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Course Contents Chem 1120/1125

Elementary Organic and Biochemistry

Chem 1120 will begin with chapter 3-14 Chapter 1&2 are covered in Chem 1110

 
   
   
   
Chapter 3 Alcohols, Phenols, and Ethers
   
     3.1 The Nomenclature of Alcohols and Phenols   
12 Laboratory Experiments included in Chem 1120/1125
       
  1. Use of MP in Identification
  2. Hydrocarbons
  3. Reactions of Alcohols and Phenols
  4. Reactions of Aldehydes and Ketones
  5. Reactions of Carboxylic Acids
  6. A Study of Carbohydrates
  7. Preparation of Soaps
  8. Amino Acids and Proteins
  9. Enzymes: Natures Catalysts
  10. Factors that Influence
  11. Vitamin C Part I
  12. Vitamin C Part II
3.2 Classification of Alcohols  
     3.3 Physical Properties of Alcohols  
3.4 Reactions of Alcohols  
3.5 Important Alcohols  
3.6 Characteristics and Uses of Phenols  
3.7 Ethers  
3.8 Properties of Ethers  
3.9 Thiols  
3.10 Polyfunctional Compounds  
Chapter 4 Aldehydes and Ketones  
4.1 The Nomenclature of Aldehydes and Ketones  
4.2 Physical Properties  
     4.3 Chemical Properties  
4.4 Important Aldehydes and Ketones  
Chapter 5 Carboxylic Acids and Esters  
5.1 The Nomenclature of Carboxylic Acids  
    5.2 Physical Properties of Carboxylic Acids  
5.3 The Acidity of Carboxylic Acids  
5.4 Salts of Carboxylic Acids  
5.5 Carboxylic Esters  
5.6 The Nomenclature of Esters  
5.7 Reactions of Esters  
5.8 Esters of Inorganic Acids  
Chapter 6 Amines and Amides  
6.1 Classification of Amines  
6.2 The Nomenclature of Amines  
    6.3 Physical Properties of Amines  
     6.4 Chemical Properties of Amines  
    6.5 Amines as Neurotransmitters  
6.6 Other Biologically Important Amines  
6.7 The Nomenclature of Amides  
    6.8 Physical Properties of Amides  
6.9 Chemical Properties of Amides  
Chapter 7 Carbohydrates  
     7.1 Classes of Carbohydrates  
     7.2 The Stereochemistry of Carbohydrates  
     7.3 Fischer Projections  
     7.4 Monosaccharides  
     7.5 Properties of Monosaccharides  
     7.6 Important Monosaccharides  
     7.7 Disaccharides  
     7.8 Polysaccharides  
Chapter 8 Lipids  
     8.1 Classification of Lipids  
     8.2 Fatty Acids  
     8.3 The Structure of Fats and Oils  
     8.4 Chemical Properties of Fats and Oils  
     8.5 Waxes  
     8.6 Phosphoglycerides  
     8.7 Sphingolipids  
     8.8 Biological Membranes  
     8.9 Steroids  
     8.10 Steroid Hormones  
     8.11 Prostaglandins  
Chapter 9 Proteins  
     9.1 The Amino Acids  
     9.2 Zwitterions  
     9.3 Reactions of Amino Acids  
     9.4 Important Peptides  
     9.5 Characteristics of Proteins  
     9.6 The Primary Structure of Proteins  
     9.7 The Secondary Structure of Proteins  
     9.8 The Tertiary Structure of Proteins  
     9.9 The Quaternary Structure of Proteins  
     9.10 Protein Hydrolysis and Denaturation  
Chapter 10 Enzymes  
     10.1 General Characteristics of Enzymes  
     10.2 Enzyme Nomenclature and Classification  
     10.3 Enzyme Cofactors  
     10.4 The Mechanism of Enzyme Action  
     10.5 Enzyme Activity  
     10.6 Factors Affecting Enzyme Activity  
     10.7 Enzyme Inhibition  
     10.8 The Regulation of Enzyme Activity  
     10.9 Medical Application of Enzymes  
Chapter 11 Nucleic Acids and Protein Synthesis  
     11.1 Components of Nucleic Acids  
     11.2 The Structure of DNA  
     11.3 DNA Replication  
     11.4 Ribonucleic Acid (RNA)  
     11.5 The Flow of Genetic Information  
     11.6 Transcription: RNA Synthesis  
     11.7 The Genetic Code  
     11.8 Translation and Protein Synthesis  
     11.9 Mutations  
     11.10 Recombinant DNA  
Chapter 12 Nutrition and Energy for Life  
     12.1 Nutritional Requirements  
     12.2 The Macronutrients  
     12.3 Micronutrients I: Vitamins  
     12.4 Micronutrients II: Minerals  
     12.5 The Flow of Energy in the Biosphere  
     12.6 Metabolism and an Overview of Energy Production  
     12.7 ATP: The Primary Energy Carrier  
     12.8 Important Coenzymes in the Common Catabolic Pathway  
Chapter 13 Carbohydrate Metabolism  
     13.1 The Digestion of Carbohydrates  
      13.2 Blood Glucose  
     13.3 Glycolysis  
     13.4 The Fates of Pyruvate  
     13.5 The Citric Acid Cycle  
     13.6 The Electron Transport Chain  
     13.7 Oxidative Phosphorylation  
     13.8 The Complete Oxidation of Glucose  
     13.9 Glycogen Metabolism  
     13.10 Gluconeogenesis  
     13.11 The Hormonal Control of Carbohydrate  
Chapter 14 Lipid and Amino Acid Metabolism  
     14.1 Blood Lipids  
     14.2 Fat Mobilization  
     14.3 Glycerol Metabolism  
     14.4 The Oxidation of Fatty Acids  
     14.5 The Energy from Fatty Acids  
     14.6 Ketone Bodies  
     14.7 Fatty Acid Synthesis  
     14.8 Amino Acid Metabolism  
     14.9 Amino Acid Catabolism: The Fate of the Nitrogen Atoms  
     14.10 Amino Acid Catabolism: The Fate of the Carbon Skeleton  
     14.11 Amino Acid Biosynthesis