Description

This book covers the Chemistry content specified in the Victorian Certificate of Education Chemistry Study Design.
Sample data has been included for suggested experiments to give you practice to reinforce practical work in class.
Each book in the Surfing series contains a summary, with occasional more detailed sections, of all the mandatory parts of the syllabus, along with questions and answers.
All types of questions – multiple choice, short response, structured response and free response – are provided.
Questions are written in exam style so that you will become familiar with the concepts of the topic and answering questions in the required way.
Answers to all questions are included.
A topic test at the end of the book contains an extensive set of summary questions. These cover every aspect of the topic, and are useful for revision and exam practice.

Table of Contents

Introduction
Words to Watch
Area of Study 1 How Can the Diversity of Carbon Compounds Be Explained and Categorised?
Structure and Nomenclature of Organic Compounds
1 The Element Carbon
2 Organic Chemistry
3 Hydrocarbons – Alkanes
4 Hydrocarbons – Alkenes
5 Hydrocarbons – Alkynes
6 Haloalkanes
7 Naming Hydrocarbons
8 Structural Isomers
9 Geometric Isomers
10 Benzene
11 Optical Isomers
12 Alcohols
13 Amines
14 Amides
15 Aldehydes and Ketones
16 Carboxylic Acids
17 Esters
18 Revision of Structure and Nomenclature of Organic Compounds
Categories, Properties and Reactions of Organic Compounds
19 Physical Properties of Organic Compounds
20 Substitution Reactions
21 Addition Reactions 3
22 Redox Reactions and Organic Compounds
23 Esterification
24 Hydrolysis of Esters
25 Condensation Reactions
26 Organic Reaction Pathways
27 Synthesis of Primary Haloalkanes
28 Synthesis of Primary Alcohols
29 Synthesis of Primary Amines
30 Synthesis of Carboxylic Acids and Esters
31 More on Reaction Pathways
32 Stoichiometry and Yields
33 Atom Economy
34 Green Chemistry
35 Revision of Categories, Properties and Reactions of Organic Compounds
Analysis of Organic Compounds
36 Mass Spectrometry
37 Infra-Red Spectroscopy
38 Introduction to NMR
39 Nuclear Magnetic Resonance Spectroscopy
40 Chromatography
41 Calibration Curves for Chromatography
42 Combining Analytical Methods
43 Volumetric Analysis
44 Standard Solutions
45 Titration Equipment
46 Acid-Base Titrations
47 Titration Procedure and Calculations
48 Redox Titrations
49 Revision of Analysis of Organic Compounds
Area of Study 2 What Is the Chemistry of Food?
Key Food Molecules
50 Proteins
51 Protein Structure
52 Amino Acids and Diet
53 Carbohydrates – Monosaccharides and Disaccharides
54 Comparing Sugars and Aspartame
55 Carbohydrates – Polysaccharides
56 Fats and Oils
57 Triglycerides
58 Vitamins
59 Revision of Key Food Molecules
Metabolism of Food in the Human Body
60 Metabolism of Food
61 Enzymes
62 Models of Enzyme Action
63 Optical Isomers and Enzymes
64 Regulation of Enzymes
65 Enzymes and pH
66 Denaturation and Hydrolysis
67 Hydrolysis of Carbohydrates
68 Hydrolysis of Fats and Oils
69 Oxidative Rancidity and Antioxidants
70 Coenzymes
71 Enzyme Experiments
72 Revision of Metabolism of Food in the Human Body
Energy Content of Foods
73 Energy Content of Foods
74 Solution Calorimetry
75 Calorimetry of Foods
76 Calibrating a Calorimeter
77 Revision of Energy Content of Food
78 Revision of How Are Organic Compounds Categorised, Analysed and Used?
Topic Test
Answers
Data Sheet
Periodic Table
Index