The course aims to provide students with:
I module
- Acquisition of a form scientific mindset with high logic capacity;
- Acquisition of basic knowledge of general chemistry;
- Understanding of the atomic-molecular constitution of matter;
- Understanding of the role of chemical bonds and molecular structure of materials.
II module
-knowledge of the correct structure and nomenclature of organic compounds and major food systems;
- Understanding of the role of the molecular structure of food;
- Understanding of the molecular mechanisms that underlie the transformations that occur in food.
I module
- Acquisition of a form scientific mindset with high logic capacity;
- Acquisition of basic knowledge of general chemistry;
- Understanding of the atomic-molecular constitution of matter;
- Understanding of the role of chemical bonds and molecular structure of materials.
II module
-knowledge of the correct structure and nomenclature of organic compounds and major food systems;
- Understanding of the role of the molecular structure of food;
- Understanding of the molecular mechanisms that underlie the transformations that occur in food.
Canali
teacher profile teaching materials
Mole, weight composition, minimal and molecular formula.
States of aggregation of the matter. The gas. Gas laws. Ideal and real gas. Liquids and Solids.
Chemical reactions. Stoichiometry. Redox reactions. Acid-Base reactions.
The solutions: concentration and vapor tension. Colligative properties.
Basics of chemical kinetics
Thermodynamics I and II Principle. III Principle. Gibbs Free Energy and spontaneity of a chemical reaction. Chemical equilibrium.
Acids and Bases. Equilibria and pH calculation. Saline hydrolysis and tampons.
laboratory exercises
Programme
Scientific method. The Atom. Chemical bond. Ionic bond. Covalent bond (VB). VSEPR. Hybridization. Dative bond. Resonance. Nomenclature and chemical structures.Mole, weight composition, minimal and molecular formula.
States of aggregation of the matter. The gas. Gas laws. Ideal and real gas. Liquids and Solids.
Chemical reactions. Stoichiometry. Redox reactions. Acid-Base reactions.
The solutions: concentration and vapor tension. Colligative properties.
Basics of chemical kinetics
Thermodynamics I and II Principle. III Principle. Gibbs Free Energy and spontaneity of a chemical reaction. Chemical equilibrium.
Acids and Bases. Equilibria and pH calculation. Saline hydrolysis and tampons.
laboratory exercises
Core Documentation
F.A. Bettelheim, W.H. Brown, M.K. Campbell, S.O. Farrel, O.J. Torres Introduction to General, Organic, and Biochemistry.Type of delivery of the course
Frontal teaching and exercises. In case of Covid emergency extension, will be evaluated the possibility of distance learning. Lessons will not be recorded.Type of evaluation
The evaluation takes place with a separate written and oral tests for each course Module, leading to a final evaluation given by the average of the marks obtained in each exam. Exercises / questions and discussion teacher profile teaching materials
Isomerism and stereoisomeries. Resonance and electronic effects.
The functional groups: structure, nomenclature and chemical-physical properties of alkanes, cycloalkanes, alkenes, alkynes, arenes, halides, alcohols, amines, imines, phenols, aldehydes and ketones, acids, esters, amides, imides and nitriles.
Electrophilic addition to alkenes, and alkynes. Electrophilic aromatic substitution of benzene, homo- and hetero-aromatic compounds.
Nucleophilic addition to the carbonyl and nucleophilic acyl substitution. Enolated and their condensations.
Bi-and polyfunctional molecules: dicarboxylic acids, hydroxy acids, enonic systems, triglycerides, carbohydrates and amino acids.
Sugars and aminoacids: structure and properties.
Sp3 carbon substitution and elimination. Redox reaction on organic compounds. Radical reaction of hydrocarbons (combustion, radica oxidation) through model reaction (alogenation).
Slides of the pwp presentation of each lecture.
Programme
Module II: Organic compounds. Composition, structure and spatial representation.Isomerism and stereoisomeries. Resonance and electronic effects.
The functional groups: structure, nomenclature and chemical-physical properties of alkanes, cycloalkanes, alkenes, alkynes, arenes, halides, alcohols, amines, imines, phenols, aldehydes and ketones, acids, esters, amides, imides and nitriles.
Electrophilic addition to alkenes, and alkynes. Electrophilic aromatic substitution of benzene, homo- and hetero-aromatic compounds.
Nucleophilic addition to the carbonyl and nucleophilic acyl substitution. Enolated and their condensations.
Bi-and polyfunctional molecules: dicarboxylic acids, hydroxy acids, enonic systems, triglycerides, carbohydrates and amino acids.
Sugars and aminoacids: structure and properties.
Sp3 carbon substitution and elimination. Redox reaction on organic compounds. Radical reaction of hydrocarbons (combustion, radica oxidation) through model reaction (alogenation).
Core Documentation
F.A. Bettelheim, W.H. Brown, M.K. Campbell, S.O. Farrel, O.J. Torres Introduction to General, Organic, and Biochemistry.Slides of the pwp presentation of each lecture.
Type of delivery of the course
The course is based on lectures using pwp presentations, video and exercises. There will be laboratory experiences about organic chemistry themes.Attendance
Continuous and active attendance is highly recommended. Attendance at the lab experiences is compulsory.Type of evaluation
The evaluation of Organic chemistry Module will take place with one written (exercises to be performed including simple theoretical questions) and one oral tests. Each Module score will lead to the final evaluation given by the average of the marks obtained in each exam. During the development of each Module, midterm tests will be set to replace the final written test.