The Chemistry & Biochemistry Department is offering the courses that many students need to get caught up or to keep on schedule, plus an applied chemistry course that fills an Ohio University general education requirement. A senior-level course for Chemistry majors on The Principles of Brewing Science (CHEM 4501) also is offered.
CHEM 1010 Chemistry Applied to Today’s World
Tier II Applied Science & Mathematics (2AS)
Class #4743 | Full Summer Session
Description: Designed for nonscience majors with little or no previous experience with chemistry, this course covers applications of basic principles of chemistry to real-world situations. Instruction will include multimedia and small-group activities.
CHEM 1210 Principles of Chemistry I
Tier II Natural Sciences (2NS)
Class #1443, 1445 | Full Summer Session
Description: This is an introduction to chemistry through study of atomic and molecular structure, periodic table, states of matter gases, solutions, energy changes, acids, bases, equilibrium, and nuclear chemistry.
CHEM 1220 Principles of Chemistry II
Tier II Natural Sciences (2NS)
Class #1447, 1450 | Second Summer Session
Description: This course is designed to survey organic chemistry and biochemistry and their impact upon daily existence.
CHEM 1510 Fundamentals of Chemistry I
Class #1452, 1454, 1471, 1473 | First & Second Summer Sessions
Description: This general course in fundamental chemical principles covers atomic structure, periodic classification, bonding, mole concept, stoichiometry with problem solving, thermochemistry, equilibrium, and gases. It is recommended for majors in chemistry, engineering, biological sciences, plant biology, clinical laboratory science, geological sciences, secondary education (B.S.Ed. in biological sciences, chemistry, physics, and integrated science), and preprofessional (biological science) areas.
CHEM 1520 Fundamentals of Chemistry II
Class #1457, 1459 | Second Summer Session
Description: This general course in fundamental chemical principles covers intermolecular forces and phase changes, solutions and colligative properties, chemical kinetics, chemical equilibrium, acid-base equilibria, thermodynamics (entropy and free energy), electrochemistry, descriptive chemistry, and nuclear chemistry. It is recommended for majors in chemistry, engineering, biological sciences, plant biology, clinical laboratory science, geological sciences, secondary education (B.S.Ed. in biological sciences, chemistry, physics, and integrated science), and preprofessional (biological science) areas. Credit not allowed for both 1220 and 1520.
CHEM 2410 Analytical Chemistry I: Quantitative Analysis and Electrochemistry
Class #1462 | Second Summer Session
Description: This introduction to quantitative techniques includes volumetric and gravimetric methods of analysis and data processing, and analysis and modeling using mathematical tools. Topics also cover modern electrochemical techniques and instrumentation with emphasis on their applications in analytical chemistry. Topics include potentiometry, specific ion electrodes, DC and AC polarography, pulse polarography, coulometry, chronocoulometry, cyclic voltammetry, and rapid scan voltammetry.
CHEM 3050 Organic Chemistry I
Class #1455 | First Summer Session
Description: Organic chemistry is for chemistry majors and other students wishing to acquire sound knowledge of classical and modern organic chemistry.
CHEM 3060 Organic Chemistry II
Class #1461 | Second Summer Session
Description: This is a continuation of 3050, organic chemistry for chemistry majors and other students wishing to acquire sound knowledge of classical and modern organic chemistry. (Credit is not allowed for both sequences of organic chemistry courses–3010 and 3050-3060.)
CHEM 4501 The Principles of Brewing Science
Class #1456 | First Summer Session
Description: This course aims to demonstrate fundamental principles and concepts of biochemistry, physiology, microbiology, and plant biology through beer brewing. The practice and study of fermentation first defined the field of biochemistry and combines skills/concepts taken from microbiology (yeast cultivation; inhibition of bacterial growth by hops and ethanol; assay of bacterial contamination), biochemistry (an understanding of aerobic vs non-aerobic respiration and glucose metabolism, lipid oxidation, enzyme kinetics and assay as in starch degradation by amylases and protein degradation by proteases), physiology (the effects of alcohol on the body), and plant biology (barley and hops cultivation, harvesting and malt production; the contribution of plant tannins to beer flavor). This course combines a series of lectures, labs and field trips to the Plant Biology Learning Gardens to demonstrate the concepts invoked in lecture. This course exploits a general public interest in alcohol and its production to demonstrate fundamental scientific concepts using a hands on approach. As many students seem unaware of how alcohol interacts with the body in the long term, this course also informs students about the devastating effects of alcohol abuse on the body and society. As such this course outfits students with a wide range of key scientific concepts coupled with practical skills.
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