Engaging laboratory learning experiences based on modern pedagogies. Educational background information that fully prepares students for completing the labs. Clearly defined procedures, mirroring on-campus laboratory coursework. Comprehensive assessments bring meaning to experiment results and build critical thinking skills. Semester 1 Semester 2 Laboratory Techniques and Measurements Drawing Organic Compounds Molecular Modeling and Lewis Dot Structures Properties of Alcohols Naming Ionic and Molecular Compounds Hydrolysis of Acetylsalicyclic Acid Anions, Cations, and Ionic Reactions Synthesis of Fragrant Esters Oxidation- Reduction Activity Series Stereochemistry 1 - Structural Isomerism Using Buffers Stereochemistry 2 - Stereoisomerism Identification of Gases Macromolecules of Life - Monosaccharides and Polysaccharides The Mole: Conversions, Mass Determination, and Hydrates Macromolecules of Life - Amino Acids Colligative Properties and Osmotic Pressure Metabolism of Polysaccharides and Anaerobic Fermentation Titration of Acetic Acid Synthesis and Analysis of Soap Equilibrium and Le Chatelier's Principle Enzymes: Temp, ph, and Specificity Observation of Chemical Changes Extraction of DNA NUMBER OF EXPERIMENTS: 12 NUMBER OF EXPERIMENTS: 12 Alternative s Caloric Content of Food Separation of a Mixture of Solids Stoichiometry of a Precipitation Reaction Chromatography of Food Dyes Math and Graphing Prep Melting Point Reaction Order and Rate Laws Calculating Carbohydrate Content
Laboratory Techniques and Measurements Semester 1 Perform measurements using a graduated cylinder, volumetric flask, graduated pipet, ruler, digital scale, beaker, and thermometer. Apply Archimedes principle and the water displacement method to measure the volume of an irregularly shaped object. Calculate experimental error. Molecular Modeling and Lewis Dot Structures Naming Ionic and Molecular Compounds Anions, Cations, and Ionic Reactions Oxidation-Reduction Activity Series Using Buffers Identification of Gases The Mole: Conversions, Mass Determination, and Hydrates Colligative Properties and Osmotic Pressure Draw Lewis Structures for molecules. Create VSEPR models of molecules with molecular modeling kits. Use the periodic table to identify number of valence electrons of elements. Diagram resonance structures. Classify the VSEPR model of a molecule. Generate a colored periodic table to distinguish between the groups of elements. Write the names for ionic compounds, molecular compounds, polyatomic ions, and acids by interpreting their formulas. Write the formulas for ionic compounds, molecular compounds, polyatomic ions, and acids by interpreting their formulas. Perform confirmation tests in the form of chemical reactions to identify anions. Perform confirmation tests in the form of flame tests to identify cations. Interpret data to identify cations and anions in unknown ionic compounds. Identify the unique characteristics of anions and cations. Perform single displacement reactions on metals to develop an activity series. Write chemical equations for redox reactions based on experimental results. Apply the appropriate rules for assigning oxidation numbers. Create an acetic acid/sodium acetate buffer solution. Test a buffer solution by the addition of acids and bases. Evaluate buffering capacity in response to additions of concentrated and diluted acids and bases. Perform flame and chemical tests on isolated gases from controlled experiments. Categorize gases produced in experimental reactions. Analyze experimental results to identify unknown gases. Demonstrate Charles' Law. Calculate the number of moles, molecules, and atoms of a substance. Calculate the number of moles of water released by a hydrate. Determine the empirical formula of the hydrate from the formula of the anhydrous compound and experimental data. Observe and describe the process of osmosis through a semi-permeable membrane. Determine the molecular mass of a compound using osmotic pressure data. Examine how the freezing and boiling points of solutions change as a result of the amount of solute present.
Titration of Acetic Acid Equilibrium and Le Chatelier's Principle Observation of Chemical Changes Semester 1 (Cont.) Apply titration techniques to investigate acetic acid in commercial vinegar. Determine the molar concentration of acetic acid in commercial vinegar. Calculate the average concentration and the percent concentrations (%) of acetic acid in vinegar. Perform chemical equilibrium reactions and manipulate chemical systems through concentration and temperature. Perform calculations to determine the equilibrium constant (K). Apply Le Chatelier's principle to predict changes and explain observed changes in a chemical system. Perform a series of chemical reactions. Make scientific observations and use them to make scientific conclusions. Distinguish between heating and burning and demonstrate each.
