PreparED Study Materials
CHEM 2320: Organic Chemistry
School: Southern Utah University
Number of Notes and Study Guides Available: 7
Notes
Study Guides
Videos
Moles of H in Samples: H?O, NH?, N?H?, C??H??
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Discover how to calculate the number of moles of hydrogen in different chemical samples, including H?O, NH?, N?H?, and C??H??.
Ethylene Glycol & Freezing Point in Antifreeze
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We explore the impact of increasing the concentration of ethylene glycol in an antifreeze mixture, explaining the resulting effect on the freezing point of the solution by examining its interaction with water molecules.
Lone Pair vs. Bonding Pair Electrons: Atomic Insights Unveiled
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Explore the atomic world and the crucial distinctions between lone pair and bonding pair electrons in this insightful video. Delve into the fundamental aspects of atomic structure, electron orbitals, and their roles in chemical bonding, reactivity, and molecule formation.
Rutherford's Gold Foil: The Pivot to the Modern Nuclear Atom Model
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Discover Rutherford's pivotal Gold Foil Experiment and its impact on atomic theory. Unveil the discrepancies with the Plum Pudding Model. Grasp the birth of the nuclear atom model through unexpected alpha particle deflections.
The mass of a sugar crystal with 1.8 × 10¹? sucrose molecules
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This video guides you through calculating the theoretical yield of a product in moles for a given chemical reaction by identifying the limiting reactant. It explains how to determine the limiting reactant for different quantities of reactants and then calculates the corresponding moles of the product, ensuring an accurate theoretical yield estimation.
Glucose Polymer with Alternating Glycosidic Linkages: Structure and Fu
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Explore the fascinating discovery of a glucose polymer with alternating glycosidic linkages. We'll visualize its Haworth projection and investigate its potential role in organisms, pondering whether it primarily serves a structural or energy storage function. Additionally, we'll discuss which types of organisms might utilize this unique polysaccharide as a potential food source.



















