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Derived from
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17863 Organic chemistry and principles of general chemistry in Agricultural and Environmental Sciences L-25 BERNINI Roberta
(syllabus)
The course program includes two parts. The first part introduces the basic concepts of General Chemistry, useful for understanding the second part of the course, devoted to Organic Chemistry, which is the predominant part of the course. The following are the topics covered. (1) Elements of General Chemistry. Atoms. Isotopes. Orbitals. Electronic configuration of the elements. Periodic table. Periodic properties. Valence electrons. Rule of the octet. Chemical bonds. Moles. Avogadro's number. Balancing of chemical reactions. Chemical behaviour of the most common inorganic compounds. Stoichiometric calculations. Solutions. Units of concentration measurement. Dilution and mixing of solutions. Colligative properties. Theories of acids and bases. Strong and weak acids and bases. pH. Oxidation-reduction reactions. (2) Organic Chemistry. Classes of compounds. Functional groups. Hybridization. Alkanes: structure, nomenclature and properties. Structural isomers. Conformational isomers. Unsaturated hydrocarbons. Alkenes: structure, nomenclature and properties. Cis-trans isomers, E/Z. Alkynes: structure, nomenclature and properties. Halogenated compounds: structure, nomenclature and properties. Aromatic hydrocarbons: structure, nomenclature and properties. Huckel rule. Polycyclic aromatic hydrocarbons. Benzene derivatives. Aromatic heterocyclic compounds. Alcohols: structure, nomenclature and properties. Phenols: structure, nomenclature and properties. Ethers: structure, nomenclature and properties. Aldehydes and ketones: structure, nomenclature and properties. Carboxylic acids: structure, nomenclature and properties. Saturated and unsaturated fats. Dicarboxylic acids. Acidity. Amines: structure, nomenclature and properties. Heterocyclic amines. Basicity. Stereoisomerism. Enantiomers and diasteromers. Chiral carbon. Properties of chiral molecules. Notation R, S. Reactions in organic chemistry. Carbohydrates, lipids, aminoacids, peptides, proteins, purines, pyrimidines, nucleosides, nucleotides, nucleic acids: structure, nomenclature and properties.
(reference books)
It is recommended to study the topics of the course using the lecturer's slides, made available on the Moodle platform, deepening the topics and doing the exercises available in the textbooks. The proposed texts are as follows: (1) Fondamenti di Chimica Generale - R. Chang, K. Goldsby, McGraw-Hill Education (2) Chimica Organica Essenziale - B. Botta, Edi-ermes
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