Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | BMB-23-154 | SolId Phase MIcroextractIon methods and ApplIcatIon Areas | Elective | 1 | 2 | 6 |
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Level of Course Unit |
Third Cycle |
Objectives of the Course |
Understanding the working principle of Solid Phase Microextraction Method and its application areas especially on food products. |
Name of Lecturer(s) |
Dr. Öğr. Üyesi Mubin Koyuncu |
Learning Outcomes |
1 | Learns chromatographic analysis methods, | 2 | Have knowledge about application areas of SPME method | 3 | Have knowledge about the use of GC-MS |
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Mode of Delivery |
Daytime Class |
Prerequisites and co-requisities |
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Recommended Optional Programme Components |
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Course Contents |
To learn the separation methods, the definition of chromatography and the fields of application of gas chromatography. To recognize some advanced technological devices (GC, GC-MS, GC-MS-MS devices) used in gas chromatography. To learn Solid Phase Microextraction (SPME) method. Performing analysis on GC-MS with SPME method. |
Weekly Detailed Course Contents |
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1 | What are the separation methods? | | | 2 | What is Chromatography? What are the areas where gas chromatography is used? | | | 3 | What is Chromatography? What are the areas where gas chromatography is used? | | | 4 | What are the advanced technological devices used in chromatography? Introduction of GC, GC-MS, GC-MS-MS devices. | | | 5 | What are the advanced technological devices used in chromatography? Introduction of GC, GC-MS, GC-MS-MS devices. | | | 6 | What is Solid Phase Microextraction (SPME) method? How to use? | | | 7 | How to perform GC-MS analysis with SPME? | | | 8 | | Laboratory practice. | | 9 | | Laboratory practice. | | 10 | | Laboratory practice. | | 11 | | Laboratory practice. | | 12 | | Laboratory practice. | | 13 | | Laboratory practice. | | 14 | | Laboratory practice. | |
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Recommended or Required Reading |
1. Hayaloglu, A.A., Karabulut, I., 2013a. SPME/GC-MS Characterization and comparisonof volatiles of eleven varieties of Turkish cheeses. International Journal of Food Properties, 16(7): 1630-1653.
2. Delgado, J.F., Gonzales-Crespo, J., Cava,R., Ramirez, R. 2011. Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME–GC–MS. Food Chemistry, 129: 1156-1163.
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Planned Learning Activities and Teaching Methods |
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Assessment Methods and Criteria | |
Laboratory | 1 | 35 | Experiment | 1 | 35 | Self Study | 1 | 30 | SUM | 100 | |
Final Examination | 1 | 50 | Seminar | 1 | 50 | SUM | 100 | Term (or Year) Learning Activities | 50 | End Of Term (or Year) Learning Activities | 50 | SUM | 100 |
| Language of Instruction | | Work Placement(s) | |
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Workload Calculation |
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Seminar | 1 | 60 | 60 |
Criticising Paper | 6 | 20 | 120 |
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Contribution of Learning Outcomes to Programme Outcomes |
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* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476
226 13 14 • e-mail: info@igdir.edu.tr
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