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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

This GOB Chemistry study guide covers carbohydrates, oxidation/reduction, reducing sugars, disaccharides, polysaccharides, and sweeteners.

Carbohydrates: Structure, Properties, and Biological Significance

Study Guide - Learn with Videos

Oxidation of Monosaccharides

Reduction of Monosaccharides

Molecular Polarity (Simplified)

Disaccharides

Polysaccharides

Classification of Carbohydrates

Glycosidic Linkage

Solutions

Functional Groups in Chemistry