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 \n4  \nMarilyn Schell • Margaret Hogan  \n© Science Press 2017  \nFirst published 2017  \nScience Press  \nBag 7023 Marrickville NSW 1475 Australia Tel: (02) 9516 1122 Fax: (02) 9550 1915 [sales@sciencepress.com.au](sales@sciencepress.com.au)[ ](sales@sciencepress.com.au)[www.sciencepress.com.au](www.sciencepress.com.au)  \nAll rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of Science Press. ABN 98 000 073 861  \nIntroduction v  \nWords to Watch vi  \nArea of Study 1 How Can the Diversity of Carbon Compounds Be Explained and Categorised?  \nStructure and Nomenclature of Organic Compounds  \n1 The Element Carbon 2  \n2 Organic Chemistry 3  \n3 Hydrocarbons – Alkanes 5  \n4 Hydrocarbons – Alkenes 6  \n5 Hydrocarbons – Alkynes 7  \n6 Haloalkanes 8  \n7 Naming Hydrocarbons 9  \n8 Structural Isomers 12  \n9 Geometric Isomers 14  \n10 Benzene 15  \n11 Optical Isomers 17  \n12 Alcohols 21  \n13 Amines 23  \n14 Amides 24  \n15 Aldehydes and Ketones 25  \n16 Carboxylic Acids 27  \n17 Esters 30  \n18 Revision of Structure and Nomenclature 32  \nof Organic Compounds  \nCategories, Properties and Reactions of Organic Compounds  \n19 Physical Properties of Organic Compounds 35  \n20 Substitution Reactions 37  \n21 Addition Reactions 38  \n22 Redox Reactions and Organic Compounds 39  \n23 Esterification 43  \n24 Hydrolysis of Esters 44  \n25 Condensation Reactions 45  \n26 Organic Reaction Pathways 46  \n27 Synthesis of Primary Haloalkanes 48  \n28 Synthesis of Primary Alcohols 49  \n29 Synthesis of Primary Amines 50  \n30 Synthesis of Carboxylic Acids and Esters 51  \n31 More on Reaction Pathways 52  \n32 Stoichiometry and Yields 53  \n33 Atom Economy 55  \n34 Green Chemistry 56  \n35 Revision of Categories, Properties and 59  \nReactions of Organic Compounds  \nAnalysis of Organic Compounds  \n36 Mass Spectrometry 62  \n37 Infra-Red Spectroscopy 67  \n38 Introduction to NMR 71  \n39 Nuclear Magnetic Resonance Spectroscopy 73  \n40 Chromatography 76  \n41 Calibration Curves for Chromatography 79  \n42 Combining Analytical Methods 81  \n43 Volumetric Analysis 82  \n44 Standard Solutions 84  \n45 Titration Equipment 85  \n46 Acid-Base Titrations 87  \n47 Titration Procedure and Calculations 89  \n48 Redox Titrations 92  \n49 Revision of Analysis of Organic Compounds 95  \nArea of Study 2 What Is the Chemistry of Food?  \nKey Food Molecules  \n50 Proteins 98  \n51 Protein Structure 101  \n52 Amino Acids and Diet 104  \n53 Carbohydrates – Monosaccharides and 105  \nDisaccharides  \n54 Comparing Sugars and Aspartame 108  \n55 Carbohydrates – Polysaccharides 109  \n56 Fats and Oils 111  \n57 Triglycerides 113  \n58 Vitamins 114  \n59 Revision of Key Food Molecules 116  \nScience Press  \nSurfing VCE Chemistry Unit 4 How Are Organic Compounds Categorised, Analysed and Used?  \niii  \nMetabolism of Food in the Human Body  \n60 Metabolism of Food 118  \n61 Enzymes 121  \n62 Models of Enzyme Action 122  \n63 Optical Isomers and Enzymes 123  \n64 Regulation of Enzymes 124  \n65 Enzymes and pH 127  \n66 Denaturation and Hydrolysis 128  \n67 Hydrolysis of Carbohydrates 129  \n68 Hydrolysis of Fats and Oils 132  \n69 Oxidative Rancidity and Antioxidants 133  \n70 Coenzymes 136  \n71 Enzyme Experiments 137  \n72 Revision of Metabolism of Food in the 139  \nHuman Body  \nEnergy Content of Foods  \n73 Energy Content of Foods 142  \n74 Solution Calorimetry 143  \n75 Calorimetry of Foods 147  \n76 Calibrating a Calorimeter 149  \n77 Revision of Energy Content of Food 152  \n78 Revision of How Are Organic Compounds 154  \nCategorised, Analysed and Used?  \nTopic Test 162  \nAnswers 166  \nData Sheet 203  \nPeriodic Table 204  \nIndex 205  \niv  \nScience Press  \nHow Are Organic Compounds Categorised, Analysed and Used? Surfing VCE Chemistry Unit 4  \nThis book covers the Chemistry content specified in the Vi","cbCaigLW6Ym1vLeL","https://ap.wps.com/l/cbCaigLW6Ym1vLeL","pdf",2198223,"English","# Area of Study 1\n## Structure and Nomenclature of Organic Compounds\n## Categories, Properties and Reactions of Organic Compounds\n## Analysis of Organic Compounds\n# Area of Study 2\n## Key Food Molecules\n## Metabolism of Food in the Human Body\n## Energy Content of Foods\n# Topic Test\n# Answers","[{\"question\":\"What topics are included in Area of Study 1 in this unit?\",\"answer\":\"Area of Study 1 covers the structure and nomenclature of organic compounds, categories/properties/reactions, and analysis methods such as spectroscopy, chromatography and titration.\"},{\"question\":\"Which food-related chemistry topics appear in Area of Study 2?\",\"answer\":\"Area of Study 2 includes key food molecules (proteins, carbohydrates, fats, oils, vitamins), metabolism in the human body (enzymes and enzyme action), and the energy content of foods.\"},{\"question\":\"How are learners supported throughout the unit?\",\"answer\":\"The unit includes exam-style questions, a topic test with extensive summary questions, provided answers, and sample data for suggested experiments to reinforce practical work.\"}]","Surfing VCE Chemistry Unit 4 - How Are Organic Compounds Categorised, Analysed and Used? | PDF",1789905472]