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CHEM-1020: Introduction to Organic Chemistry and Biochemistry 1 CHEM-1020: Introduction to Organic Chemistry and Biochemistry 1 CHEM-1020: INTRODUCTION TO ORGANIC CHEMISTRY AND BIOCHEMISTRY Cuyahoga Community College Viewing: CHEM-1020 : Introduction to Organic Chemistry and Biochemistry Board of Trustees: 2018-11-30 Academic Term: Fall 2021 Subject Code CHEM - Chemistry Course Number: 1020 Title: Introduction to Organic Chemistry and Biochemistry Catalog Description: Structure and properties of representative carbon compounds and applications to everyday life. Nature and metabolism of biochemical compounds and relationship of nucleic acids to protein synthesis. Credit Hour(s): 4 Lecture Hour(s): 3 Lab Hour(s): 3 Other Hour(s): 0 Requisites Prerequisite and Corequisite CHEM-1010 Introduction to Inorganic Chemistry, or CHEM-101H Honors Introduction to Inorganic Chemistry, or sufficient score on Chemistry Assessment test. Outcomes Course Outcome(s): Apply basic principles of organic chemistry to health careers or other advanced scientific studies. Essential Learning Outcome Mapping: Critical/Creative Thinking: Analyze, evaluate, and synthesize information in order to consider problems/ideas and transform them in innovative or imaginative ways. Objective(s): 1. Name organic compounds including alkanes, alkenes, aromatic, aldehydes, ketones, carboxylic acids, amines, amides, esters, ethers, alcohols, and thiols using International Union of Pure and Applied Chemistry (IUPAC) nomenclature and common names. 2. Compare the structures, formulas, and properties of organic molecules. 3. Relate the stucture and function of organic molecules as inhibitors of enzymes. Course Outcome(s): Apply a fundamental knowledge of biochemistry when working in the health sciences or in other advanced scientific studies. 2 CHEM-1020: Introduction to Organic Chemistry and Biochemistry Essential Learning Outcome Mapping: Critical/Creative Thinking: Analyze, evaluate, and synthesize information in order to consider problems/ideas and transform them in innovative or imaginative ways. Objective(s): 1. Describe protein metabolism including the relationships to the citric acid cycle, the urea cycle, and gluconeogenesis. 2. Define the nature and properties of hormones and other chemical messengers 3. List the nature and properties of lipids including simple and compound lipids and steroids along with the relationship to cell membranes. 4. Describe the nature of digestion including the related enzymes and the resultant blood sugar levels along with the processes of glycogenesis and glycogenolysis. 5. Interrelate carbohydrate, lipid, and protein metabolisms, the effects of fasting, and the causes of positive and negative protein balance. 6. Describe the nature and properties of amino acids and proteins including zwitterion structure, amphoteric nature, isoelectric point, optical activity of amino acids and the primary, secondary, tertiary, and quaternary structures of proteins. 7. Explain the nature and properties of enzymes including the composition, specificity, various functions, and inhibition. 8. Compare the composition and nature of DNA and RNA and explain the relationship of DNA and RNA to protein synthesis. 9. List the nature and properties of carbohydrates including monosaccharides, disaccharides and polysaccharides 10. Examine carbohydrate metabolism including glycolysis, the citric acid cycle, and the electron transport chain with the resultant production of adenosine triphosphate (ATP) from adenosine diphosphate (ADP). 11. Relate lipid metabolism including the beta oxidation cycle of fatty acids with the citric acid cycle and the electron transport chain and the ATP calculation for a given fatty acid. Course Outcome(s): Apply laboratory safety and fundamental laboratory skills to health careers and other scientific studies. Essential Learning Outcome Mapping: Critical/Creative Thinking: Analyze, evaluate, and synthesize information in order to consider problems/ideas and transform them in innovative or imaginative ways. Objective(s): 1. Demonstrate laboratory safety and fundamental laboratory skills and techniques. 2. Construct ball and stick models for the organic functional groups and cis-trans isomers as well as o,p,m isomers to determine three-dimensional nature of organic molecules. 3. Deduce the structures of organic molecules using representative chemical tests. 