| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | KTY116 | Protein Saflaştırma ve Karakterizasyon | Elective | 1 | 2 | 6 |
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| Level of Course Unit |
| Second Cycle |
| Objectives of the Course |
| Proteins, which are components of each cell, have functions such as enzymatic catalysis, transport, storage, mechanical support, coordinated movement, transmission of nerve impulses, immune protection, growth and differentiation control. Purification of proteins is of great importance for both determining the molecule that performs these functions and clarifying the mechanism of the event and investigating the possibility of being used for industrial or analytical purposes in vitro conditions. It is aimed to provide the students with the general features of protein purification and the techniques to be used in protein purification such as chromatography, lyophilization, electrophoresis, dialysis, ultrafiltration. |
| Name of Lecturer(s) |
| Dr.Öğr.Üyesi Safinur ÇELİK |
| Learning Outcomes |
| 1 | They will have detailed information about principles of protein purification. | | 2 | They will have detailed information about the stages of protein purification. | | 3 | They will be able to have information about how to perform some compulsory analysis during protein purification. | | 4 | They will be able to research and comment on protein purification. | | 5 | They will be able to have information about chromatographic techniques used in protein purification. |
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| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| Retail |
| Recommended Optional Programme Components |
| No suggested point |
| Course Contents |
| Purpose of proteins purification. General and specific methods used in protein purification. Extraction and fractionation of proteins from tissues. Solubilization, clarification and concentration of the protein extract. Ultracentrifugation. Chromatographic techniques used in protein purification |
| Weekly Detailed Course Contents |
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| 1 | Protein purification strategy and purpose | | | | 2 | General methods used in protein purification | | | | 3 | Specific methods used in protein purification | | | | 4 | Extraction and fractionation of proteins | | | | 5 | Solubilization and clarification | | | | 6 | Concentration of protein extract | | | | 7 | ultracentrifugation | | | | 8 | Midterm Exam | | | | 9 | Gel filtration chromatography | | | | 10 | Gel filtration chromatography | | | | 11 | Affinity chromatography | | | | 12 | Affinity chromatography | | | | 13 | Electrophoretic methods | | | | 14 | HPLC methods | | | | 15 | Immunological methods | | | | 16 | Final Exam | | |
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| Recommended or Required Reading |
| Scopes, R. K. “Protein Purification: Principles and Practice” Third Edition. Springer Verlag, New York, 1994.
Telefoncu, A. (Ed.), “Protein Saflaştırılması ve Karakterizasyonu”, Ege University Press, 1997.
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| Planned Learning Activities and Teaching Methods |
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| 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) | | No internship |
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| Workload Calculation |
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| Midterm Examination | 1 | 2 | 2 |
| Final Examination | 1 | 2 | 2 |
| Criticising Paper | 5 | 5 | 25 |
| Self Study | 2 | 20 | 40 |
| Individual Study for Homework Problems | 3 | 12 | 36 |
| Individual Study for Mid term Examination | 1 | 15 | 15 |
| Individual Study for Final Examination | 2 | 30 | 60 |
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| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 5 | 4 | 5 | 5 | 4 | 5 | 5 | 4 | 4 | 5 | 5 | 5 | 4 | 5 | 5 | 4 | 4 | | LO2 | 5 | 5 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | 4 | 4 | 4 | 5 | 5 | 5 | 4 | 5 | | LO3 | 5 | 4 | 5 | 4 | 5 | 4 | 4 | 4 | 4 | 5 | 5 | 5 | 5 | 4 | 4 | 5 | 5 | | LO4 | 5 | 5 | 4 | 4 | 5 | 5 | 5 | 5 | 5 | 4 | 4 | 4 | 4 | 5 | 4 | 5 | 4 | | LO5 | 5 | 4 | 5 | 5 | 4 | 5 | 5 | 4 | 4 | 5 | 5 | 4 | 5 | 5 | 5 | 5 | 4 |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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