Online courses directory (10358)
An introductory course for anybody who wants to study chemistry - either towards future pathways or just for fun!
Get a basic overview of microbiology before exploring advanced topics like bacterial cell morphology, nitrogen fixation and protozoan diseases through this online Education Portal course, Biology 103: Microbiology. Watch our video lessons on STDs, bacterial diseases and foodborne illnesses as you prepare to earn real college credit through the Microbiology Excelsior Exam . Though the subjects covered in these lessons are somewhat intense, our experienced, knowledgeable instructors have kept the videos brief, engaging and easy to follow. You also can benefit from the multiple-choice quizzes and written transcripts that complement each video.
The focus of this guided inquiry laboratory is to foster critical thinking that allows students to design, perform, and interpret experiments. In addition, the student acquires technical skills that are required for further advancement in experimental sciences. Although an ability to collect and analyze data in a quantitative manner is developed, the emphasis of the course is to provide a qualitative understanding of the basic concepts of chemistry. This is accomplished by demonstrating that chemical principles are derived from experimental data. The goal is to provide students both with a more accurate picture of the scientific process and with skills that are relevant to solving real life problems. Course Level: Undergraduate This Work, Chemistry 125/126 - General Chemistry Laboratory 1, by Nancy Kerner is licensed under a Creative Commons Attribution-ShareAlike license.
This is the first semester in a two-semester introductory course focused on current theories of structure and mechanism
Organic Reactions and Pharmaceuticals is a class that provides an in depth analysis of organic reactions, nucleophilic a
This course begins a series designed to cover subjects from advanced high school chemistry, including standard topics established by the American Chemical Society such as atomic structure, periodic trends, compounds, and reactions.
Basic Chemistry
CHEM 216 builds on the experimental approach started in CHEM 211. Students participate in planning exactly what they are going to do in the laboratory by being given general goals and directions that have to be adapted to fit the specific project they will be working on. They use microscale equipment, which requires them to develop manual dexterity and care in working in the laboratory. They also evaluate the results of their experiments by checking for identity and purity using various chromatographic and spectroscopic methods. Course Level: Undergraduate This Work, Chemistry 216 - The Synthesis and Characterization of Carbonyl Compounds, by Ginger Shultz is licensed under a Creative Commons Attribution-ShareAlike license.
Chemistry 3B: Chemical Structure and Reactivity. Spring 2006. Professor Peter Vollhardt. Chemistry 3B represents the sec
Organic Chemistry of Macromolecules covers the preparation, reactions, and properties of high molecular weight polymeric materials of both natural and synthetic origin. As a part of this course, U-M students collaboratively created and edited Wikipedia articles. Course Level: Graduate This Work, Chemistry 538 - Organic Chemistry of Macromolecules, by Anne McNeil is licensed under a Creative Commons Attribution-ShareAlike license.
Physical Organic Chemistry covers the principles of chemical bonding, mechanisms of organic chemical reactions and stereochemistry. The important types of organic reactions are also discussed, with an emphasis on basic principles. As a part of this course, U-M students collaboratively created and edited Wikipedia articles. Student contributions can be found within the Sessions tab. Course Level: Graduate This Work, Chemistry 540 - Physical Organic Chemistry, by Anne McNeil is licensed under a Creative Commons Attribution-ShareAlike license.
This course begins a series designed to cover subjects from advanced high school chemistry, including standard topics established by the American Chemical Society such as atomic structure, periodic trends, compounds, and reactions.
This course covers stoichiometry, bonding, and thermochemistry. It is second in a series designed to cover subjects in advanced high school chemistry, correlating to the standard topics as established by the American Chemical Society.
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.
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This course covers the process of brewing from grain to final bottle product and the chemical and biochemical process involved in each step. Students will be required to utilize previous knowledge in General and Organic chemistry to understand: analytical techniques in brewing, chemistry of the ingredients and products, and the molecules involved in the biochemical processes. During the course, students will also learn the similarities and differences between beer styles, home and commercial brewing processes, and analytical techniques. There is a great deal of Biochemistry and Organic Chemistry involved in the malting, mashing and fermentation process and understanding the chemistry behind the flavor, aroma, and color of beer. Students should have a basic knowledge of general and organic chemistry.
This course covers the process of brewing from grain to final bottle product and the chemical and biochemical process involved in each step. Students will be required to utilize previous knowledge in General and Organic chemistry to understand: analytical techniques in brewing, chemistry of the ingredients and products, and the molecules involved in the biochemical processes. During the course, students will also learn the similarities and differences between beer styles, home and commercial brewing processes, and analytical techniques. There is a great deal of Biochemistry and Organic Chemistry involved in the malting, mashing and fermentation process and understanding the chemistry behind the flavor, aroma, and color of beer. Students should have a basic knowledge of general and organic chemistry.
This course covers the process of brewing from grain to final bottle product and the chemical and biochemical process involved in each step. Students will be required to utilize previous knowledge in General and Organic chemistry to understand: analytical techniques in brewing, chemistry of the ingredients and products, and the molecules involved in the biochemical processes. During the course, students will also learn the similarities and differences between beer styles, home and commercial brewing processes, and analytical techniques. There is a great deal of Biochemistry and Organic Chemistry involved in the malting, mashing and fermentation process and understanding the chemistry behind the flavor, aroma, and color of beer. Students should have a basic knowledge of general and organic chemistry.
5.451 is a half-semester introduction to natural product biosynthetic pathways. The course covers the assembly of complex polyketide, peptide, terpene and alkaloid structures. Discussion topics include chemical and biochemical strategies used to elucidate natural product pathways.
This seminar will focus on three sports: swimming, cycling and running. There will be two components to the seminar: classroom sessions and a "laboratory" in the form of a structured training program. The classroom component will introduce the students to the chemistry of their own biological system. With swimming, running and cycling as sample sports, students are encouraged to apply their knowledge to complete a triathlon shortly after the term.
This seminar will focus on three sports: swimming, cycling and running. There will be two components to the seminar: classroom sessions and a "laboratory" in the form of a structured training program. The classroom component will introduce the students to the chemistry of their own biological system. With swimming, running and cycling as sample sports, students are encouraged to apply their knowledge to complete a triathlon shortly after the term.
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