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Course Information

Course Name
Turkish Ölçme Tekniği
English Measurement Techniques
Course Code
UZB 341E Credit Lecture
(hour/week)
Recitation
(hour/week)
Laboratory
(hour/week)
Semester -
2 1 - 2
Course Language English
Course Coordinator Nuriye Leman Okşan Çetiner Yıldırım
Course Objectives 1- To teach basic concepts of experimental engineering and measurement techniques
2- To give an ability to perform laboratory work in different basic areas
Course Description Static and dynamic characteristics of transducers. Voltage, current and resistance measurement. Wheatstone bridge. Flow-rate, velocity, displacement, rotational speed, torque, acceleration, pressure, temperature, optic and ultrasonic measurement systems. Filtering the measured data. Fourier analysis. The use of analog and digital filters.
Course Outcomes 1. To be able to perform statistical analysis of experimental data
2. To be able to carry out graphical analysis of experimental data and to properly present the results in graphical displays
3. To be able to select proper method of measurement and equipment (sensor/transducer) for different purpose measurement systems
4. To be able to decide on the proper number of sampled data and sampling frequency acquiring time dependent data
5. To be able to eliminate questionable data on a consistent basis using normal error distribution
6. To be able to do uncertainty analysis and to use its results to improve the measurement system
7. To be able to state general working principles of major flow, velocity, pressure, temperature, displacement, acceleration, force, torque, strain, etc. measurement systems
8. To be able to give definition of some of the terminology used in experimental methods such as accuracy, precision, hysteresis, calibration etc.
9. To be able to perform team work, to discuss experimental results and to write experimental report
10. To be able to identify components of a measurement system in the experiments performed in class
Pre-requisite(s)
Required Facilities
Other
Textbook
Other References
 
 
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