Lower-Division

CHEM 1A General Chemistry

An integrated study of general chemistry. Covers a range of topics including the atomic structure of matter; molecules; chemical reactions; acids and bases; gases; and equilibria in the gas and liquid phase. Students are expected to use algebra to solve problems. General Chemistry is articulated in a full-year series. Partial transfer credit is not allowed for the A,B,C series.

Credits

5

CHEM 1B General Chemistry

An integrated study of general chemistry. Coverage includes quantum mechanics; the hydrogen atom; many-electron atoms and chemical periodicity; elementary covalent bonding; transition metals; and chemical kinetics. Prerequisite(s): Strong high-school level chemistry is strongly recommended; taking the online chemistry self-assessment examination is strongly recommended. Concurrent enrollment in CHEM 1M is recommended. General Chemistry is articulated in a full-year series. Partial transfer credit is not allowed for the A,B,C series.

Credits

5

CHEM 1C General Chemistry

An integrated study of general chemistry. Coverage includes thermodynamics; oxidation-reduction and electrochemistry; liquids and solids; intermolecular forces and solutions, including colligative properties; and nuclear chemistry. General Chemistry is articulated in a full-year series. Partial transfer credit is not allowed for the A,B,C series.

Credits

5

CHEM 1C General Chemistry

An integrated study of general chemistry. Coverage includes thermodynamics; oxidation-reduction and electrochemistry; liquids and solids; intermolecular forces and solutions, including colligative properties; and nuclear chemistry. General Chemistry is articulated in a full-year series. Partial transfer credit is not allowed for the A,B,C series.

Credits

5

CHEM 1M General Chemistry Laboratory

Laboratory sequence illustrating topics covered in CHEM 1B and CHEM 1C and important experimental techniques. Students are billed a materials fee.

Credits

2

CHEM 1N General Chemistry Laboratory

Laboratory sequence illustrating topics covered in CHEM 1B-CHEM 1C, respectively, and important experimental techniques. Students are billed a materials fee.

Credits

2

CHEM 8A Organic Chemistry

Introduces organic chemistry, with an emphasis on bonding and reactivity of organic compounds.

Credits

5

CHEM 8B Organic Chemistry

Introduction to organic chemistry, with an emphasis on reactivity and synthesis of organic compounds.

Credits

5

CHEM 8L Organic Chemistry Laboratory

Laboratory experience in organic chemistry associated with course 8A. Designed to introduce the student to the many techniques associated with organic chemistry while affording an opportunity to explore the concepts discussed in the lecture material. Laboratory: 4 hours, lecture: 1-1/4 hours. Students are billed a materials fee.

Credits

2

CHEM 8M Organic Chemistry Laboratory

Laboratory experience in organic chemistry associated with course 8B. Designed to introduce the student to the many techniques associated with organic chemistry while affording an opportunity to explore the concepts discussed in the lecture material. Laboratory: 4 hours, lecture: 1-1/4 hours. Students are billed a materials fee.

Credits

2

CHEM 8N Honors Organic Chemistry Lab

Honors laboratory experience in organic chemistry associated with course CHEM 8B. Designed to introduce the exceptional student to many of the techniques associated with organic chemistry while taking part in an active organic chemistry research experience. Laboratory: 6 hours per week minimum. Prerequisite(s): CHEM 8A and CHEM 8L; concurrent enrollment in CHEM 8B is required. Enrollment is by permission of the instructor. Students must pass safety training to begin research. Students may only receive credit for one of the following: CHEM 8M or CHEM 8N. This class may only be taken as Pass/No Pass, which cannot be converted to a letter grade.

Credits

2

CHEM 80H Introduction to Wine Science and Chemistry

A glimpse of the science and technology of wines through critical analysis. Students gain an appreciation of the scientific method and are be exposed to data from chemistry, biology, viticulture, and enology. This analysis is extended to examine commonly accepted practices used by scientists vs. non-scientist to assess and describe wine quality. (Formerly Introduction to Wines and Wine Chemistry.)

Credits

5

CHEM 99 Tutorial

Students submit petition to sponsoring agency.

Credits

5

CHEM 99F Tutorial

Students submit petition to sponsoring agency.

Credits

2