Chemistry is designed to meet the scope and sequence requirements of the two-semester general chemistry course. The textbook provides an important opportunity for students to learn the core concepts of chemistry and understand how those concepts apply to their lives and the world around them. The book also includes a number of innovative features, including interactive exercises and real-world applications, designed to enhance student learning.

This course provides an opportunity for students to learn the core concepts of chemistry and understand how those concepts apply to their lives and the world around them, meeting the scope and sequence of most general chemistry courses.

Chemistry: Atoms First is a peer-reviewed, openly licensed introductory textbook produced through a collaborative publishing partnership between OpenStax and the University of Connecticut and UConn Undergraduate Student Government Association.

This title is an adaptation of the OpenStax Chemistry text and covers scope and sequence requirements of the two-semester general chemistry course. Reordered to fit an atoms first approach, this title introduces atomic and molecular structure much earlier than the traditional approach, delaying the introduction of more abstract material so students have time to acclimate to the study of chemistry. Chemistry: Atoms First also provides a basis for understanding the application of quantitative principles to the chemistry that underlies the entire course.

This course is an intensive introduction to the techniques of experimental chemistry and gives first year students an opportunity to learn and master the basic chemistry lab techniques for carrying out experiments. Students who successfully complete the course and obtain a "Competent Chemist" (CC) or "Expert Experimentalist" (EE) rating are likely to secure opportunities for research work in a chemistry lab at MIT. Acknowledgements The laboratory manual and materials for this course were prepared by Dr. Katherine J. Franz and Dr. Kevin M. Shea with the assistance of Professors Rick L. Danheiser and Timothy M. Swager. Materials have been revised by Dr. J. Haseltine, Dr. Kevin M. Shea, Dr. Sarah A. Tabacco, Dr. Kimberly L. Berkowski, Anne M. (Gorham) Rachupka, and Dr. John J. Dolhun. WARNING NOTICE The experiments described in these materials are potentially hazardous and require a high level of safety training, special facilities and equipment, and supervision by appropriate individuals. You bear the sole responsibility, liability, and risk for the implementation of such safety procedures and measures. MIT shall have no responsibility, liability, or risk for the content or implementation of any of the material presented. Legal Notice 

Table of Contents:

1. Matter and Measurements
2. Atoms, Molecules and Ions
3. Composition of Substances and Solutions
4. Stoichiometry of Chemical Reactions
5. Thermochemistry
6. Gases
7. Chemical Bonding and Molecular Geometry
8. Liquids, Solids, and Modern Materials
9. Solutions and Colligative Properties
10. Kinetics
11. Chemical Equilibria and Applications
12. Thermodynamics
13. Electrochemistry
14. Appendices

University of Kentucky
Chemistry 103 – Chemistry for Allied Health

A study of the basic concepts of general, organic, and biological chemistry. Topics include electronic structure of atoms and molecules, periodicity of the elements, states of matter, kinetics, equilibria, acids and bases, organic functional groups, stereochemistry, carbohydrates, lipids, proteins, and enzymes. Topics are presented with an emphasis on application to the allied health professions.

