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CHEM 2141: Survey of Physical Chemistry

Chemistry

Publisher: LibreTexts
Source: LibreTexts
Language: EN
Category: Basic Sciences

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Contents· 336 sections

01: Introduction
1.01: Units
1.02: Quantity Calculus
1.03: Dimensional Analysis
1.04: Chapter 1 Problem
02: General Chemistry Review
2.01: Gases
2.1.01: Relating Pressure Volume Amount and Temperature - The Ideal Gas Law
2.1.02: Stoichiometry of Gaseous Substances Mixtures and Reactions
2.1.03: The Kinetic-Molecular Theory
2.1.04: Non-Ideal Gas Behavior
2.02: Thermodynamics
2.2.01: Energy Basics
2.2.02: Enthalpy
2.2.03: Spontaneity
2.2.04: Entropy
2.2.05: The Second and Third Laws of Thermodynamics
2.2.06: Free Energy
2.03: Kinetics
2.3.01: Chemical Reaction Rates
2.3.02: Factors Affecting Reaction Rates
2.3.03: Rate Laws
2.3.04: Integrated Rate Laws
2.3.05: Collision Theory
2.3.06: Reaction Mechanisms
2.3.07: Catalysis
2.04: Using logarithms - Log vs. Ln
03: The First Law of Thermodynamics
3.01: Overview of Classical Thermodynamics
3.02: Pressure-Volume Work
3.03: Work and Heat are not State Functions
3.04: Energy is a State Function
3.05: An Adiabatic Process is a Process in which No Energy as Heat is Transferred
3.06: The Temperature of a Gas Decreases in a Reversible Adiabatic Expansion
3.07: Pressure-Volume Work
3.08: Heat Capacity is a Path Function
3.09: Relative Enthalpies Can Be Determined from Heat Capacity Data and Heats of Transition
3.10: Enthalpy Changes for Chemical Equations are Additive
3.11: Heats of Reactions Can Be Calculated from Tabulated Heats of Formation
3.12: The Temperature Dependence of H
3.13: Enthalpy is a State Function
3.E: The First Law of Thermodynamics (Exercises)
04: Entropy and The Second and 3rd Law of Thermodynamics
4.01: Energy Does not Determine Spontaneity
4.02: Nonequilibrium Isolated Systems Evolve in a Direction That Increases Their Energy Dispersal
4.03: Unlike heat Entropy is a State Function
4.04: The Second Law of Thermodynamics
4.05: We Must Always Devise a Reversible Process to Calculate Entropy Changes
4.06: Entropy Increases With Increasing Temperature
4.07: The 3rd Law of Thermodynamics Puts Entropy on an Absolute Scale
4.08: The Entropy of a Phase Transition can be Calculated from the Enthalpy of the Phase Transition
4.09: Standard Entropies Can Be Used to Calculate Entropy Changes of Chemical Reactions
4.E: Entropy and The Second Law of Thermodynamics (Exercises)
05: Helmholtz and Gibbs Energies
5.01: Free Energy Functions
5.02: A G and Maximum Work
5.03: Pressure Dependence of Gibbs Energy
5.04: Temperature Dependence of A and G
5.05: When Two Variables Change at Once
5.06: Thermodynamic Functions have Natural Variables
5.07: The Gibbs-Helmholtz Equation
5.E: Gibbs Energy (Exercises)
06: Chemical Kinetics I
6.01: Reaction Rate
6.02: Rate Laws
6.03: 0th order Rate Law
6.04: 1st order rate law
6.05: 2nd order Rate Laws
6.06: The Method of Initial Rates
6.07: The Method of Half-Lives
6.08: Temperature Dependence
