G chemistry (4th quarter)

• Chemical Reactions -a process in which one or more substances, the reactants, are converted to one or more different substances, the produces.
• Substances are either chemical elements or compounds
• A chemical reaction rearranges the constituent atoms of the reactants to create different substances as products atoms are never created or destroyed
• the father of modern chemistry is Lavoisier
• first law of thermodynamics or the law of conservation of energy
• the reactant should have the same mass of matter as the products
• chemical equations should be balanced
• show that mass is conserved in chemical reactions
• mass is neither created nor destroyed
• Coefficient- indicate the number of moles.
• Coefficient - changed in order to balance the equation
• Stoichiometry - calculating the amounts of reactant used or products formed in a chemical reaction
• Subscript - indicate the number of atoms cannot be changed when balancing equation
• ratios between between the moles of any two substances in a balanced
• Make sure that the equation is balanced before getting the molar ratios
• Percent Yield - One way of expressing the efficiency of a chemical reaction.
• Percent Yield - the ratio of the actual yield to the theoretical yield expressed as percent
• Percent yield = Actual yield/Theoretical yield × 100
• Di (two)
• two monosaccharides undergo a dehydration reaction
• The hydroxyl group of a monosaccharide combines with the hydrogen of another monosaccharide, releasing a molecule of water and forming a covalent bond.
• poly (many)
• a long chain monosaccharides linked by alycosidic bonds
• The chain may be branched or unbranched, and it may contain different types of monosaccharides
• fats, oils and waxes, which may be saturated or unsaturated can be unhealthy but also serve important functions for plants and animal
• Fats - saturated acids components predominate and are solids as room temperature
• Oils - unsaturated fatty acids predominate and are liquids at room temper
• Waxes - they are malleable in normal condition

  have only a single long-chain fatty acid, attached to a long chain alcohol group
• Triglycerides - most common types of lioids

  a fat molecule with glycerol and fatty acids
• Biomolecules - are carbon-containing compounds that are of biological importance because they make up and carry chemical reactions needed by the living organism where they are found.
• Biological Macromolecule - large, organic molecule such as carbohydrates, lipids, proteins, and nucleic acids