4. Distinguish between biomolecules such as amino acids, proteins, carbohydrates, lipids, and fatty acids using chemical tests. Course Outcome(s): Apply fundamental knowledge of organic chemistry and biochemistry to communicate scientific information in written formats. Essential Learning Outcome Mapping: Written Communication: Demonstrate effective written communication for an intended audience that follows genre/disciplinary conventions that reflect clarity, organization, and editing skills. Objective(s): 1. Report experimental results and conclusions in a written form 2. Use information resources in chemistry, including the primary literature, and report in a written form Methods of Evaluation: 1. Exams 2. Final examination 3. Laboratory exam(s) 4. Quizzes 5. Written Lab reports 6. Subjective evaluation of laboratory skills by the instructor 7. Participation 8. Homework assignments 9. Research paper/report CHEM-1020: Introduction to Organic Chemistry and Biochemistry 3 Course Content Outline: 1. Saturated hydrocarbons a. Classification of organic compounds according to functional groups b. Alkanes and cycloalkanes c. System of naming (nomenclature) devised by International Union of Pure and Applied Chemistry (IUPAC) d. Properties and reactions of satuarated hydrocarbons e. Safety in organic chemistry laboratory f. Chemical model building g. Experimental procedures for analysis of organic compounds 2. Unsaturated hydrocarbons a. Alkenes, alkynes and aromatic compounds b. Nomenclature by IUPAC method c. CIS-trans isomerism, addition polymers and benzene d. Properties and reactions e. Experimental evaluation of the reactivity of different hydrocarbons f. Synthesis of a polymer g. study of polymer solubility 3. Alcohols, phenols, ethers a. Nomenclature by IUPAC method and some common names b. Physical and chemical behavior c. Observation of their properties and reactivity 4. Organic halogen and sulfur compounds a. Nomenclature b. Disulfides c. Uses of halogenated compounds 5. Aldehydes and ketones a. Nomenclature by IUPAC method and some common names b. Physical and chemical behavior c. Observation of properties and reactivity 6. Carboxylic acids and their derivatives a. Esters and amides b. Nomenclature by IUPAC method and some common names c. Physical and chemical behavior d. Observation of properties and reactivity e. Synthesis of aspirn f. Technique of thin layer chromatography 7. Amines a. Nomenclature by IUPAC method and some common names b. Properties and reactions c. Heterocyclic nitrogen compounds and alkaloids 8. Amino acids and proteins a. Introduction to biochemistry b. Amino acids classification c. Physical and chemical properties of amino acids d. Handedness in amino acids e. Peptide bond f. Dipeptides, tripeptides, and polypeptides g. Protein structure i. primary ii. secondary iii. tertiary iv. quaternary h. Protein hydrolysis and protein denaturation i. Experimental tests on amino acids and proteins to determine properties and reactivity 9. Enzymes, vitamins, and chemical messengers a. Catalysis by enzymes b. Enzymes structure c. Models of enzyme action 4 CHEM-1020: Introduction to Organic Chemistry and Biochemistry d. Effects of concentration, temperture and pH on enzyme activity e. Enzyme regulation f. Water soluble vitamins g. Fat soluble vitamins h. Antioxidants i. Hormones j. Neurotransmitters and drugs k. Laboratory study of several enzymes 10. Nucleic acids and protein synthesis a. Composition of nucleic acids and structure of the chains b. The Watson-Crick model c. Replication of DNA d. Structure and function of RNA e. Transcription f. The Genetic code g. Translation 11. Carbohydrates a. Handedness b. The D and L family of sugars c. Monosaccharide, disaccharides and plysaccharides: structures and reactions d. Experimental tests on carbohydrates 12. Lipids a. Structure and classification b. Fatty acides c. Esters of fatty acids d. Fats and oils e. Hydrogenation reaction of oils f. Hydrolysis of fats and oils g. Cell membrane lipids h. Structure of cell membranes i. Transport across cell membranes j. Experimentation on the process of soap and detergent production 13. Metabolism of carbohydrates, lipids, and proteins a. Overview of metabolism and energy production b. Metabolic pathways c. Oxidized and reduced coenzymes d. The citric acid cycle e. The Electron-transport chain and ATP production f. Digestion of carbohydrates, triacylglycerols and proteins g. Glycolysis, glycogenesis, glycogenolysis and gluconeogenesis h. Glycerol catabolism i. Oxidation of fatty acids j. The urea cycle k. Catabolism of the carbon skeleton of amino acids l. Catabolism of heme Resources McMurry, John, Mary Castellion, David S. Ballantine, Carl A. Hoeger, and Virginia E. Peterson. Fundamentals of General, Organic and Biological Chemistry. 8th ed. Upper Saddle River, NJ: Prentice-Hall, 2016. Smith, Janice G. General, Organic, and Biological Chemistry. 3rd ed. New York: McGraw-Hill, 2016. Bettelheim, Frederick A., William H. Brown, Mary K. Campbell, and Shawn O. Farrell. Introduction to General, Organic, and Biochemistry. 11th ed. Belmont: Brooks/Cole, 2015. Seager, S.; Slabaugh, M.; Hansen, M. Chemistry for Today: General, Organic, and Biochemistry. 9th
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