6.E: Chemical Kinetics I (Exercises)
6.S: Chemical Kinetics I (Summary)
07: Chemical Kinetics II
7.01: Reaction Mechanisms
7.02: Concentration Profiles for Some Simple Mechanisms
7.03: The Connection between Reaction Mechanisms and Reaction Rate Laws
7.04: The Rate Determining Step Approximation
7.05: The Steady-State Approximation
7.06: The Equilibrium Approximation
7.07: The Lindemann Mechanism
7.08: The Michaelis-Menten Mechanism
7.09: Catalysis
7.10: Theories of Reaction Rates
7.E: Chemical Kinetics II (Exercises)
7.S: Chemical Kinetics II (Summary)
08: Optional- Special topics
8.01: Chemistry of Cooking (Rodriguez-Velazquez)
8.1.01: Thickening and Concentrating Flavors
8.1.1.01: Viscosity
8.1.1.02: Thickening Agents
8.1.1.03: Types of Thickening Agents
8.1.1.04: Coagulation
8.1.1.05: Gelatinization
8.1.1.06: Crystallization
8.1.1.07: Non-traditional thickeners
8.1.1.08: Sauces
8.1.1.09: Low-temperature and sous-vide
8.1.02: Flour
8.1.2.01: Introduction - Understanding Ingredients
8.1.2.02: The History of Wheat Flour
8.1.2.03: Milling of Wheat
8.1.2.04: Flour Streams and Types of Wheat Flour
8.1.2.05: Flour Terms and Treatments
8.1.2.06: Flour Additives
8.1.2.07: Whole Grain and Artisan Milling
8.1.2.08: Flour in Baking
8.1.2.09: Rye Flour
8.1.2.10: Other Grains and Flours
8.1.03: Fat
8.1.3.01: Understanding Fats and Oils
8.1.3.02: Sources of Bakery Fats and Oils
8.1.3.03: Major Fats and Oils Used in Bakeries
8.1.3.04: Functions of Fat in Baking
8.1.04: Sugar
8.1.4.01: Sugar Chemistry (ADD US)
8.1.4.02: Sugar Refining
8.1.4.03: The Application of Sugar
8.1.4.04: Agave
8.1.4.05: Honey
8.1.4.06: Malt
8.1.4.07: Maple Syrup (ADD US)
8.1.4.08: Sugar Substitutes (ADD US)
8.1.4.09: Glucose Dextrose
8.1.05: Leavening Agents
8.1.5.01: Introduction to Leavening Agents
8.1.5.02: Yeast
8.1.5.03: The Functions of Yeast
8.1.5.04: Using Yeast in Baking
8.1.5.05: Baking Powder
8.1.5.06: Sodium Bicarbonate
8.1.5.07: Ammonium Bicarbonate
8.1.5.08: Water Hardness and pH
8.1.06: Dairy Products
8.1.6.01: Introduction to Dairy Products
8.1.6.02: Milk
8.1.6.03: Milk Products ADD US
8.1.6.04: Milk in bread baking
8.1.6.05: Yogurt
8.1.6.06: Lactose
8.1.6.07: Cheese
8.1.07: Eggs
8.1.7.01: Eggs Grade
8.1.7.02: Composition and Nutrition
8.1.7.03: Egg Products
8.1.7.04: The Function of Eggs
8.1.7.05: Storing Eggs
8.1.08: Chocolate
8.1.8.01: From the Cocoa Bean to the Finished Chocolate
8.1.8.02: Chocolate Produced for the Baking Industry
8.1.8.03: Couverture
8.1.8.04: Definitions and Regulations (ADD US)
8.1.09: Spices
8.1.9.01: Elements of Taste
8.1.9.02: Introduction to Salt
8.1.9.03: Origins of Salt
8.1.9.04: Functions of Salt in Baking
8.1.9.05: Using Salt in Fermented Doughs
8.1.9.06: Storing Salt
8.1.9.07: Introduction to Spices and Other Flavorings
8.1.9.08: Seasoning and Flavoring
8.1.9.09: Herbs
8.1.9.10: Spices
8.1.9.11: Flavorings in Baking
8.02: Aquatic Chemistry
8.2.01: 1. Acid-Base Chemistry of Natural Aquatic Systems
8.2.02: 2. Carbonate Equilibria in Natural Waters
8.2.03: 3. Redox Equilibria in Natural Waters
