Chemistry 122

CHEM 112: General, Organic, and Biological Chemistry for the Life Sciences

Credit Hours: Three hours lecture; three hours laboratory (4)

Prerequisites: CHEM 111

Introduction to principles and applications of chemistry. Divided equally between second semester general chemistry, organic chemistry, and biochemistry.

Detailed Description of Content of the Course

The topics covered in CHEM 122 lecture and practiced in the laboratory are the basic principles of general, organic, and biological chemistry necessary to develop knowledge for continuatino in a life science major.

An outline of the topics covered is:

1) Covalent Bonding
    a. Lewis Structures and Molecular Geometry
    b. Electronegativity and Bond Polarity
    c. Polarity of Molecules
    d. Intermolecular Forces

2) Solutions
    a. Types of Solutions
    b. Solutions and Concentrations
    c. Vapor Pressures of Solutions
    d. Colligative Properties including Osmotic Pressure
    e. Electrolytes

3) Reaction Rates and Equilibrium
    a. Enthalpy, Entropy, and Gibb's Free Energy
    b. Activation Energy
    c. Factors Affecting Rate
    d. Equilibrium Constants
    e. Le Chatelier's Principle

4) Acids and Bases
    a. Naming Acids and Bases
    b. Bronsted-Lowry Acids and Bases
    c. Strengths of Acids and Bases
    d. Dissociation Constants of Acids
    e. Dissociation of Water and pH
    f. Reactions of Acids and Bases
    g. Buffers

5) Hydrocarbons
    a. Naming and Properties of Alkanes, Alkenes, and Alkynes
    b. Addition Reactions
    c. Aromatic Compounds

6) Organic Molecules with Varying Functional Groups: Naming, Properties, and Reactions
    a. Alcohols, Phenols, Thiols, and Ethers
    b. Aldehydes and Ketones
    c. Hemiacetals and Acetals
    d. Carboxylic Acids and Esters
    e. Amines and Amides

7) Chiral Molecules
    a. Fischer Projections

8) Carbohydrates
    a. Monosaccharides
    b. Fischer Projections of Monosaccharides
    c. Haworth Structures of Monosaccharides
    d. Disaccharides
    e. Polysaccharides

9) Lipids
    a. Types and Properties
    b. Cell Membranes

10) Amino Acids and Proteins
    a. Classification of Amino Acids
    b. Peptide Formation
    c. Protein Structure
    d. Protein Hydrolysis and Denaturation

11) Enzymes and Vitamins
    a. Classification of Enzymes
    b. Enzyme Activity and Inhibition
    c. Enzyme Cofactors and Vitamins

Detailed Description of Conduct of the Course

CHEM 122 is a lecture and laboratory course that will be used to introduce students to the principles of general, organic, and biological chemistry. The Laboratory portion of the course will be used to reinforce the lecture component of the course. The content listed above will be introduced and reinforced through practice problems, graded homework assignments, quizzes, and tests.

Goals and Objectives of the course

After successful completion of General, Organic, and Biological Chemistry for the Life Sciences, the student will be able to:

1) Demonstrate proficiency in the topics listed above.
2) Demonstrate proficiency in the associated laboratory exercises.
3) Communicate chemical concepts clearly and accurately.

Assessment Measures

Graded tasks may include tests, quizzes, homework exercises, papers, and laboratory notebooks.

Other Course Information

This course is primarily intended for students majoring in Nutrition and Dietetics. This course cannot be used as chemistry credit for students majoring in Chemistry and Biology.


Review and Approval

April 24, 2018
September 2001 Reviewed by Walter S. Jaronski, Chair