Describes a college-level course on winemaking and brewing offered to both the academic and the non-academic community. Discusses fermentation and the processing of wine and beer. (MLH)

Discusses the inclusion of knowledge on macromolecules into a freshman chemistry course which emphasizes topics in organic chemistry, polymer science and biochemistry, atoms, chemical thermodynamics, and inorganic chemistry. Indicates that the program is the only way to keep chemistry education up to date. (CC)

Usually the textbook descriptions of analytical methods fall short of making comparisons among several methods employed for analysis. Emphasis should be placed on making decisions about using a particular method on the basis of its merits. Listed are experiments that could be used for instruction. (PS)

Reported are the results of a study of organic chemistry courses at 33 different undergraduate colleges and universities. Details of the site visits including lecture and laboratory components of the courses are provided. (CW)

Presents an outline, a description, and a methodology for teaching a course in the history and philosophy of science to high school students. (Author/SA)

Audiovisual methods used in an analytical chemistry course covering the theory related to six instrumental analysis techniques are described. Evaluation through student surveys indicates that the methods are good substitutes for conventional lectures. (SK)

Discusses changes made since the publication of "A Nation at Risk." Presents a chemistry course in which scientific literacy is a major emphasis. Provides methodology for the course and a listing of the topics for instruction. Notes several criticisms of the approach. (MVL)