8.2.04: 4. Solids in Contact With Natural Waters
8.2.05: Fundamental Characteristics of Water
8.2.06: Natural Water
8.2.07: Water Biology
8.2.08: Water Chemistry
8.2.09: Water Physics
8.2.10: Water Treatment
8.03: Biochemical Cycles
8.3.01: Biochemical Cycles
8.3.02: Carbon Cycle
8.3.03: Nitrogen Cycle
8.04: Toxicology MSDT
8.4.01: Pathophysiology
8.4.1.01: What is Pathophysiology
8.4.1.02: Outcomes of Targeted and Non-Targeted Toxicity
8.4.1.03: Cellular Response to Toxicant-Induced Injury
8.4.1.04: Repair and Adaptation
8.4.1.05: Patterns of Toxic Injury
8.4.1.06: Final Evaluation
8.4.02: Biochemistry and Molecular Genetics
8.4.2.01: Introduction to Biomolecules and Cell Components
8.4.2.02: Cell Structure and Subcellular Compartments
8.4.2.03: DNA and RNA Metabolism
8.4.2.04: Epigenetic Mechanisms
8.4.2.05: Section 2 Final Evaluation
8.4.03: Principles of Genetic Toxicology
8.4.3.01: Introduction to Genetic-toxicology Assay
8.4.3.02: Different Genetic Damages or Mutations
8.4.3.03: Different Genetic-Toxicology Assays
8.4.3.04: Different Cytotoxicity Assays
8.4.3.05: Epigenetics Assay
8.4.3.06: Section 3 Final Evaluation
8.4.04: Applied Systems Toxicology
8.4.4.01: Systems Toxicology
8.4.4.02: Dose Level and Applied Toxicology
8.4.4.03: Tools and Technologies in Systems Toxicology
8.4.4.04: Other Approaches for Predictive Toxicity Modeling
8.4.4.05: Technologies Used In Systems Biology Toxicology
8.4.4.06: Takeaways Summary
8.4.4.07: Section 4 Final Evaluation
8.4.05: Regulatory Toxicology
8.4.5.01: Introduction to Regulatory Toxicology
8.4.5.02: Global Regulatory Toxicology
8.4.5.03: Topic 3- Regional Regulatory Toxicology
8.4.5.04: National Regulatory Toxicology
8.4.5.05: State Regulatory Toxicology
8.4.5.06: Non-Governmental Regulatory Toxicology
8.4.5.07: Section 5 Final Evaluation
8.4.06: Principles of Toxicology
8.4.6.01: Introduction to Toxicology
8.4.6.1.01: What is toxicology
8.4.6.1.02: Basic Terminology
8.4.6.02: Dose and Dose Response
8.4.6.2.01: Dose and It's Impact on Toxicity
8.4.6.2.02: The Dose Response Relationship
8.4.6.2.03: Dose Estimates of Toxic Effects
8.4.6.2.04: Determining the Safety of a Drug
8.4.6.2.05: NOAEL and LOAEL
8.4.6.03: Toxic Effects
8.4.6.3.01: Types of Toxic Effects
8.4.6.3.02: Factors Affecting Toxicity
8.4.6.3.03: Systemic Toxic Effects
8.4.6.3.04: Organ Specific Toxic Effects
8.4.6.04: Interactions
8.4.6.4.01: Interactions
8.4.6.05: Toxicity Testing Methods
8.4.6.5.01: Testing and Assessing Toxicity
8.4.6.5.02: Clinical Investigations and Other Types of Human Data
8.4.6.5.03: Epidemiology Studies
8.4.6.06: Risk Assessment
8.4.6.6.01: Risk Assessment
8.4.6.6.02: Hazard Identification
8.4.6.6.03: Dose-Response Assessment
8.4.6.6.04: Exposure Assessment
8.4.6.6.05: Risk Characterization
8.4.6.07: Exposure Standards and Guidelines
8.4.6.7.01: Exposure Standards and Guidelines
8.4.6.7.02: Regulation of Consumer Products and Drug Safety
8.4.6.7.03: Environmental Exposure Standards Guidelines
8.4.6.7.04: Occupational (Workplace) Exposure Standards Guidelines Approaches