Chapter 1: Measurements and Problem-Solving
1.1: Measurements Matter
1.2: Significant Figures
1.3: Scientific Dimensional Analysis
1.4: Percentages
1.E: Measurements and Problem-Solving (Exercises)
Chapter 10: Nuclear and Chemical Reactions
10.1: Nuclear Radiation
10.2: Fission and Fusion
10.3: Half-Life
10.4: Physical and Chemical Changes
10.5: Chemical Equations
10.E: Nuclear and Chemical Reactions (Exercises)
Chapter 11: Properties of Reactions
11.1: Oxidation Numbers
11.2: The Nature of Oxidation and Reduction
11.3: Types of Inorganic Reactions
11.4: Entropy and Enthalpy
11.5: Spontaneous Reactions and Free Energy
11.6: Rates of Reactions
11.E: Properties of Reactions (Exercises)
Chapter 12: Organic Reactions
Organic reactions are chemical reactions involving organic compounds. The basic organic chemistry reaction types are addition reactions, elimination reactions, substitution reactions, pericyclic reactions, rearrangement reactions, photochemical reactions and redox reactions.
12.1: Organic Reactions
12.E: Organic Reactions (Exercises)
Chapter 13: Amino Acids and Proteins
Amino acids are molecules containing an amine group(NH2), a carboxylic acid group(R-C=O-OH) and a side-chain( usually denoted as R) that varies between different amino acids. They are particularly important in biochemistry, where the term usually refers to alpha-amino acids. Proteins are biochemical compounds consisting of one or more polypeptides typically folded into a globular or fibrous form in a biologically functional way.
13.1: Amino Acids
13.2: Peptides
13.3: Protein Structure
13.E: Amino Acids and Proteins (Exercises)
Chapter 14: Biological Molecules
Biomolecules include large macromolecules (or polyanions) such as proteins, carbohydrates, lipids, and nucleic acids, as well as small molecules such as primary metabolites, secondary metabolites, and natural products.
14.1: Enzymes
14.2: Lipids and Triglycerides
14.3: Phospholipids in Cell Membranes
14.E: Biological Molecules (Exercises)
Chapter 15: Metabolic Cycles
15.1: Glycolysis
15.2: The Citric Acid Cycle
15.3: Lactic Acid Fermentation
15.4: The Electron Transport Chain
15.E: Metabolic Cycles (Exercises)
9.2: Homeostasis
Chapter 2: Elements and Ions
2.1: Isotopes and Atomic Mass
2.2: Matter
2.3: Mole and Molar Mass
2.4: Electron Arrangements
2.5: Ion Formation
2.6: Ionic Compounds
2.E: Elements and Ions (Exercises)
Chapter 3: Compounds
3.1: Molecular Compounds
3.2: Straight-Chain Alkanes
3.E: Compounds (Exercises)
Chapter 4: Structure and Function
The three dimensional shape or configuration of a molecule is an important characteristic. This shape is dependent on the preferred spatial orientation of covalent bonds to atoms having two or more bonding partners.
4.1: Lewis Electron Dot Structures
4.2: Representing Structures
4.3: Electron Group Geometry
4.4: Functional Groups
4.E: Structure and Function (Exercises)
Chapter 5: Properties of Compounds
5.1: Isomers
5.2: Carbohydrate Structures
5.3: Polarity and Intermolecular Forces
5.4: Chromatography
5.E: Properties of Compounds (Exercises)
Chapter 6: Energy and Properties
6.1: Heat Flow
6.E: Energy and Properties (Exercises)
Chapter 7: Solids, Liquids, and Gases
7.1: States of Matter
7.2: State Changes and Energy
7.3: Kinetic-Molecular Theory
7.4: The Ideal Gas Equation
7.5: Aqueous Solutions
7.6: Colloids and Suspensions
7.7: Solubility
7.E: Solutions (Exercises)
Chapter 8: Properties of Solutions
8.1: Concentrations of Solutions
8.2: Chemical Equilibrium
8.3: Le Châtelier's Principle
8.4: Osmosis and Diffusion
8.5: Acid-Base Definitions
8.6: The pH Concept
8.E: Properties of Solutions (Exercises)
Chapter 9: Equilibrium Applications
9.1: Acid and Base Strength
9.2: Buffers
9.E: Equilibrium Applications (Exercises)
Back Matter
Index

People around the world are fascinated about the preparation of food for eating. There are countless cooking books, TV shows, celebrity chefs and kitchen gadgets that make cooking an enjoyable activity for everyone. The chemistry of cooking course seeks to understand the science behind our most popular meals by studying the behavior of atoms and molecules present in food. This book is intended to give students a basic understanding of the chemistry involved in cooking such as caramelization, Maillard reaction, acid-base reactions, catalysis, and fermentation. Students will be able to use chemistry language to describe the process of cooking, apply chemistry knowledge to solve questions related to food, and ultimately create their own recipes.

People around the world are fascinated about the preparation of food for eating. There are countless cooking books, TV shows, celebrity chefs and kitchen gadgets that make cooking an enjoyable activity for everyone. The chemistry of cooking course seeks to understand the science behind our most popular meals by studying the behavior of atoms and molecules present in food. This book is intended to give students a basic understanding of the chemistry involved in cooking such as caramelization, Maillard reaction, acid-base reactions, catalysis, and fermentation. Students will be able to use chemistry language to describe the process of cooking, apply chemistry knowledge to solve questions related to food, and ultimately create their own recipes.

Reviews available here: https://open.umn.edu/opentextbooks/textbooks/chemistry-of-cooking

View the animation to see how one type of immune cell-the helper T cell-interprets a message presented at the surface of the cell membrane. The message is an antigen, a protein fragment taken from an invading microbe. A series of events unfolds that results in the production of many clones of the helper T cell. These identical T cells can serve as a brigade forming an essential communication network to activate B cells, which make antibodies that will specifically attack the activating antigen.

