202-101 Chemistry for Land and Food Resources

The subject will cover areas including:

• nature of matter: elements, atoms, ions and molecules;

• electronic structure of atoms and ions;

• bond formation including covalent, ionic, metallic, hydrogen bonding, van der Waal's;

• solubility and the solution state; ions and hydration;

• the behaviour of gases;

• the mole concept, concentrations and stoichiometry;

• acids, bases, neutralisation reactions and salt formation;

• acid/base strength and the pH scale;

• energy and chemical systems;

• rates of reaction and reaction order;

• catalysis and enzymes;

• chemical equilibrium: the equilibrium constant, Ka, Kb, stability constants and solubility products;

• redox reactions and redox potentials;

• organic molecules: structure, nomenclature and functional groups;

• hydrophobicity and hydrophilicity;

• and biologically significant macromolecules.

Three-hour final examination (65%). Three tests during semester (15%). Practical work (20%). Pass in practical component required.

• S Zumdahl, Chemistry, 5th edition. Houghton Mifflin.