CHM 230 - Introduction to Organic and Biochemistry

1. Apply general chemistry concepts and principles to the study of organic and biochemistry.
2. Recall and apply nomenclature rules for naming organic and biochemicals.
3. Demonstrate the roles of chemical bonding and intermolecular forces in organic and biochemical structures, chemical reactions and cellular components.
4. Compare and contrast organic and biochemical structural features with their reactivity and function.
5. Demonstrate the structural and functional roles of enzymes and cofactors.
6. Predict the fate of biochemicals in an organism given stated conditions.

1. Saturated Hydrocarbons
   1. Review of Lewis structure from general chemistry
   2. Review of ionic and covalent bonding from general chemistry
   3. Major functional groups in organic chemistry
   4. Bonding in alkanes
   5. Structural formulas including line-angle
   6. Conformers and isomers
   7. Cycloalkanes
   8. IUPAC nomenclature of alkanes and cycloalkanes including branched substituents
   9. Sources and properties of alkanes and cycloalkanes
   10. Halogenation of alkanes and cycloalkanes
   11. Chlorofluorocarbons and the ozone layer
2. Unsaturated Hydrocarbons
   1. Bonding in alkenes
   2. IUPAC nomenclature of alkenes and cycloalkenes
   3. Isomers including cis-trans
   4. Physical properties of alkenes and cycloalkenes
   5. Preparation of alkenes
   6. Bonding in alkynes
   7. IUPAC nomenclature of alkynes
   8. Sources and properties of aromatic hydrocarbons
   9. IUPAC nomenclature of aromatic hydrocarbons
   10. Fused-ring aromatic hydrocarbons
   11. Cis-trans isomers and vision
3. Alcohols, Phenols and Ethers
   1. Oxygen and its characteristic bonding in alcohols, phenols and ethers
   2. Classification of alcohols
   3. Nomenclature of alcohols
   4. Physical properties of alcohols
   5. Preparation of alcohols
   6. Reactions of Alcohols
   7. Nomenclature of phenols
   8. Physical properties of phenols
   9. Important alcohols and phenols and their uses
   10. Nomenclature of ethers
   11. Cyclic ethers
   12. Physical properties of ethers
   13. Sulfur analogs of alcohols and ethers
4. Aldehydes and Ketones
   1. Characteristics of a carbonyl group
   2. Nomenclature of aldehydes and ketones
   3. Physical properties of aldehydes and ketones
   4. Isomers in aldehydes and ketones
   5. Preparation of aldehydes and ketones
   6. Oxidation and reduction of aldehydes and ketones
   7. Formation of hemiacetals and hemiketals
   8. Formation of acetals and ketals
5. Carboxylic Acids and Carboxylic Acid Derivatives
   1. Structure of carboxylic acids and their derivatives
   2. Nomenclature of carboxylic acids (IUPAC and common)
   3. Polyfunctional carboxylic acids
   4. Physical properties of carboxylic acids
   5. Acidity of carboxylic acids
   6. Preparation of carboxylic acids
   7. Carboxylic acid salts and their nomenclature
   8. Decarboxylation reactions
   9. Nomenclature of esters
   10. Preparation of esters
   11. Physical properties of esters
   12. Isomers in carboxylic acids and esters
   13. Reactions of esters
   14. Polyesters
   15. Phosphoesters
6. Amines and Amides
   1. Nitrogen and its bonding characteristics in amines and amides
   2. Classification of amines and amides
   3. Nomenclature of amines and amides
   4. Isomerism in amines and amides
   5. Physical properties of amines and amides
   6. Basicity of amines and amides
   7. Acid-base reactions of amines
   8. Alkylation of amines
   9. Heterocyclic amines
   10. Neurotransmitters, including dopamine
   11. Preparation of amides
   12. Hydrolysis of amides
7. Carbohydrates
   1. Discussion of biochemistry
   2. Functions of carbohydrates
   3. Classification of carbohydrates
   4. Chirality, enantiomers and diastereomers in carbohydrates
   5. Fisher Projections
   6. Biochemically important monosaccharides
   7. Conversion of open chain form to cyclic (Haworth Projections) form of monosaccharides
   8. Reactions of monosaccharides including oxidation and glycoside formation
   9. Storage, structural and acidic polysaccharides
8. Lipids
   1. Structure and classification of lipids
   2. Types and properties of lipids
   3. Triacylglycerols: energy-storage, dietary considerations and reactions
   4. Membrane Lipids: phospholipids, shingoglycolipids and cholesterol
   5. Cell membranes
   6. Emulsification lipids (bile acids)
   7. Messenger lipids: steroid hormones and eicosanoids
   8. Protective-coating lipids: biological waxes
   9. Soap and detergents (optional)
   10. Trans fats in food
9. Proteins
   1. Amino acids, structure, classes and chirality
   2. Acid-base properties of amino acids
   3. Essential amino acids
   4. Cysteine and disulfide bonds
   5. Peptides: structure and peptide bonds
   6. Small biochemically important peptides (vasopressin and oxytocin)
   7. General characteristics of proteins
   8. Primary, secondary, tertiary and quaternary structure of proteins
   9. Protein hydrolysis and denaturation
   10. Protein classifications based on shape/function
   11. Glycoproteins and lipoproteins
10. Enzymes and Vitamins
    1. General characteristics of enzymes and enzyme structure
    2. Models of enzyme action (induced-fit vs lock-and-key)
    3. Enzyme specificity and factors that affect enzyme activity
    4. Enzyme inhibition
    5. General characteristics of vitamins and their classifications
11. Nucleic Acids
    1. Ribonucleic acids and deoxyribonucleic acids structures
    2. Replication
    3. Transcription
    4. Translation
12. Biochemical Energy Production
    1. Metabolism and cell structure
    2. Important nucleotide-conatining compounds in methabolic pathways (ex. ATP, FAD, NAD+)
    3. Carboxylate ions important in metabolic pathways
    4. High-energy compounds
    5. Overview of biochemical energy production and its stages
    6. The citric acid cycle
    7. The electron transport chain (ETC)
    8. Oxidative phosphorylation
    9. ATP production
13. Carbohydrate Metabolism
    1. Digestion and absorption of carbohydrates
    2. Gylcolysis
    3. Pyruvate and its fates
    4. ATPproduction from oxidation of glucose
    5. Glycogen
    6. Gluconeogenesis
14. Lipid Metabolism
    1. Digestion and absorption of lipids
    2. Triacylglycerol storage and mobilization
    3. Glycerol metabolism
    4. ATP production from oxidation of fatty acids
    5. Ketogenesis
    6. Lipogenesis
    7. Relationship between lipid and carbohydrate metabolism

