Information Package / Course Catalogue
| Course Code | : KGK106 |
| Course Type | : Area Elective |
| Couse Group | : Short Cycle (Associate's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 1 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 3 |
To learn using the laboratory techniques effectively
Preparation for the experiment, test construction and evaluation of results, and calculations of chemical preparation, analysis techniques to learn.
| Ins. Nurhan GÜNAY |
| 1. | It can analyze moisture, dry matter and ash in foods. |
| 2. | Ability to prepare solutions, make solution calculations, factorization. |
| 3. | It can analyze salt, acidity and fat in foods. |
| 4. | Protein, sugar, hamcellulose, etc. in food. can make analysis. |
| 5. | Using a spectrophotometer, drawing a calibration chart, making calculations from the chart, evaluating the chart. |
| 1. | LaboratoryTechniques, Süreyya Saltan Evrensel |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 15 | 1 | 1 | 30 |
| Laboratory | 15 | 1 | 1 | 30 |
| Midterm Examination | 1 | 8 | 1 | 9 |
| Final Examination | 1 | 8 | 1 | 9 |
| TOTAL WORKLOAD (hours) | 78 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | PÇ-12 | PÇ-13 | |
OÇ-1 | 4 | 4 | 4 | ||||||||||
OÇ-2 | 5 | 5 | 5 | ||||||||||
OÇ-3 | 4 | 4 | 4 | ||||||||||
OÇ-4 | 4 | 4 | 4 | ||||||||||
OÇ-5 | 4 | 4 | 4 | ||||||||||