FARMINGDALE STATE COLLEGE
DEPARTMENT OF CHEMISTRY
COURSE OUTLINE:
Prepared by: Professor Michele Antico
June 2014
COURSE TITLE:
Chemistry and the Public Interest
COURSE CODE:
CHM 111
CREDITS:
3
CONTACT HOURS:
Lecture: 3
CATALOG DESCRIPTION:
A one-semester course designed for nonscience majors that will develop an
understanding and appreciation for the
methods of chemistry and
its role in
today’s technically sophisticated society.
This
course
assumes
no previous
background and will concern itself with the
history and philosophy of science and the
scientific method, the nature of substances,
nuclear chemistry, energy problems,
biochemistry, foods and drugs.
PREREQUISITE:
High School Sequential (Integrated) Math 1
GENERAL EDUCATION:
This course, together with CHM 112 –
Chemistry
and
the
Public
Interest
Laboratory, satisfies 4 credits of the Natural
Sciences competency area of the General
Education requirements at Farmingdale
State College.
ELECTIVE FOR:
Non-science majors requiring a science
course.
Laboratory: 0
2
REQUIRED TEXT:
The Extraordinary Chemistry of Ordinary
Things, 4th edition by Synder, Wiley
Publishers
REQUIRED SUPPLIES:
None
3
FARMINGDALE STATE COLLEGE
DEPARTMENT OF CHEMISTRY
CHM-111
Chemistry and the Public Interest
Lecture Schedule
l.
Nuclear and Radiochemistry
Atomic structure, spontaneous radioactive decay, isotopes, radioactivity,
radiation hazards, units of radioactivity, radiation levels, radioactive
isotopes, radiation damage, the telegraph code vs. the genetic code.
Section l. - At the end of this section, the student should be able to:
1.
2.
3.
4.
5.
6.
7.
8.
Describe the nuclear and electronic structures of
an atom.
Explain what radioactive decay encompasses.
Describe Alpha, Beta and Gamma radiation.
Explain radioactivity.
Describe the effects of radiation exposure.
Explain how radioisotopes are produced.
Describe the medical uses of radioisotopes.
Explain how radiation levels are measured.
UNIT QUIZ I
ll.
Chemical Principles
Bonding, octet rule, Lewis structures, covalent and ionic bonding,
hydrocarbons, petroleum, functional groups, polymers, solubility, acids
and bases, carbohydrates.
Section ll. - At the end of this section, the student should be able to:
1.
2.
3.
4.
5.
6.
Explain the concept of bonding in molecules.
Describe the octet rule and explain its
significance.
Draw Lewis structures of simple molecules.
Explain how ionic and covalent bonds are formed.
Describe the physical characteristic differences
between ionic and covalent bonded molecules.
Describe what constitutes a hydrocarbon.
4
7.
8.
9.
10.
11.
12.
13.
14.
15.
Explain the uses of hydrocarbons and how these
uses are related to their physical and chemical
properties.
Define the term functional group and explain how this
term helps to codify organic compounds.
Explain how polymerizations occur.
Describe the properties of polymers.
Describe the use of polymers.
Define the terms solubility, acid and base.
Explain what the term pH means.
Describe the chemical makeup of a carbohydrate.
Explain the importance of carbohydrates in metabolism.
UNIT QUIZ II
III.
Agricultural Chemistry
Growth of food, growth regulation, fertilization, ripening, herbicides, insect
control, chemical communication, insecticides.
Section III. - At the end of this section, the student should be able to:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
Describe the growth process in plants and animals.
Explain how hormones effect growth in animals.
Explain how fertilizers effect growth in plants.
Explain the advantages and disadvantages of growth
regulations.
Describe the ripening process in food both naturally and
artificially.
Describe the purpose for herbicide usage.
Explain the pros and cons of herbicide usage.
Describe the methods of insect growth.
Explain the pros and cons of the various methods of
insect control.
Explain how insects communicate with each
other.
Explain how insecticides work.
Describe the possible low term effects in the use
of herbicides and pesticides.
UNIT QUIZ III
IV.
Food Chemistry
Alcoholic beverages, brewing, wine making, distilled alcohol beverages,
baking, wheats, other dough ingredients, leavening, changes during
5
baking, diary products, milk, cheese, other milk products, food
preservation, microbiology, methods of preservation, other food additives,
fats and oils, petroleum oils, food oils, unsaturated fats, food fats, uses of
fats in food, cholesterol.
Section IV. - At the end of this section, the student should be able to:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
Explain the fermentation process.
Explain the similarities and differences in the
fermentation process, which allows for the production
of beer, ale, wine and distilled spirits.
Describe the processes involved in the baking process.
Explain the purpose of each ingredient in the baking
process and the chemistry behind each of these
processes.
Describe the composition of milk.
Explain the processing of milk including pasteurization
and homogenization.
Describe the chemical processes that go into cheese
making.
Explain why Swiss cheese has holes in it.
Describe how food is preserved.
Explain the advantages and disadvantages of the
various preservation methods.
Explain why other food additives are used in food
production.
Describe what comprises a fat.
Explain the difference between saturated and
unsaturated fats.
Relate fats to cholesterol.
UNIT QUIZ IV
v.
Drugs
Home products, dental products, pain relievers, antacids, cold remedies,
immunochemistry, prescription drugs, generic vs. brand name, drug
additives, proprietary drugs, drug abuse, steroids, birth control pills,
tranquilizers, antidepressants.
Section V. - At the end of this section, the student should be able to:
1.
2.
Describe the similarities and difference between
different brands of dental products, antacids and cold
remedies.
Pick out the active ingredient in dental products.
6
3.
4.
5.
6.
7.
8.
9.
10.
11.
List the active ingredients in major brands of pain
relievers and antacid.
Describe the advantages and disadvantages of each
type of pain reliever and antacid.
Explain the purpose of fillers and binders.
Describe the concept of drug abuse.
Describe the function of a steroid.
Explain the side effects of prolonged steroid use.
Explain the principles behind birth control pills,
tranquilizers and antidepressants.
Explain drug interactions.
Read drug labels and be able to identify the major
active ingredients.
UNIT QUIZ V
VI
Environmental Chemistry
Air and water pollution, particulate matter, dissolved materials, gases,
bacteria, spores, pollen, natural sources, man-made sources, current
research.
Section VI. - At the end of this section, the student should be able to:
1.
2.
3.
4.
5.
6.
7.
UNIT QUIZ VI
Define the term pollution.
List the types of air and water pollution.
Explain the causes of each type of air and water
pollution.
Recommend methods to alleviate pollution.
Discuss recent advances in pollution control.
Describe how each individual can help solve the
pollution problem.
Explain the effects of pollution on the environment.