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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.

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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

Ernest

Enantiomers vs Diastereomers

D vs L Enantiomers

Cyclic Structures of Monosaccharides

Mutarotation

Reduction of Monosaccharides

Oxidation of Monosaccharides

Glycosidic Linkage

Disaccharides

Polysaccharides

Intro to Metabolism

ATP and Energy

Intro to Cofactors

Intro to Coenzymes

Coenzymes in Metabolism

Energy Production In Biochemical Pathways

Intro to Citric Acid Cycle

The Citric Acid Cycle

Electron Transport Chain

Oxidative Phosphorylation

Aerobic Respiration Summary

Intro to Carbohydrate Metabolism

Intro to Glycolysis

Glycolysis

Glycolysis Summary

GOB Chemistry 2 Final - Part 2 of 4

Consider the following trisaccharide: Determine which carbons form the glycosidic bond between monosaccharide units A and B.

Consider the following trisaccharide:

Determine which carbons form the glycosidic bond between monosaccharide units A and B.