Language of instruction: |
Turkish |
Type of course: |
Must Course |
Course Level: |
Bachelor’s Degree (First Cycle)
|
Mode of Delivery: |
Face to face
|
Course Coordinator : |
Dr. Öğr. Üyesi ÖMER LÜTFİ UYANIK |
Course Lecturer(s): |
Prof. Dr. SERDAR DURDAĞI
|
Recommended Optional Program Components: |
None |
Course Objectives: |
This is a course on organic chemistry which will enable the students to have a general scope and concepts of organic chemistry, to recognize and name the main functional groups. The course also aims to teach the students the rules for the nomenclature of aliphatic saturated and unsaturated, acyclic, cyclic and bicyclic hydrocarbons, alkyl halides, alcohols, as well as simple amines, amides, carboxylic acids, aldehydes and ketones. Students are also introduced to reaction mechanisms. Equipping the students with reasonably detailed stereochemical principles and skills with the appropriate nomenclature are also among the course objectives. |
Week |
Subject |
Related Preparation |
1) |
Sources of Organic Compounds, Structure of Organic Compounds, Functional Groups.
|
Review of topics |
2) |
Structure of Alkanes, Costitutional Isomerism in Alkanes, Nomenclature of Alkanes, Cycloalkanes, The IUPAC System-A general System of Nomenclature. |
Review of topics |
3) |
Shapes of Alkanes and Cycloalkanes, Cis- Trans Isomerism in Cycloalkanes, Physical Properties, Reaction of Alkanes, Sources of Alkanes. |
Review of topics |
4) |
Structure of Alkenes and Alkynes, Nomenclature of Alkenes and Alkynes, Physical Properties of Alkenes and Alkynes, Naturally Occurring Alkenes, the Terpenes. |
Review of topics |
5) |
Reactions of Alkenes, Polymerization of Ethylene and Substituted Ethylenes, Structure of Alcohols, Ethers ad Thiols. |
Review of topics |
6) |
Review |
Review of topics |
7) |
Nomenclature of Alcohols, Ethers ad Thiols, Physical Properties of Alcohols, Ethers ad Thiols.
Reactions of Alcohols, Reactions of Ethers, Reactions of Thiols. |
Review of topics |
8) |
The Structure of Benzene, Nomenclature of Benzene and its Derivatives, Reactions of Benzene and its Derivatives, Phenols. |
Review of topics |
9) |
Stereocenters and Enantiomers. Naming Stereocenters, the R, S system, Molecules with Two or More Stereocenters. Optical activity. Chirality. |
Review of topics |
10) |
Structure and Classification of Amines, Nomenclature of Amines, Physical Properties of Amines, Basicity of Amines, Reactions of Amines with Acids. |
Review of topics |
11) |
Structure and Bonding of Aldehydes and Ketones, Nomenclature of Aldehydes and Ketones, Physical properties of Aldehydes and Ketones. |
Review of topics |
12) |
Review |
Review of topics |
13) |
Addition of Alcohols, Keto-enol Tautomerism, Oxidation and Reduction of Aldehydes and Ketones.Carboxylic Acids, Carboxylic Anhydrides, Carboxylic Esters |
Review of topics |
14) |
Carboxylic Amides, Interconversion of Functional Groups.
Phosphoric Esters and Anhydrides, Step-growth Polymerizations.
|
Review of topics |
|
Program Outcomes |
Level of Contribution |
1) |
To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice. |
3 |
2) |
To act in accordance with ethical principles and values in professional practice. |
2 |
3) |
To use life-long learning, problem-solving and critical thinking skills. |
3 |
4) |
To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. |
3 |
5) |
To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. |
3 |
6) |
To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. |
3 |
7) |
To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) |
2 |
8) |
To communicate effectively with advisee, colleagues for effective professional relationships. |
2 |
9) |
To use healthcare, information technologies for Nutrition and Dietetic practice and research. |
2 |
10) |
To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. |
2 |
11) |
To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. |
1 |
12) |
To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
1 |