CHM 130 - Introduction to Organic and Biochemistry
Last Date of Approval: Fall 2017
3 Credits
Total Lecture Hours: 45
Total Lab Hours: 0
Total Clinical Hours: 0
Total Work-Based Experience Hours: 0
Course Description:
This course is a study of organic chemistry and biochemistry. Topics in the course include structure, nomenclature, nature and reactions of the functional groups, stereochemistry, carbohydrates, proteins, lipids, nucleic acids, and metabolism. This course will help students refine their critical thinking skills as they evaluate various topics and concepts while searching for underlying connections between the concepts, which is a skill that should be beneficial in any/all types of careers. This course will also help students gain scientific literacy which will be of vital significance when making important life decisions. Three hours lecture.
Prerequisites/Corequisites: CHM-110 Introduction to Chemistry or equivalent.
Mode(s) of Instruction: online
Credit for Prior Learning: There are no Credit for Prior Learning opportunities for this course.
Course Fees: None
Common Course Assessment(s): None
Student Learning Outcomes and Objectives:
Student Learning Outcomes:
- Student will be able to identify and draw organic compounds and functional groups, understand the organic nomenclature system and recognize common organic reactions.
- Students will be able to identify the proteins, lipids, carbohydrates and understand the biological importance of these compounds.
Unit Objectives:
Unit 1: Describe the saturated hydrocarbon class of organic compounds.
Unit 2: Identify the important classes of unsaturated hydrocarbons; alkenes and aromatic.
Unit 3: Describe the organic families of ethers, thiols, and phenols.
Unit 4: Understand the organic family of alcohols.
Unit 5: Understand the aldehyde and ketone families.
Unit 6: Describe the carbohydrate family.
Unit 7: Identify carboxylic acids and esters.
Unit 8: Understand the lipid family.
Unit 9: Identify the amine and amide families.
Unit 10: Describe amino acids and proteins.
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