Exam 1 Tuesday 9/29 6:10-8:00 pm CHEM 1650

Exam 1  Tuesday 9/29 6:10-8:00 pm CHEM 1650

Exam 1 Tuesday 9/29 6:10-8:00 pm CHEM 1650 Bring a non-programmable calculator You will be provided the last two pages of the course pack Practice problems posted on website Exam ethics Exam Topics

Through lab TOMORROW Homework answer key posted Scientific definitions (fact, law, etc.) Scientific method Unit conversions; significant figures Mole Atoms (historical experiments, subatomic particles, size, orbitals, electron configurations) Elements, molecules

Periodic table (trends) Next Chemical Scholarship Assignment Work in new group Presented in Section on Wednesday 10/5 Briefing on chemically modified food Goals

Explore use of chemistry in food Tie examples to class topics Determine most controversial and most beneficial Topics

Trans fats MSG Nitrates Homogenized milk Vitamin D in OJ Fluoride in water Fortified flour Iodized salt Brief

What is the modification (chemical structures as appropriate) Why it is done? How it the food modified?

What food products does it appear in? Tie in some aspect of this chemistry course (elements, periodic trends, bonding, intermolecular forces, thermochemistry) A brief history (how, when, and where did it all get started?) Is it FDA approved? Summarize the modification advantages and disadvantages Brief us on any debate surrounding the modification (explain the positions that people hold and why they hold them). How heated is the debate? Cite data from at least one scientific study Misc. 7 minutes total

Whos talking? Background Debate Answers to questions Questions Power point available Grading (20 points)

4 points (what, how, where, when) 4 citations including scientific study and results 4 debate 2 tie to chemistry studied in class 2 (1 point each) question answered 2 (1 point each) question asked 2 presentation (volume, clarity, effectiveness) Exam 2

Tuesday, October 25 6:10-8:00 pm CHEM 1650 Lewis structures; VSEPR Bonding; Polarity Intermolecular forces Thermochemistry Calorimetry Phase change Heats of formation; enthalpy of reactions Aqueous Solutions concentration units colorimetry precipitation

Group Evaluations September (everyone got 9 in-class points) October: Total points out of total possible*food briefing grade (9/9) Returned today in discussion Note 75 possible in-class points to date Exam 2 18 16

14 12 10 8 6 4 2 0 15-20 Range: 15.5-38.5 Mean: 27.5 Median: 28.5

20-25 25-30 30-35 35-40 If assigning grades.. Slide down a grade A 550/700 B 475/700

C 400/700 D 325/700 Intermolecular Forces Lewis Structures Common answers: Thermochemistry Heat out of ice Water 21.3 to 0oC Water to ice (heat of fusion) Ice 0.0 to 22oC

How much propane would you have to burn to get the same amount of heat C3H8 + 5O2 3 CO2 + 4 H2O What is H of reaction? kJ/mol C3H8 to grams C3H8 Team problem qice = - qbeer qice = Melt ice + raise temp of water qbeer = 6 bottles + ethanol + water

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