PreparED Study Materials

CHEM 237: Principles of Organic Chemistry I

School: University of Maryland

Number of Notes and Study Guides Available: 10

Notes

Study Guides

Videos

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.

Heat Absorption: Lead Weight's Final Temperature
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Explore the process of heat absorption and discover how to calculate the final temperature of a lead fishing weight after absorbing a specific amount of heat.

Comparing Structural Features of Sphingomyelins and Glycolipids
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This video explores the structural and functional differences between sphingomyelins and glycolipids, two types of lipids found in cell membranes, highlighting their commonalities in backbone and fatty acid composition and their distinctive roles in cell structure and recognition.

CS?, SO?, CH?, & CH?Cl: Are They Polar or Nonpolar Molecules?
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Explore the polarity of Carbon disulfide, Sulfur dioxide, Methane, and Chloromethane. Learn how molecular shape influences electron distribution. Understand which molecules possess a net dipole moment and which ones don't.

Tailors' Seam Measurements: Precision and Accuracy Analysis
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An in-depth analysis of the precision and accuracy in seam measurements by three apprentice tailors: X, Y, and Z, as they measure a pair of trousers. Understand how their measurements compare to the true length of 32.0 inches.

Net ATP Yield from Oleic Acid (18:1 ??) Calculation
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Join us in this video as we dive into the intricacies of calculating the net ATP yield from oleic acid (18:1 ??). We'll provide a step-by-step guide and offer helpful hints to ensure an accurate calculation, including a critical step that bypasses acyl-CoA dehydrogenase.

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