To teach the fundamental theory of organic reactions as a basis for organic chemistry with an organic chemical content. This course focuses on the key concepts of organic chemistry through a study of the reactions of organic molecules (monofunctional aliphatic, alicyclic, and simple aromatic molecules). Prepare the students for nutritional biochemistry.
Course Content
This course contains; Introduction to organic chemistry, classification of organic compounds,Chemical bonds in organic chemistry, structure of carbon, alkans,Sterochemistry, 3-D structure of organic molecules,Organic reaction types,Alkens and alkins,Benzen and derivatives,Acidity and basicity in organic chemistry,Methods for analysis of organic compounds,Alcohols, ethers and thiols,Amines,amides,Aldehydes and ketons,Carboxylic acids,Carboxylic anhydrides, esters,Polymerisation reactions.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. Defines organic compounds.
9
A
2. Explains the physical and chemical properties of organic compounds.
Introduction to organic chemistry, classification of organic compounds
Reading the relevant course presentation
2
Chemical bonds in organic chemistry, structure of carbon, alkans
Reading the relevant course presentation
3
Sterochemistry, 3-D structure of organic molecules
Reading the relevant course presentation
4
Organic reaction types
Reading the relevant course presentation
5
Alkens and alkins
Reading the relevant course presentation
6
Benzen and derivatives
Reading the relevant course presentation
7
Acidity and basicity in organic chemistry
Reading the relevant course presentation
8
Methods for analysis of organic compounds
Reading the relevant course presentation
9
Alcohols, ethers and thiols
Reading the relevant course presentation
10
Amines,amides
Reading the relevant course presentation
11
Aldehydes and ketons
Reading the relevant course presentation
12
Carboxylic acids
Reading the relevant course presentation
13
Carboxylic anhydrides, esters
Reading the relevant course presentation
14
Polymerisation reactions
Reading the relevant course presentation
Resources
Lecture notes
•Solomons Organic Chemistry
•Organik Kimya, Tahsin Uyar
• Organik Kimya Problemleri ve Çözümleri,G.Okay, Y. Yıldırır
• Organic Chemistry, Graham Solomons
• http://www.organicworldwide.net/
• http://www.organic-chemistry.org/
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
PQ-1. They have basic knowledge in the field of Nutrition and Dietetics.
X
2
PQ-2. Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases.
3
PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations.
4
PQ-4. Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines.
X
5
PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
X
6
PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
7
PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development.
X
8
PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.
9
PQ-9. Communicates effectively both verbally and written in occupational field.
10
PQ-10. They have general cultural knowledge that profession requires.
X
11
PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior.
Assessment Methods
Contribution Level
Absolute Evaluation
Rate of Midterm Exam to Success
40
Rate of Final Exam to Success
60
Total
100
ECTS / Workload Table
Activities
Number of
Duration(Hour)
Total Workload(Hour)
Course Hours
14
2
28
Guided Problem Solving
2
9
18
Resolution of Homework Problems and Submission as a Report
2
6
12
Term Project
1
15
15
Presentation of Project / Seminar
1
3
3
Quiz
0
0
0
Midterm Exam
1
22
22
General Exam
1
22
22
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
120
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(120/30)
4
ECTS of the course: 30 hours of work is counted as 1 ECTS credit.
Detail Informations of the Course
Course Description
Course
Code
Semester
T+P (Hour)
Credit
ECTS
ORGANIC CHEMISTRY
-
Spring Semester
2+0
2
4
Course Program
Prerequisites Courses
Recommended Elective Courses
Language of Course
Turkish
Course Level
First Cycle (Bachelor's Degree)
Course Type
Required
Course Coordinator
Assoc.Prof. Ozan Emre EYUPOĞLU
Name of Lecturer(s)
Assistant(s)
Aim
To teach the fundamental theory of organic reactions as a basis for organic chemistry with an organic chemical content. This course focuses on the key concepts of organic chemistry through a study of the reactions of organic molecules (monofunctional aliphatic, alicyclic, and simple aromatic molecules). Prepare the students for nutritional biochemistry.
Course Content
This course contains; Introduction to organic chemistry, classification of organic compounds,Chemical bonds in organic chemistry, structure of carbon, alkans,Sterochemistry, 3-D structure of organic molecules,Organic reaction types,Alkens and alkins,Benzen and derivatives,Acidity and basicity in organic chemistry,Methods for analysis of organic compounds,Alcohols, ethers and thiols,Amines,amides,Aldehydes and ketons,Carboxylic acids,Carboxylic anhydrides, esters,Polymerisation reactions.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. Defines organic compounds.
9
A
2. Explains the physical and chemical properties of organic compounds.
Introduction to organic chemistry, classification of organic compounds
Reading the relevant course presentation
2
Chemical bonds in organic chemistry, structure of carbon, alkans
Reading the relevant course presentation
3
Sterochemistry, 3-D structure of organic molecules
Reading the relevant course presentation
4
Organic reaction types
Reading the relevant course presentation
5
Alkens and alkins
Reading the relevant course presentation
6
Benzen and derivatives
Reading the relevant course presentation
7
Acidity and basicity in organic chemistry
Reading the relevant course presentation
8
Methods for analysis of organic compounds
Reading the relevant course presentation
9
Alcohols, ethers and thiols
Reading the relevant course presentation
10
Amines,amides
Reading the relevant course presentation
11
Aldehydes and ketons
Reading the relevant course presentation
12
Carboxylic acids
Reading the relevant course presentation
13
Carboxylic anhydrides, esters
Reading the relevant course presentation
14
Polymerisation reactions
Reading the relevant course presentation
Resources
Lecture notes
•Solomons Organic Chemistry
•Organik Kimya, Tahsin Uyar
• Organik Kimya Problemleri ve Çözümleri,G.Okay, Y. Yıldırır
• Organic Chemistry, Graham Solomons
• http://www.organicworldwide.net/
• http://www.organic-chemistry.org/
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
PQ-1. They have basic knowledge in the field of Nutrition and Dietetics.
X
2
PQ-2. Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases.
3
PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations.
4
PQ-4. Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines.
X
5
PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
X
6
PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
7
PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development.
X
8
PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.
9
PQ-9. Communicates effectively both verbally and written in occupational field.
10
PQ-10. They have general cultural knowledge that profession requires.
X
11
PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior.
