Here you can find reading guides that were created by Montgomery College faculty for undergraduate general chemistry students to use to guide their reading of OpenStax Chemistry. These guides are closely aligned with chapters 1-11 and were designed for use in the first semester sequence of general chemistry. They can be used in a flipped-style classroom where students complete them before the lecture. Or they can be used to reinforce important topics learned in class. Each study guide has fill-in-the blank style questions, as well as links to videos where similar problems are worked through. Finally, suggested practice problems relevant to the topic of each study guide are listed at the end.

This collection of videos, animations and documents comes from the NCSSM AP chemistry online course. Chapter ten provides practice and demonstrations related to intermolecular forces in chemistry.

In this experiment, two chemicals that can be found around the house will be mixed within a plastic baggie, and several chemical changes will be observed.

Acidity is a tricky concept, and it’s not always like how we see it in the movies. As organic chemists, we need to know how to predict the strength of weak acids and bases. In this episode of Crash Course Organic Chemistry, we’ll learn four key factors that we can use to predict relative acidity. This important tool will help us us to predict the products of chemical reactions.

The focus of this textbook is to introduce students to the foundations of General, Organic and Biological Chemistry and prepare students to be successful in health-related degree programs. The first part of the textbook focuses on the basic fundamentals of measurements in chemistry, the scientific method, an introduction into atoms, elements and trends of the periodic table. The second part of the textbook focuses on chemical bond formation, stoichiometry and chemical reactions, an introduction to organic chemistry, and the relationship of concepts to biological systems is carried throughout the text with a focus on medical and health-related aspects.

This collection of videos, animations and documents comes from the NCSSM AP chemistry online course. Chapter fifteen provides practice and demonstrations related to chemical kinetics.

Word Count: 69776

(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)

This 12-minute video lesson discusses acetic acid to acetyl chloride mechanism. They can be generalized to forming any acid halide from a carboxylic acid. [Organic Chemistry playlist: Lesson 69 of 73].

This unit is an attempt to inform high school students about some of the fundamental concepts that constitute this important area of science - the food chemistry. Students will review the concepts of chemical compounds, mixtures (solutions, suspensions, colloids and emulsions), physical and chemical changes and learn about food chemistry. They will also learn about some of the most important organic chemistry compounds, the hydrocarbon derivatives or functional groups.

This unit will be tied into students’ chemistry courses, strengthening their knowledge of organic chemistry and preparing them for future college biochemistry, general and organic chemistry classes. The lesson plans require about 12 class periods and cover the concepts of covalent bonds (single, double and triple bonds), functional groups (alcohols, aldehydes and ketones, carboxylic acids, esters, amines, amides) and mixtures (suspensions, colloids, and emulsions). The last lesson is going to cover the basic concepts of hydrophilicity, hydrophobicity, and amphiphilicity of different molecules mixed with water.

Short Description:
CLUE was designed to help students attain a confident, competent, and coherent understanding of basic chemistry, in particular of the chemistry associated with organisms and their origins.

Long Description:
Chemistry, Life the Universe and Everything (CLUE) is a transformed general chemistry curriculum, developed by an interdisciplinary team of a chemist and a molecular biologist, that aims to bring about evidence-based change in general chemistry. General Chemistry is a gateway course for many students intending on careers in scientific, engineering, and health care-related disciplines. While there have been many attempts to improve the outcomes for these students, little has changed over the past 60 years. Recent transformation efforts have focused primarily on incorporating student engagement techniques into the course, rather than considering what it is that is important for students to learn. CLUE is different. CLUE was developed using a design research approach that focuses on scaffolded progressions around four core ideas: structure and properties, bonding and interactions, energy, and change and stability. The course emphasizes causal mechanistic reasoning in order to help students move beyond knowing that, to knowing how and knowing why chemical phenomena occur.

Word Count: 104795

ISBN: 978-1-62610-101-2

(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)

The Careers in Green Chemistry and Sustainable Design video series highlight professionals in Washington whose careers impact products or chemicals used in Washington. Each of these videos highlight a career that connects to green chemistry and sustainable design. In each video, the professionals share their reflections in response to a series of interview questions. The videos are five to ten minutes long. They are designed to be used with secondary students.
It includes an activity guide to support teachers with using the video series with students.

