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Description of Individual Course Units| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GM208B | Reaction Kinetics | Compulsory | 2 | 4 | 3 |
| | Level of Course Unit | | First Cycle | | Objectives of the Course | | The objective of the course is to teach the principles and importance of reaction kinetics in food engineering. The importance and determination of reaction rate and reaction order taking food reactions into consideration will be mentioned throughout the lecture. Enzyme kinetics and enzyme inhibition kinetics will also be mentioned together with an introduction to fermentation kinetics | | Name of Lecturer(s) | | Dr. Öğr. Üyesi Tuğba ELBİR ABCA | | Learning Outcomes | | 1 | Explains the importance of reaction kinetics in food engineering. | | 2 | Learns the required information for the determination the rate and the mechanism of the chemical reaction and control the reaction rate. | | 3 | Improves the problem solving techniques and the scientific thinking ability | | 4 | Improves the analyzing, assesment and presentation tecniques properly. | | 5 | Has information about current scientific developments. | | 6 | Gains the written and oral presentation ability. |
| | Mode of Delivery | | Normal Education | | Prerequisites and co-requisities | | None | | Recommended Optional Programme Components | | None | | Course Contents | | Collision theory, activation energy. The definition of reaction rate and the factors that affect reaction rate. The determination of reaction order for first, zero and second order reactions, the determination of reaction rate constant and half life. Pseudo first order reactions. Dynamic equilibrium and determination of equilibrium coefficient. Enzymes, the structure and activity of enzymes. Michaelis Menten equation and linearization methods of Michaelis Menten equation; Lineweaver Burk plot, Eadie Hofstee plot and Hanes Woolf plot. Enzyme inhibition kinetics; competitive inhibition, non-competitive inhibition, uncompetitive inhibition. An introduction to fermentation kinetics, the definition of fermentation and biotechnology, phases of microbial growth, specific growth rate, Monod Equation and fermentation yield coefficients. | | Weekly Detailed Course Contents | |
| 1 | Introduction to reaction kinetics, collision theory, activation energy | | | | 2 | The definition and determination of reaction rate | | | | 3 | First order and zero order reactions; determination of reaction order, reaction rate constant and half life. | | | | 4 | Second order reactions; determination of reaction order, reaction rate constant and half life. | | | | 5 | Examples on finding the order of a reaction by graphical method, the main differences among first, zero and second order reactions. | | | | 6 | Finding the order of a reactant, dynamic equilibrium and determination of equilibrium coefficient. | | | | 7 | The structure and activity of enzymes. Enzyme kinetics; Michaelis Menten equation. The determination of maximum reaction rate and Michaelis constant. | | | | 8 | Midterm | | | | 9 | Linearization methods of Michaelis Menten equation; Lineweaver Burk plot, Eadie Hofstee plot and Hanes Woolf plot. | | | | 10 | The mechanism of enzyme inhibition, competitive inhibition kinetics and effect of competitive inhibition on maximum reaction rate and Michaelis constant. | | | | 11 | Non-competitive inhibition kinetics and effect of non-competitive inhibition on maximum reaction rate and Michaelis constant | | | | 12 | Uncompetitive inhibition kinetics and effect of uncompetitive inhibition on maximum reaction rate and Michaelis constant. | | | | 13 | Apparent maximum reaction rate ansd Michaelis constant. The determination of the type of inhibitor in an enzymatic reaction with inhibitor and calculation of apparent maximum reaction rate and Michaelis constant | | | | 14 | Introduction to fermentation kinetics | | | | 15 | Specific growth rate, Monod Equation, fermentation yield coefficients. | | |
| | Recommended or Required Reading | | Cemeroğlu, B., 2005, Gıda Mühendisliğinde Temel İşlemler, Gıda Teknolojisi Derneği Yayınları NO:29, 505 pp.Göksungur, Y, 2009, Reaction and Fermentation Kinetics in Food Engineering, Sidas Medya Ltd. Şti., İzmir, 143 sayfaMarangoni, A.G. 2003., Enzyme Kinetics : A Modern Approach, John Wiley & Sons, Inc., New Jersey, 229 pp. Wright, M.R., 2004, An Introduction to Chemical Kinetics, John Wiley & Sons Ltd, West Sussex, 429 pp.Bisswanger, H., 2002, Enzyme Kinetics, Principles and Methods, Wiley-VCH Verlag GmbH, Weinheim, 255 pp.Stanbury, P.F., Whitaker, A., Hall, S.J., 1995, Principles of Fermentation Technology, Elsevier Science Ltd, Oxford, 357 pp.Shuler, M.L., Kargi, F., 1992, Bioprocess Engineering: Basic Concepts, Prentice-Hall Inc., New Jersey, 479 pp. | | Planned Learning Activities and Teaching Methods | | | Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
| | Workload Calculation | |
| Midterm Examination | 1 | 1 | 1 | | Final Examination | 1 | 2 | 2 | | Attending Lectures | 14 | 2 | 28 | | Self Study | 10 | 4 | 40 | | Reading | 9 | 2 | 18 | |
| Contribution of Learning Outcomes to Programme Outcomes | | LO1 | 5 | 5 | 3 | 3 | 3 | 4 | | LO2 | 5 | 4 | 3 | 3 | 4 | 4 | | LO3 | 4 | 4 | 4 | 4 | 4 | 4 | | LO4 | 3 | 3 | 4 | 4 | 4 | 4 | | LO5 | 4 | 4 | 2 | 2 | 2 | 3 | | LO6 | 3 | 4 | 5 | 5 | 4 | 5 |
| | * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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