry.
4.Informs about periodic table and properties.
2, 11
5.Describes chemical reactions
1, 2, 11
6.Informs about solids, liquids and gases
1, 11, 12
7.Informs about thermo chemistry
10, 11, 12
8.Explains how we encounter with all this in formations in our
6
current lives.
Course Coordinator(s) Assist. Prof. Cemalettin BALTACI, Assist. Prof. Sevim Beyza ÖZTÜRK
SARIKAYA, Assist. Prof. Ali GÜNDOĞDU