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Week
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Topics
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Study Metarials
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1
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Energy Terminology
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R1-Chapter-1
R1-Chapter-2 (Pages:9-12)
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2
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Devices that produce and consume energy
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R1-Chapter-2 (Pages:12-18)
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3
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Measurement and Control
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R1-Chapter-2 (Pages:19-37)
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4
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Energy Sources
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R1-Chapter-4
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5
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Energy Situation in the World and Turkey
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R1-Chapter-5
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6
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Environment and Energy
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R1-Chapter-6
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7
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Energy Saving
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R1-Chapter-7
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8
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Energy Efficiency
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R1-Chapter-8
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9
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Energy Analysis
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R1-Chapter-9
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10
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Heat Transfer and Thermal Insulation
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R1-Chapter-10
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11
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Heat Transfer and Thermal Insulation
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R1-Chapter-11
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12
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Economic Analysis Methods
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R1-Chapter-12
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13
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Energy Analysis Applications
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R1-Chapter-13
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14
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Energy Management Project Presentations
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Preparing students` term projects
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Prerequisites
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-
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Language of Instruction
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Turkish
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Responsible
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Assoc. Dr. Olcay GENÇYILMAZ
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Instructors
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1-)Profesör Dr. Olcay Gençyılmaz
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Assistants
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-
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Resources
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R1. Üçüncü K. (2016). Energy Management Lecture Notes. Karadeniz Technical University,
Faculty of Forestry
R2. Öztürk H. H. (2014). Energy Management and Energy Efficiency in Industry. Umuttepe Publications, Izmit.
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Supplementary Book
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HR3.Kaya D. (2019). Energy Management. Night Academy Publications, Ankara.
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Goals
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To teach general information about energy terms, laws, resources, savings and efficiency.
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Content
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Basic energy terms, Energy laws, Energy production and consumption sources, Energy analysis and determination of efficiency.
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Program Learning Outcomes |
Level of Contribution |
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1
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Knowledge about industrial product design logic.
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3
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2
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They can use these software interactively with each other during the design process.
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-
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3
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They can identify the materials and software that will be used in the design process of the printed publications that the designer will design.
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-
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4
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They can outline the definition and classification of ceramics and glassware.
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-
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5
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They may list the methods of shaping.
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2
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6
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They can explain the drying and cooking processes.
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-
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7
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They learn the working principles of those machines.
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-
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8
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They learn the method of casting.
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-
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9
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Be able to carry out the necessary tests on production stages and final product.
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-
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10
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Be able to think about glaze and ask questions.
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-
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11
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They can explain the new glaze ingredients and the properties of new products that emerge as a result of technological developments.
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-
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12
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They can apply the modern tools and modern techniques and methods necessary for glaze applications.
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-
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13
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They practice biscuits and glazes.
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-
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14
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They can interpret the results of raw material quality control tests.
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-
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15
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They can define the concepts of viscosity and stiffness in the backs.
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-
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