CHEM& 131: Intro to Organic/Biochem

Class Program
Degree Code
Lab Science
Credits 5 Lecture Hours 38 Lab Hours 33

This course is designed for Allied Health transfer students and for students wanting an introductory organic chemistry course in preparation for a complete organic chemistry sequence at a baccalaureate institution. Topics include an introduction to alkanes, alkenes and alkynes, an exploration of common functional groups, and organic nomenclature. The course also explores the relationship of organic compounds such as carbohydrates, lipids, proteins, and enzymes with the human body. CHEM& 131 includes 25-30 hours of laboratory. Laboratory exercises are designed to reinforce classroom learning as well as providing hands on experience with chemical reactions.

Prerequisites

CHEM& 121 with a grade of 2.0 or above or instructor permission

Quarters Offered
Winter,
Spring
Course Outcomes

Upon successful completion of the course, students should be able to demonstrate the following knowledge or skills:

  1. Name organic compounds from a structural formula according to standard rules of organic nomenclature.
  2. Predict reaction products of some standard organic reactions.
  3. Distinguish between aromatic and non-aromatic compounds.
  4. Recognize the major functional groups in organic compounds and identify characteristic reactions and physical properties associated with those functional groups.
  5. Explain the function of enzymes in biological systems with emphasis on human biochemistry.
  6. Describe human metabolism of carbohydrates, lipids and proteins.
Course Content Outline
  1. ORGANIC COMPOUNDS: ALKANES
    Carbon: The Element of Organic Compounds
    Bonding and Isomers
    Functional groups: the organization of organic chemistry
    Alkane structures and confirmations
    Alkane nomenclature
    Physical properties of alkanes
    Reactions of alkanes
  2. UNSATURATED HYDROCARBONS
    Nomenclature of alkenes
    Geometry of alkenes
    Properties of alkenes
    Additions polymers
    Alkynes
    Aromatic compounds and the benzene structure
    Nomenclature of benzene derivatives
    Properties of aromatic compounds
  3. ALCOHOLS, PHENOLS, AND ETHERS
    Nomenclature of alcohols and phenols
    Classification
    Physical properties of alcohols
    Reactions of alcohols
    Important alcohols
    Characteristics and uses of phenols
    Properties of ethers
    Thiols
    Polyfunctional compounds
  4. ALDEHYDES AND KETONES
    Nomenclature of aldehydes and ketones
    Physical properties of aldehydes and ketones
    Chemical properties of aldehydes and ketones
    Important aldehydes and ketones
  5. CARBOXYLIC ACIDS AND ESTERS
    Nomenclature of carboxylic acids
    Physical properties of carboxylic acids
    The acidity of carboxylic acids
    Salts and esters of carboxylic acids
    Nomenclature of esters
    Reactions of esters
    Esters of inorganic acids
  6. AMINES AND AMIDES
    Classification of amines
    Nomenclature of amines
    Physical properties of amines
    Chemical properties of amines
    Amines as neurotransmitters
    Biologically important amines
    Nomenclatures of amides
    Physical properties of amides
    Chemical properties of amides
  7. CARBOHYDRATES
    Classes of carbohydrates
    Stereochemistry of carbohydrates
    Fischer projections
    Monosaccharides
    Properties of monosaccharides
    Important monosaccharides
    Disaccharides
    Polysaccharides
  8. LIPIDS
    Classification of lipids
    Fatty acids
    Structure of fats and oils
    Chemical properties of fats and oils
    Waxes
    Phosphoglycerides
    Sphingolipids
    Biological membranes
    Steroids
    Steroid Hormones
    Prostaglandins
  9. PROTEINS
    The amino acids
    Zwitterions
    Reactions of amino acids
    Important peptides
    Characteristics of proteins
    Primary structure of proteins
    Secondary structure of proteins
    Tertiary structure of proteins
    Quaternary structure of proteins
    Protein hydrolysis and denaturation
  10. ENZYMES
    General Characteristics of enzymes
    Enzyme nomenclature and classification
    Enzyme cofactors
    Mechanism of enzyme actions
    Enzyme activity
    Factors affecting enzyme activity
    Enzyme inhibition
    Regulation of enzyme activity
    Medical application of enzymes
  11. CARBOHYDRATE METABOLISM
    Digestion of carbohydrates
    Blood glucose
    Glycolysis
    Fates of pyruvate
    The citric acid cycle
    The electron transport chain
    Oxidative phosphorylation
    The complete oxidation of glucose
    Glycogen metabolism
    Gluconeogenesis
    Hormonal control of carbohydrate metabolism
  12. LIPID AND AMINO ACID METABOLISM
    Blood lipids
    Fat mobilization
    Glycerol metabolism
    Oxidation of fatty acids
    Ketone bodies
    Fatty acid synthesis
    Amino acid metabolism
    Amino acid catabolism: The fate of the nitrogen atoms
    Amino acid biosynthesis
Department Guidelines

Evaluation will be accomplished by a combination of graded homework, examination, quizzes and laboratory performance and write up.

The final grade will be based on a percentage of the total points possible:
A typical breakdown of the points is: Three unit exams comprise approximately 50% of the total score, the final exam approximately 25%, laboratories approximately 15%, quizzes and homework provide the balance of the points.

PO5 should be assessed: Students will be able to solve problems by gathering, interpreting, combining and/or applying information from multiple sources.