VCE Chemistry: Sample teaching plan



VCE Chemistry: Sample teaching planSample Course Outline – VCE Chemistry Unit 4: How are organic compounds categorised, analysed and used?Note: This is a sample guide only and indicates one way to present the content from the VCE Chemistry Study Design over the weeks in each school term. Teachers are advised to consider their own contexts in developing learning activities: Which local fieldwork sites would support learning in the topic area? Which local issues lend themselves to debate and investigation? Which experiments can students complete within the resource limitations of their learning environments?WeekAreaTopicsLearning activities 1How can the diversity of carbon compounds be explained and categorised?Structure and nomenclature of organic compounds (properties of the carbon atom; chiral centres and optical isomers; cis- and trans-isomers; structures and IUPAC naming of organic compounds) Scientific modelling: hydrocarbons and hydrocarbon derivativesQuiz: organic compound nomenclatureThink-pair-share: create and name organic moleculesSummary table: L-and D-glucose comparisonsCase study: thalidomide23Categories, properties and reactions of organic compounds (trends in boiling point and viscosity; organic reactions and pathways; atom economy; percentage yield)Experiment: boiling points of a series of organic compoundsExperiment: viscosity – bubbles and liquidsFlowcharts: organic reactionsExperiment: esterificationEvaluation: ‘green’ chemistry – percentage yield or atom economy?456Analysis of organic compounds (mass spectroscopy; IR spectroscopy; proton and carbon-13 NMR; chemical analysis using combined spectroscopy techniques; chromatography and HPLC; acid-base and redox titrations) Discussion: accuracy versus precision – class comparisons of measures of an object’s lengthCase study: chemical analysis – food poisoningData evaluation: spectroscopyExcursion: laboratory analysis techniques (chromatography, IR and proton-NMR)Design, construct and test: optical device for measuring fat content in different types of milk Acid-base titration: citric acid in fruit juicesRedox titration: alcohol in white wine Quantitative chemistry: instrumentation and titrations7891011What is the chemistry of food?Key food molecules (structures of proteins, carbohydrates, and fats/oils; essential and non-essential dietary components; energy content of carbohydrates; glycogen as a storage molecule; melting points of triglycerides; saturated and unsaturated fatty acids; water-soluble and non-water-soluble vitamins) Modelling and animations: haemoglobinExperiment: making nylon/extraction of casein – property comparisonsExperiment: ant preferences for natural or artificial sweetenersModelling: fats and oilsExperiment: melting points of triglyceridesTitration: degree of saturation of fats and oils Media analysis: ranking ‘good’ oilsExperiment: vitamin solubilities and structuresAnalysis: food labels1213Metabolism of food in the body (metabolism as a source of energy and nutrients; enzyme function and factors that affect action; denaturation and hydrolysis of proteins; hydrolysis of starch; glycemic index; hydrolysis of fats/oils; oxidative rancidity; action of coenzymes) Analysis: metabolism of a selected processed foodExperiment (jigsaw activity): Nuffield – measuring reaction rates of catalysed reactionsDenaturation of egg white by CuSO4 solutionMedia file: food issues – glycemic indexEvaluation: which cooking oil is best?Animations of co-enzyme action: Vitamin B141516Energy content of food (energy values of carbohydrates, proteins and fats/oils; cellular respiration; calorimetry; solution calorimetry temperature-time graphs) Experiment: glucose fermentationDesign, build and evaluate: construct a simple calorimeter to measure the energy content of popcorn; suggest calorimeter improvementsQuantitative chemistry: energy calculations and calorimetry 1718Unit revision19 ................
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