Organic chemistry

A.Y. 2020/2021
8
Max ECTS
80
Overall hours
SSD
CHIM/06
Language
Italian
Learning objectives
The educational objective of the course is to provide students with basic knowledges of organic chemistry, with specific attention for classes of compounds which are relevant in the food area.
Expected learning outcomes
At the end of the course the students will know the main organic compounds, their functional groups, and their chemical-physical properties. At the end of the course the students will know the main operation necessary for the manipulations of organic compounds.
Course syllabus and organization

Single session

Responsible
Lesson period
Second semester
Teaching methods
Lessons, exercises and laboratories will be in presence if this will be possible at the beginning of semester. Participation to lessons will be reserved using a app; all information will be posted on the Ariel web site as well as materials and other communications related to Covid-19 emergency rules.

If lessons in presence will not be allowed, they will be given online with the Microsoft Teams platform , both in synchron (see first semester timetable) and in asynchron (recording on Teams).
If possible, exercises will be in presence and will be dedicated to: 1) blackboard exam exercises; 2) individual and group work with molecular models; 3) exam simulations and review activities (quiz, tests, etc)
Modalities for laboratories will be communicated as soon as they will be available.
Program and didactic material will not change

Exam
Exam modalities will not change; the exam will be written on Microsoft Teams.
Course syllabus
This course will describe structure, phisico-chemical properties and reactivity of the main classes of organic compounds, with particular emphasis for those important in food. Carbon atom: hybridisation, structure of sigma and pi covalent bonds. Organic compounds: structure, isomeric forms, use of compact and extended formulas. Alkylic groups; functional groups. Intermolecular forces in organic compounds and their relationship with physical properties. Alkanes and cycloalkanes; conformation analysis; properties; radical reactions and stability. Alkenes: structure, properties; cis-trans isomerism; dienes and polyenes; electrophyilic additions; radical reactions; polymerisation. Aromatic hydrocarbons and heterocyclic compounds: structure, nomenclature. Halogenated hydrocarbons: structure, properties; nucleophylic substitution and elimination reactions. Alcohols: structure, properties, natural sources; reactivity. Phenols: acido-base and redox properties: Natural phenols and polyphenols. Other oxygenated compounds: ethers, epoxides, quinones. Sulphurated compounds: thiols and disulphides. