1. General Chemistry I Fall 2013 Dr. Tracey Roemmele

2. Welcome to Chemistry 1000 You will need:
Chemistry, Canadian Edition by M. Silberberg, S. Lavieri, R. Venkateswaran
Lab Manual (University Bookstore)
Lab Deposit Token (University Bookstore)
Lab Coat (University Bookstore)
Safety Glasses (University Bookstore or CBC Club)
Calculator (WITHOUT wireless communication capability; required for labs and tests; recommended that you bring to lecture as well)
Websites you’ll need to access:
(Class Website)
(for online assignments; course costs $21.99US)
(to track lab marks)

3. Contact Information
If you have any questions outside of class/lab, you can reach me:
In my office (E854) if I’m not teaching
Via – the easiest way to get hold of me
What’s 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. If you plan to take Organic Chemistry (CHEM 2500), it’s best to take CHEM 1000 and MATH 1560 this term and CHEM 2000 next term.
In order to succeed in Chemistry 1000, you must have completed:
Grade 12 Chemistry or equivalent (typically CHEM 30)
Grade 12 Mathematics or equivalent (typically PURE MATH 30)

4. 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)
Subatomic particles (protons, neutrons and electrons)
Mathematical knowledge/skills expected of students entering Chemistry 1000:
Algebra: rearranging equations (including those with fractions and/or logarithms)
Graphically adding and subtracting functions such as waves
Use of units and significant figures

5. Grade Composition
Dates
Method 1*
Method 2*
Laboratory
see laboratory schedule
25%
Assignments
see next page
10%
Midterm Tests
(90 minutes each)
Mondays at 6:30pm:
Oct. 21st and Nov. 18th
30%
15% each) 0%
Final Exam
(3 hours)
(Sat. Dec. 14th from 2-5pm - to be confirmed by Registrar’s Office)
35%
65%
Total
100%
*Your mark is automatically calculated using both methods, and the higher score is awarded.
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’.

6. Online Assignments (“Sapling”)
CHEM 1000 has weekly online assignments accessible at
Once there, click on “Sign up for new account” at the top righthand corner of the page.
Create a new account. Please use the same userID for your Sapling account as is used for your University of Lethbridge .
Sapling will send you an to ensure that you are not a spambot. Check for it before continuing as you will need to click a link in this to activate your account.
Find “ULETH – CHEM 1000 – Fall13” in the course list.
Sapling accepts payment via PayPal or credit card. If it is not possible for you to use either method of payment, contact ASAP to arrange for an alternate method of payment and Susan to let her know that your access to the course may be delayed.
Assignments are due at midnight every Sunday. No credit is given for late assignments (except due to illness, etc. severe enough to warrant exemption from a midterm).

7. Approximate Schedule Topic Week Atomic Structure and Nuclear Chemistry
Isotopes, their Applications and Mass Spectrometry
Stability of Nuclei
Nuclear Decay and other Nuclear Reactions
First Order Kinetics
Light and Spectroscopy
Electrons, Quantum Numbers and Electron Configurations
The Periodic Table and Periodic Trends
1 – 6
The Chemical Alphabet
(Elements of Chemistry)
Chemistry of the Elements (a Survey of the Periodic Table by Group – includes Production, Reactions, Physical and Chemical Properties, etc.)
Lewis Structures, VSEPR and Polarity
Intermolecular Forces and Chromatography
Acids and Bases: Arrhenius, Brønsted and Lewis
Aqua Complexes, Acidity and Solubility
Nomenclature and Stoichiometry
6 – 11
Colour in Chemistry
(Co-ordination Chemistry)
Ligands and Co-ordination Complexes
Crystal Field Splitting
Colour and Spectroscopy 12

8. 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
Forensic Science
Medicine and Pharmacy
Environmental Science
Food Science and Nutrition
Many more…

9. 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, 2007

10. 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.

11. 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