FARMINGDALE STATE COLLEGE DEPARTMENT OF CHEMISTRY COURSE OUTLINE: COURSE TITLE: Prepared by: Professor Michele Antico June 2014 Chemistry and the Public Interest COURSE CODE: CHM 111 CREDITS: 3 CONTACT HOURS: Lecture: 3 Laboratory: 0 CATALOG DESCRIPTION: A one-semester course designed for nonscience majors that will develop an understanding and appreciation for the methods of chemistry and its role in today s technically sophisticated society. This course assumes no previous background and will concern itself with the history and philosophy of science and the scientific method, the nature of substances, nuclear chemistry, energy problems, biochemistry, foods and drugs. PREREQUISITE: High School Sequential (Integrated) Math 1 GENERAL EDUCATION: This course, together with CHM 112 Chemistry and the Public Interest Laboratory, satisfies 4 credits of the Natural Sciences competency area of the General Education requirements at Farmingdale State College. ELECTIVE FOR: Non-science majors requiring a science course.
2 REQUIRED TEXT: The Extraordinary Chemistry of Ordinary Things, 4 th edition by Synder, Wiley Publishers REQUIRED SUPPLIES: None
3 FARMINGDALE STATE COLLEGE DEPARTMENT OF CHEMISTRY CHM-111 Chemistry and the Public Interest l. Nuclear and Radiochemistry UNIT QUIZ I Lecture Schedule Atomic structure, spontaneous radioactive decay, isotopes, radioactivity, radiation hazards, units of radioactivity, radiation levels, radioactive isotopes, radiation damage, the telegraph code vs. the genetic code. Section l. - At the end of this section, the student should be able to: 1. Describe the nuclear and electronic structures of an atom. 2. Explain what radioactive decay encompasses. 3. Describe Alpha, Beta and Gamma radiation. 4. Explain radioactivity. 5. Describe the effects of radiation exposure. 6. Explain how radioisotopes are produced. 7. Describe the medical uses of radioisotopes. 8. Explain how radiation levels are measured. ll. Chemical Principles Bonding, octet rule, Lewis structures, covalent and ionic bonding, hydrocarbons, petroleum, functional groups, polymers, solubility, acids and bases, carbohydrates. Section ll. - At the end of this section, the student should be able to: 1. Explain the concept of bonding in molecules. 2. Describe the octet rule and explain its significance. 3. Draw Lewis structures of simple molecules. 4. Explain how ionic and covalent bonds are formed. 5. Describe the physical characteristic differences between ionic and covalent bonded molecules. 6. Describe what constitutes a hydrocarbon.
4 7. Explain the uses of hydrocarbons and how these uses are related to their physical and chemical properties. 8. Define the term functional group and explain how this term helps to codify organic compounds. 9. Explain how polymerizations occur. 10. Describe the properties of polymers. 11. Describe the use of polymers. 12. Define the terms solubility, acid and base. 13. Explain what the term ph means. 14. Describe the chemical makeup of a carbohydrate. 15. Explain the importance of carbohydrates in metabolism. UNIT QUIZ II III. Agricultural Chemistry Growth of food, growth regulation, fertilization, ripening, herbicides, insect control, chemical communication, insecticides. Section III. - At the end of this section, the student should be able to: UNIT QUIZ III 1. Describe the growth process in plants and animals. 2. Explain how hormones effect growth in animals. 3. Explain how fertilizers effect growth in plants. 4. Explain the advantages and disadvantages of growth regulations. 5. Describe the ripening process in food both naturally and artificially. 6. Describe the purpose for herbicide usage. 7. Explain the pros and cons of herbicide usage. 8. Describe the methods of insect growth. 9. Explain the pros and cons of the various methods of insect control. 10. Explain how insects communicate with each other. 11. Explain how insecticides work. 12. Describe the possible low term effects in the use of herbicides and pesticides. IV. Food Chemistry Alcoholic beverages, brewing, wine making, distilled alcohol beverages, baking, wheats, other dough ingredients, leavening, changes during
5 baking, diary products, milk, cheese, other milk products, food preservation, microbiology, methods of preservation, other food additives, fats and oils, petroleum oils, food oils, unsaturated fats, food fats, uses of fats in food, cholesterol. Section IV. - At the end of this section, the student should be able to: UNIT QUIZ IV v. Drugs 1. Explain the fermentation process. 2. Explain the similarities and differences in the fermentation process, which allows for the production of beer, ale, wine and distilled spirits. 3. Describe the processes involved in the baking process. 4. Explain the purpose of each ingredient in the baking process and the chemistry behind each of these processes. 5. Describe the composition of milk. 6. Explain the processing of milk including pasteurization and homogenization. 7. Describe the chemical processes that go into cheese making. 8. Explain why Swiss cheese has holes in it. 9. Describe how food is preserved. 10. Explain the advantages and disadvantages of the various preservation methods. 11. Explain why other food additives are used in food production. 12. Describe what comprises a fat. 13. Explain the difference between saturated and unsaturated fats. 14. Relate fats to cholesterol. Home products, dental products, pain relievers, antacids, cold remedies, immunochemistry, prescription drugs, generic vs. brand name, drug additives, proprietary drugs, drug abuse, steroids, birth control pills, tranquilizers, antidepressants. Section V. - At the end of this section, the student should be able to: 1. Describe the similarities and difference between different brands of dental products, antacids and cold remedies. 2. Pick out the active ingredient in dental products.
6 3. List the active ingredients in major brands of pain relievers and antacid. 4. Describe the advantages and disadvantages of each type of pain reliever and antacid. 5. Explain the purpose of fillers and binders. 6. Describe the concept of drug abuse. 7. Describe the function of a steroid. 8. Explain the side effects of prolonged steroid use. 9. Explain the principles behind birth control pills, tranquilizers and antidepressants. 10. Explain drug interactions. 11. Read drug labels and be able to identify the major active ingredients. UNIT QUIZ V VI Environmental Chemistry Air and water pollution, particulate matter, dissolved materials, gases, bacteria, spores, pollen, natural sources, man-made sources, current research. Section VI. - At the end of this section, the student should be able to: 1. Define the term pollution. 2. List the types of air and water pollution. 3. Explain the causes of each type of air and water pollution. 4. Recommend methods to alleviate pollution. 5. Discuss recent advances in pollution control. 6. Describe how each individual can help solve the pollution problem. 7. Explain the effects of pollution on the environment. UNIT QUIZ VI