CH 117 Chemistry in the Kitchen

Lecture Hours: 3
Lab Hours: 3
Credits: 4

Introduction to chemistry designed specifically for the non-science student. Emphasizes the chemistry of food and cooking. Covers topics such as acids and bases, organic functional groups: carbohydrates, fats, proteins, and enzymes, and relates these topics to recipes and nutrition. The associated laboratory will provide an opportunity to occasionally create tasty food and put the scientific method to work understanding recipes.

Prerequisite: Placement into WR 115 (or higher), or completion of WR 090 (or higher) with a grade of C or better; or consent of instructor.
Student Learning Outcomes:

Apply scientific literacy to explain concepts in food and cooking.
Understand the roles of the chemicals used in many household products and reactions.
Use information to make intelligent decisions about basic nutrition and diet.
Discuss the biochemistry of macromolecules.

Statewide General Education Outcomes:

1. Gather, comprehend, and communicate scientific and technical information in order to explore ideas, models, and solutions, and generate further questions.
2. Apply scientific and technical modes of inquiry, individually, and collaboratively, to critically evaluate existing or alternative explanations, solve problems, and make evidence-based decisions in an ethical manner.
3. Assess the strengths and weaknesses of scientific studies and critically examine the influence of scientific and technical knowledge on human society and the environment.

Content Outline

I. Organic Functional Groups
- A. Hydrocarbons
- B. Alcohols and phenols
- C. Ethers and thiols
- D. Aldehydes and ketones
- E. Carboxylic acids and esters
- F. Amines and amides
- G. Nucleic acids and DNA
II. Properties and Functions of Macromolecules
- A. Carbohydrates
  - 1. Simple sugars
  - 2. Complex carbohydrates
- B. Fats and oils
- C. Proteins
  - 1. Essential amino acids
  - 2. Peptides
- D. Diets
III. Biochemical Processes
- A. Antioxidants
- B. Enzymes
- C. Fermentation
IV. Household Chemistry
- A. Acids, bases, and salts
- B. Soaps and detergents
- C. Drugs and poisons