Lower-Division

CHEM 1P Chemistry Essentials

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.

Credits

3

Quarter offered

Fall, Summer

CHEM 4A General Chemistry with Quantitative Analysis

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.

Credits

5

CHEM 4B General Chemistry with Quantitative Analysis

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.

Credits

5

CHEM 4L General Chemistry with Quantitative Analysis Laboratory

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.

Credits

2

CHEM 4M General Chemistry with Quantitative Analysis Laboratory

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.

Credits

2

CHEM 80A Chemistry of Nutrition: Concepts and Controversy

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.

Credits

5

General Education Code

SI

Quarter offered

Spring, Summer

CHEM 80D An Analytical View of Wines and Wine Chemistry

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.

Credits

5

CHEM 80F Chemistry and the Environment

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.

Credits

5

CHEM 80L Introduction to Chemistry of Wines and Musts

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.

Credits

2

Instructor

Philip Crews

Requirements

Prerequisite(s): Previous or concurrent enrollment in CHEM 80H.