Ders Detayları
| Code | Name | Type | Year | Semester | ECTS |
| 701002112018 | Food Chemistry and Analysis-I | Seçmeli | 2 | 3 | 2.00 |
Objectives of the Course
Principles of laboratuary works and fundamentals of the food analysis are given. The important issues in analysis. Preparation and standardization of the reagents. Calculations and evaluations of analytical results and how to discuss the results with respect to the public health copncerns and official regulations are given
Name of Lecturer(s)
Prof. Dr. Adnan AYDIN
Learning Outcomes
| 1 | The student knows the issues on the laboratory organizations, and the laboratory working rules. |
| 2 | The student knows the essential analytical methods for food components (fats and oils, carbohydrates, drinking water and proteins, etc.,) |
| 3 | The srtuden can apply the qualitative and quantitative analytical methods in macro- and semi-micro scales. |
| 4 | The student calculates the analytical results of the experiments. |
| 5 | The student disscusses the nalytical results of foods with respect to the public health concerns and official regulations. |
Mode of Delivery
Prof. Dr. Adnan AYDIN
Prerequisites and co-requisities
None
Recommended Optional Programme Components
-
Course Contents
Principles of laboratuary works,. The nexcessity of the food analysis. Essential analytical knowledge. Conecentration concepts, molecular gram, formula-gram, equivalent-gram definiti,ons. Qualitative and quantitative analysis. Mass ratio, molar solution, normal solution, equivalency of solutions. Preparation of the reagents widely used in the laboratory (base, acid, permanganate, thiosulfate solutions, etc.,) .Standardization rules and applications for acid-base titrations, redox titrations and complexometric titrations. Calculation and discussion of analytical work.
Weekly Detailed Course Contents
| 1 | Laboratory organization and safety in laboratories. Laboratory materials. Instrumentation. Weighting and solving the matter. |
| 2 | Prepration of base solutions |
| 3 | Preparation of acid solutions |
| 4 | Standardization of acid solutions. Calculations. |
| 5 | Standardization of base solutions and calculations. |
| 6 | Redox titrations. Preparations of thiosulfate solutions. |
| 7 | MIDTERM EXAM WEEK |
| 8 | MIDTERM EXAM WEEK |
| 9 | Standardization of thiosulfate solution. |
| 10 | Manganometry- Preparation of permanganate solution. |
| 11 | Standardization of permanganate solution. |
| 12 | Complexometric titrations. Preparation of EDTA solutions , Ca(II) solutions and Mg(II) solutions. |
| 13 | Complexometric titrations. Standardization of EDTA solutions a) Against Ca(II) solutions. b) Against Mg(II) solutions. |
| 14 | Analysis of Ca(II)/Mg(II) mixtures. |
| 15 | FINAL EXAMINATION WEEK |
| 16 | FİNAL EXAMINATION WEEK |
Recommended or Required Reading
Gıda Kimyası ve Analizleri Laboratuar Kitabı I, Prof. Dr. Adnan AYDIN, Çağlayan, 2020Besin Kimyası, halit Keskin, İst.Ü. yayuın No: 3450, Müh.Fak. yayın No: 72 (1987)Temel Gıda Analizleri, Vildan Uylaşer, Fikri Başoğlu, Dora Basım Yayın, 1st Ed. (2011)Analytical Chemistry of Foods, Ceinwyn S. James., Springer (2012)Food Analysis, Dieter W. Gruenwedel, John R. Whitaker, Dekker (1984)
Assessment Methods and Criteria
| Yarıyıl (Yıl) İçi Etkinlikleri | 40 |
| Yarıyıl (Yıl) Sonu Etkinlikleri | 60 |
| 100 |
Language of Instruction
Turkish
Work Placement(s)
None
Workload Calculation
| Activities | Count | WORKLOAD (hours) | TOTAL WORKLOAD (hours) |
|---|---|---|---|
| Ara Sınav | 1 | 1 | 1 |
| Final Sınav | 1 | 1 | 1 |
| 12 | 2 | 24 | |
| Bireysel Çalışma | 12 | 1 | 12 |
| Ara Sınav İçin Bireysel Çalışma | 4 | 2 | 8 |
| Final Sınavı içiin Bireysel Çalışma | 6 | 3 | 18 |
| 64 |