On Sabbatical (Spring 2023)
Courses previously taught:
CHEM 030 – Kitchen Chemistry (Fall 2021, 2022; Spring 2021)
This non-science majors course focuses on the historical, practical, and simple chemical aspects of food. Topics discussed include sugars, fats and oils, proteins, fiber, and water; food additives; enzymes involved in food digestion; vitamins and minerals; dieting; food-borne illnesses; health foods; food storage; fermentation; and cooking methods. The hands-on laboratory component examines chemical phenomena in foods. This course is intended to help inspire a general interest in science, chemistry, and the food that we eat.
BCMB 271/371 – Biochemistry I (Fall 2015, 2016, 2017, 2021)
A comprehensive survey of biochemistry and molecular biology, including protein structure, enzyme kinetics, membrane structure, DNA structure, replication, transcription, and translation.
BCMB 271/371 – Biochemistry I Laboratory (Fall 2016, 2017, 2018, 2020)
This laboratory introduces basic techniques including buffer preparation, protein isolation and identification, purification of enzymes, enzyme kinetics, gel electrophoresis, column chromatography, and DNA isolation/characterization.
BCMB 272/372 – Biochemistry II (Spring 2016, 2017, 2018, 2020, 2022)
A comprehensive survey of carbohydrates, energy metabolism, and metabolic biochemical pathways. Topics include glycolysis, the TCA cycle, oxidative and photosynthetic phosphorylation, catabolism, and anabolism.
BCMB 275/375 – Protein Chemistry (Spring 2016, 2017, 2018, 2021; Fall 2019, 2020)
An in-depth exploration of protein structure and their molecular properties, as well as discussions of how a protein’s 3D structure and their chemical properties are linked to their biological functions.
BCMB 277/377 – Enzyme Reaction Mechanisms (Fall 2022)
An in-depth discussion on enzyme catalysis. Topics include mechanisms of rate enhancement, techniques used to study enzymes, a survey of the seven EC classes of enzyme and common chemical mechanistic themes, a survey of enzymes utilizing cofactors and post-translationally produced cofactors, and the application of enzymes used in biomedical and biomaterial science.
CHEM 289/389 – Research Methods: LEEPing into a Science Career (Fall 2018, 2019, 2020, 2021, 2022)
This course is intended for science majors interested in learning how to successfully navigate the job market and secure a scientific job after completing their studies at Clark. Topics to be discussed include searching for job postings, having a professional online presence, assembling an application package, how to prepare for an interview, networking, and how to approach and groom your reference letter writers. Guest speakers from different professional scientific backgrounds will join the class to share their career paths.
CHEM 131 – Organic Chemistry I Laboratory (Fall 2019)
This introductory laboratory concentrates on the preparation as well as characterization of the physical, spectroscopic, and chemical properties of organic molecules.