CHEMISTRY 1000

General Chemistry IFall 2013

Dr. Tracey Roemmele

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: http://classes.uleth.ca/201303/chem1000c/ (Class

Website) http://saplinglearning.ca (for online assignments; course costs

$21.99US) https://moodle.uleth.ca/ (to track lab marks)

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 email (roemtl@uleth.ca) – 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 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: 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)

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)

Mondays at 6:30pm:Oct. 21st and Nov. 18th

30% (2 @ 15% each)

0%

Final Exam(3 hours)

(Sat. Dec. 14th from 2-5pm - 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’.

*Your mark is automatically calculated using both methods, and the higher score is awarded.

Online Assignments (“Sapling”)

CHEM 1000 has weekly online assignments accessible at http://saplinglearning.ca

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 email.

Sapling will send you an email to ensure that you are not a spambot. Check for it before continuing as you will need to click a link in this email 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 casupport@saplinglearning.com ASAP to arrange for an alternate method of payment and email 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).

Approximate Schedule

Topic Week

Atomic Structure and Nuclear Chemistry

Isotopes, their Applications and Mass SpectrometryStability of NucleiNuclear Decay and other Nuclear ReactionsFirst Order KineticsLight and SpectroscopyElectrons, Quantum Numbers and Electron ConfigurationsThe 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 PolarityIntermolecular Forces and ChromatographyAcids and Bases: Arrhenius, Brønsted and LewisAqua Complexes, Acidity and SolubilityNomenclature and Stoichiometry

6 – 11

Colour in Chemistry(Co-ordination

Chemistry)

Ligands and Co-ordination ComplexesCrystal Field SplittingColour and Spectroscopy

12

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 www.sleeman.ca, visited June 17, 2007

OH

H H

H

HC

COH

H

O

COH C

OH

CH2

C

OH

O

H H

H

HCO

H

O

COH C

OH

CH2

C

OH

H H

H

HC

CO

H

O

COH C

OH

CH2

C

OH

H H

H

HC

CO

H

O

COH C

OH

CH2

C

OH

H H

H

HC

C

H

O

COH C

OH

CH2

C

OH

C

C6nH10n+2O5n+1(aq) + (n-1) H2O(l) n C6H12O6(aq)

heat

enzymes

~

~

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.

C6H12O6(aq) 2 CO2(g) 2 CH3CH2OH(aq)+enzymes

CH2

C

C

C

C

C

C

CH3

CH3CH3 OH

HH H

H H

H

C

C

C

C

C

C

CH3 CH3

CH3

C

C

C

CH3

O

H

H

H

H

H

H

CH2

C

C

C

C

C

C C C

CH3

OH

OH O

OH CH2

CH2

C

C

CH3

CH3

O CH3

H

H

C

C CH3

CH3

H

linalool (C10H18O) -damascenone (C12H18O)

humulone (C21H30O5)

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 357-381 in April 2006

CH3CO2H(aq)CH3CH2OH(aq) +O2(g)+ H2O(l)