CHEMISTRY 1000 General Chemistry I Fall 2008 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 (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: (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’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)

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 Laboratorysee laboratory schedule25% Assignmentssee next page 10% Midterm Tests (90 minutes each) Wednesdays at 6:30pm: Oct. 8 th and Nov. 5 th 30% 15% each) 0% Final Exam Saturday Dec. 13 th at 2:00pm (to be confirmed by Registrar’s Office) 35%65% 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 (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 ULCHEM1000FALL2008 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 midnight every Sunday. No credit is given for late assignments.

Approximate Schedule TopicWeek Administration and Overview of Course 1 Atomic Structure:Isotopes, their Applications and Mass Spectrometry Electrons, Quantum Numbers and Electron Configurations Light and Spectroscopy Periodic Trends and the Periodic Table The Chemical Alphabet: (Elements of Chemistry) 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 12 Chemistry of the Atom: (Nuclear Chemistry) Nuclear Stability, Nuclear Decay & other Nuclear Reactions First Order Kinetics 13

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 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