This course is designed to provide the first year students of the Department of Nutrition and Dietetics with the ability to define basic chemistry concepts, analyze, synthesize and use basic chemistry information in their own field, and improve their laboratory skills.
Prerequisite(s)
-
Corequisite(s)
-
Special Requisite(s)
− Attendance at the laboratory is mandatory: Attendance at all experiments in the laboratory is mandatory in order to be successful in the course. The laboratory grades of those who do not complete the experiments and/or do not submit their reports are evaluated as zero and they are considered unsuccessful in the course.
Instructor(s)
Professor Nihal Sarıer
Course Assistant(s)
MSc. Chemist Sena Büyükdurmuş
Schedule
This course is not given in this semester.
Office Hour(s)
Teaching Methods and Techniques
-Lectures will be supported with visual materials and will be held face to face in classrooms
-Short problems and thought-provoking questions are solved in the course.
-Short movies wil be watched in each chapter.
-Students learn about data evaluation, summarization and group work by performing the experiments related to the subjects they have learned in the General Chemistry.
-Attendance to the laboratory: In order to be successful in the course, it is mandatory to attend all the experiments to be done in the laboratory. Laboratory grades of those who do not complete the experiments and/or do not submit their reports are evaluated as zero and they are considered unsuccessful in the course.
Principle Sources
-General topic: General Chemistry: Principles and Modern Practices, Volume I, Authors: Petrucci, Herring, Madura, Bissonnette. Palme Publishing, 10th Edition Translation, December 2012.
Other Sources
Lecture notes
Course Schedules
Week
Contents
Learning Methods
1. Week
Ch 01: Matter and Atom Rules:
Classification of matter, properties of matter, separation and purification methods, measurement of matter (SI units), mass and weight relationship, volume, density, temperature scales, significant numbers, measurement
Oral presentation, Discussion, Question and Answer
Ch.01 – End of Chapter Questions 7, 8, 10, 11, 12, 19, 23, 24, 27, 50, 61, 62, 65
EXPERIMENT 1: Basic Laboratory Techniques
Students should come to the laboratory prepared by reading the experiments they will do that week during the semester.
2. Week
Ch 02: Structure of the Atom:
Electron, radioactivity, proton, nucleus, neutron, atomic no., Mass no., - Introduction to the Periodic Table.
Oral presentation, Discussion, Question and Answer
Ch.02 – End of Chapter Questions Practice problems 2.1,2.2,2.8,2.9, End of topic: 11, 13, 15, 24, 29
EXPERIMENT 2: Determination of Density of a Solid Using Different Methods
3. Week
Ch 03: Chemical Compounds and Chemical Reactions:
Simple formula, compound formula, mole, Avogadro number, molar mass
Oral presentation, Discussion, Question and Answer
Ch.03 – End of Chapter Questions Practice problems
EXPERIMENT 3: Separation Methods of Mixtures, Filtration, Extraction, Distillation, Chromatography, Centrifuge
4. Week
Ch 04: Chemical Reactions:
Reaction types, limiting reagent in chemical reactions and determination of % yield, stoichiometry
Ch 08: Electron Structure of Atom:
Atomic Models, - Electron Order and Quantum Numbers, - Atomic Orbitals, - Electron Configurations
Oral presentation, Discussion, Question and Answer
Ch.08 – End of Chapter Questions 1, 4, 7, 9, 11, 12, 19, 30, 45, 59, 77.
EXPERIMENT 5: Chemicals in Everyday Life:
What Are They and How Do We Know?
6. Week
Ch.09 Periodic Table and Some Atomic Properties:
Atomic diameter, electron affinity, ionization energy, - Periodic Change of Properties of Elements and Compounds, - Group Properties of Elements
Oral presentation, Discussion, Question and Answer
Ch.09 – End of Chapter Questions 3, 11, 13, 14, 31, 33, 35, 37.
EXPERIMENT 6: Buffer Solution Preparation, pH Calculation and Measurement
7. Week
Ch.10: Chemical Bonding Basic Concepts:
Lewis theory, classification of bonds, ionic and covalent bonding, electronegativity, Lewis structures, resonance, deviations from the octet rule
Oral presentation, Discussion, Question and Answer
Ch.10 – End of Chapter Questions 1, 8, 18, 26, 85, 88, 93, 131.
EXPERIMENT 7: Volumetric Analysis, Vinegar Analysis and Water Hardness
8. Week
Midterm
9. Week
Ch. 11 Chemical Bonding II – Bond Theories:
Ionic, covalent and metallic bonding, network solids.
