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

First 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.

Second 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