Welcome to Chemistry 1000
Spring 2009, Dr. Greg Patenaude
What you will need:
•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:
http://classes.uleth.ca/200901/chem1000a/ (class website)
http://www.masteringgenchem.com/ (Mastering Chemistry login)
Contact Information:
• If you have any questions outside of class/lab, you can reach me:
– In my office (E782) most MWF mornings
– Via email (greg.patenaude@uleth.ca) ****
• 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 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. 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 PURE MATH 30)
• You will need to use concepts from these courses throughout Chemistry
1000 and 2000.
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)
– 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:
Feb. 11th and March. 25th
30%
(2 @ 15% each)
0%
Final Exam
Tuesday April 21st , 9-12pm (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’.
Note: Failure to sit an exam will result in a mark of zero, unless a valid reason
(with supporting documentation) for the absence is presented. Notify me as
soon as possible if you are going to miss an exam. If any course component is
missed for a valid reason, that portion of the course grade will be shifted to the
final examination.
Plagiarism & Cheating:
If caught cheating on any component of Chemistry 1000 you will be assigned a
grade of F for the course and a letter describing the offense will be placed in your
student file. Two such letters is grounds for expulsion from the university.
STUDENTS WHO CHEAT, CHEAT THEIR FELLOW STUDENTS BY
DEVALUING THEIR HARD WORK, EARNED GRADES AND DEGREE. If
you see someone cheating during an exam, inform the proctor in the following way:
1) Write a message on your exam paper indicating what is happening and where. 2)
Raise your hand and the proctor will come over -- point out your note. The proctor
will take it from there. It is often pointless to report cheating after the event.
What is plagiarism? Plagiarism is defined as the taking of someone’s thoughts,
writings or inventions and using them as one’s own.
When writing a paper or lab report on a given topic, you must read up on the topic,
get the necessary information and then present it IN YOUR OWN WORDS. If you
use a sequence of text verbatim (i.e. exactly) from someone else’s work, THAT IS A
QUOTE and must be cited (to give proper credit to the author). If you use an idea
or data from someone else’s work, then that work must be cited specifically as a
reference, and/or in your paper’s bibliography. Beware of information that is found
on the web -- it is rarely primary source information and is generally not acceptable
(i.e. Wikipedia!)
IF, IN THE COURSE OF WRITING A REPORT, YOU EXECUTE A CUT
AND PASTE FROM A WEBSITE OR OTHER SOURCE (without a citation)
YOU HAVE COMMITTED PLAGIARISM.
It is important to point out that there is a difference between working out answers to
an assignment or a lab report with a friend and plagiarism. If, after conferring with
others, what you write down is based on your own understanding of the material and
is in your own words, then that is acceptable. If, however, you look at a friend’s
answer to a question, and then simply write (essentially) the same thing on your
assignment (a mental cut and paste), then you have committed plagiarism.
PLAGIARISM IS CHEATING and is subject to discipline as described in the
university calendar. If you are unclear about any aspect of the student discipline
policy, refer to Section Page 74 of the 2008-2009 calendar.
Online Assignments – “Mastering Chemistry”:
• 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.
• You will also be asked for the school postal code (T1K3M4) and country.
When you are asked for the course ID, it is ULCHEM1000SPRING2009
• 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
Books Which May Be of Interest:
• Dr. Joe and What You Didn’t Know: 177 Fascinating Questions About
Chemistry of Everyday Life by Joe Schwarcz (and other books by the
author).
• The Canon: A Whirligig Tour of the Beautiful Basics of Science by Natalie
Angier.
• Napoleon’s Buttons: How 17 Molecules Changed History by Penny
LeCouteur and Jay Burreson.
• The 13th Element: The Sordid Tale of Murder, Fire, and Phosphorus by
John Emsley.
• Uncle Tungsten: Memories of a Chemical Boyhood by Oliver Sacks.
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…
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
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
C
2
OH
C
O
C
HO
C
H
H
H
O
C
OH
H CH
2
C
C
O
HO
C
H
H
C
OH
H
H
O
H
C
C
OH
OH
H
O
H
C
www.sleeman.ca, visited June 17, 2007
H CH
2
C
O
C
HO
C
H
H
C
OH
OH
H
O
C
C
OH
~
H
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).
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)
C
-damascenone (C12H18O)
CH3
H3C
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)
enzymes
humulone (C21H30O5)
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
• How does beer interact with other substances?
– If certain bacteria get into the beer, their enzymes oxidize the ethanol
into acetic acid:
–
+ O
+ HO
CH CH OH
CH CO H
3
2
(aq)
2(g)
3
2
(aq)
2
(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