Table of Contents
Lecture/Lab/Activity
22. The Periodic Table
23. Periodic Def & Trends
24. Electron config practice
25. Ions and Oxidation Numbers
26. Lewis Dot Diagram
27. Intro to Chemical Bonding
28. Covalent Bonding
29. Ionic Bonding
30. Ionic vs. Covalent Lab
31. Metallic Bonding
32. Molecular Geometry
33. Writing Chemical Formulas
34. Naming Ionic Compounds
35. Ionic Compounds Puzzle
36. Naming Molecular Compounds
37.Acid Nomenclature
38. Organic Chemistry – Alkanes
39. Ionic & Covalent Review
40. Organic Chem–Alkenes&Alkynes
Date
Pg#
9/24/10
9/27/10
10/4/10
10/5/10
10/6/10
10/7/10
10/12/10
10/14/10
10/18/10
10/19/10
10/21/10
10/25/10
10/26/10
10/27/10
10/29/10
11/03/10
11/04/10
11/08/10
11/09/10
47
49
51
53
54
57
61
61
63
61
64
67
69
71
73
75
77
79
81
Objective:
The student will use IUPAC nomenclature rules to name
Alkenes & Alkynes after completing the weekly quiz
Agenda:
Organic Chemistry– Lecture
Alkenes and Alkynes
Geometric Isomers of Alkenes
Addition Reactions
 Saturated compounds (alkanes)
 maximum number of hydrogen atoms
attached to each carbon atom
 Unsaturated compounds
 fewer hydrogen atoms attached to the
carbon chain than alkanes
 Unsaturated compounds contain double
or triple bonds
 Carbon-carbon double bonds
 Names end in -ene
 H2C=CH2
ethene (ethylene)
 H2C=CH-CH3
propene (propylene)
 cyclohexene
 Carbon-carbon triple bonds
 Names end in -yne
 HC
CH
 HC C-CH3
ethyne(acetylene)
propyne
 When the carbon chain has 4 or more C atoms,
number the chain to give the lowest number to
the double or triple bond.
1
2 3 4
CH2=CHCH2CH3
1-butene
CH3CH=CHCH3
2-butene
CH3CH CHCH3
2-butyne
 Write the IUPAC name for each of the following
unsaturated compounds:
 CH3CH2C CCH3
2-pentyne
CH3
 CH3C=CHCH3
2-methyl-2-butene
3-methylcyclopentene
 Double bond is fixed
 Cis/trans Isomers are possible
 Adds a hydrogen atom to each carbon atom of a
double bond
H H
Ni
HH
 H–C=C–H + H2  H–C–C–H
HH
ethene
ethane
 Adding H2 to vegetable oils produces compounds
with higher melting points
 Margarines
 Soft margarines
 Shortenings (solid)