Organic Chemistry Diversity of Carbon Compounds Hydrocarbons The Alkanes The Alkenes The Alkynes Naming Hydrocarbons Cyclic Hydrocarbons Alkyl Groups Aromatic Hydrocarbons Naming Complex Hydrocarbons Chemical Formulae Molecular Formula Empirical Formula Semi-Structural Formula Structural Formula Skeletal Formula Functional Groups Why are Functional Groups So Important? Intermolecular Forces Dispersion Forces Dipole-Dipole Attraction Identifying Polar Molecules Ion-Dipole Bonding Hydrogen Bonding Intermolecular (Interparticle) Bonding Alkyl Halides (Haloalkanes) Systematic Naming of Simple Alkyl Halides Properties of Alkyl Halides (Haloalkanes) Solubility Properties Amines Systematic Naming of Simple Amines Properties of Amines Amides Systematic Naming of Simple Amides Properties of Amides
Alcohols Systematic Naming of Simple Alkanols Properties of Alkanols (Alcohols) Solubility Properties Aldehydes Systematic Naming of Simple Aldehydes Properties of Aldehydes Ketones Systematic Naming of Simple Ketones Properties of Ketones Carboxylic Acids Systematic Naming of Simply Carboxylic Acids Properties of Carboxylic Acids Esters Systematic Naming of Simple Esters Properties of Esters Summary: Properties of Organic Molecules Naming Complex Organic Molecules The IUPAC System Isomers Structural Isomers Stereoisomers Geometric Isomers Cis and Trans Isomers Optical Isomers Chiral Molecules Identifying Chiral Centres Enantiomer Properties
Reactions Involving Organic Compounds Acid-Base Reactions Combustion Reactions Oxidation Reactions Reduction Reactions Dehydration Reactions Condensation Reactions Hydrolysis Reactions Hydration Reactions Polymerisation Reactions Substitution Reactions Addition Reactions Reactions Involving Alkanes Reactions Involving Alkenes Combustion Reactions Substitution Reactions Halogenation Reactions Successive Halogenation Substitution of Functional Groups Production of Alcohols from Chloroalkanes Production of Amines from Chloroalkanes Addition Reactions Hydrogenation Reactions Testing for Hydrocarbon Saturation Using Hydrogenation Halogenation Reactions via Addition Reactions Involving Bromine Testing for Hydrocarbon Saturation The Bromine Test Reactions Involving Chlorine Reactions Involving Hydrogen Halides Hydration Reactions (Addition of Water) Addition Polymerisation Reactions The Production of Polyethene The Production of PVC The Production of Polystyrene The Production of Teflon
Copolymers Summary Addition Reactions Involving Ethene Oxidation Reactions Oxidation of Primary Alcohols Oxidation of Secondary Alcohols Oxidation of Tertiary Alcohols Reduction Half Equations Redox Reactions in Other Organic Compounds Condensation Reactions Esterification Polymerisation Amide Formation Hydrolysis Reactions Hydrolysis of Esters Acid-Base Reactions Acidic Functional Groups Basic Functional Groups Hydration and Dehydration Reactions Organic Reactions: Summaries Substitution Reactions Addition Reactions Oxidation Dehydration/Hydration Condensation Hydrolysis Polymerisation Acid Base Reactions Combustion Reaction Pathways Alcohols, Carboxylic Acids, Esters and Amides Green Chemistry The 12 Principles of Green Chemistry Benefits of Green Chemistry Yield versus Atom Economy Waste Management and Pollution in the Chemical Industry Waste Treatment
Mass Spectroscopy The Mass Spectrometer Mass Spectroscopy of Elements The Mass Spectrum Profile in Terms of Particle Mass Profiles in Terms of Mass to Charge Ratio Mass Spectroscopy of Molecular Compounds Summary of Mass Spectrometer Reactions The Mass Spectrum Molecular Ion Peak Base Peak M+1, M+2 Peaks Cracking/Fragmentation Patterns Infrared Spectroscopy The Infrared Spectrometer Instrument and Operation Infrared Spectrums Infrared Active Bonds Interpreting Infrared Spectra Important Points IR Spectra of Alkanes IR Spectra of Alkenes IR Spectra of Alkyl Halides IR Spectra of Alcohols IR Spectra of Aldehydes and Ketones Distinguishing Between an Aldehyde and a Ketone IR Spectra of Carboxylic Acids IR Spectra of Esters Comparing Carbonyl Troughs IR Spectra of Amines IR Spectra of Amides Quantitative Analysis Advantages of Infrared Spectroscopy NMR Spectroscopy The NMR Spectrometer General Operating Principles Instrument & Operation In Detail Resonance and Chemical Environment Summary Equivalent Nuclei Determining Equivalence in Carbon-13 NMR Spectroscopy
Determining Equivalence in Proton NMR Spectroscopy Symmetry and Equivalence NMR Spectra In Detail 13 C NMR Spectroscopy Analysing Carbon-13 NMR Spectra Proton NMR Spectroscopy Identifying the Type of Hydrogen Producing a Peak 1 H NMR Data from the VCAA Data Booklet Important Proton NMR Shift Values Low Resolution Proton Spectroscopy Integration Traces Analysing Low Resolution Proton NMR Spectra High Resolution Proton Spectroscopy Why Does Splitting Occur? Splitting Rules Analysing High Resolution Proton Spectra Combining Analytical Techniques
Chromatography (A Qualitative and Quantitative Technique) Adsorption Chromatography Thin Layer Chromatography (TLC) Paper Chromatography Operating Principles Identifying Sample Components in Paper and Thin Layer Chromatography Two-Dimensional Chromatography A Comparison Between TLC and Paper Chromatography Column Chromatography Qualitative Analysis Quantitative Analysis Important Notes on Calibration Graphs High Performance Liquid Chromatography Order of Elution of Sample Components Normal Phase HPLC Chromatography Reverse Phase HPLC Chromatography Summary of Elution Patterns in Chromatography Advantages of HPLC Volumetric Analysis (Titrations) Apparatus Used in Volumetric Analyses Preparing a Standard Solution Primary Standards Acid-Base Indicators Choosing an Indicator for a Titration Titration Curves Comparing Titration Curves Broad and Sharp Endpoints Titration of a Strong Acid Against a Strong Base Titration of a Weak Acid Against a Strong Base Titration of a Strong Acid Against a Weak Base Titration of a Weak Acid Against a Weak Base Correct Rinsing of Titration Glassware Errors Involving Primary Standards Errors Involving Indicator Choice Effects of Errors Summary Summary Redox Titrations
Biomolecules Building macromolecules Breaking down macromolecules Carbohydrates Monosaccharides General monosaccharide properties Classification of carbohydrates Disaccharides Comparison: glucose, fructose, sucrose and aspartame Aspartame Polysaccharides Glycogen Starch General properties of polysaccharides Hydrolysis of carbohydrates Maintaining blood sugar levels Lactose intolerance Triglycerides: fats and oils Classification of fatty acids Omega 3 and omega 6 fatty acids Fats vs oils Cis and trans fats Rancidity of fats Preventing food from going rancid Hydrogenation of cis fatty acids Addition of antioxidants Classification of triglycerides Hydrolysis of triglycerides Proteins Amino acids Properties of amino acids The zwitterion Changing the ph of amino acid solutions Separation of amino acids Formation of proteins Protein hydrolysis Protein structure Denaturation & coagulation of proteins Enzymes Cofactors
Vitamins Estimating the energy content of food Calorimetry The calibration factor