Drawing Organic Compounds Properties of Alcohols Hydrolysis of Acetylsalicyclic Acid Synthesis of Fragrant Esters Stereochemistry 1 - Structural Isomerism Stereochemistry 2 - Stereoisomerism Macromolecules of Life - Monosaccharides and Polysaccharides Macromolecules of Life - Amino Acids Metabolism of Polysaccharides and Anaerobic Fermentation Semester 2 Draw bond-line structures of organic compounds using the IUPAC name. Illustrate organic-compound structural isomers based on molecular formulas. Draw bond-line structures, including dash and wedge structures for geometric iomers. Discuss the difference between ionic and covalent bonds. Discuss the interactions between hydrogen bond donors and the acceptors in alcohols. Explain boiling point trends for alcohols. Describe functional group polarity and its relationship to solubility. Describe classification of alcohols. Outline common NSAIDs by identifying brand names, whether each drug is available only be prescription, typical uses, and which forms of the enzyme cyclooxygenase are inhibited by the drug. Perform a hydrolysis reaction with acetylsalicylic acid and water. Test for the presence of salicylic acid using iron(iii) chloride. Use the IUPAC system to name a series of esters. Synthesize fragrant esters by reacting a series of carboxylic acids and alcohols. Relate the aroma and solubility of esters to their chemical structures. Construct models of simple hydrocarbons, aromatics, aldehydes, and ketones using a molecular modeling kit. Compare molecular models to identify structural isomers. Relate structural formulas to three-dimensional molecules. Construct models of geometric and optical isomers with a molecular modeling kit. Compare molecular models to identify stereoisomers. Relate molecular arrangements to the physical and chemical properties of steroisomers. Identify carbohydrates and describe their general structure and molecular formula. Define monosaccharide, disaccharide, polysaccharide, and reducing sugar. Explain the differences between artificial sweeteners and sugar. Describe how Benedict s reagent and IKI indicator can be used to detect the presence of simple sugars and starches. Predict the presence of proteins in 6 substances. Use biuret reagent to detect peptide bonds in 6 substances. Validate experimental results with nutritional data. Test substances for the presence of reducing sugars and starches. Use a digestive enzyme to break down a starch into monosaccharides. Analyze the chemical differences and similarities between sugars and artificial sweeteners Define metabolism, anabolism, and catabolism. Describe the stages of catabolism. Explain the difference between anaerobic and aerobic conditions. Extract starch from malted barley. Calculate alcohol by volume.
Chemistry Synthesis and Analysis of Soap Enzymes: Temp, ph, and Specificity Extraction of DNA Semester 2 (Cont.) Synthesize 4 soaps from plant oils by performing saponification reactions. Analyze the effectiveness of synthesized soaps in distilled and hard water. Compare the performance of soaps and a commercial detergent in experimental conditions and relate findings to chemical properties of the oils, including saturation and polarity. Demonstrate the specificity of lactase in reactions with milk and sucrose. Analyze experimental data to determine the optimal ph and temperature ranges for lactase activity. Relate experiemental results to conditions within the human body. Define deoxyribonucleic acid (DNA) and describe its role in living organisms. Summarize the structure of a double-stranded DNA molecule. Define the three main components of a nucleotide and describe the structure of a nucleotide. Isolate DNA from split peas by physically breaking down plant tissues, lysing cell membranes with detergent, and precipitating isolated DNA in alcohol. Record observations of the appearance and volume of DNA extracted from peas. List the four nitrogenous bases of DNA and describe base-pairing.
Chemistry Caloric Content of Food Separation of a Mixture of Solids Stoichiometry of a Precipitation Reaction Chromatography of Food Dyes Math and Graphing Prep Melting Point Reaction Order and Rate Laws Calculating Carbohydrate Content Alternative s Define calorie, kilocalorie, dietary Calorie, and the specific heat capacity of water. Describe a calorimeter. Describe the structure of carbohydrates, lipids, and proteins. Compare and contrast each type of macromolecule contained in food. Demonstrate separation techniques involving solubility and magnetism. Determine the pure substances that comprise a mixture of solids. Calculate the percent composition of each pure substance that is present in a mixture of solids. Use stoichiometry to determine the amount of reactant needed to create the maximum amount of product in a precipitation reaction. Perform a precipitation reaction and measure the precipitate. Calculate the percent yield of a precipitation reaction and compare the value to the theoretical yield. Create chromatograms of various food dyes and common food items using paper chromatography. Calculate Rf values for known and unknown solutions. Analyze chromatrogram data to identify unknown dyes in common food items. Write numbers in scientific and standard notation. Solve unit conversion problems and simple algebraic equations. Create and analyze graphs. Apply how the properties of a molecule affect melting point to predict the greater melting range between tetracosane and 1-teradecanol. Determine the melting point of tetracosane and 1-tetradecanol. Measure the melting point of a mixture of two compounds. Relate the properties influencing melting points to experimental data. Examine the effects of varying reactant concentrations in a chemical reaction. Analyze data to determine the order of a reaction. Summarize the rate law for an observed reaction. Build a hydrometer. Prepare solutions of known sugar concentrations to use to create a calibration curve of hydrometer measurements. Determine sugar concentrations of soft drinks and juices by comparing hydrometer measurements to a calibration curve.