CHE1061 General ChemistryBahçeşehir UniversityDegree Programs NUTRITION AND DIETETIC (ENGLISH)General Information For StudentsDiploma SupplementErasmus Policy StatementNational QualificationsBologna Commission
Bachelor TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF-LLL: Level 6

Course Introduction and Application Information

Course Code Course Name Semester Theoretical Practical Credit ECTS
CHE1061 General Chemistry Fall 2 2 3 5

Basic information

Language of instruction: English
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
Recommended Optional Program Components: None
Course Objectives: The major purpose of this course is to help students learn some of the basic concepts in Chemistry. The course topics include the principles and applications, qualitative and quantitative discussions. These contribute the student skills in problem solving and critical thinking. The course aims to help them understand chemistry’s relevance to their career interests. The experiments that parallel the course text give the students possibility to make practice.

Learning Outcomes

The students who have succeeded in this course;
The students who succeeded in this course
1) Express experimental results with proper number of significant figures and in proper units.
2) Classify compounds and determine the empirical and molecular formulas of a compound using experimental results.
3) Calculate the amount of product formed in a chemical reaction using stoichiometric relationships.
4) Calculate the amount of product formed in a chemical reaction occuring in aqueous solution making use of molarity and weight percent concepts.
5) Classify the chemical reactions occuring in aqueous solutions (precipitation reactions, acid-base reactions, and oxidation-reduction reactions) and write molecular equation, complete ionic equation, and net ionic equation for these reactions.
6) Explain concept of acids and bases with examples and calculates pH and pOH values of acid and base solutions.
7) Balance equations of oxidation-reduction reactions using half-equation method.
8) Calculate the state variables of a gas (pressure, volume, temperature, and number of moles) using ideal gas equation.
9) Calculate the mole percents and partial pressures of gases in a mixture.
10) Explain the concepts of diffusion and effusion for gases and compare effusion rates of gases using Graham's equation.
11) Classify thermochemical systems and for each, know the interactions of matter and energy between system and its surroundings.
12) Calculate the heat associated with a chemical reaction, using calorimetric method.
13) Define the concept of enthalpy and calculate the heat associated with a chemical reaction at constant pressure as enthalpy change.
14) Differentiate ionic bond and covalent bond and determine whether a bond is ionic, nonpolar covalent and polar covalent using the concept of electronegativity.
15) Write the Lewis structure of a molecule or ion and determines the formal charge on each atom in the structure.
16) Determine the shape of a molecule from its Lewis structure and states whether the molecule is polar or not.
17) Define the concept of hybridization and determine the type of hybrid orbitals formed by the central atom in the Lewis structure of a molecule.
18) Classify intermolecular forces and determine the type of intermolecular forces in the liquid and solid states of a given substance.
19) Define each property of liquids related to intermolecular forces (surface tension, viscosity, enthalpy of vaporization, vapor pressure, and boiling point) and list the factors that influence these properties.
20) Define the concept of solubility and explain the factors that affect solubility.
21) List various concentration definitions and calculate the concentration of a solution in the desired form.
22) Calculate the osmotic pressure, vapor pressure, boiling point, and freezing point of a solution of known concentration.

Course Content

Measurement in matter, units, and significant figures. Elements and compounds. Chemical reactions. Chemical reactions occuring in aqueous solutions. Gases. Thermochemistry. Chemical bonds. Intermolecular forces, liquids, and state changes. Solutions and their physical properties.

