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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: Aut, Win | Units: 3 | UG Reqs: WAY-SMA
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

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

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

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: WAY-SMA, GER: DB-NatSci

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-SMA, WAY-AQR

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: WAY-SMA, GER:DB-EngrAppSci, WAY-AQR

CHPR 130: Human Nutrition (HUMBIO 130)

The study of food, and the nutrients and substances therein. Their action, interaction, and balance in relation to health and disease. Emphasis is on the biological, chemical, and physiological processes by which humans ingest, digest, absorb, transport, utilize, and excrete food. Dietary composition and individual choices are discussed in relationship to the food supply, and to population and cultural, race, ethnic, religious, and social economic diversity. The relationships between nutrition and disease; ethnic diets; vegetarianism; nutritional deficiencies; nutritional supplementation; phytochemicals. HUMBIO students must enroll in HUMBIO 130. CHPR master's students must enroll for a letter grade. Undergraduate prerequisite: Human Biology Core or equivalent or consent of instructor.
Terms: Spr | Units: 4 | UG Reqs: WAY-SMA

COMPMED 80N: Animal behavior: sex, death, and sometimes food!

Preference to freshman. Behavior is what makes animals special (thirsty plants don't walk to water), but why do animals behave the way they do? What does their behavior tell us about their inner lives, and about ourselves? What do lipstick and cuckoos and fireflies have in common? Why would nobody want to be a penguin? What do mice say to each other in their pee-mail? Learning how to think about questions like these gives us a unique perspective on the natural world. Format: Discussion and criticism of video examples, documentaries, and research papers. Topics: History and approaches to animal behavior; development of behavior, from genetics to learning; mechanisms of behavior, from neurons to motivation; function of behavior, from honest signals to selfish genes; the phylogeny of behavior, from domestication to speciation; and modern applications of behavior, from abnormal behavior, to conservation, to animal welfare, and animal consciousness.
Terms: Aut, Spr | Units: 3 | UG Reqs: WAY-SMA
Instructors: Garner, J. (PI)

COMPMED 81N: Comparative Anatomy and Physiology of Mammals

Preference to freshmen. Emphasis is on a comparative approach to anatomy and physiology of a wide range of mammals, the unique adaptations of each species in terms of its anatomical, and behavioral characteristics, and how these species interact with human beings and other animals. Dissection required. Class size is limited to 16.
Terms: Win | Units: 3 | UG Reqs: GER: DB-NatSci, WAY-SMA
Instructors: Bouley, D. (PI)
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