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2.32
4.53
3.18
Fall 2025
Introduction to the principles and techniques used in the organic chemistry laboratory, including methods of purification, isolation, synthesis and analysis of organic compounds, including spectroscopic and chromatographic methods. One hour lecture and four hour laboratory meets weekly. Prerequisite: CHEM 1421, 1621, or 1811. CHEM 2410 or 1820 must be taken concurrently or prior to CHEM 2411. Drop/withdrawal from CHEM 2410/1820, requires drop/withdrawal from CHEM 2411.
3.41
4.59
3.28
Fall 2025
Continued exploration of organic reactions and structures initiated in CHEM 1820. Includes electrophilic aromatic substitution, nucleophilic aromatic substitution, nucleophilic addition, nucleophilic acyl substitution, organometallic compounds, carbohydrates, lipids, peptides, proteins, and nucleic acids. Prerequisite: CHEM 1820. CHEM 2811, 2421, or 2321 may be taken concurrently or after CHEM 2810. Drop/withdrawal from CHEM 2810, requires drop/withdrawal from CHEM 2811/2421/2321.
4.08
4.75
3.39
Fall 2025
Systematic review and extension of the facts and theories of organic chemistry; includes the mechanism of reactions, structure, and stereochemistry. Prerequisite: One year of organic chemistry. In addition, one year of physical chemistry is recommended.
1.33
5.00
3.50
Spring 2026
Execution of laboratory experiments that illustrate important laws and demonstrate quantitative methods of measuring the chemical and physical properties of matter. One hour lab lecture and four hour laboratory meet weekly. Prerequisite: CHEM 3811. CHEM 3420 must be taken concurrently or prior to CHEM 3821. Drop/withdrawal from CHEM 3420, requires drop/withdrawal from CHEM 3821.
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Fall 2025
Food plays an important role in nearly every culture. We will discover the importance of chemistry & culture for various cooking processes such as boiling, baking, roasting, pickling, & frying. We will spend time thinking about cultures across the globe as well as local food cultures. We will also explore how chemical compounds like proteins, acids, sugars, and carbohydrates, influence the taste, texture, and aroma of foods.
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Spring 2026
This course will challenge you to interrogate, refine, & articulate your own values & beliefs as they apply to a professional life in the sciences in general & chemistry in particular. Well start with some straightforwardly unethical scenarios to build a framework of analysis. This will allow us to dive into both historical & current ethical issues in Chemistry (broadly defined) to broaden your perspectives and engage multiple points of view.
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3.43
Spring 2026
Focuses on the development of advanced skills & techniques in chemical synthesis. Intended to provide students with training in air-sensitive chemistry, including the use of inert-atmosphere glove boxes & standard Schlenk techniques. Students will become familiar with a variety of characterization methods. Designed for students who wish enhance their synthetic skills in preparation for laboratory-based jobs or graduate school.
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3.70
Fall 2025
New course in the subject of chemistry.
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Spring 2026
Student continues to build on their knowledge of the methods of research including the use of research literature and instruction in more advanced experimental and theoretical procedures and techniques. Students can conduct their research within the Dept of Chemistry or in a related science with approval. Under the supervision of faculty but may work closely with a Post-Doc or graduate student.
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Spring 2026
Student continues to build on their knowledge of the methods of research including the use of research literature and instruction in more advanced experimental and theoretical procedures and techniques. Students can conduct their research within the Dept of Chemistry or in a related science with approval. Under the supervision of faculty but may work closely with a Post-Doc or graduate student.
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