Lesson 3.2: Saturated and Unsaturated Hydrocarbons
Completion requirements
Unit A: Chemical Change
Lesson 3.2: Saturated and Unsaturated Hydrocarbons
Do you pay attention to the nutritional facts listed on food packages? Most of these packages list grams of fat, grams of carbohydrates, milligrams of vitamin B, and so on. Grams of fat are often separated into saturated fat and unsaturated fat.Hydrocarbons that contain only single bonds are saturated hydrocarbons. Those that contain double or triple bonds are unsaturated hydrocarbons.
- Read pages 122 to 125 of the textbook. Answer the questions as you encounter them.
Check your answers with those in the “Practice Answers” in the online course.
A molecular model kit is used to make models of the different hydrocarbons. A three-dimensional model helps you visualize how atoms are connected.
Read the entire activity on page 126 of the textbook.
If you have access to a molecular model kit, do Path 1. If you do not have access to a molecular model kit, do Path 2.
If you have access to a molecular model kit, do Path 1. If you do not have access to a molecular model kit, do Path 2.
- Follow the directions of the activity, and answer the questions.
Check your answers with those in the “Suggested Answers” in the online course.
Science 20 Textbook. alberta Education.
- Study the structure of the three hydrocarbons. Use the analysis questions to direct your thoughts about how the structures might relate to the chemical properties of each hydrocarbon. Check your answers with those in the “Suggested Answers” .
- Complete questions 1 to 11 of “Analysis” on page 130 of the textbook. Check your answers with those in the “Suggested Answers” in the online course.
A compound that has at least one double bond is called an alkene. An alkyne is a compound that has at least one triple bond.
- Read pages 127 and 128 of the textbook. Then, answer Practice questions 27 to 30 on page 129.
Check your answers with those in the “Practice Answers” in the online course.
- Read “Saturated and Unsaturated Compounds in Food” at the top of page 130 of the textbook.
In the next investigation you have the opportunity to determine if there is a relationship between different groups of hydrocarbons and their chemical structure.
In the next activity, you will analyze how boiling points vary with different types of hydrocarbons.
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Read the activity on page 131 of the textbook. Follow the directions, and answer the questions.
Note: A spreadsheet may be very useful.
Check your answers with those in the “Suggested Answers” in the online course.
You should have discovered in the activity that melting points and boiling points of hydrocarbons are related to the number of carbon atoms in the molecule. The reactivity of hydrocarbons is affected by the number of carbon-carbon bonds. Unsaturated hydrocarbons are more reactive than saturated hydrocarbons.
- Read page 132 of the textbook. Then, answer Practice question 34 at the top of page 133.
Check your answers with those in the “Practice Answers” in the online course.
Check a margarine container. It will likely say “Contains No Trans Fats” or “Less Than 3% Trans Fats”. Trans fats or trans fatty acids are produced in margarine when hydrogen gas is bubbled through hot vegetable oil. Scientists have developed numerous processes to synthesize hydrocarbons—some of these are used in the food industry.
- Read pages 133 to 135 of the textbook. Start with “The Origins of Industrially Produced Trans Fatty Acids” and end at “3.2 Summary”. Answer the questions as you encounter them.
Check your answers with those in the “Practice Answers” in the online course.
- Read “3.2 Summary” on page 135 of the textbook. Then complete “3.2 Questions” on page 136.
Check your answers with those in the “Practice Answers” in the online course.