Course curriculum

  • 1
    4a. Organic Compounds
  • 2
    4b. Organic Reactions
    • Organic Reactions Summary
    • Organic Reactions Flowchart Poster
    • 1. Alkanes - Combustion & Substitution Reactions (4:01)
    • 2. Alkenes - Addition Reactions (6:24)
    • 3. Alcohols - Combustion, Oxidation & Substitution Reactions (5:56)
    • 4. Carboxylic Acid Reactions (3:38)
    • VCAA Exam Multiple Choice Questions
  • 3
    4c. IR Spectroscopy
    • IR Spectroscopy Summary
    • 1. Vibrational Energy, Dipole Moments & IR Absorption (6:05)
    • 2. IR Spectrometer (2:55)
    • 3. Interpreting IR Spectra (9:55)
    • VCAA Exam Multiple Choice Questions
  • 4
    4d. Mass Spectroscopy
    • Mass Spectrometry Summary
    • 1. Mass Spectrometer (3:25)
    • 2. Interpreting Mass Spectra & Fragmentation (7:22)
    • 3. Effect of Isotopes: M+1 and M+2 Peaks (5:16)
    • VCAA Exam Multiple Choice Questions
  • 5
    4e. NMR Spectroscopy
    • NMR Spectroscopy Summary
    • 1. Nuclear Spin, Nuclear Magnetic Resonance (2:01)
    • 2. Basic Features of an NMR Spectrometer (1:30)
    • 3. Chemical Shifts, TMS, Interpreting Low Resolution NMR Spectra (4:17)
    • 4.Nuclear Shielding, H Environments, Number of Peaks, Area Under Peaks( 6:15)
    • 5. High Resolution NMR - Signal Splitting (8:26)
    • 6. Carbon-13 NMR (2:16)
    • VCAA Exam Multiple Choice Questions
  • 6
    4f. Combining Spectroscopy Techniques
    • VCAA Exam Multiple Choice Questions
  • 7
    4g. Chromatography
    • Chromatography Summary
    • 1. Paper Chromatography, Stationary, Mobile Phases, Adsorption,Desorption (4:33)
    • 2. Thin Layer Chromatography (2:15)
    • 3. Retardation Factor (4:00)
    • 4. Column Chromatography, HPLC (3:22)
    • 5. Qualitative Analysis, Retention Times (2:35)
    • 6. Quantitative Analysis, Area Under the Peak, Calibration Curves (2:46)
    • VCAA Exam Multiple Choice Questions
  • 8
    4h. Food Chemistry
    • Triglycerides Summary
    • Carbohydrates Summary
    • Proteins Summary
    • Enzymes Summary
    • Vitamins Summary
    • Metabolism of Food Summary
    • 1. Triglycerides: Formation, Properties (1:58)
    • 2. Triglycerides: Saturated, Unsaturated, Trans Fats (4:26)
    • 3. Triglycerides: Fats, Oils, Essential, Non-Essential (2:31)
    • 4. Carbohydrates: Monosaccharides, Glucose (3:12)
    • 5. Carbohydrates: Disaccharides, Glycosidic Links (1:44)
    • 6. Carbohydrates: Polysaccharides, Starch, Glycogen, Cellulose (2:47)
    • 7. Proteins: Amino Acids and Zwitterions (6:39)
    • 8. Proteins: Peptide Bonds and Polypeptides (1:57)
    • 9. Proteins: Primary, Secondary, Tertiary, Quaternary Structures (3:34)
    • 10. Enzymes: Function, Models, Coenzymes (4:12)
    • 11. Enzymes: Denaturation by Temperature or pH, Zwitterions (3:55)
    • 12. Vitamins: Functions and Sources (2:47)
    • 13. Vitamins: Water Soluble, Fat Soluble (1:43)
    • 14. Metabolism of Carbohydrates & Glycaemic Index (5:19)
    • 15. Metabolism of Triglycerides & Anti-Oxidants (5:36)
    • 16. Metabolism of Proteins (1:23)
    • VCAA Exam Multiple Choice Questions
  • 9
    4i. Calorimetry
    • Calorimetry Summary
    • 1. Calorimetry, Specific Heat Capacity (6:07)
    • 2. Calibration Factor (7:46)
    • 3. Solution Calorimetry (1:58)
    • 4. Bomb Calorimetry (2:02)
    • 5. Calorimetry Calculations (8:08)
    • 6. Nutritional Panels Energy of Foods (1:29)
    • VCAA Exam Multiple Choice Questions
  • 10
    4j. Volumetric Analysis
    • Volumetric Analysis Summary
    • 1. Volume-Volume Stoichiometry (3:20)
    • 2. Standard Solutions (3:18)
    • 3. Titration Glassware Set-up (5:02)
    • 4. Indicators - End Point, Equivalence Point (6:01)
    • 5. Errors (4:08)
    • 6. Sources of Error (5:15)
    • 7. Redox Tritration (5:30)
    • 8. Calculation, Dilution, Titration Example 1 (6:15)
    • 9. Calculation, Dilution, Titration Example 2 (5:44)
    • VCAA Exam Multiple Choice Questions