SHS3 Chemistry · Semester 2 Week 16: Organic Functional Groups

Lesson notes

Learning Objectives

Indicator: 3.3.2.LI.1 - Explain polymers and describe proteins and carbohydrates as natural polymers of amino acid and glucose respectively.

By the end of the lesson, learners can:

Define a polymer, monomer, and polymerization using appropriate terminology, giving at least two natural examples.
Draw the general structure of an amino acid and identify the amine group, carboxyl group, and R group, naming specific amino acids such as glycine, alanine, and cysteine.
Describe how amino acids combine through condensation polymerization to form proteins, showing the peptide bond formed between two amino acids.
Explain the primary structure of a protein as the sequence of amino acids in a polypeptide chain.
Classify carbohydrates into monosaccharides, disaccharides, and polysaccharides with examples, and describe starch and cellulose as natural polymers of glucose.

Sign in with your phone number to read the full note and download the GES plan - free.

Sign in with phone number

Curriculum details

Strand: Chemistry of Carbon Compounds (Strand 3)
Sub-strand: Organic Functional Groups (3.2)
Content standard: 3.3.2.CS.2 - Demonstrate knowledge and understanding of the concepts of organic chemistry to describe the structure and properties of polymers. 3.3.2.LO.1 Explain structure, preparation, properties of alkanoic acid derivatives and lipids as well as their uses in everyday life. 3.3.2.LO.2 Explain the structure, preparation, properties of polymers and their uses in everyday life.
Indicator: 3.3.2.LI.1 - Explain polymers and describe proteins and carbohydrates as natural polymers of amino acid and glucose respectively.
Suggested placement: Semester 2, Week 16 (Week 36 of the year)
Our suggestion, laid out in curriculum order across three terms of twelve weeks. NaCCA does not fix the week, so follow your school's scheme of learning.
Curriculum reference: NaCCA curriculum document, p. 113

Exemplars (from the NaCCA curriculum)

Collaborative Learning:
- In small groups, discuss, model and draw the molecular structures of amino acids such as alanine, glycine, serine, cysteine and. lysine.
- Apply IUPAC rule to name each amino acid modelled.
- Describe how amino acids could be combined to form protein
- Describe and explain the primary structure of proteins as natural polymer
- Discuss hydrolysis of proteins.
- Test for proteins
- Discuss the composition and structural features of carbohydrates
- Describe the properties of carbohydrates
Experiential Learning:
- Investigate sugar and other carbohydrates for reducing properties
- Test for reducing sugars using Fehling's solution, Benedict's solution and Tollen's reagent.
- Explain the chemistry behind the observations made.
Talk for Learning:
- Classify carbohydrates into monosaccharide, disaccharide and polysaccharide giving examples of each.
- Discuss starch as polymer of glucose and the test for starch.
- Discuss the hydrolysis of disaccharide and polysaccharide to form monosaccharide.
Teaching and Learning Materials:
- * Worksheets with scaffolding strategies of various amino acid structures * Benedict's solution * Test tube in test tube racks * Droppers * Tollen's reagent * Starch
- * Iodine * Reducing sugar * * Nylon made materials * Animation/simulation * Beaker * Measuring cylinder
- * Glass rod * 1,6-diaminohexane
- Decanedioyl * Cyclohexane * Fehling's
- chloride
- solution
Assessment (3.3.2.AS.1). The document marks these depth-of-knowledge levels for this indicator: Level 3 Strategic reasoning.