P924: Beer in the chemistry classroom

Author: Roger Barth, West Chester University, USA


Date: 8/6/14

Time: 5:15 PM6:30 PM

Room: LIB

Related Symposium: S33

The production, properties, styles, packaging, and effects of beer make an ideal theme for an introductory or higher level course in chemistry. The course provides an opportunity to expose many students to various aspects of chemistry as applied to a familiar consumer product, In addition, it can help chemistry departments enhance credit production and productivity. This poster will provide resources to help faculty get beer into their classrooms.

P463: Beer as an introduction to chemistry

Author: Roger Barth, West Chester University, USA


Date: 8/5/14

Time: 11:10 AM11:30 AM

Room: MAK B2110

Related Symposium: S39

A course about the chemistry of beer is an ideal introduction to chemistry. The course can be made as qualitative or as quantitative as necessary to meet the learning goals. Key concepts like concentration, bonding and molecules, pH and acid/base chemistry, oxidation/reduction, solubility/precipitation, energy and ATP, organic compounds, carbohydrates, proteins, enzymatic reactions, and chemical measurements are integral to the subject. In presenting this material, instructors need to make it comprehensible by sidestepping some of the conventional chemistry shorthand. The Chemistry of Beer has been successfully offered at West Chester University for ten consecutive semesters to a total of 685 students. During this period, many lessons were learned in the presentation of chemistry to a non-technical audience.