CHEM 105 - Kitchen Science

4 Credits: (3 lecture, 2 lab)

Course Description
This course looks at science through the lens of the kitchen. We will address the underlying scientific principles that support the cooking, baking, and cleaning that occurs in the everyday kitchen. This course is designed for the nonscience major as a glimpse into the science that shapes our lives every day. This course meets the General Education competency of Scientific Reasoning (SR).

Prerequisite BUSN 121 or MATH 090

OR

Corequisite MATH 091

AND

Prerequisite
Students must be eligible for enrollment in ENGL 101 based on placement test scores; or Cs or better in ENGL 029 or ENGL 030 and/or ENGL 034 or ENGL 035; or Cs or better in ENGL 036 or ENGL 037, as required; or transfer credits meeting or surpassing ENGL 101 prerequisites.

Text
Ball, D., Hill, J., and Scott, R. (2011). The basics of general, organic, and biological chemistry. Saylor Foundation. https://open.umn.edu/opentextbooks/textbooks/the-basics-of-general-organic-and-biological-chemistry

Wolke, R. (2002). What Einstein told his cook (2nd ed). New York: W. W. Norton & Company.

Objectives
The student will be able to:

A. Describe the structure of atoms and molecules.

B. Utilize the properties of solids, liquids, and gases to describe matter.

C. Interpret chemical reactions.

D. Identify important biomolecules.

E. Describe the different forms of energy.

F. Apply the scientific method. (SR)

G. Utilize basic laboratory equipment appropriate to the discipline. (SR)

Content
A. The structure of matter.

B. Physical properties, measurement, solution chemistry, gas laws.

C. Stoichiometry and moles.

D. Classes of reactions.

E. Carbohydrates, proteins, and lipids.

F. Electromagnetic radiation.

G. Thermal energy and thermochemistry.

Student Evaluation
The objectives will be evaluated as follows: A, B, C, D, E, F, and G will be evaluated via a combination of examinations, quizzes, lab activities, and assignments.