2 Units
Some of the most dramatic and amusing serendipitous discoveries in chemistry will be discussed. The background leading to each incident will be presented, followed by an illustration of the chemical principles related to the interpretation of the unanticipated experimental results or observations. Typical examples include common elements such as oxygen, helium and the relative new carbon-60; the anaesthetic gases such as nitrous oxide (lathing gas) and ether, urea - the first man-made organic compound, consumer products such as adhesives and the sugar substituted aspartame; DNA – the coil of life; and the fiascos in the proclaimed discoveries of “cold fusion” and “memory effect of water”. (Applied Chemistry with Management Studies Majors; Chemistry Majors and Minors cannot take this course to fulfil General Education requirements.)

2 Units
This course aims to introduce the roles of chemistry in different stages of our life. Topic include: basic chemical knowledge related to life science, origin of life-essential elements, water and proteins, growing up – food, nutrients and hormones, messing up – narcotics and some stimulant drugs (e.g. ketamine and ecstasy), aging and dying – medication, chemicals against diseases and the mystery of heredity – nucleic acid and the Double Helix. (Medical Faculty students, Applied Chemistry with Management Studies, Biochemistry, Biology, Chemistry and Molecular Biotechnology Majors and Chemistry Minors cannot take this course to fulfill General Education requirements.)

2 Units
This course consists of 3 parts. Part 1 explains a few of the special phenomena and time-honoured practices in the kitchen in terms of simple and/or chemical changes. Examples include the green color on the yolk of a hard-boiled egg, peeled apple/potato turning rusty, the yellow color of margarine; the use of ginger in steaming fish, forking pineapple juice into pork chops, washing fish-smelling hands with lemon juice, adding milk to tea, and the use of lard in baking fluffy moon-cake crumb etc. Part 2 discusses the chemistry and nutritional values of various categories of food stuff; the role of food additives in the enhancement of color, aroma and taste as well as in commercial food processing and preservation. Part 3 examines several modern cooking methods based on microwave, inductive heating and thermal insulation; and the use of various detergents in common cleaning procedures in the kitchen. Demonstrations on selected topics will be performed in class. (Applied Chemistry with Management Studies Majors, Biochemistry Majors, Chemistry Majors and Minors and students who have taken GEE238M/UGB238M cannot take this course to fulfill General Education requirements.)