Learning objectives
<br />To teach to the students the scientific methodology of the organic chemistry, biochemistry and chemistry of natural organic substances.<br />To provide the students with the bases to understand and explain the main biological phenomena in connection with their role in the food chain.<br />To show how a molecularly based lecture of the phenomena could be the base to understand and rationalise the biotechnological and food sectors.
Prerequisites
To get through the examination of General Chemistry
Course unit content
<br />Module 1- Structure and bonding of organic compounds. Electronic structure of atoms and organic molecules. Bonds and intermolecular forces. Structure and formula of organic molecules, resonance. Isomerism, conformational and configurational Isomerism. Stereochemistry, chirality, optical activity, enantiomers and diastereoisomers. Chirality in biological systems and in the food chain.<br />Module 2- Reactivity of organic molecules. Homolytic bond cleavage, radical chain reactions, radical reactions in the food chain, autooxidation of long chain fatty acids; kinetic and thermodinamic aspects of the reactions, progress of the reaction; physico-chemical properties and reactivity of alkanes. Heterolytic bond cleavage; Acids and bases; electrophiles and nucleophiles; catalysis; solvent effect. Mechanisms of the reactions and intermedia: substitution, elimination, addition, ox-redox reactions. Chemico-physical properties and reactivity of alkyl halides, alkenes, aromatics, alcohols, aldeheydes, ketones, amines, carboxilic acids and derivatives.<br />Module 3- Organic chemistry in action. The concepts discussed in the previous modules will be utilised to understand and rationalise the fundamental events of the food chain. Carbohydrates, classification; monosaccharides and their properties, mutarotation; disaccharides, oligosaccharides, polisaccharides. Lipids, classification; triacylglicerols, fatty acids, soaps and detergents, phospholipids and steroids. Ammino acids and proteins; acid-base properties of the ammino acids; peptides e proteins
Bibliography
<br />W. Brown, Introduction to Organic Chemistry, Edises, Napoli <br />J. McMurry, Fundaments of Organic Chemistry, Zanichelli Bologna
Teaching methods
<br />Frontal lessons and exercises.<br />Tests during and at the end of the course and final oral examination
