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A környezetgazdálkodási mérnöki, illetve a természetvédelmi és vadgazda mérnöki alapképzési (BSc) szakok képesítési követelményeinek kidolgozása, a szakok beindítása. Hefop- 1-P. 2004-09-0071 0 projekt


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Debreceni Egyetem



A környezetgazdálkodási mérnöki, illetve a természetvédelmi és vadgazda mérnöki alapképzési (BSc) szakok képesítési követelményeinek kidolgozása, a szakok beindítása. HEFOP- 3.3.1-P.-2004-09-0071/1.0 projekt







Course description

1. Title of the course: Knowledge on herbs and drugs I.

2. Name and title of the lecturer:

3. Name of the degree programme: „Herb and spice cultivation and processing” post-secondary programme

4. Type of course: type A

5. Schedule of education: 2nd semester of the 1st year, number of weekly hours: 1+2

6. Credit value of the course: 4

7. Educational objective:

Detailed description of the generally used herbs and spices. In addition to providing general knowledge, it serves as preparatory course to the course „Cultivation of herbs and spices”.

The course contents include the generally used herb and spice species, their life-form categories, the expected time of flowering and fruit ripening, the optimal development stages for drug collection. Basics: definitions of herb, active substance, drug, tincture. Description of cultivated herbs.

8. Personnel background:

9. Course content:

Week 1: History of Hungarian herbalism, basic definitions.

Week 2: Types of active substances, collecting of herbs.

Week 3: Systematic knowledge of herb species. Basics of plant systematics. Phylum Pteridophyta: Classes Lycopsida, Sphenopsida and Pteropsida, herbs and spices made of them.

Week 4: Families Pinaceae, Cupressaceae and Taxaceae, herbs and spices made of them.

Week 5: Families Ranunculaceae and Papaveraceae, herbs and spices made of them.

Week 6: Families Caryophyllaceae, Polygonaceae and Fagaceae, herbs and spices made of them.

Week 7: Families Betulaceae, Juglandaceae, Cannabinaceae and Urticaceae, herbs and spices made of them.

Week 8: Grossulariaceae and Rosaceae, herbs and spices made of them.

Week 9: Family Fabaceae, herbs and spices made of them.

Week 10: Families Linaceae, Apiaceae, Cucurbitaceae and Solanaceae, herbs and spices made of them.

Week 11: Families Malvaceae, Brassicaceae and Scrophulariaceae, herbs and spices made of them.

Week12: Lamiaceae and Asteraceae, herbs and spices made of them.

Week 13: Families Poaceae and Alliaceae, herbs and spices made of them.

Week 14: Knowledge of herb species, herbs and spices in order of flowering time.

10. Mode of assessment during the semester: Oral reports, 2 classroom tests

11. Type of exam: Oral

12. Compulsory practice related to the course: Plant identification in natural biotopes

13. Compulsory and recommended literature: Bernáth Jenő: Gyógy- és aromanövények

14. Exam themes:

1. Briefly summarize the history of Hungarian herbalism.

2. Define herbs.

3. Define herbal drugs.

4. Talk about the nomenclature rules of herbal drugs.

5. Classify the active herbal compounds.

6. Summarise the role of active compounds in plants.

7. Define what is a species.

8. Define cultivated plants.

9. Describe the origin of cultivated plants.

10. Classify cultivated plants according to their use.

11. Summarise the nomenclature rules of plants.

12. Briefly characterise the phylum Pteridophyta.

13. Describe the class Lycopsida and its studied species.

14. Describe the class Sphenopsida and its studied species.

15. Describe the class Pteropsida and its studied species.

16. Briefly characterise the family Pinaceae and its studied species.

17. Characterise the European yew.

18. Briefly characterise the family Ranunculaceae and its studied species.

19. Briefly characterise the family Papaveraceae and its studied species.

20. Briefly characterise the family Caryophyllaceae and its studied species.

21. Briefly characterise the family Polygonaceae and its studied species.

22. Characterise the family Fagaceae and its studied species.

23. Characterise the family Betulaceae and its studied species.

24. Characterise the family Cannabinaceae and its studied species.

25. Characterise the family Urticaceae and its studied species.

26. Characterise the family Grossulariaceae and its studied species.

27. Characterise the family Rosaceae. Describe the studied species of the subfamily Rosoideae.

28. Characterise the family Rosaceae. Describe the studied species of the subfamily Maloideae.

29. Characterise the family Rosaceae. Describe the studied species of the subfamily Prunoideae.

30. Characterise the family Fabaceae. Describe the herb species of the family.

31. Characterise the family Linaceae.

32. Characterise the family Apiaceae and its studied species.

33. Characterise the family Cucurbitaceae and its studied species.

34. Characterise the family Solanaceae and its studied species.

35. Characterise the family Malvaceae and its studied species.

36. Characterise the family Brassicaceae and its studied species.

37. Characterise the family Scrophulariaceae and its studied species.

38. Characterise the family Lamiaceae and its main studied species.

39. Characterise the family Asteraceae. Describe the studied species of the subfamily Tubuliflorae.

40. Characterise the family Asteraceae. Describe the studied species of the subfamily Liguliflorae.

41. Characterise the family Poaceae and its studied species.



42. Characterise the family Alliaceae and its studied species.


Debreceni Egyetem

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