CHEMISTRY 1000
General Chemistry I
Fall 2008
Dr. Susan Lait
Welcome to Chemistry 1000
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You will need:
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General Chemistry: Principles and Modern Applications
(9th 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 (University Bookstore; Student Union room 210)
Lab Coat (University Bookstore; Student Union room 210)
Safety Glasses (University Bookstore; Student Union room 210)
Lab Deposit Token (Cash Office; Anderson Hall room 144)
Calculator (WITHOUT wireless communication capability; required
for labs and tests; recommended that you bring to lecture as well)
Websites you’ll need to access:
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http://classes.uleth.ca/200803/chem1000d/ (Class Website)
http://www.masteringgenchem.com/ (Mastering Chemistry Login)
https://webct.uleth.ca/webct/entryPageIns.dowebct (WebCT Login)
Contact Information
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If you have any questions outside of class/lab, you can reach me:
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What’s Chemistry 1000 about?
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In my office (E786) most Monday-Thursday afternoons
Via email (susan.lait@uleth.ca) – the easiest way to get hold of me
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 1000. 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:
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Grade 12 Chemistry or equivalent (typically CHEM 30)
Grade 12 Mathematics or equivalent (typically PURE MATH 30)
Pre-Requisite Knowledge
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Chemistry knowledge/skills
Chemistry 1000:
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expected
of
students
entering
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:
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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 schedule
25%
25%
Assignments
see next page
10%
10%
Midterm Tests
(90 minutes each)
Wednesdays at 6:30pm:
Oct. 8th and Nov. 5th
30%
(2 @ 15% each)
0%
Final Exam
Saturday Dec. 13th at 2:00pm
(to be confirmed by Registrar’s
Office)
35%
65%
Total
100%
100%
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”)
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CHEM 1000 has weekly online assignments accessible at
http://www.masteringgenchem.com/
Once there, click on the text on the left (Petrucci). 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.
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You will also be asked for the school postal code (T1K3M4) and
country.
When you are asked for the course ID, it is
ULCHEM1000FALL2008
Once you have completed the registration process, you can access
your assignments at the website above (or using the shortcut
http://session.masteringchemistry.com/myct?productID=petrucci9)
and logging in.
Assignments are due at midnight every Sunday. No credit
is given for late assignments.
Approximate Schedule
Topic
Administration and Overview of Course
Atomic Structure:
The Chemical Alphabet:
(Elements of Chemistry)
Week
1
Isotopes, their Applications and Mass Spectrometry
Electrons, Quantum Numbers and Electron Configurations
Light and Spectroscopy
Periodic Trends and the Periodic Table
2-5
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
5 - 11
Colour in Chemistry:
(Co-ordination
Chemistry)
Ligands and Co-ordination Complexes
Crystal Field Splitting, Colour and Spectroscopy
Qualitative Analysis
12
Chemistry of the Atom:
(Nuclear Chemistry)
Nuclear Stability, Nuclear Decay & other Nuclear Reactions
First Order Kinetics
13
What is Chemistry?
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Often defined as “the study of matter”, chemistry answers the
questions:
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“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:
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Biology
Geology
Metallurgy
Materials Science
Forensic 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.
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Beer is made in a multi-step process:1
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Barley mash is heated in water, and enzymes
in the barley break the starch down to glucose
heat
C6nH10n+2O5n+1(aq) + (n-1) H2O(l)
n C6H12O6(aq)
enzymes
OH
OH
H CH
2
C
C
O
HO
C
H
H
~
1
H CH
2
C
C
HO
HO
C
H
H
H
O
C
H
OH
H CH
2
OH
C
O
C
HO
C
H
H
C
H
O
C
OH
H CH
2
C
C
O
HO
C
H
H
C
OH
H
www.sleeman.ca, visited June 17, 2007
H
O
H
C
C
OH
OH
H
O
H
C
H CH
2
C
O
C
HO
C
H
H
C
OH
OH
H
O
C
C
OH
~
H
The Chemistry of Beer
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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).
CH3
OH
H2
C
C
CH3
H3C
H
H
H
H
H3C
C
C
C
H2C
OH
H
C
H
CH3
C
C
C
C
CH3
CH3
H
C
C
C
CH3
C
C
C
O
HO
H
CH2
C
H
linalool (C10H18O)
-damascenone (C12H18O)
C
CH3
H3C
humulone (C21H30O5)
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The hops are filtered out, and yeast is added
for the fermentation step in which it converts
glucose into carbon dioxide and ethanol:
C6H12O6(aq)
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enzymes
2 CO2(g) + 2 CH3CH2OH(aq)
After fermentation is complete, the yeast is
filtered out. The beer is then aged in tanks
and filtered again before packaging.
C
C
H2
C
C
HO
CH3
C
C
H
C
C
H
H
H3C
H
C
C
C
H
O
O
H
CH3
The Chemistry of Beer
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How does beer interact with other substances?
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If certain bacteria get into the beer, their enzymes oxidize the
ethanol into acetic acid:
CH3CH2OH(aq) + O2(g)
CH3CO2H(aq) + H2O(l)
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 357-381 in April 2006