The theoretical frameworks of Hartree-Fock theory and density functional theory are presented as approximate methods to solve the many-electron problem. A variety of ways to incorporate electron correlation are discussed. The application of these techniques to calculate the reactivity and spectroscopic properties of chemical systems, in addition to the thermodynamics and kinetics of chemical processes, is emphasized. This course also focuses on cutting edge methods to sample complex hypersurfaces, for reactions in liquids, catalysts and biological systems.

"Concept Development Studies in Chemistry" is an on-line textbook for an Introductory General Chemistry course. Each module develops a central concept in Chemistry from experimental observations and inductive reasoning. This approach complements an interactive or active learning teaching approach.

The "Digital Lab Techniques Manual" is a series of videos designed to help you prepare for your chemistry laboratory class. Each video provides a detailed demonstration of a common laboratory technique, as well as helpful tips and information. These videos are meant to supplement, and not replace, your lab manual and assigned reading. In fact, you will most benefit from watching the videos if you have already read the appropriate background information. To be a great experimentalist, you must understand both theory and technique! If you have questions about what you see, make sure to ask your TA or your instructor. WARNING NOTICE: The experiments described in these materials are potentially hazardous and require a high level of safety training, special facilities and equipment, and supervision by appropriate individuals. You bear the sole responsibility, liability, and risk for the implementation of such safety procedures and measures. MIT shall have no responsibility, liability, or risk for the content or implementation of any of the material presented.

This freshman-level course is the second semester of introductory physics. The focus is on electricity and magnetism The subject is taught using the TEAL (Technology Enabled Active Learning) format which utilizes small group interaction and current technology. The TEAL/Studio Project at MIT is a new approach to physics education designed to help students develop much better intuition about, and conceptual models of, physical phenomena.

This course introduces principles and mathematical models of electrochemical energy conversion and storage. Students study equivalent circuits, thermodynamics, reaction kinetics, transport phenomena, electrostatics, porous media, and phase transformations. In addition, this course includes applications to batteries, fuel cells, supercapacitors, and electrokinetics.

" This is an advanced course on modeling, design, integration and best practices for use of machine elements such as bearings, springs, gears, cams and mechanisms. Modeling and analysis of these elements is based upon extensive application of physics, mathematics and core mechanical engineering principles (solid mechanics, fluid mechanics, manufacturing, estimation, computer simulation, etc.). These principles are reinforced via (1) hands-on laboratory experiences wherein students conduct experiments and disassemble machines and (2) a substantial design project wherein students model, design, fabricate and characterize a mechanical system that is relevant to a real world application. Students master the materials via problems sets that are directly related to, and coordinated with, the deliverables of their project. Student assessment is based upon mastery of the course materials and the student's ability to synthesize, model and fabricate a mechanical device subject to engineering constraints (e.g. cost and time/schedule)."

An integrated course stressing the principles of biology. Life processes are examined primarily at the molecular and cellular levels. Intended for students majoring in biology or for non-majors who wish to take advanced biology courses.

This is a General Chemistry 1 course taught at Sowela Technical Community College. This course utilizes Openstax Chemistry resources with added videos, powerpoint slides, and assessments.

This survey chemistry course is designed to introduce students to the world of chemistry. In this course, we will study chemistry from the ground up, learning the basics of the atom and its behavior. We will apply this knowledge to understand the chemical properties of matter and the changes and reactions that take place in all types of matter. Upon successful completion of this course, students will be able to: Define the general term 'chemistry.' Distinguish between the physical and chemical properties of matter. Distinguish between mixtures and pure substances. Describe the arrangement of the periodic table. Perform mathematical operations involving significant figures. Convert measurements into scientific notation. Explain the law of conservation of mass, the law of definite composition, and the law of multiple proportions. Summarize the essential points of Dalton's atomic theory. Define the term 'atom.' Describe electron configurations. Draw Lewis structures for molecules. Name ionic and covalent compounds using the rules for nomenclature of inorganic compounds. Explain the relationship between enthalpy change and a reaction's tendency to occur. (Chemistry 101; See also: Biology 105. Mechanical Engineering 004)

This second-semester course will cover several of the tools needed to study chemistry at a more advanced level. We will identify the factors that affect the speed of a reaction, learn how an atom bomb works on a chemical level, and discover how chemistry powers a light bulb. We will end with discussion of organic chemistry, a topic that is as important to biology as it is to chemistry. (Chemistry 102; See also: Biology 106)

This is a General Chemistry II course taught at Sowela Technical Community College. This course utilizes Openstax Chemistry resources with added videos, powerpoint slides, and assessments.