| Course Title | Code | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|
| Common Methods in Fish Biology Studies | BIO515 | 2 + 2 | 3.0 | 8.0 |
| Prerequisites | None |
| Language of Instruction | Turkish |
| Course Level | Graduate |
| Course Type | |
| Mode of delivery | Face to face |
| Course Coordinator |
Prof. Dr. Deniz YAĞLIOĞLU |
| Instructors | |
| Assistants | |
| Goals | The main objective of this course is to give students relevant; Preparation for the collection of fish samples. Tools used to capture fish. Metric measurements and meristic counts of fish, age, used to determine the structures and the preparation of their reading age. Fish sex determination and gonadal stages of maturity. Storage techniques are applied to bring the fish into the museum material. |
| Course Content | Importance of fisheries biyology, Planning the work done, Map and coordinate system, fishing gear in the Fisheries Biology, Measuremen and counts in the Fish, Age, Fish Reproduction 1, Fish Reproduction 2, Fish Reproduction 3, fish growth 1, fish growth 2, fish growth 3, Conservation technics for the fish, Conservation technics for the fish. |
| Learning Outcomes |
- After completing the course, the students should be able to: Knowledge: The main idea of fisheries bbiology, what you need to do before starting the work of fisheries biology, subject of biology of fish growth, subject reproductive biology of Fish, Fish age determination can, Fishery Biology hunting tools and equipment, map reading and the coordinate system. Skill: Fisheries biology students who will be working on the ability of solving potential problems when working this subject. Competence: To make measurement and counts in the fish, to make age determination in fishes reading from the map of sampling point. Put in use knowledge/skill acquired during the course in work and field environment effectively. |
| Week | Topics | Learning Methods |
|---|---|---|
| 1. Week | Importance of fisheries biyology | |
| 2. Week | Planning the work done | |
| 3. Week | Map and coordinate system | |
| 4. Week | fishing gear in the Fisheries Biology | |
| 5. Week | Measuremen and counts in the Fish | |
| 6. Week | Age | |
| 7. Week | Fish Reproduction 1 | |
| 8. Week | Midterm | |
| 9. Week | Fish Reproduction 2 | |
| 10. Week | Fish Reproduction 3 | |
| 11. Week | fish growth 1 | |
| 12. Week | fish growth 2 | |
| 13. Week | fish growth 3 | |
| 14. Week | Conservation technics for the fish |
| Karataş, M. (2008). Balık Biyolojisi Araştırma Yöntemleri. Nobel Yayın Dağıtım, İstanbul. 2002 |
| Çelikkale, M. S. Balık Biyolojisi, Karadeniz Teknik Üniversitesi Trabzon 1991. 387s. |
| Hart P. ve Reynolds D.J.. 2002. Handbook of Fish Biology and Fisheries, Blackwell Publishing. |
| Geldiay, R. & S. Balık. 2007. Türkiye Tatlısu Balıkları. Ege Üniversitesi Su Ürünleri Fakültesi Yayınları, 46, (5. Baskı), Ege Üniversitesi Basımevi, İzmir, 532 pp. |
| Fish collection methods and standards ver 4.0 http://www.ilmb.gov.bc.ca/risc/pubs/aquatic/fishcol/assets/fishml04.pdf |
| Program Requirements | Contribution Level | DK1 | Measurement Method |
|---|---|---|---|
| PY1 | 5 | 0 | - |
| PY2 | 5 | 0 | - |
| PY3 | 5 | 0 | - |
| PY4 | 5 | 0 | - |
| PY6 | 4 | 0 | - |
| PY7 | 3 | 0 | - |
| PY8 | 3 | 0 | - |
| PY9 | 3 | 0 | - |
| PY10 | 5 | 0 | - |
| PY11 | 3 | 0 | - |
| PY12 | 4 | 0 | - |
| PY13 | 4 | 0 | - |
| PY14 | 3 | 0 | - |
| PY15 | 4 | 0 | - |
| PY16 | 5 | 0 | - |
| PY17 | 5 | 0 | - |
| 0 | 1 | 2 | 3 | 4 | 5 | |
|---|---|---|---|---|---|---|
| Course's Level of contribution | None | Very Low | Low | Fair | High | Very High |
| Method of assessment/evaluation | Written exam | Oral Exams | Assignment/Project | Laboratory work | Presentation/Seminar |
| Event | Quantity | Duration (Hour) | Total Workload (Hour) |
|---|---|---|---|
| Midterm 1 | 1 | 2 | 2 |
| Homework 1 | 1 | 50 | 50 |
| Homework 2 | 1 | 50 | 50 |
| Final | 1 | 2 | 2 |
| Practice End-Of-Term | 1 | 45.25 | 45.25 |
| Classroom Activities | 14 | 3 | 42 |
| Total Workload | 191.25 | ||
| ECTS Credit of the Course | 8.0 | ||
