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Learn the toughest concepts covered in your GOB - General, Organic, and Biological Chemistry class with step-by-step video tutorials and practice problems.

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Jules Bruno

1. Matter and Measurements

2. Atoms and the Periodic Table

3. Ionic Compounds

4. Molecular Compounds

5. Classification & Balancing of Chemical Reactions

6. Chemical Reactions & Quantities

7. Energy, Rate and Equilibrium

8. Gases, Liquids and Solids

9. Solutions

10. Acids and Bases

11. Nuclear Chemistry

BONUS: Lab Techniques and Procedures

BONUS: Mathematical Operations and Functions

12. Introduction to Organic Chemistry

13. Alkenes, Alkynes, and Aromatic Compounds

14. Compounds with Oxygen or Sulfur

15. Aldehydes and Ketones

16. Carboxylic Acids and Their Derivatives

17. Amines

18. Amino Acids and Proteins

19. Enzymes

20. Carbohydrates

21. The Generation of Biochemical Energy

22. Carbohydrate Metabolism

23. Lipids

24. Lipid Metabolism

25. Protein and Amino Acid Metabolism

26. Nucleic Acids and Protein Synthesis

Clutch Version GOB/Intro

Dalton's Law: Partial Pressure (Simplified)

Gas Stoichiometry

Intermolecular Forces (Simplified)

Intermolecular Forces and Physical Properties

Atomic, Ionic and Molecular Solids

Heating and Cooling Curves

Solutions

Solubility and Intermolecular Forces

Percent Concentrations

Molarity

Osmolarity

Parts per Million (ppm)

Solubility: Temperature Effect

Intro to Henry's Law

Henry's Law Calculations

Dilutions

Solution Stoichiometry

Equivalents

Molality

The Colligative Properties

Boiling Point Elevation

Freezing Point Depression

Osmosis

GOB Chemistry 1 Final - Part 2 of 3

Explain how high pressure allows for the successful production of sparkling water. Note that the solubility of carbon dioxide in water is 0.169 g/100 mL at standard temperature and pressure (1 atm, 25 °C).