Laboratory analysis of organic compounds

Key Knowledge

• • Qualitative tests for the presence of carbon-carbon double bonds, hydroxyl and carboxyl functional groups

  • Applications and principles of laboratory analysis techniques in verifying components and purity of consumer products, including melting point determination and distillation (simple and fractional)

  • Measurement of the degree of unsaturation of compounds using iodine

  • Volumetric analysis, including calculations of excess and limiting reactants using redox titrations (excluding back titrations)

Resources

Chemistry 2

• Chapter 11. Key food molecules, p396-437

Problem solving exercises

• Exercise 11.2 Proteins, page 409-410, problems 1-10

• Exercise 11.3 Carbohydrates, page 419, problems 1-10

• Exercise 11.4 Fats and oils, page 424-425, problems 1-10

• Exercise 11.5 Vitamins, page 428, problems 1-10

• Exercise 11.6 Review, page 429-437

Presentations

• Proteins - structure

• Carbohydrates, lipids and vitamins

Videos

• Biological molecules - You are what you eat: Crash Course

• Proteins: Bozeman Science

• Carbohydrates: Bozeman Science

• Lipids: Bozeman Science

Polarity of molecules (a good time to revise this)

• The Chemical Bond: Professor Dave Explains

• Polar & Non-polar Molecules: Crash Course

• Organic Chemistry, Polarity and You (made by a Canadian high school student, but quite good)

• Hydrogen Bonding and Common Mistakes: Tyler DeWitt