Book Detail: Organic Chemistry 

Language: English

Pages: 140

Author: Bhavbhuti M. Mehta, K. D. Aparnathi, B. K. Wadhwa

Price: Free

Course Outline: Organic Chemistry

Module 1. Hydrogen bonding and hydrophobic interactions
Lesson1 Concepts of hydrogen bonding.
Lesson 2 Inter and intra molecular hydrogen bonding in alcohols, carboxylic acids and other molecules and their significance
Lesson 3 Elementary idea of hydrophobicity, hydrophobic interactions and its importance in the structure of protein

Module 2. Alcohols, Aldehydes and Ketones
Lesson 4 Important properties of mono, di and trihydric alcohols (Glycol and Glycerol).
Lesson 5 Reactions of aldehydes and ketones.
Lesson 6 Importance of carbonyl compounds in food flavors.

Module 3. Carboxylic acids
Lesson 7 Ionization constant and strength of carboxylic acids.
Lesson 8 Important reactions of carboxylic acid
Lesson 9 Derivatives: esters, amides, lactones and their preparation and reactions
Lesson 10 Substituted carboxylic acid: halogen, keto and hydroxy acids and their important reactions

Module 4. Amine and phenols
Lesson 11 Basic character of amines and their important reactions
Lesson 12 Acidic character of phenols and effect of nuclear substitution on it. Important reactions of phenols

Module 5. Amino acids and peptides
Lesson 13 Synthetic and natural amino acids.
Lesson 14 General properties of amino acids.
Lesson 15 Zwitter ion form and its properties viz. melting point and volatility
Lesson 16 Important reactions of amino acids.

Module 6. Proteins
Lesson 17 Definition and classification of proteins.
Lesson 18 Primary, secondary, tertiary and quaternary structure of proteins
Lesson 19 Qualitative test for proteins.

Module 7. Carbohydrates
Lesson 20 Definition, classification and isomerism
Lesson 21 Structure of glucose – open chain and ring structure and evidences for the ring structure
Lesson 22 Stereochemistry and stability of anomers
Lesson 23 Reactions of monosaccharides
Lesson 24 Detection of carbohydrates

Module 8. Fatty acids and lipids
Lesson 25 Definition and classification
Lesson 26 Important reaction of fatty acids (saturated and unsaturated)
Lesson 27 Structure and properties of neutral lipids, phospholipids and cholesterol.

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