Organic & Biochemistry Pacing Guide. Day Date SCS Objectives Essential Questions Content Tasks/Strategies. How are covalent compounds formed?
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1 Organic & Biochemistry Pacing Guide Course Description: Course Description: This course is designed to provide students with an opportunity to continue their study of the principles of chemistry. The topics covered include organic, reactions of organic compounds, nucleic acids, carbohydrates, lipids, and proteins. EOC AP/IB VOCATS Teacher-made final exam Day Date SCS Objectives Essential Questions Content Tasks/Strategies Explore concepts of covalent bonding How are covalent compounds formed? covalent bonding, Lewis structures, molecular polarity, intermolecular properties Polarity Thin Layer Chromatography 4 5 Explain the characteristics that carbon it unique properties What is the nature of the C-C and the C-H bond? Carbon chemistry: bonding in organic compounds, sp3 hybridization, resonance Melting point of organic compounds Explain how structures of alkanes relate to their properties and how those properties affect the uses of specific alkanes Is there a system to naming organic compounds? How do you name hydrocarbon chains containing substituents? How is a hydrocarbon molecule changed or rearranged? Alkanes: of straight chain molecules, structural vs. condensed formulas Properties of alkanes Branched-chain Isomerism Cyclic Alkanes Reactions of alkanes Halogenation Combustion Substitution Evaporative Cooling Explain how structures of unsaturated hydrocarbons relate to their properties and how those properties affect the uses of these hydrocarbons How can one locate a double or triple bond in a carbon chain What are the structures and properties of aromatic hydrocarbons? Alkenes & Alkynes:, sigma & pi bonding, cis- and tranisomerism Reactions of Alkenes Reactions of Alkynes Benzene, resonance, electrophilic substitution Properties of Hydrocarbons Synthesis of organic dyes : Indigo Explain how other classes of organic compounds are derived from hydrocarbons Define functional groups and explain why functional groups are important Is there a particular part of an organic compound that is the center of chemical activity? Alcohols:, properties, synthesis of alcohols Reactions: dehydration, oxidation, ester formation Properties of Alcohols wcpss.c&i
2 What are the properties of carboxylic acids? Can you get your greasy hands clean with plain water? Carboxylic Acids:, acidity,, reduction reactions Preparation of Soap Derivatives of carboxylic acids Esters: and Acid chlorides: and Acid anhydrides: and Preparation of Wintergreen and other esters Preparation of Aspirin Analysis of Aspirin Compare and contrast aldehydes and ketones How do the properties of aldehydes and ketones relate to their structures? Aldehydes & Ketones: Demo: Silver mirrors Compare and contrast amines and amides What are the properties of amines and amides? Why would the attraction of a H + ion make an amine a base? Amines: Amides: and Extraction of caffeine 34 Explain the properties and uses of ethers Ethers: Relate the structures of polymers to their properties and uses Identify and classify plastics What is the difference between monomers and polymers? What are the Big Six polymers? Structure and properties of polymers Linear Branched Cross-linked Reactions by which addition polymers and condensation polymers are made Chemical composition and molecular structure of Big Six polymers: LDPE, HDPE, PVC, PS, PP, PET Slime Identification of Plastics Shrinking of Polystyrene Identify the most common forms of lipids List the different classes of lipids and explain their functions and properties What distinguishes a saturated fat from an unsaturated fat? How are fats, oils, ad waxes different? Why do some candles drip and others do not? Fatty acids: saturated vs. unsaturated, saponification reactions, micelles, detergents Making Candles : Why stearic acid is added to paraffin to make candles Food Colors in Milk Emulsifying Peanut Oil Making Cleansing
3 45 46 Preparation & Comparison of 4 Soaps How soap & detergents affect surface tension? Surfactants: intermolecular forces, properties of water Surface Tension lab: Blowing Bubbles Describe the structure and isomerism of simple carbohydrates List and describe three categories of carbohydrates Explain how simple sugars react to form disaccharides and polysaccharides Describe carbohydrates in terms of their functions and chemical composition What are carbohydrates? Starch and cellulose; You eat both but only digest one. Why? Formation of carbohydrates from aldehydes and ketones Chirality: α-glucose vs. β- glucose Properties and functions of monosaccharide: ribose, glucose, galactose, fructose Cyclic vs. straight-chained monosaccharides Dehydration synthesis reactions to produce disaccharides: sucrose, maltose, lactose Polysaccharides: starch, cellulose, glycogen Demo: How do you tell an apple from a potato? Iodine test Photosynthetic pictures: CO 2 + H 2 O + light glucose/starch Making Sauerkraut Making Paper from Plant fibers and recycling paper (4 days) Lactose Intolerance Describe proteins in terms of their function and chemical composition Explain the specialized action of an enzyme What chemical element occurs in proteins but not in carbohydrates, fats, or oils? What are proteins? How do amino acids bond to form proteins? What is the difference between essential and nonessential amino acids? What are the functions of proteins? What causes wool sweaters to shrink when are washed and dried? What are the two models that explain enzyme activity? Amino acids: formula and Essential vs. nonessential amino acids Bonding of amino acids to form proteins/polypeptides: condensation reactions, peptide linkages Primary, Secondary and Tertiary Structures Functions: Structure, movement, catalysis, transport, storage, energy transformation, protection, control buffering Wool: a protein fiber Enzyme Models: Induced Fit and Lock and key Demo: Denaturing Proteins Making Felt Dyeing Wool with natural Fibers s Organic and Inorganic Catalysis Enzyme Action Enzymatic Reactions with Jell-O
4 Evidence for Charged Amino Acids in Proteins Identifying Proteins in Foods Describe nucleic acids in terms of their structure, composition, and function Explain the arrangement of nucleotide base codes for a sequence of amino acids in a protein Compare DNA and RNA in terms of their structure and function What are nucleic acids? What are the structures of the bases that make up DNA and RNA? Which base is only found in RNA? What are the three parts that make up the structure of a nucleotide? Why does thymine only bond with adenine and guanine only with cytosine? Nucleotides: cytosine, adenine, thymine, guanine, uracil Monomers that comprise DNA: deoxyribose sugar, cyclic amine bases, phosphoric acid molecule Structure and function of DNA Structure and Function of RNA The Genetic Code: sequence of amine bases to form codons Extraction of DNA from onion skins Paper activity investigating the chemical bonding in the amine bases Recombinant DNA & Biotechnology: A guide for Teachers: Helen Kreuzer & Adrianne Massey DNA Scissors Paper Activity DNA Fingerprint Paper Activity DNA Fingerprinting: gel electrophoresis lab DNA Profiling simulation: /mayo_dna.html Describe the effects of selected vitamins and minerals on human health Explain the roles of additives in foods. What are the chemical elements we for life and good health beyond carbon, hydrogen, oxygen, and sulfur? What are antioxidants? What chemicals are added to foods to make them more appealing? Major minerals: Ca, P, K, Cl, Na, Mg Trace elements/minerals Dietary Sources of Minerals and roles in a healthy diet Vitamins: structures, properties, functions Dietary sources Fat soluble vs. water soluble vitamins Food additives: Appeal, preserving & protecting, stabilizers Demo: Extracting Iron from Total Cereal Determining the iron content in foods Measuring salt content Analysis of Commercial Vitamin C Discussions: Natural vs. synthetic nutrients which are better Health Foods vs. Junk Food Sodium nitrite: Balancing Risks & Benefits 88 Review Exam
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