CHEMNINJA
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Topic 1: Quantitative Chemistry
1.1 The Mole Concept and Avogadro's Constant
1.2 Formulas
1.3 Chemical Equations
1.4 Mass and Gaseous Volume Relationships in Chemical Reactions
1.5 Solutions
Topic 2/12: Atomic Structure
2.1 The Atom
2.2 The Mass Spectrometer
2.3 Electron Arrangement
12.1 Electron Configuration (HL)
Topic 3/13: Periodicity
3.1 The Periodic Table
3.2 Physical Properties
3.3 Chemical Properties
13.1 Trends Across Period 3 (HL)
13.2 First-Row D-Block Elements (HL)
Topic 4/14: Bonding
4.1 Ionic Bonding
4.2 Covalent Bonding
4.3 Intermolecular Forces
4.4 Metallic Bonding
4.5 Physical Properties
14.1 Shapes of Molecules and Ions (HL)
14.2 Hybridization (HL)
14.3 Delocalization of Electrons (HL)
Topic 5/15: Energetics
5.1 Exothermic and Endothermic Reactions
5.2 Calculation of Enthalpy Changes
5.3 Hess's Law
5.4 Bond Enthalpies
15.1 Standard Enthalpy Changes of Reaction (HL)
15.2 Born-Haber Cycle (HL)
15.3 Entropy (HL)
15.4 Spontaneity (HL)
Topic 6/16: Kinetics
6.1 Rates of Reaction
6.2 Collision Theory
16.1 Rate Expression (HL)
16.2 Reaction Mechanism (HL)
16.3 Activation Energy (HL)
Topic 7/17: Equilibrium
7.1 Dynamic Equilibrium
7.2 The Position of Equilibrium
17.1 Liquid-Vapour Equilibrium (HL)
17.2 The Equilibrium Law (HL)
Topic 8/18: Acids and Bases
8.1 Theories of Acids and Bases
8.2 Properties of Acids and Bases
8.3 Strong and Weak Acids and Bases
8.4 The pH Scale
18.1 Calculations Involving Acids and Bases (HL)
18.2 Buffer Solutions (HL)
18.3 Salt Hydrolysis (HL)
18.4 Acid-Base Titrations (HL)
18.5 Indicators (HL)
Topic 9/19: Oxidation and Reduction
Topic 10/20: Organic Chemistry
Topic 11: Measurement and Data Processing
Option B: Human Biochemistry
B.1 Energy
B.2 Proteins
B.3 Carbohydrates
B.4 Lipids
B.5 Micronutrients and Macronutrients
B.6 Hormones
B.7 Enzymes (HL)
B.8 Nucleic Acids (HL)
B.9 Respiration (HL)
Option F: Food Chemistry
F.1 Food Groups
F.2 Fats and Oils
F.3 Shelf Life
F.4 Colour
F.5 Genetically Modified Foods
F.6 Texture
F.7 Oxidative Rancidity (HL)
F.8 Antioxidants (HL)
F.9 Stereochemistry in Food (HL)
F.10 Chemical Structure and Colour (HL)
Human Biochemistry