CHEMISTRY 1000 General Chemistry I Summer 2007 Dr. Susan Lait

Welcome to Chemistry 1000 You will need: General Chemistry: Principles and Modern Applications (9 th edition) by R.H. Petrucci, W.S. Harwood, G.E. Herring, J. Madura Mastering Chemistry Access Code (University Bookstore; included with text if you buy it at University Bookstore) Lab Manual ( Lab Coat (University Bookstore; Student Union Building) Safety Glasses (University Bookstore; Student Union room 210) Lab Deposit Token (Cash Office; Anderson Hall room 144) Websites you’ll need to access: (class website) (Mastering Chemistry login) (WebCT login)

Contact Information If you have any questions outside of class/lab, you can reach me: In my office (E786) most Monday-Thursday afternoons Via – the easiest way to get hold of What is Chemistry 1000 about? CHEM 1000 is the first half of a full year course in general chemistry. The second half of the course, CHEM 2000, should ideally be taken within one year of completing CHEM The goal of these courses is to introduce you to university-level chemistry and to give you an appreciation for the diversity of the field. Learning chemistry is a building process and, in CHEM 1000, we will begin by studying the structure and properties of atoms, the building blocks of matter. We will then study the properties of the different elements – how they are obtained, how they interact and how energy governs these interactions. In doing so, we will also learn about acid-base chemistry, thermochemistry, first order kinetics, nuclear chemistry and applications including spectroscopy.

Pre-Requisite Knowledge In order to take Chemistry 1000, you must have completed: Grade 12 Chemistry or equivalent (typically CHEM 30) Grade 12 Mathematics or equivalent (typically MATH 30) You will need to use concepts from these courses throughout Chemistry 1000 and A “Placement Test” is available via WebCT to give you a sense for how much review you will need to do to succeed in these courses. This test is a self-assessment; however, if you find that you are struggling with most or all of the questions, you should consider taking a review course (such as Chemistry 500). As an incentive to take the “Placement Test”, any student who completes it before the Add/Drop deadline will receive 1% bonus on their final mark in Chemistry 1000.

Pre-Requisite Knowledge Chemistry knowledge/skills expected of students entering Chemistry 1000: Stoichiometry (the mole, molar masses, limiting reagents, balancing equations, etc.) Solution chemistry (dilutions, calculating concentration, etc.) Equilibrium, equilibrium constants and Le Châtelier’s principle Acid-Base chemistry (simple reactions, calculating pH) Gases (ideal gas law) Thermodynamics (enthalpy, exothermic/endothermic reactions) Mathematical knowledge/skills expected of students entering Chemistry 1000: Algebra: rearranging equations (including those with fractions and/or logarithms) Geometry: trigonometry (including Pythagorean theorem), graphically adding and subtracting functions such as waves Use of units and significant figures

Grade Composition Dates Method 1 Method 2 Laboratory*see laboratory schedule25% Assignmentssee next page 10% Midterm Tests (1 hour each) July 18 th and August 1 st (at 9am in C640) 30% 15% each) 0% Final Exam August 22 nd, 2007 (at 9am in C640) 35%65% Completion of Placement Test Friday, July 6 th at midnight+1% Total100% YOU MUST PASS BOTH THE LAB (12.5/25) AND LECTURE (37.5/75) PORTIONS OF THE COURSE SEPARATELY IN ORDER TO RECEIVE ANY GRADE OTHER THAN ‘F’.

Online Assignments (“Mastering Chemistry”) CHEM 1000 has weekly online assignments accessible at Once there, click on the text on the left (Averill and Eldridge). You are a first time user, so choose “Register”. You will be asked for an access code which should come with your text when you buy it at the University Bookstore. If you obtain your text from another source, you should be able to buy a standalone access code from the University Bookstore. You will also be asked for the school postal code (T1K3M4) and country. When you are asked for the course ID, it is ULCHEM1000SUMMER2007LAIT Once you have completed the registration process, you can access your assignments at the website above (or using the shortcut and logging in. Assignments are due at 9am every Monday morning. No credit is given for late assignments.

Approximate Schedule TopicLecture Administration and Overview of Course 1 Atomic Structure:Isotopes, their Applications and Mass Spectrometry Electrons, Quantum Numbers and Electron Configurations Light and Spectroscopy The Chemical Alphabet: (Elements of Chemistry) The Periodic Table and Periodic Trends Metals and Metal Lattices Ionic Solids and Ionic Lattices (Energetics, Solubility, etc.) Chemistry of the Elements (Survey of the Periodic Table – Reactions, Physical and Chemical Properties, etc.) Lewis Structures, VSEPR and Polarity Acids and Bases: Arrhenius, Brønsted and Lewis Nomenclature and Stoichiometry Colour in Chemistry: (Co-ordination Chemistry) Ligands and Co-ordination Complexes Crystal Field Splitting, Colour and Spectroscopy Qualitative Analysis Chemistry of the Atom: (Nuclear Chemistry) Nuclear Stability, Nuclear Decay & other Nuclear Reactions First Order Kinetics

What is Chemistry? Often defined as “the study of matter”, chemistry answers the questions: “What is a substance made of?” “How was it made?” “How will it interact with other substances?” Often termed “the central science”, the study of chemistry is vital to a wide variety of fields: Biology Geology Metallurgy Materials Science Medicine and Pharmacy Environmental Science Food Science and Nutrition Many more…

The Chemistry of Beer Beer is a homogeneous mixture consisting of water (____), ethanol (________), carbon dioxide (____) and a variety of other substances responsible for its flavour. Beer is made in a multi-step process: 1 Barley mash is heated in water, and enzymes in the barley break the starch down to glucose 1 visited June 17, 2007www.sleeman.ca

The Chemistry of Beer The barley husks are filtered out of the resulting sugary water (the “wort”) which is then boiled with hops to impart flavour (by dissolving some of the more flavourful molecules from the hops). The hops are filtered out, and yeast is added for the fermentation step in which it converts glucose into carbon dioxide and ethanol: After fermentation is complete, the yeast is filtered out. The beer is then aged in tanks and filtered again before packaging.

The Chemistry of Beer How does beer interact with other substances? If certain bacteria get into the beer, their enzymes oxidize the ethanol into acetic acid: The interactions between beer and the human body are well known (taste, inebriation, etc.) The taste is due to the structures of the flavour molecules and how they interact with receptor molecules in our taste buds. Two of the most important aspects of structure are 3-dimensional shape and proportion/location of polar groups in a molecule. Ethanol molecules travel easily through the human body (they are soluble in both water and fat). Again, this is due to the structure of the ethanol molecules. FYI: “The chemistry of beer aging – a critical review” appeared in Food Chemistry Volume 95, pages in April 2006