4 Credits (3 hrs. lec., 3 hrs. lab) Topics include carbohydrates, lipids, nucleic acids, proteins, bonding, isomerism, buffer systems, and food/physiological chemistry. The laboratory experiments include organic and biochemical analysis, extraction, and chemical instrumentation. Designed for allied health students and for students who are not science majors. (4005015103) Prerequisite: College Level Readiness in Reading AND Writing; MATH 0308* or placement by testing; CHEM 1405 or CHEM 1411.