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71 - 80 of 258 results for: all courses

CEE 178: Introduction to Human Exposure Analysis (CEE 276)

(Graduate students register for 276.) Scientific and engineering issues involved in quantifying human exposure to toxic chemicals in the environment. Pollutant behavior, inhalation exposure, dermal exposure, and assessment tools. Overview of the complexities, uncertainties, and physical, chemical, and biological issues relevant to risk assessment. Lab projects. Recommended: MATH 51. Apply at first class for admission.
Terms: Aut | Units: 3 | UG Reqs: GER:DB-EngrAppSci, WAY-AQR, WAY-SMA | Grading: Letter (ABCD/NP)
Instructors: Kopperud, R. (PI)

CEE 195: Fundamentals of Structural Geology (GS 111)

Techniques for mapping using GPS and differential geometry to characterize structures; dimensional analysis and scaling relations; kinematics of deformation and flow; measurement and analysis of stress; elastic deformation and properties of rock; brittle deformation including fracture and faulting; linear viscous flow including folding and magma dynamics; model development and methodology. Models of tectonic processes are constructed and solutions visualized using MATLAB. Prerequisites: GS 1, MATH 51
Terms: not given this year, last offered Winter 2016 | Units: 3 | UG Reqs: WAY-FR, WAY-SMA | Grading: Letter or Credit/No Credit

CHEM 25N: Science in the News

Preference to freshmen. Possible topics include: diseases such as avian flu, HIV, and malaria; environmental issues such as climate change, atmospheric pollution, and human population; energy sources in the future; evolution; stem cell research; nanotechnology; and drug development. Focus is on the scientific basis for these topics as a basis for intelligent discussion of societal and political implications. Sources include the popular media and scientific media for the nonspecialist, especially those available on the web.
Terms: Aut | Units: 3 | UG Reqs: WAY-SMA | Grading: Letter (ABCD/NP)
Instructors: Andersen, H. (PI)

CHEM 29N: Chemistry in the Kitchen

Preference to Freshmen. This course examines the chemistry relevant to food and drink preparation, both in homes and in restaurants, which makes what we consume more pleasurable. Good cooking is more often considered an art rather than a science, but a small bit of understanding goes a long way to make the preparation and consumption of food and drink more enjoyable. The intention is to have demonstrations and tastings as a part of every class meeting. We will examine some rather familiar items in this course: eggs, dairy products, meats, breads, vegetables, pastries, and carbonated beverages. We shall playfully explore the chemistry that turns food into meals. A high-school chemistry background is assumed; bring to class a good appetite and a healthy curiosity.
Terms: Win | Units: 3 | UG Reqs: WAY-SMA | Grading: Letter or Credit/No Credit
Instructors: Zare, R. (PI)

CHEM 31A: Chemical Principles I

For students with moderate or no background in chemistry. Stoichiometry; periodicity; electronic structure and bonding; gases; enthalpy; phase behavior. Emphasis is on skills to address structural and quantitative chemical questions; lab provides practice. Recitation.
Terms: Aut, Sum | Units: 5 | UG Reqs: GER: DB-NatSci, WAY-SMA | Grading: Letter or Credit/No Credit

CHEM 31B: Chemical Principles II

Chemical equilibrium; acids and bases; oxidation and reduction reactions; chemical thermodynamics; kinetics. Lab. Prerequisite: CHEM 31A.
Terms: Win, Sum | Units: 5 | UG Reqs: GER: DB-NatSci, WAY-SMA | Grading: Letter or Credit/No Credit

CHEM 31X: Chemical Principles Accelerated

Accelerated; for students with substantial chemistry background. Chemical equilibria concepts, equilibrium constants, acids and bases, chemical thermodynamics, quantum concepts, models of ionic and covalent bonding, atomic and molecular orbital theory, periodicity, and bonding properties of matter. Recitation. Prerequisites: AP chemistry score of 5 or passing score on chemistry placement test, and AP Calculus AB score of 4 or Math 20. Recommended: high school physics.
Terms: Aut | Units: 5 | UG Reqs: GER: DB-NatSci, WAY-SMA | Grading: Letter or Credit/No Credit

CHEM 33: Structure and Reactivity of Organic Molecules

Introduction to organic chemistry. Learn to relate three dimensional structure of organic molecules to their chemical and physical properties. Introduced to a variety of functional groups that exhibit patterns of reactivity and learn how to predict products of a reaction in the context of thermodynamics and kinetics. Two hour weekly lab section accompanies the course to introduce the techniques of separation and identification of organic compounds. Prerequisite: 31A,B, or 31X, or AP Chemistry score of 5.
Terms: Win, Spr | Units: 5 | UG Reqs: GER: DB-NatSci, WAY-SMA | Grading: Letter or Credit/No Credit

CHEM 134: Analytical Chemistry Laboratory

Classical analysis methods, statistical analyses, chromatography, and spectroscopy will be covered with an emphasis upon quantitative measurements and data analysis. WIM course with full lab reports and oral communication. Concludes with student-developed quantitative project. Prerequisite: Chem 35
Terms: Spr | Units: 5 | UG Reqs: GER: DB-NatSci, WAY-AQR, WAY-SMA | Grading: Letter (ABCD/NP)

CHEMENG 20: Introduction to Chemical Engineering (ENGR 20)

Overview of chemical engineering through discussion and engineering analysis of physical and chemical processes. Topics: overall staged separations, material and energy balances, concepts of rate processes, energy and mass transport, and kinetics of chemical reactions. Applications of these concepts to areas of current technological importance: biotechnology, energy, production of chemicals, materials processing, and purification. Prerequisite: CHEM 31.
Terms: Spr | Units: 4 | UG Reqs: GER:DB-EngrAppSci, WAY-AQR, WAY-SMA | Grading: Letter (ABCD/NP)
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