| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | OTD511 | Advanced Applied Microbiology | Elective | 1 | 1 | 6 |
|
| Level of Course Unit |
| Third Cycle |
| Objectives of the Course |
| It is aimed to teach the subjects of the Development of Microbiology Science from the Beginning to the Present, Classification of Microorganisms, General Characteristics of Bacteria, Mold, Yeast and Viruses, Factors Affecting the Reproduction of Bacteria, Tools and Equipment Used in Microbiology Laboratory, Media Preparation and Microscopic Analysis. |
| Name of Lecturer(s) |
| Prof.Dr.Ali Savaş BÜLBÜL |
| Learning Outcomes |
| 1 | Learns the historical development of microbiology science. | | 2 | Learns the classification of microorganisms. | | 3 | Learns the general characteristics of bacteria, molds, yeasts and viruses. | | 4 | Learns the factors affecting the growth of bacteria. | | 5 | Learns the factors affecting the growth of bacteria. | | 6 | Learns how to prepare the medium. | | 7 | Learns to make microscopic examination. |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| NOT |
| Recommended Optional Programme Components |
| NOT |
| Course Contents |
| NOT |
| Weekly Detailed Course Contents |
|
| 1 | Development of Microbiology from the Beginning to the Present | NOT | NOT | | 2 | Classification of microorganisms | NOT | NOT | | 3 | Morphologies of Bacteria | NOT | NOT | | 4 | Colony morphology | NOT | NOT | | 5 | Anatomical structures of bacteria (External structure) | NOT | NOT | | 6 | Anatomical structures of bacteria (Internal structure) | NOT | NOT | | 7 | Midterm | NOT | NOT | | 8 | Chemical structures of bacteria | | | | 9 | Nutrition of Microorganisms | NOT | NOT | | 10 | Growth in liquid media, Growth in solid media, Measuring reproduction | NOT | NOT | | 11 | Factors Affecting Bacteria Reproduction | | | | 12 | General Characteristics of Molds | | | | 13 | General Characters of the Maya | | | | 14 | General Characteristics of Viruses | | |
|
| Recommended or Required Reading |
| 1- Temel Mikrobiyoloji, 2. Baskı Prof. Dr. Mustafa Arda. Medisan Yayın Serisi no 46. (2000). Medisan Yayınevi, Ankara
2- Genel Mikrobiyoloji, 4. Baskı. Prof. Dr. Mehmet Öner. Ege Üniversitesi Basımevi, Bornova İzmir (2001).
3- Genel Mikrobiyoloji Uygulama Teknikleri. Prof. A. Temiz. (2008) Hatiboğlu Yayınevi, Ankara.
4- Biology of Microorganisms (7th Edition), Brock,Thomas D.; Michael T. Madigan; John M. Martinko; and Jack Parker (1994) Prentice Hall.
5- Fundamentals of Microbiology. 4th Edition. I. Edward Alcamo. Benjamin Cummings (1994)
6- Biology of the Prokaryotes. J. Lengeler, G. Drews, H. Schlegel (1999) Blackwell Science.
7- Bacillus subtilis and Its Closest Relatives: from Genes to Cells Abraham L. Sonenshein, James A. Hoch, and Richard M. Losick (1999) ASM Press. |
| Planned Learning Activities and Teaching Methods |
|
| Assessment Methods and Criteria | |
| Midterm Examination | 2 | 40 | | SUM | 40 | |
| Final Examination | 1 | 60 | | Writing Paper | 1 | 40 | | 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) | | NOT |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 30 | 30 |
| Final Examination | 1 | 60 | 60 |
| Writing Paper | 1 | 30 | 30 |
| Self Study | 1 | 30 | 30 |
| Individual Study for Final Examination | 1 | 30 | 30 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 4 | | | | | | | 5 | | | | 3 | | | | 4 | | | 3 | | | 4 | | | | LO2 | 4 | | | | | | | 4 | | | | 5 | | | | 4 | | | 4 | | | 5 | | | | LO3 | 5 | | | | | | | 3 | | | | 4 | | | | 4 | | | 4 | | | 4 | | | | LO4 | 4 | | | | | | | 4 | | | | 5 | | | | 4 | | | 4 | | | 4 | | | | LO5 | 5 | | | | | | | 4 | | | | 5 | | | | 4 | | | 5 | | | 4 | | | | LO6 | 4 | | | | | | | 4 | | | | 4 | | | | 4 | | | 4 | | | 4 | | | | LO7 | 4 | | | | | | | 5 | | | | 4 | | | | 5 | | | 5 | | | 4 | | |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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