Chemistry is designed to meet the scope and sequence requirements of the two-semester general chemistry course. The textbook provides an important opportunity for students to learn the core concepts of chemistry and understand how those concepts apply to their lives and the world around them. The book also includes a number of innovative features, including interactive exercises and real-world applications, designed to enhance student learning.

Adapted by NSCC

Short Description:
The goal of this textbook is not to make you an expert. True expertise in any field is a years-long endeavor. Here I will survey some of the basic topics of chemistry. This survey should give you enough knowledge to appreciate the impact of chemistry in everyday life and, if necessary, prepare you for additional instruction in chemistry.

Long Description:
The goal of this textbook is not to make you an expert. True expertise in any field is a years-long endeavor. Here I will survey some of the basic topics of chemistry. This survey should give you enough knowledge to appreciate the impact of chemistry in everyday life and, if necessary, prepare you for additional instruction in chemistry. Throughout each chapter, I present two features that reinforce the theme of the textbook—that chemistry is all around you. The first is a feature titled, appropriately, “Chemistry Is Everywhere.” Chemistry Is Everywhere” focuses on the personal hygiene products that you may use every morning: toothpaste, soap, and shampoo, among others. These products are chemicals, aren’t they? Ever wonder about the chemical reactions that they undergo to give you clean and healthy teeth or shiny hair? I will explore some of these chemical reactions in future chapters. But this feature makes it clear that chemistry is, indeed, everywhere. The other feature focuses on chemistry that you likely indulge in every day: eating and drinking. In the “Food and Drink App,” I discuss how the chemistry of the chapter applies to things that you eat and drink every day. Carbonated beverages depend on the behavior of gases, foods contain acids and bases, and we actually eat certain rocks. (Can you guess which rocks without looking ahead?) Cooking, eating, drinking, and metabolism—we are involved with all these chemical processes all the time. These two features allow us to see the things we interact with every day in a new light—as chemistry.

Word Count: 171820

ISBN: 978-1-990641-01-5

(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)

This course has many features designed to help you learn chemistry. It is organized into units, each of which ends with an exam. Within each unit there is a weekly schedule. Within each week there are whole-class meetings where lecture and group work will be done, a discussion section for group work, and a laboratory session. Before each whole-class meeting there is a pre-class activity that will make sure you have the background needed for the class session. There are post-exam activities that will ask you to reflect on your study habits and what you have learned. There will be activities during each class period, and there is homework each week. Laboratory work enables you to learn techniques and apply what you have learned in class. All course information is available in a course management system called Canvas. An online system called Piazza (link provided in Canvas) allows you to post questions anytime and get responses quickly. Your course instructors will have office hours during which difficult materials can be discussed and explained: make use of them!

Course Goals and Learning Objectives. The goal of this course is to give the student a basic understanding of chemistry and physical processes in the context of food chemistry, metabolism and cooking. The course also necessarily makes connections to the future sustainability of food and water. We aim to prepare the student for the increasingly urgent and complex national dialogue on the interrelated topics of global climate change, energy, pollution, extinction and the food supply. The specific objectives of this course are to provide the student with the basic vocabulary of chemistry, and a basic understanding of the experimental process as it relates to food chemistry and cooking.

A google drive of resources created by Mary Newberg for CHEMI 0485 - Basic Laboratory and Computation Chemistry at College of DuPage. These labs are designed for students working under the supervision of an instructor in a college chemistry laboratory.

Archived session from the 2024 Arizona Regional OER Conference. Session Title: Make Chemistry an OER. This resource includes the session abstract, presenter(s), and recording. 

This activity is a hands-on activity where students learn about polymers and the science of plastics, while making shrinky dinks.

Chemistry 1 course collection video from the UNC System OER project. This one-minute video is meant for students. It focuses on what students may think they know about the topic, what students could learn from taking the course, and a brief introduction to open educational resources.