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1 - 10 of 33 results for: CHEM

CHEM 10: Exploring Research and Problem Solving Across the Sciences

Development and practice of critical problem solving and study skills using wide variety of scientific examples that illustrate the broad yet integrated nature of current research. Student teams will have the opportunity to explore and present on topics revolving around five central issues: energy, climate change, water resources, medicine, and food & nutrition from a chemical perspective. Course offered in August prior to start of fall quarter.
Terms: Aut | Units: 2 | Grading: Satisfactory/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 28N: Science Innovation and Communication

Preference to freshmen. The course will explore evolutionary and revolutionary scientific advances; their consequences to society, biotechnology, and the economy; and mechanisms for communicating science to the public. The course will engage academic and industrial thought leaders and provide an opportunity for students to participate in communicating science to the public. This fusion of journalism and science has led to a new undergraduate organization (faSCInate), a web site and video presentations. It is an opportunity to share the fun, excitement and importance of science with others.
Terms: Aut | Units: 3 | Grading: Letter or Credit/No Credit
Instructors: Wender, P. (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 31AC: Problem Solving in Science

Development and practice of critical problem solving skills using chemical examples. Limited enrollment. Prerequisite: consent of instructor. Corequisite: CHEM 31A.
Terms: Aut | Units: 1 | Grading: Satisfactory/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 35: Organic Chemistry of Bioactive Molecules

Focuses on the structure and reactivity of natural and synthetic bioactive molecules. Covers fundamental concepts underlying chemical reactivity and the logic of chemical synthesis for an appreciation of the profound impact of organic chemistry on humankind in fields ranging from medicine to earth and planetary science. A three hour lab section provides hands on experience with modern chemical methods for preparative and analytical chemistry. Prerequisite: Chem 33.
Terms: Aut, Spr | Units: 5 | UG Reqs: GER: DB-NatSci | Grading: Letter or Credit/No Credit

CHEM 110: Directed Instruction/Reading

Undergraduates pursue a reading program under supervision of a faculty member in Chemistry; may also involve participation in lab. Prerequisites: superior work in 31A,B, 31X, or 33; and consent of instructor.
Terms: Aut, Win, Spr, Sum | Units: 1-2 | Repeatable for credit | Grading: Letter or Credit/No Credit

CHEM 130: Organic Chemistry Laboratory

Terms: Aut | Units: 3 | UG Reqs: GER: DB-NatSci | Grading: Letter or Credit/No Credit
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