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Course Information
Course Unit Title : Fatty Acids and Determination Methods
Course Unit Code : 01SAI9505
Type of Course Unit : Optional
Level of Course Unit : Second Cycle
Year of Study : Preb
Semester : 255.Semester
Number of ECTS Credits Allocated : 6,00
Name of Lecturer(s) : ---
Course Assistants :
Learning Outcomes of The Course Unit : Ability to understand the effects of fatty acids, fish processing technologies
Seafoods of fatty acids should determine how the skills and techniques
Seafoods sample for determination of fatty acids in the ability to prepare
Samples preparation for device from crude fat
The ability to make the necessary calculations
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
Course Contents : The concept of fat and fatty acids, fatty acids, the importance of nutrition, seafoods, the chemical formulas of the fatty acids, and common names are sistematic and omega 3 and omega 6 concepts, the concepts of saturation and unsaturation, seafoods processing techniques on the effects on crude composition, the raw water, products methods of obtaining and metilleştirme fat, fatty acid analysis, gas chromatography equipment used in the introduction and use of equipment, injection device and evaluation of data
Languages of Instruction : Turkish
Course Goals : Fishery products for human health is an important source of fatty acids to teach.
Introduce the fatty acids in seafood
To teach the concept of saturation and unsaturation
Stages of the tools and equipment used to determine fatty acid
To understand the methods used in the determination of fatty acids in seafood
Course Aims : Seafood is one of the products are important sources of polyunsaturated fatty acids,fatty acid composition of the product obtained from processing technology, applications, processing of seafood is important to know the effects.Also shown for the people of today's major food sources of fatty acids contained in the fisheries and their importance, methods of determining the structure of fatty acids and is aimed to provide the needed information on acquisition.
WorkPlacement  
Recommended or Required Reading
Textbook : Text Book
Arts, MT., Brett, MT, Kainz,MJ.2009. Lipids in Aquatic Ecosystems.ISBN: 978-0-387-88607-7. 367p.
Braithwaite, A., Smith, FJ. 1999. Chromotografic Methods. ISBN:0751401587. 548 p.


Additional Resources : Text Book
Braithwaite, A., Smith, FJ. 1999. Chromotografic Methods. ISBN:0751401587. 548 p.
Material Sharing
Documents :
Assignments : Importance of Omega 3 and Omega 6 Point of View Nutrition
Exams : Mid Term and Final Exam
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 4 56  
Time Of Studying Out Of Class :
14 4 56  
Homeworks :
1 14 14  
Presentation :
0 0 0  
Project :
0 0 0  
Lab Study :
0 0 0  
Field Study :
0 0 0  
Visas :
1 14 14  
Finals :
1 25 25  
Workload Hour (30) :
30  
Total Work Charge / Hour :
165  
Course's ECTS Credit :
6      
Assessment Methods and Criteria
Studies During Halfterm :
Number Co-Effient
Visa :
1 70
Quiz :
0 0
Homework :
1 30
Attendance :
0 0
Application :
0 0
Lab :
0 0
Project :
0 0
Workshop :
0 0
Seminary :
0 0
Field study :
0 0
   
TOTAL :
100
The ratio of the term to success :
50
The ratio of final to success :
50
TOTAL :
100
Weekly Detailed Course Content
Week Topics  
1 Introduction: The importance of fats in the food components of the seafoods
  Study Materials: Text Book
Arts, MT., Brett, MT, Kainz,MJ.2009. Lipids in Aquatic Ecosystems.ISBN: 978-0-387-88607-7. 367p.
2 Fatty acids, chemical formulas, systematic and common names
  Study Materials: Text Book
Arts, MT., Brett, MT, Kainz,MJ.2009. Lipids in Aquatic Ecosystems.ISBN: 978-0-387-88607-7. 367p.
3 The concept of saturation and unsaturation
  Study Materials: Text Book
4 Omega-3 and omega-6 to human health and the importance of concepts
  Study Materials: Text Book
5 Effects of fatty acids of fish processing technologies
  Study Materials: Text Book
6 Fatty acid composition of zooplankton
  Study Materials: Text Book
Arts, MT., Brett, MT, Kainz,MJ.2009. Lipids in Aquatic Ecosystems.ISBN: 978-0-387-88607-7. 367p.
7 Fatty acids are commonly found in freshwater fish
  Study Materials: Text Book
Arts, MT., Brett, MT, Kainz,MJ.2009. Lipids in Aquatic Ecosystems.ISBN: 978-0-387-88607-7. 367p.
8 Fatty acids are commonly found in marine fish
  Study Materials: Text Book
Arts, MT., Brett, MT, Kainz,MJ.2009. Lipids in Aquatic Ecosystems.ISBN: 978-0-387-88607-7. 367p.
9 Feeding and nutrition relationship with the fatty acid composition of seafoods
  Study Materials: Text Book
10 Methods of crude fat and methyester of crude fat
  Study Materials: Text Book
Braithwaite, A., Smith, FJ. 1999. Chromotografic Methods. ISBN:0751401587. 548 p.
11 Devices and equipment used in the analysis of fatty acid composition of the seafoods
  Study Materials: Text Book
Braithwaite, A., Smith, FJ. 1999. Chromotografic Methods. ISBN:0751401587. 548 p.
12 Selection of columns and column used for analysis of fatty acid
  Study Materials: Text Book
Braithwaite, A., Smith, FJ. 1999. Chromotografic Methods. ISBN:0751401587. 548 p.
13 Injection of the samples in device and the advancement
  Study Materials: Text Book
Braithwaite, A., Smith, FJ. 1999. Chromotografic Methods. ISBN:0751401587. 548 p.
14 Calculation of the standard evaluation of the obtained peaks
  Study Materials: Text Book
Braithwaite, A., Smith, FJ. 1999. Chromotografic Methods. ISBN:0751401587. 548 p.