General, Organic Biochemistry

General, Organic, Biochemistry (A Brief Survey) teaches those topics normally found in an intense one semester college course (or 2 semester high school course) designed to cover the basic chemistry knowledge needed for the allied health professions.

The Professor uses a variety of teaching techniques in order to convey the chemistry in a clear and practical manner. The delivery consists of voiced PowerPoint interlaced with active Intuos-4 writings and videos produced in the Professor's studio. Careful attention is given to clear explanations and examples. Chemistry Professor understands what it's like not to understand and works to clearly present the subject in a meaningful way.

A Noteguide designed to ensure complete, organized, course notes is provided as a pdf download and is expected to be printed out by the student as each unit is begun. The Noteguide follows the video exactly and provides space for notes and calculations, as well as tables, charts, and other items exactly when they are needed. Further, the Noteguide contains questions at the end of each unit with answers located in the appendix.

Click on the unit number to purchase that unit. Each unit is $5.95

The noteguide is available as a free download. You can add it to your purchase, or download it here.

Unit 1: "The Language of Chemistry"addresses common chemistry terms, matter and energy, measurements both English and Metric, scientific notation, significant figures, problem solving techniques, and temperature.

Unit 2: "The Nuclear Atom" presents a brief history of atomic theory, parts of the atom, isotopes, the Periodic Table, the mole concept, calculations using the mole, and fundamental concepts in radioactivity.

Unit 3: "Compounds" covers the Bohr model of the atom, electron configurations, electron dot diagrams, ions and why they form, covalent compounds, writing formulas, naming compounds, and molecular weights.

Unit 4: "States of Matter" begins with the structure and properties of water, phase change diagrams, thermochemistry concepts using water, gases and the gas laws, liquids and their properties, properties of solids, especially the unusual properties of water in the solid form.

Unit 5: "Reactions" includes what happens to make us think reactions have occurred, writing and balancing chemical equations, several basic types of reactions, quantities in reactions, and the concept of limiting reagents.

Unit 6: "Solutions" discusses the similarities and differences in colloids, suspensions, emulsions, and solutions, as well as methods of expressing solution concentrations, the concept of colligative properties, dilution of solutions, and electrolytes.

Unit 7: "Weak Electrolytes" explains the differences between weak and strong acids, the meaning of pH and how to calculate it, the role of water in pH, buffers and how they control pH, and applications to physiological systems.

Unit 8: "Saturated Hydrocarbons" introduces the concept of organic chemistry by noting the basics of organic structure, the concept of families, the alkanes, principles of nomenclature using alkanes, structure and naming of cycloalkanes, and classifying carbons.

Unit 9: "Unsaturated Hydrocarbons" describes the concept of unsaturation in organic molecules through the alkene family, the alkyne family and the atomatics, including structure, principles of nomenclature, and some of their reactions.

Unit 10: "Alcohols, Phenols, Thiols, and Ethers" addresses the concept of the R group and functional group, introduces types and properties of alcohols, how alcohols differ from phenols and thiols, naming these various compounds, and their basic reactions.

Unit 11: "Carbonyls, Carboxylic Acids, Derivatives and Amines" treats these classes of organic compounds by addressing their structures, nomenclature, reactions, similarities, and physiological behavior.

Unit 12: "Carbohydrates" classifies the carbohydrates, introduces the concept of stereochemistry, teaches how certain carbohydrates form cyclic structures, notes the properties of reducing sugars, explains the structure of polysaccharides, and briefly describes what happens in tooth decay.

Unit 13: "Amino Acids and Proteins" lists the similarities and differences in amino acid structure, shows how amino acids act as buffers, describes the formation of proteins, discusses the types of proteins and protein structures, and addresses denaturation of proteins.

Unit 14: "Lipids" discusses fatty acids and how these fatty acids form fats, esters of fatty acids which are triacylglycerols, steroids and teaches an easy way to learn structures of steroids, discusses lipoproteins, and gives a brief overview of biodiesel.

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