Faculty Profile

Christine O'Neill

Visiting Lecturer in Chemistry (2011)

Contact Information

oneillc@dickinson.edu

Rector North Room 2312
717.254.8132

Education

  • B.S., Shippensburg University, 1992
  • Ph.D., Carnegie Mellon University, 1998

2015-2016 Academic Year

Fall 2015

CHEM 111 Chemistry in the Kitchen
Do you know how much chemistry takes place in your kitchen? Why are some recipes altered for cooking at high altitudes? Can you substitute baking soda for baking powder in a recipe? This course will provide answers to these questions, by introducing you to chemical concepts such as: thermochemistry, electromagnetic radiation, chemical bonding, acid and bases, and intermolecular forces. These concepts will be illustrated by examining the foods you eat and the cooking methods used to prepare them. In the chemistry laboratory, the students will continue their study of these concepts and their applications.

CHEM 111 Chemistry in the Kitchen
Do you know how much chemistry takes place in your kitchen? Why are some recipes altered for cooking at high altitudes? Can you substitute baking soda for baking powder in a recipe? This course will provide answers to these questions, by introducing you to chemical concepts such as: thermochemistry, electromagnetic radiation, chemical bonding, acid and bases, and intermolecular forces. These concepts will be illustrated by examining the foods you eat and the cooking methods used to prepare them. In the chemistry laboratory, the students will continue their study of these concepts and their applications.

CHEM 131 General Chemistry I with Lab
The first semester of intro chemistry for students majoring in the physical and biological sciences, who have completed one year of HS chemistry but do not place into Chemistry 141. Core principles and applications of chemistry will be covered that will aid students in understanding "Why Chemistry Matters" regardless of discipline. Topics will include: atomic and molecular structure (Lewis, VSEPR), stoichiometry, gas laws, energy and chemical reactions, periodicity, and solubility and intermolecular forces. Three hours of classroom and three hours of laboratory per week.

Spring 2016

CHEM 111 Chemistry in the Kitchen
Do you know how much chemistry takes place in your kitchen? Why are some recipes altered for cooking at high altitudes? Can you substitute baking soda for baking powder in a recipe? This course will provide answers to these questions, by introducing you to chemical concepts such as: thermochemistry, electromagnetic radiation, chemical bonding, acid and bases, and intermolecular forces. These concepts will be illustrated by examining the foods you eat and the cooking methods used to prepare them. In the chemistry laboratory, the students will continue their study of these concepts and their applications.

CHEM 111 Chemistry in the Kitchen
Do you know how much chemistry takes place in your kitchen? Why are some recipes altered for cooking at high altitudes? Can you substitute baking soda for baking powder in a recipe? This course will provide answers to these questions, by introducing you to chemical concepts such as: thermochemistry, electromagnetic radiation, chemical bonding, acid and bases, and intermolecular forces. These concepts will be illustrated by examining the foods you eat and the cooking methods used to prepare them. In the chemistry laboratory, the students will continue their study of these concepts and their applications.

CHEM 132 General Chemistry II with Lab
A continuation of Chemistry 131. Topics covered in the second semester will include: kinetics, equilibrium, acids, bases, and buffers, thermodynamics, electrochemistry, nuclear chemistry, and transition metal chemistry. Three hours of classroom and three hours of laboratory per week. Prerequisite: 131.