Chemistry and Biochemistry

Physical-chemistry subjects from 10º and 11º years of the secondary

The teaching methodologies used are intended to provide an effective transfer of knowledge in an environment of dialogue with students that consolidates the process of teaching-learning. The course is taught in lectures and in laboratory classes. In the lectures are taught the theoretical foundations required for the development of the contents and the acquisition of the skills. The participation of the students will be encouraged in the adaptation of concepts to specific situations. Theoretical-practical exercises can be presented and discussed in the classroom. Practice component involves the lab execution of protocols and reports of the laboratory work.

The learning objectives of Chemistry and Biochemistry I are as follows:

Knowledge of solution properties; Understanding of chemical equilibrium laws and their application to acid-base reactions; Oxidation-reduction concepts; Knowledge of biomolecule functional groups (carbohydrates, lipids and proteins); Structural and functional understanding of carbohydrates, lipids and proteins.

Periodic table and the concept of electronegativity. Chemical bonding, types of intermolecular forces and their influence on the properties of compounds, with particular emphasis on melting and boiling points and miscibility. Amphoteric molecules and their biological importance. Types of solution, the dissolution process, units of concentration and calculating the concentration of a solution, the effect of temperature and pressure on the solubility of gases in liquids and the colligative properties of solutions. The importance of osmotic pressure. Basic concepts of chemical equilibrium and their application to acid-base equilibrium. The importance of buffer solutions. Acid-base titrations. Concepts of oxidation-reduction. Structure and nomenclature of the characteristic functional groups of the biomolecules sugars, lipids and proteins. Structure and main physico-chemical characteristics of sugars, lipids and proteins.

NAO