Introduction to basic concepts required for the Chemistry 1 series. This course is for students who have little background in high school chemistry or equivalent. Covers elementary topics including units, conversions, the mole, chemical reactions, and balancing. This course is offered during Summer Session only.
Quarter offered
Fall, Summer
A thorough introduction to the principles and practice of chemistry. Topics include chemical reactions, gas laws, equilibrium, atomic and molecular structure, spectroscopy, elementary kinetics and thermodynamics, and electrochemistry. Aspects of the theory and practice of quantitative analysis are integrated with the lectures and accompanying laboratory (courses 4L-4M). Lecture: 3-1/2 hours; discussion: 1-1/4 hours.
A thorough introduction to the principles and practice of chemistry. Topics include chemical reactions, gas laws, equilibrium, atomic and molecular structure, spectroscopy, elementary kinetics and thermodynamics, and electrochemistry. Aspects of the theory and practice of quantitative analysis are integrated with the lectures and accompanying laboratory (courses 4L-4M). Lecture: 3-1/2 hours; discussion: 1-1/4 hours.
Laboratory sequence that covers topics taught in Chemistry 4A-4B, respectively. Experiments include qualitative and quantitative analyses, redox titrations, spectroscopy, chromatography, electrochemistry, kinetic data acquisition and analysis. Concurrent enrollment in 4A and 4B is strongly recommended. Laboratory: 4 hours; lecture: 1 hour. Students will be billed a materials fee.
Laboratory sequence that covers topics taught in Chemistry 4A-4B, respectively. Experiments include qualitative and quantitative analyses, redox titrations, spectroscopy, chromatography, electrochemistry, kinetic data acquisition and analysis. Concurrent enrollment in 4A and 4B is strongly recommended. Laboratory: 4 hours; lecture: 1 hour. Students will be billed a materials fee.
Description of the relevant chemical and physical properties of the main classes of foods, vitamins, and minerals. Discussion of their digestion, sources, metabolism, recommended daily allowances, deficiencies, and how to optimize an overall healthy diet using scientific methods. Prerequisite(s): High school chemistry course recommended.
General Education Code
SI
Quarter offered
Spring, Summer
An introduction to chemical aspects of wines including winemaking and appreciation. Sensory examination and comparison of California and French wines are undertaken in part by considering chemical factors which influenced quality. Principles of laboratory analysis of different types of wines are also studied. Elements from both lecture discussion topics and laboratory experiments are used to discuss the quality of commercial wines and wine made by each student in the laboratory. It is recommended that students have completed high school chemistry or equivalent; students must be 21 years of age or older.
Presents a brief introduction to chemistry, with an emphasis on those fundamentals and processes of environmental importance. Focuses on basic chemical concepts, their application to provide a better understanding of environmental actions, and their use in formulating solutions to environmental problems. Concepts and processes (rather than quantitative and analytical perspectives) are stressed, alongside environmental problem solving using the principles presented. Offered in alternate academic years.
An integrated course exploring elementary aspects of wine evaluation and modern winemaking. Topics: effects of grape varieties, vineyard locations, production techniques, aging practices on wine quality, and winemaking. Survey of commercial wine styles and lab methods of wine component analysis provide insights on how fine wines are made and analyzed. Students are billed a materials fee.