This course will use the science of chemistry to understand what is happening when we cook food. The course covers basic nutrition, cooking meats, fruits, vegetables, legumes, grains and breads. The production of chocolate, beer, wine and distilled spirits will also be studied. In the lab, students will practice cooking and carry out experiments to illustrate and understand cooking practices. Students may have the opportunity to taste foods during the course, but are never required to eat anything. This course is a first year university level lab science course for non-science majors.
This course is a basic introduction and is intended for students with little or no background in chemistry. Topics will include scientific notation, SI units, significant figures, unit conversion, classification of matter, elements and atomic structure, naming compounds, chemical equations, classification of reactions, the mole, stoichiometry, energy, gas laws, solutions, acids and bases and the pH scale.
This course quickly reviews the content of CHEM 1104, including nomenclature, stoichiometry, gases and atomic structure, and then continues with the study of the following topics: Lewis structures and bonding, thermochemistry, equilibrium as well as acids and bases.
This course offers a brief review of stoichiometry and the treatment of experimental data, then focuses on the modern view of atomic structure, theories of bonding and molecular structure, kinetics, organic chemistry including nomenclature, conformation of alkanes and substitution reactions. A practical laboratory component is an integral part of the course.
Topics studied will include liquids, solids, solutions, electrochemistry, the laws of thermodynamics, equilibrium as well as acids and bases. A practical laboratory component is an integral part of the course.
This course begins with a brief introduction and overview of chemistry in the environment then covers a selection of the following topics: the chemistry of the stratosphere and troposphere and related environmental issues; the chemical and energetic basis for global warming and its impact on the environment; the chemical composition and behaviour of natural waters and the impact of acidic deposition; the quality, contaminants and purification of drinking water; the sources, chemistry and treatment of wastewater; a brief organic chemistry review followed by an examination of toxic organic chemicals in the environment; the chemistry and impact of heavy metals in the environment.
This course first offers an introduction to sampling, error and statistical analysis as applied to analytical chemistry. Specific analytical techniques or concepts covered are: gravimetric and volumetric analyses, aqueous solution equilibrium principally involving complexation equilibria, spectrophotometric analysis, electrochemical methods, atomic spectroscopy, and chromatographic methods. These topics will be covered from the point of view of theory, the associated analytical instrumentation and relevant computational methods. The experimental application of this material will be covered in the laboratory experiments (see below)
This is part one of a comprehensive second-year organic chemistry course suitable for those majoring in chemistry and biochemistry. It may also be appropriate for students in biology and those interested in pursuing health-related professional programs. It begins with a brief review of bonding, followed by review of organic functional groups, and the role of acids and bases in organic chemistry. Theory and application of I.R. spectroscopy and U.V. spectroscopy are studied. Alkane conformation is reviewed and cycloalkanes are introduced. Chirality is discussed along with stereoisomerism and R/S stereocentre configurations. Nomenclature and reactivity of organic halides and derivatives, substituted cycloalkanes, alkenes, alkynes, alcohols, ethers, and epoxides are covered throughout the course. Reactions are approached from a mechanistic point of view with an emphasis on underlying reactivity and application in organic synthesis.
This course investigates the structure, bonding and reactions of inorganic compounds and materials.
This course introduces the principles of quantum mechanics as they apply to atomic and molecular spectroscopy. The following techniques are covered from both a theoretical and practical perspective: infrared spectroscopy, Raman spectroscopy, UV-VIS spectroscopy, NMR spectroscopy, atomic spectroscopy and GC-mass spectrometry. The experimental application of this material is covered in both wet-bench and computational laboratory techniques.
This course provides the opportunity for mature and capable students to gain experience in conducting a chemical research project under the direction of staff and faculty supervisors in the Department of Chemistry.
This course is a continuation of the topics discussed in CHEM 2321. It begins with a brief review of I.R. and U.V. spectroscopy followed by the theory and application of proton and carbon-13 N.M.R. spectroscopy, mass spectrometry, and the use of the above in solving combined structural problems. The course will then continue the survey of functional group nomenclature, structure, and reactivity begun in CHEM 2321. Topics include: oxidation/reduction of alcohols/carbonyl compounds, radicals, conjugated unsaturated molecules, aromatic compounds, aldehydes/ketones, carboxylic acids and derivatives. The course ends with a brief overview of amino acids, polypeptides, and protein structure.