Weekly Detailed Course Contents

Week Subject Related Preparation
1) MEASUREMENT IN MATTER, UNITS AND SIGNIFICANT FIGURES. Measurement. SI units. Uncertainty in measurement. Significant figures. Significant figures in mathematical operations. Use of conversion factors in unit conversions.
2) ELEMENTS AND COMPOUNDS Classification of elements and their locations in the periodic table. The mole concept. Classification of compounds based on their structures. Empirical formulas and molecular formulas of compounds.
3) CHEMICAL REACTIONS Writing equations for chemical reactions. Calculations in chemical reactions (stoichiometry). Concentration concept for reactions occuring in aqueous solutions: molarity and percent by mass. Limiting and excess reactants in chemical reactions. Review of previous topics
4) CHEMICAL REACTIONS (continue) Theoretical yield, actual yield, and percent yield in chemical reactions. CHEMICAL REACTIONS OCCURING IN AQUEOUS SOLUTIONS Nature of aqueous solutions. Precipitation reactions. Basic aspects of acids and bases. Review of 3rd week topics
5) CHEMICAL REACTIONS OCCURING IN AQUEOUS SOLUTIONS (continue) Acid-base reactions. Oxidation states. General aspects of oxidation-reduction reactions (redox reactions) and balancing their equations. Review of 4th week topics
6) GASES State variables for gases. Ideal gas equation. Gas mixtures. Diffusion and effusion in gases. Review of 2nd week topics
7) THERMOCHEMISTRY Concept of heat. Measurement of heat of reaction: calorimeters. Heat of reaction at constant pressure: enthalpy change. Calculating enthalpy changes in chemical reactions. Review of 3rd week topics
8) CHEMICAL BONDS Electron configurations of atoms and the distribution of electrons into orbitals. Lewis theory in chemical bonding. Ionic bond and covalent bond. MID-TERM EXAM Review of 2nd week topics
9) CHEMICAL BONDS (continue) Writing Lewis structures of molecules. Formal charge. Resonance. Review of 8th week topics
10) CHEMICAL BONDS (continue) Shapes of molecules. Polarity of molecules: dipole moment. Hybridization and hybrid orbitals. Review of 8th and 9th week topics.
11) CHEMICAL BONDS (continue) Multiple covalent bonds. INTERMOLECULAR FORCES AND SOME PROPERTIES OF LIQUIDS Classification of intermolecular forces and their comparison. Review of 8th, 9th, and 10th week topics
12) INTERMOLECULAR FORCES AND SOME PROPERTIES OF LIQUIDS (continue) Surface tension of liquids. Viscosity of liquids. Vaporization and vapor pressure of liquids. Boiling and boiling point. Review of 11th week topics
13) SOLUTIONS AND THEIR PHYSICAL PROPERTIES Classification of solutions. Various concentration definitions in solutions. Solubility concept in solutions.
14) SOLUTIONS AND THEIR PHYSICAL PROPERTIES (continue) Osmotic pressure of solutions. Vapor pressure of solutions. Boiling point of solutions. Freezing point of solutions. Review of 13th week topics


Course Notes / Textbooks: Petrucci, Ralph H. ; Harwood, William S. ; Herring, F. Geoffrey ; Madura Jeffry D. Genel Kimya, Onuncu Baskı, Pearson.
References: 1) Chang, Raymond, Chemistry, 12th Ed. Mc Graw - Hill
2) Zumdahl, Steven S. Chemistry, 6th Ed. D.C. Heath and Company

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Laboratory 7 % 20
Midterms 1 % 35
Final 1 % 45
Total % 100
Total % 100

ECTS / Workload Table

Activities Number of Activities Workload
Course Hours 14 28
Laboratory 7 14
Study Hours Out of Class 14 56
Midterms 3 12
Final 5 18
Total Workload 128

Contribution of Learning Outcomes to Programme Outcomes

No Effect 1 Lowest 2 Low 3 Average 4 High 5 Highest
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. 2
2) To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. 2
3) To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) 3
4) To use healthcare, information technologies for Nutrition and Dietetic practice and research. 3
5) To communicate effectively with advisee, colleagues for effective professional relationships. 3
6) To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. 4
7) To use life-long learning, problem-solving and critical thinking skills. 3
8) To act in accordance with ethical principles and values in professional practice. 4
9) To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. 5
10) To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. 3
11) To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. 5
12) To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. 4