Faculty of Engineering and Natural Sciences · Food Engineering (English 30%) · Undergraduate
Course Objective
This course is intended for students who are interested in basic Reaction Kinetics concepts to gain an understanding of the various sub-disciplines in Reaction Kinetics, and demonstrate his/ her comprehension of Reaction Kinetics concepts and critical thinking.
Course Content
1. Principles of Chemical Equilibrium 2. Equilibrium Constant 3. Enthalpy changes in foods during freezing 4. Saturated and Superheated Steam 5. Solve the chemical reaction problems involved in dilution and concentration 6. Explain principles of enzyme kinetics
Required Resources
- Fundamentals of Food Process Engineering, 4th ed. 2018 – Romeo T. Toledo, Rakesh K. Singh, Fanbin Kong; Springer International Publishing (Food Science Text Series)
Recommended Resources
- 基於時間-能量不確定原理的反應動力學，第1版，2023年 - 山本悟；施普林格出版社
Explanations
Quiz:
Two quizzes will be given during the semester. The one with higher grade in these two quizzes will be selected for the 20% of the overall grade. Only one timed attempt will be given in each quiz. The quizzes may consist of short answer questions and calculation questions based on the assigned book chapters and materials posted online. Each exam must be taken independently and individually in class without any textbook, notes, and class/online materials.
Exams of the Lectures:
One midterm test and one final exam will be given during the semester. One timed attempt will be given. These may consist of true or false, multiple choice, short answer questions and calculation questions based on the assigned book chapters and materials posted online. Each exam must be taken independently and individually without any textbook, notes, and class/online materials.
Rules
Participation Policy:
- Students are also expected to read the corresponding textbook chapters for each lecture, to study the posted presentations and any additional materials.
- Participation and professionalism is expected in class.
- Attendance is expected of all students at all classroom sessions. In the event of your absence, you are held responsible for all material covered or assigned during class.
Academic Honesty:
All academic work must meet the standards contained in university policy. Students are responsible for informing themselves about those standards before performing any academic work. A student must always submit work that represents his or her original words or ideas.
Student Evaluations:
Your constructive assessment of this course plays an indispensable role in shaping education at Istanbul Sabahattin Zaim University. Upon completing the course, please take time to fill out the course evaluation.
The Course syllabus provides a general plan for the course; deviations may be necessary.
Course Learning Outcomes
- Define and apply the fundamental principles of chemical equilibrium.
- Calculate and interpret the equilibrium constant under varying processing conditions.
- Analyze and calculate enthalpy changes in foods during freezing operations.
- Distinguish between the thermodynamic properties of saturated and superheated steam in food processing.
- Solve quantitative chemical reaction problems involving dilution, concentration, and mass balance.
- Explain the principles of enzyme kinetics and formulate basic kinetic models.
Core Area Distribution
Teaching Methods
Assessment & Evaluation
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 12 | 2 | 24 |
| Out of Class Study Period | 0 | 0 | 0 |
| Midterm | 1 | 7 | 7 |
| Quiz | 2 | 5 | 10 |
| Assignment | 1 | 3 | 3 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 9 | 9 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Syllabus/Introduction | Reaction Kinetics |
| 2 | Principles of Chemical Equilibrium | Reaction Kinetics |
| 3 | Equilibrium Constant | Principles of Chemical Equilibrium |
| 4 | Altering Equilibrium Conditions and Calculations | Equilibrium Constant |
| 5 | Enthalpy Changes in Foos During Freezing | Altering Equilibrium Conditions and Calculations |
| 6 | Saturated and Superheated Steam | Enthalpy Changes in Foos During Freezing |
| 7 | Principles of Reaction Kinetics | Saturated and Superheated Steam |
| 8 | Midterm | 1 Syllabus/Introduction 2 Principles of Chemical Equilibrium 3 Equilibrium Constant 4 Altering Equilibrium Conditions and Calculations 5 Enthalpy Changes in Foos During Freezing 6 Saturated and Superheated Steam 7 Principles of Reaction Kinetics |
| 9 | The Rate of a Chemical Reaction | The Rate of a Chemical Reaction |
| 10 | Effect of Concentration on Reaction Rates: The Rate Law | The Rate of a Chemical Reaction |
| 11 | Reaction Mechanisms | Effect of Concentration on Reaction Rates: The Rate Law |
| 12 | Catalysts | Reaction Mechanisms |
| 13 | Protein–Protein Interactions | Catalysts |
| 14 | Enzyme Kinetics | Protein–Protein Interactions |
| 15 | Final Exam | 1 Syllabus/Introduction 2 Principles of Chemical Equilibrium 3 Equilibrium Constant 4 Altering Equilibrium Conditions and Calculations 5 Enthalpy Changes in Foos During Freezing 6 Saturated and Superheated Steam 7 Principles of Reaction Kinetics 8 Midterm 9 The Rate of a Chemical Reaction 10 Effect of Concentration on Reaction Rates: The Rate Law 11 Reaction Mechanisms 12 Catalysts 13 Protein–Protein Interactions 14 Enzyme Kinetics |
| 16 | Final Exam | 1 Syllabus/Introduction 2 Principles of Chemical Equilibrium 3 Equilibrium Constant 4 Altering Equilibrium Conditions and Calculations 5 Enthalpy Changes in Foos During Freezing 6 Saturated and Superheated Steam 7 Principles of Reaction Kinetics 8 Midterm 9 The Rate of a Chemical Reaction 10 Effect of Concentration on Reaction Rates: The Rate Law 11 Reaction Mechanisms 12 Catalysts 13 Protein–Protein Interactions 14 Enzyme Kinetics |