8.4.6.08: Basic Physiology
8.4.6.8.01: Introduction to Basic Physiology
8.4.6.8.02: Homeostasis
8.4.6.8.03: Organs and Organ Systems
8.4.6.8.04: Tissues
8.4.6.8.05: Cells
8.4.6.8.06: Chemicals
8.4.6.09: Introduction to Toxicokinetics
8.4.6.9.01: What is Toxicokinetics
8.4.6.10: Absorption
8.4.6.10.01: Introduction to Absorption
8.4.6.10.02: Gastrointestinal Tract
8.4.6.10.03: Respiratory Tract
8.4.6.10.04: Dermal Route
8.4.6.10.05: Other Routes of Exposure
8.4.6.11: Distribution
8.4.6.11.01: Introduction to Distribution
8.4.6.11.02: Influence of Route of Exposure
8.4.6.11.03: Disposition Models
8.4.6.11.04: Structural Barriers to Distribution
8.4.6.11.05: Storage Sites
8.4.6.12: Biotransformation
8.4.6.12.01: Introduction to Biotransformation
8.4.6.12.02: Chemical Reactions
8.4.6.12.03: Biotransformation Sites
8.4.6.12.04: Modifiers of Biotransformation
8.4.6.13: Excretion
8.4.6.13.01: Introduction to Secretion
8.4.6.13.02: Urinary Excretion
8.4.6.13.03: Fecal Excretion
8.4.6.13.04: Exhaled Air
8.4.6.13.05: Other Routes
8.4.6.14: Cellular Toxicology
8.4.6.14.01: Adaptation
8.4.6.14.02: Cell Damage and Tissue Repair
8.4.6.14.03: Cancer
8.4.6.14.04: Neurotoxicity
8.4.6.15: Intuitive Toxicology and Risk Communication
8.4.6.15.01: Intuitive Toxicology
8.4.6.15.02: Risk Communication
8.4.6.16: Environmental Toxicology Environmental Health and One Health
8.4.6.16.01: Environmental Toxicology
8.4.6.16.02: Environmental Health
8.4.6.16.03: One Health
8.4.6.17: Conclusion
8.05: Food to energy metabolic pathways
8.5.01: Basics of metabolism
8.5.02: Digestion of food
8.5.03: Oxidation of glucose -the glycolysis
8.5.04: Citric acid cycle
8.5.05: Oxidative Phosphorylation
8.5.06: Oxidation of fatty acids
8.5.07: Degradation of amino acids
09: Quantum Basics
9.01: Atoms and Photons- Origin of the Quantum Theory
9.02: Waves and Particles
9.03: The Free Particles
9.04: The Particle in a Box
9.05: Quantum Mechanics of Some Simple Systems
9.06: Principles of Quantum Mechanics
9.07: Harmonic Oscillator
9.08: Angular Momentum
9.09: Hydrogen Atom
9.10: Helium Atom
9.11: Atomic Structure and The Periodic Law
9.12: The Chemical Bond
9.13: Molecular Orbital Theory
9.14: Molecular Symmetry
9.15: Molecular Spectroscopy
9.16: Nuclear Magnetic Resonance
10: Molecular Spectroscopy
10.01: The Electromagnetic Spectrum
10.02: Rotations Accompany Vibrational Transitions
10.03: Unequal Spacings in Vibration-Rotation Spectra
10.04: Unequal Spacings in Pure Rotational Spectra
10.05: Vibrational Overtones
10.06: Electronic Spectra Contain Electronic Vibrational and Rotational Information
10.07: Electronic Spectroscopy
10.7.01: Spectroscopy of the Particle-in-a-Box Model
10.7.02: Cyanine Dyes
10.7.03: Fluorescence and Phosphorescence
10.08: Rotational Spectra of Polyatomic Molecules
10.09: Normal Modes in Polyatomic Molecules
10.10: Irreducible Representation of Point Groups
10.11: The Selection Rule for the Rigid Rotor
10.12: The Harmonic Oscillator Selection Rule
10.13: Group Theory Determines Infrared Activity
10.E: Molecular Spectroscopy (Exercises)