CHEM 1305 - Introduction to Chemistry and Brewing I

3 credit hours. 3 lecture hours.

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Survey course introducing chemistry. Topics may include inorganic, organic, biochemistry, food/physiological chemistry, and environmental/consumer chemistry. Designed for students who are not science majors.

First half of a survey introductory course in chemistry with an emphasis on beverage chemistry. Topics may include measurement, bonding, reactions and yields, thermodynamics, kinetics, solution chemistry, equilibrium, acid-base chemistry, gases and pressure, organic functional groups, biomolecules, and water chemistry. Real-world processes such as Maillard and Strecker reactions, fermentation pathways, roasting, extraction, filtration, and decaffeination are examined. Designed for non-science majors.
Additional Fees: Lab Fee - $24
Measurable Learning Outcomes:
The ACGM provides no measurable learning outcomes.

Temple College learning outcomes:
1. Apply fundamental chemical principles including measurement, atomic structure, bonding, stoichiometry, thermodynamics, kinetics, equilibrium, acid-base chemistry, gas laws, and solution chemistry to real-world systems.
2. Interpret and analyze chemical reactions related to beverage production, including Maillard and Strecker reactions, fermentation pathways, oxidation-reduction processes, and extraction phenomena.
3. Explain the structure and function of organic functional groups and biomolecules (proteins, carbohydrates, lipids, and nucleic acids) and their roles in flavor, aroma, stability, and nutrition.
4. Use quantitative reasoning and dimensional analysis to solve problems involving concentration, pressure, yield, energy changes, and reaction rates.
5. Evaluate the role of water chemistry, temperature, pressure, and filtration in beverage preparation and quality.
6. Connect molecular structure to macroscopic properties, including taste, aroma, color, solubility, volatility, and stability.
7. Analyze scientific data and graphical information related to beverage systems and communicate conclusions using appropriate chemical terminology.
8. Discuss the chemical and economic factors influencing beverage formulation, processing, and industry trends.
9. Apply scientific reasoning to evaluate claims and information related to food, beverages, and energy products.