Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
GT-320INSTRUMENTAL ANALYSESCompulsory363
Level of Course Unit
First Cycle
Objectives of the Course
Working principles of the devices used in the food industry, their analyzes provide technical information such as the purposes for which they are used
Name of Lecturer(s)
Yrd. Doç. Dr. Bahadır ATMACA
Learning Outcomes
1To learn the objective and contents
2To learn the chromatographic techniques
3To learn the spectroscopic techniques
4To understand the potantiometry
Mode of Delivery
Face to Face
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
Information about the devices used in food analysis, different types of analysis, Information on elements
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1Introduction, Gas chromatography, Some theoretical therms(Theoretical plate number, resolution,etc.)
2Introduction, Gas chromatography, Some theoretical therms(Theoretical plate number, resolution,etc.)
3Major components of gas chromatography: Carrier gas, columns, column packed materials, stationary phases
4Capillary columns, detectors, column temperature programming, derivatization, automation, qualitative and quantitative analyses
5High Pressure Liquid Chromatography, Theory and mode of chromatography
6Spectroscopy: electromagnetic radiation, interaction of radiation with matter, atomic and molecular absorption and emission, Beer’s law
7Spectroscopy: electromagnetic radiation, interaction of radiation with matter, atomic and molecular absorption and emission, Beer’s law
8MİDTERM EXAM
9Atomic Absorption Spectrophotometer:energy level diagram, Flame AA, the basic components of AAS, radiation sources, flameless technique, monochromator, detector, interferences, analysis of foodstuffs by AAS, Fluorescence, Infrared spectrophotometer
10Atomic Absorption Spectrophotometer:energy level diagram, Flame AA, the basic components of AAS, radiation sources, flameless technique, monochromator, detector, interferences, analysis of foodstuffs by AAS, Fluorescence, Infrared spectrophotometer
11Atomic Absorption Spectrophotometer:energy level diagram, Flame AA, the basic components of AAS, radiation sources, flameless technique, monochromator, detector, interferences, analysis of foodstuffs by AAS, Fluorescence, Infrared spectrophotometer
12Potentiometry: what is potentiometry?, electrodes, potentiometric titrations
13Potentiometry: what is potentiometry?, electrodes, potentiometric titrations
14Automation, qualitative and quantitative analysis, HPLC applications for food analyses
15Thin-Layer Chromatography: polarity and its chromatographic importance, added materials to adsorbent, applications of TLC for food analyses
16FİNAL EXAM
Recommended or Required Reading
1. Enstrümental Gıda Analizleri (Güncellenmiş-Genişletilmiş) (3 Cilt Birarada) ; Yaşar Hışıl; 6.Baskı, 2010, Ege Üniversitesi Mühendislik Fakültesi Yayın No: 48 Ege Üniversitesi Basım Evi-İzmir 545 sayfa
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination1100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Examination1100
SUM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Language of Instruction
Turkish
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination111
Final Examination111
Practice6212
Laboratory10110
Problem Solving10440
Report Preparation5525
TOTAL WORKLOAD (hours)89
Contribution of Learning Outcomes to Programme Outcomes
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
PO
7
PO
8
LO1        
LO2        
LO3        
LO4        
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
Giresun University, Giresun / TURKEY • Tel  (pbx): +90 454 310 10 00 • e-mail: halklailiskiler@giresun.edu.tr