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Course Information
Course Unit Title : Fluid Mechanics
Course Unit Code : GDM211
Type of Course Unit : Compulsory
Level of Course Unit : First Cycle
Year of Study : 2
Semester : 3.Semester
Number of ECTS Credits Allocated : 4,00
Name of Lecturer(s) :
Course Assistants :
Learning Outcomes of The Course Unit : 1.The importance of hydrostatic pressure and pressure force on surfaces
2. The determination of the basic principles of fluid kinematics
3. The examination of the basic principles of the ideal and real fluid flows
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
Course Contents : Fluid properties, fluid statics, fluid dynamics and the basic concepts and equations, food rheology, flow meters, pumps, valves, piping equipment, mixing, churning, and the use of basic principles in food production.
Languages of Instruction : Turkish
Course Goals :
Course Aims : To get the students improve the understanding of basic principles of fluid mechanics and to introduce applications of fluid mechanics on food engineering
WorkPlacement   Not Available
Recommended or Required Reading
Textbook :
Additional Resources : 1. Prof. Dr. Cemil Ilgaz, Prof. Dr M. Emin Karahan, Doç. Dr. Atıl Bulu. "Akışkanlar Mekaniği ve Hidrolik Problemleri". Çağlayan Kitabevi. ISBN 975-436-015-4
2. Prof. Dr. M. Salih Kırkgöz, Arş. Gör. M.Sami Aköz, Arş. Gör. Mustafa Mamak. "Akışkanlar Mekaniği". Kare yayınları. ISBN 975- 6694-30-0
3. Prof. Dr. B. Mutlu Sümer, Prof. Dr. İstemihan Ünsal, Prof. Dr. Mehmetçik Beyazıt. ?Hidrolik?. Birsen yayınevi. ISBN 975-511-215-4.
4. Prof. Dr. Aydeniz Sığıner, Prof. Dr. B. Mutlu Sümer, ?Hidrolik Problemleri? Birsen yayınevi. ISBN 975-511-216
5. Prof. Dr. Mustafa Yıldız, ?Hidrolik? 1989. Ankara Üniversitesi, Ziraat Fakültesi Yayınları, 1106.
Material Sharing
Documents :
Assignments :
Exams :
Additional Material :
Planned Learning Activities and Teaching Methods
Lectures, Practical Courses, Presentation, Seminar, Project, Laboratory Applications (if necessary)
ECTS / Table Of Workload (Number of ECTS credits allocated)
Student workload surveys utilized to determine ECTS credits.
Activity :
Number Duration Total  
Course Duration (Excluding Exam Week) :
14 2 28  
Time Of Studying Out Of Class :
14 2 28  
Homeworks :
2 10 20  
Presentation :
0 0 0  
Project :
0 0 0  
Lab Study :
0 0 0  
Field Study :
0 0 0  
Visas :
1 20 20  
Finals :
1 25 25  
Workload Hour (30) :
30  
Total Work Charge / Hour :
121  
Course's ECTS Credit :
4      
Assessment Methods and Criteria
Studies During Halfterm :
Number Co-Effient
Visa :
1 35
Quiz :
0 0
Homework :
0 0
Attendance :
0 5
Application :
0 0
Lab :
0 0
Project :
0 0
Workshop :
0 0
Seminary :
0 0
Field study :
0 0
   
TOTAL :
40
The ratio of the term to success :
40
The ratio of final to success :
60
TOTAL :
100
Weekly Detailed Course Content
Week Topics  
1 The SI unit system, the definition of fluid mechanics and fluid properties
 
2 Fluid statics, pressure and distribution of pressure
 
3 Hydrostatic forces on submerged surfaces
 
4 Hydrostatic forces on submerged surfaces
 
5 Fluid kinematics, the mathematical description of fluid motion
 
6 Analysis methods of the basic equations and the flow classification
 
7 The conservation of mass, continuity equation
 
8 Stream function, velocity potential function, flow net
 
9 The conservation of momentum for ideal fluids, Euler's equation
 
10 Bernoulli's equation and applications
 
11 Movements of real fluids
 
12 Laminar and turbulent flow
 
13 The two-dimensional flows of ideal fluids
 
14 The application areas related to food engineering