INTERIOR ARCHITECTURE AND ENVIRONMENTAL DESIGN | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
ANZ2009 | Toxicology | Spring | 2 | 0 | 2 | 3 |
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
Language of instruction: | Turkish |
Type of course: | Non-Departmental Elective |
Course Level: | Bachelor’s Degree (First Cycle) |
Mode of Delivery: | Face to face |
Course Coordinator : | Dr. Neslihan Bektaş |
Course Lecturer(s): |
Instructor FIRAT KARA |
Recommended Optional Program Components: | Anestesia Center |
Course Objectives: | Live as a result of the continuous development of science and technology communities to the risk of toxic substances, poisoning and related illnesses to provide information about the formation. |
The students who have succeeded in this course; The students who successfully complete this course; 1 Toxicology history, development, principles will have detailed information about, 2 types of intoxication, will have detailed information about the effects of poisoning, 3 of poisoning and toxicity assays will have detailed information about, 4 will have detailed information on the toxicokinetics of poisons, 5 Bacterial toxins, animal toxins, mycotoxins and pesticides have knowledge about. |
Toxicology definition and importance, poison and poisoning concept, the poison of the access roads, mechanism of action, Pesticides, toxic gases and vapors, organic solvents, metallic poisons, radiation and radioisotopes, mycotoxins, food poisoning, bacterial toxins, plant toxins and animal poisons that course content constitute. |
Week | Subject | Related Preparation |
1) | Introduction to Toxicology, Toxicology Information About | None |
2) | Definition and Classification of Toxicology | None |
3) | toxication | None |
4) | Mechanism of action of toxins I | None |
5) | Mechanism of action of toxins II | None |
6) | Toxicity Tests | None |
7) | Food Sources of Toxic Substances I | None |
8) | Food Sources of Toxic Substances II | None |
9) | Contaminants I | None |
10) | Contaminants II | None |
11) | Food Additives I | None |
12) | Food Additives II | None |
13) | Chemical Preservatives in Food I | None |
14) | Chemical Preservatives in Food II | None |
Course Notes / Textbooks: | Altuğ, Tomris, 2003. Introduction to Toxicology and Food, CRC Press, New York, USA. |
References: | Vural N, Toksikoloji, Ankara Ü. Eczacılık Fak. Yay. No: 73, Ankara, 2005, 659 s. Şanlı Y, Veteriner Klinik Toksikoloji, Medipres, Ankara, 2002, 808 s |
Semester Requirements | Number of Activities | Level of Contribution |
Midterms | 1 | % 40 |
Final | 1 | % 60 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 2 | 28 |
Study Hours Out of Class | 14 | 3 | 42 |
Quizzes | 1 | 2 | 2 |
Midterms | 1 | 1 | 1 |
Final | 1 | 2 | 2 |
Total Workload | 75 |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | Setting up various spaces in national and international contexts, carrying out designs, planning and applications that could satisfy various user groups and respond various requirements in the field of Interior Architecture, | |
2) | Analyzing the information gathered from the framework of actual physical, social and economical constraints and user requirements, and synthesizing these with diverse knowledge and considerations in order to create innovative spatial solutions, | |
3) | Generating creative, innovative, aesthetic and unique spatial solutions by using tangible and abstract concepts, | |
4) | Using at least one of the illustration and presentation technologies competently, that the field of interior architecture requires, | |
5) | Reporting, presenting and transferring the design, practice and research studies to the specialists or laymen by using visual, textual or oral communication methods, efficiently and accurately, | |
6) | Embracing and prioritizing man-environment relationships, user health, safety and security, and universal design principles in the field of interior architecture, | |
7) | Design understanding and decision making that respects social and cultural rights of the society, cultural heritage and nature, | |
8) | Being aware of national and international values, following developments and being equipped about ethical and aesthetical subjects in the fields of interior architecture, design and art, | |
9) | Having absolute conscious about legal regulations, standards and principles; and realizing professional ethics, duties and responsibilities in the field of Interior Architecture, |