Course of ORGANIC CHEMISTRY at the University of Makeni, Sierra Leone. Program : The organic compounds: structure, isomerism, compact formula, functional groups. Intermolecular bonds in the organic compounds and their relationship with chemical-physical properties: volatility, solubility, etc. Alkanes and cycloalkanes, alkenes. Aromatic compounds: some derivative of benzene, polycycles and heterocyclic aromatic compounds. Nomenclature and structure of aromatic compounds. Alkyl halides: structure, reactivity, properties and ecological problems. Alcohols. Phenols. Antioxidants. Organsulphuric compounds: thiols and disulphuric derivatives. Aldehydes and ketones. Carbohydrates: monosaccharides, disaccharides and polysaccharides: properties and importance in biological system. Carboxylic acids and derivatives. Esterifications and hydrolysis of esters and amides. Lipids: fatty acids, triglycerides, phospholipids. Soaps and tensioactives. Amines. Aminoacids and peptide bonds. Peptides and proteins. Organic compounds in food. Organic compounds in crop protection. Practical activities: extraction and analysis of organic compounds from plants and simple food matrixes.
Course "Organic Chemistry" at the University of Makeni (Sierra Leone)(2013 Nov 23).
Course "Organic Chemistry" at the University of Makeni (Sierra Leone)
2013
Abstract
Course of ORGANIC CHEMISTRY at the University of Makeni, Sierra Leone. Program : The organic compounds: structure, isomerism, compact formula, functional groups. Intermolecular bonds in the organic compounds and their relationship with chemical-physical properties: volatility, solubility, etc. Alkanes and cycloalkanes, alkenes. Aromatic compounds: some derivative of benzene, polycycles and heterocyclic aromatic compounds. Nomenclature and structure of aromatic compounds. Alkyl halides: structure, reactivity, properties and ecological problems. Alcohols. Phenols. Antioxidants. Organsulphuric compounds: thiols and disulphuric derivatives. Aldehydes and ketones. Carbohydrates: monosaccharides, disaccharides and polysaccharides: properties and importance in biological system. Carboxylic acids and derivatives. Esterifications and hydrolysis of esters and amides. Lipids: fatty acids, triglycerides, phospholipids. Soaps and tensioactives. Amines. Aminoacids and peptide bonds. Peptides and proteins. Organic compounds in food. Organic compounds in crop protection. Practical activities: extraction and analysis of organic compounds from plants and simple food matrixes.
Pubblicazioni consigliate
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
