Chemistry II

Avon Lake City Schools 

Curriculum Framework

Chemistry II

Course Overview:

            A conceptual course of science involving coursework and laboratory work designed as a continuation of Honors Chemistry and Regular Chemistry.  This course includes stoichiometry, molecular shapes, acids/bases, solutions, quality control testing and food chemistry.  The student is responsible for having a composition notebook and a scientific calculator.  This course is heavily laboratory based and includes learning organic functional groups and discussion of current events involving chemistry.
            Prerequisites: An “A” or “B” in Regular Chemistry or Honors Chemistry and an “A” or “B” in Algebra I and Geometry.  This is a one semester class that meets five periods per week for ½ unit of credit.

 

Textbook (Title and Publishing Company): 

            World of Chemistry, Zumdahl

Online/Supplemental Materials:

            National Geographic’s Cengage OWL (online book and homework)

Assessments: 

            Testing after each unit and a final exam at the end of the Semester.

 

Content/Topics/Learning Goals

Subject to Pacing and Schedules

1st Quarter- 
  • Students will master
    • common suffixes and prefixes associated with organic chemistry
    • nomenclature of hydrocarbons and functional groups
    • molecular shapes and polarity of organic molecules
    • identifying unknown chemicals based on characteristics of ionic, metallic and covalent compounds using twelve qualitative lab experiments.
    • quantitative analysis in the lab using gravimetric analysis and stoichiometry.
    • the relationship between acids and bases through titration and mathematical analysis.
    • creating solutions of chemicals using molarity for various labs.

2nd Quarter- 
  • Students will use quality control testing to analyze
    • toothpaste, shampoos, aspirin, cloth and food dyes, polymers, fats, soaps and scents.    
  • Students will look at food chemistry, including
    • the latest research
    • reading food labels
    • new regulations
    • the physiological functions of macronutrients (proteins, carbohydrates, and fats) in human nutrition.

 

Last Updated:              

September, 2025