Classroom discussion and group work: 10-20%

Classroom demonstration/experiments/problems: 10-20%
Mandatory Course Components:
None
Equivalent Courses:
None

1.   Essential judgment skills include the ability to identify, assess, and comprehend situations for the purpose of problem solving and coming to appropriate conclusions and/or course of actions.  Specifically, students must be able to:

• Apply mathematical concepts to solve problems
• Discern relevant and irrelevant information when solving problems
• Express knowledge of the appropriate level of chemistry in written and/or verbal formats
• Draw conclusions based on knowledge and experimental results

2.    Essential physical/neurological functions include the ability to use the senses of sight, hearing, touch, and smell. Students must meet  expectations necessary to safely perform tasks required to study chemistry, which include the need for manual dexterity and the ability to use sight and hearing. Specifically, students must be able to:

• Operate a computer for the purposes of inputting or graphing data and writing reports/papers

3.  Essential communication skills include the ability to communicate effectively with fellow students, faculty, and all members of the Physical Sciences department. Specifically, students must be able to:

• Understand written and verbal direction when completing tasks and assignments associated with the lecture portion of science courses
• Use information technology skills consistent with effective communication.

4.  Essential emotional coping skills include the ability to demonstrate the mental health necessary to safely engage in the practice of scientific discovery.  Specifically, students must be able to:

• Engage in multitasking without becoming overly stressed
• Collaborate with classmates to complete a task in the classroom 
• Cooperate with others and work in groups or alone as indicated by instructor

5.  Essential intellectual/conceptual skills include the ability to measure, calculate, analyze, synthesize, and evaluate to engage competently in the safe practice of Chemistry. Specifically, students must be able to:

• Express an understanding of the concepts learned in chemistry in written form or verbally

6.  Other essential behavioral attributes include the ability to engage in activities consistent with safe practice without demonstrated behaviors of addiction to, abuse of, or dependence on alcohol or other drugs that may impair behavior or judgment. The student must demonstrate responsibility and accountability for actions as a student in the Physical Sciences Department and as a developing professional in the field of chemistry consistent with accepted standards of practice.

Grand Rapids Community College strives to be more than ADA compliant. We strive to be accessible and welcoming to all students of all abilities. After reviewing the Essential Abilities/Technical Standards for this program; your responsibilities as a student entail determining if you can complete all associated coursework either:

• With Accommodation. I am otherwise qualified to meet the same academic standards as any other student entering the program. However, based on a medically documented condition or diagnosis, I would qualify for reasonable accommodation under the Americans with Disabilities Act (1990). I will meet with Disability Support Services on campus to arrange those accommodations in an interactive process with the department of Physical Sciences.
• Without Accommodation. I am able to complete the program without need for reasonable accommodation or modification. In the event my medical documentation reveals otherwise or a condition manifests that would necessitate an accommodation; it is my responsibility to inform a responsible authority figure within the department of (field of study) and work with Disability Support Services to see if a reasonable accommodation or modification can be made.