Chem 121, 122. The basic chemistry of food constituents including proteins, enzymes, vitamins, carbohydrates, lipids, colorants, flavors and fermentation products are considered. The physical and chemical properties of the important constituents of foods along with basic chemical methods of food analysis are included in the laboratory. Three lecture hours and one three-hour laboratory. Does not count toward a major or minor in chemistry.
Laboratory includes typical food analyses.
Chem 319L may not be counted toward either a major or a minor in chemistry and may not substitute for the laboratory portion of Chem 341. Fundamentals of spectrophotometry and separations. Three lecture hours and one three-hour laboratory. A study of the compounds of carbon. Three lecture hours and one three-hour laboratory.