Chemistry: VIC

meriSTEM chemistry

The current state syllabus in Victoria is different in content and sequence to the Australian Curriculum, however there is overlap.

These are example schedules to demonstrate the content of the meriSTEM online course as it might map to the Victorian curriculum.

Unit 1: How can diversity of materials be explained?

VIC Sub-topic Use meriSTEM Module Use meriSTEM Sub-topic Australian Curriculum Chemistry Science Understandings
(Revision) Science Skills
1.1 Elements and the periodic table Matter and Elements 1. Matter & terms, 2. Mixtures, 3. Atoms, 4. Ions, 5. Compounds, 6. Atomic structure, 7. Electron configuration 16, 17, 18, 19, 25, 30, 33
1.2 Metals Bonds 1. Bonding, 3. Metallic bonds 27, 28, 29, 60, 31, 32
1.3 Ionic compounds 2. Ionic bonds 27, 29, 30
1.4 Quantifying atoms and compounds Matter and Elements 9. Periodic trends, 10. Isotopes, 11. Analytical chemistry 16, 17, 30
Quantities 1. Moles, 2. Mole, mass and volume relationships, 3. Chemical formulae, 4. Stoichiometry, 5. Reaction stoichiometry, 6. Limiting reactants, 7. Chemical quantities 24, 36, 39, 63
2.1 Materials from molecules Bonds 4. Covalent bonds, 5. Drawing covalent bonds (Lewis structures), 6. Molecular and lattice structures 27, 29, 33,34,
Intermolecular Forces & Gases 1. Forces inform shape, 3. Bond dipoles, 4. Forces 55, 56, 57, 58
2.2 Carbon lattices and carbon nanomaterials Bonds 7. Carbon-based molecules, 8. Organic molecules, 9. Bonds & Materials 28, 34, 35
2.3 Organic compounds Organic molecules (coming soon) 1. Hydrocarbons, 2. Isomers, 3. Nomenclature, 4. Functional groups, 5. Properties 127, 128
2.4 Polymers Organic molecules (coming soon) 6. Biological molecules, 7. Polymers 129

Note. As this course was designed around the Australian Curriculum, currently the course does not include specifically:

  • Crude oil
  • cis-trans isomerism
  • chirality
  • the comparison of energy values of carbohydrates, proteins and fats and oils
  • carbohydrates
  • starch
  • triglycerides
  • active sites of enzymes
  • proteins
  • vitamins & coenzymes

Unit 2: What makes water such a unique chemical?

VIC Sub-topic Use meriSTEM Module Use meriSTEM Sub-topic Australian Curriculum Chemistry Science Understandings
Properties of water Intermolecular Forces & Gases 5. H bonds and water properties 58, 61, 62, 65
Water as a solvent Solutions and Acidity 3. Dissolving & solubility 65
Acid-base (proton transfer) reactions in water 4. Acids and bases 66, 67

Note. As this course was designed around the Australian Curriculum, currently the course does not include specifically:

  • Redox / electron transfer reactions in water
  • Water sample analysis

Unit 3: How can chemical processes be designed to optimise efficiency?

VIC area of study VIC Sub-topic Use meriSTEM Module Use meriSTEM Sub-topic Australian Curriculum Chemistry Science Understandings
1. What are the options for energy production? 1.1 Obtaining energy from fuels Reactions 3. Energy in chemical reactions, 4. Introduction to enthalpy, 5. Change in enthalpy 36,37, 71, 72
1.2 Fuel choices Organic molecules (coming soon) 1. Hydrocarbons 127
Organic reactions (coming soon) 4. Fuels 137
1.3 Galvanic cells as a source of energy Redox reactions (TBC)
1.4 Fuel cells as a source of energy
2. How can the yield of a chemical product be optimised? 2.1 Rate of chemical reactions Reaction rates
2.2 Extent of chemical reactions Equilibrium (coming soon)
2.3 Production of chemicals by electrolysis Redox reactions (TBC)
2.4 Rechargeable batteries

Note. As this course was designed around the Australian Curriculum, currently the course does not include specifically:

  • Crude oil

Unit 4: How are organic compounds categorised, analysed and used?

VIC area of study VIC Sub-topic Use meriSTEM Module Use meriSTEM Sub-topic Australian Curriculum Chemistry Science Understandings
1. How can the diversity of carbon compounds be explained and categorised? 1. Structure and nomenclature or organic compounds Organic molecules (coming soon) 1. Hydrocarbons, 2. Isomers, 3. Nomenclature, 4. Functional groups, 5. Properties of hydrocarbons 127 – 129
2. Categories, properties and reactions of organic compounds Organic reactions (coming soon) 5.2 Properties of alcohols, amines, amide, 5.3 Properties of carbonyl functional groups, 6 131 – 138
3. Analysis of organic compounds Analytical chemistry (coming soon) 1. Monitoring the environment, 2. Qualitative Inorganic analysis, 3. Quantitative inorganic analysis, 4. Qualitative Organic analysis, 5. Quantitative organic analysis 130
2. What is the chemistry of food? 1. Key food molecules Organic molecules (coming soon) 6. Biological molecules 129
2. Metabolism of food in the human body Organic molecules (coming soon) 6.1 Carbohydrates, 6.2 Triglycerides, 6.3 Proteins , 6.4 Vitamins , 7. Polymers 129
3. Energy content of food

Note. As this course was designed around the Australian Curriculum, currently the course does not include specifically:

  • Crude oil
  • cis-trans isomerism
  • chirality
  • the comparison of energy values of carbohydrates, proteins and fats and oils
  • carbohydrates
  • starch
  • triglycerides
  • active sites of enzymes
  • proteins
  • vitamins & coenzymes

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