Oral presentation, Discussion, Question and Answer
Ch.11 – End of Chapter Questions 27, 45, 48, 50, 98, 101, 102.
EXPERIMENT 8: Gravimetric Analysis of a Chloride Salt and Determination of Hydrate Formula
10. Week
Ch. 12 Intermolecular Forces:
Liquids and Solids, dipole-dipole, H bond, induced dipole
Oral presentation, Discussion, Question and Answer
Ch.12– End of Chapter Questions 2, 14, 33, 45, 47, 78, 128, 140
EXPERIMENT 9: Determination of Molar Melting Temperature of Ice
11. Week
Ch. 12 Intermolecular Forces:
Liquids and Solids, dipole-dipole, H bond, induced dipole
Oral presentation, Discussion, Question and Answer
Ch.12– End of Chapter Questions 2, 14, 33, 45, 47, 78, 128, 140
EXPERIMENT 10: Determination of Salt in Cheese
12. Week
Ch. 13 Solutions and their properties:
Solution types, solvation, hydration, Rault's law - Solubility Equilibrium and Solubility Product
Oral presentation, Discussion, Question and Answer
Ch.13 – End of Chapter Questions 1, 10, 12, 16, 22, 29, 31, 59, 69
EXPERIMENT 11: Determination of Vitamin C in Fruit Juice
13. Week
Ch. 13 Solutions and their properties:
Solution types, solvation, hydration, Rault's law - Solubility Equilibrium and Solubility Product
Problem solving, classroom discussion
Ch.13 – End of Chapter Questions 1, 10, 12, 16, 22, 29, 31, 59, 69
EXPERIMENT 12: Determination of Lactic Acid in Milk
14. Week
Repeating Subjects
Make Up (Laboratory)
During the make-up week, students who are unable to attend the relevant experiment due to illness are given an experiment, provided that they document their excuses. During the make-up week, the student can participate in a maximum of 2 trials. Documentation of the excuse is mandatory.
The prerequisite for being successful in the course is to participate in all experiments. Reports of the experiments carried out during the make-up week will also be prepared.
15. Week
Final exam
16. Week
17. Week
Assessments
Evaluation tools
Quantity
Weight(%)
Midterm(s)
1
20
Quizzes
5
20
Attendance
14
5
Laboratory
14
20
Final Exam
1
35
Program Outcomes
PO-1
It covers the issues of determining and evaluating general health problems related to nutrition. To be able to communicate effectively between individuals, both written and verbal, to be able to work as an interdisciplinary team.
PO-2
To be able to explain Nutrition and Dietetic practices using this knowledge, to develop materials and to provide evidence-based data.
PO-3
Identification of the needs of clients for their nutritional and dietary recommendations, identification of individual treatment protocols, and evaluation of results.
PO-4
Ability to follow plans, policies, laws, regulations, legislation affecting the profession of dieticians, to assume personal responsibility in professional practices and decisions taken.
PO-5
To be able to identify and solve the ethical problems that may arise in the dietitian-client relationship and to develop strategies that will help the clients to choose safe, healthy and accessible foods.
PO-6
Nutrition and Dietetic students and stays, professional trainings and internships.
PO-7
To provide a qualified nutrition and dietetic service, to improve health, to prevent diseases and treatments, to apply professional knowledge and skills in food and beverage sector.
PO-8
Ability to have adequate knowledge of basic knowledge, scientific stance and professional skills in nutrition, nutrition, dietetics, management and other fields.
PO-9
Planning, implementation, follow-up and evaluation of appropriate medical nutrition treatment considering individual's socio-cultural and economic structure and nutrition habits.
PO-10
To be able to evaluate factors affecting nutrient quality of individual and society in food production-consumption chain and to be able to apply standards and legal regulations on nutritional safety and safety.
Learning Outcomes
LO-1
It uses dialing factors to bring numerical results together with the correct units.
LO-2
Know the basic concepts and principles of the chemical.
LO-3
It balances the chemical reactions and makes calculations about the chemical reactions.
LO-4
Learn the properties and measurement of the material.
LO-5
Understand chemical bonds.
LO-6
Atoms, atomic electronic structure, and atomic theory learn.
LO-7
The elements and atomic numbers relate the position of the periodic table and the physical/chemical properties of the elements.
LO-8
Converts different units of concentration to each other; prepare the solution at a known concentration and calculate the concentration of solutes and the amount of a substance in solution.
LO-9
Determines the rate of chemical reactions experimentally and theoretically and discusses the factors that affect this rate.
LO-10
Students will have knowledge about how experiment and theory are related to each other by doing simple experiments about topics learned in Basic Chemistry course.
