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Balancing general, organic, and biochemistry in one course can be tough. Key concepts are connected across all three areas to help everything make sense together.

Jules Bruno

https://static.studychannel.pearsonprd.tech/courses/gob/thumbnails/gob

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

Classifying Amines

Naming Amines

Naming Ammonium Salts

Amine Reactions

Intro to Amino Acids

Amino Acid Three Letter Codes

Amino Acid One Letter Codes

Amino Acid Classifications

Peptides

Primary Protein Structure

Secondary Protein Structure

Tertiary Protein Structure

Quaternary Protein Structure

Summary of Protein Structure

Protein Hydrolysis

Intro to Enzymes

Enzyme Classification

Enzyme-Substrate Complex

Models of Enzyme Action

Factors Affecting Enzyme Activity

Enzyme Inhibition

Enzyme Regulation: Allosteric Control

Enzyme Regulation: Feedback Control

Enzyme Regulation: Covalent Modification

Intro to Carbohydrates

Classification of Carbohydrates

Fischer Projections

GOB Chemistry 2 Final - Part 1 of 4

True or false: An enzyme has a tertiary structure that recognizes the substrate.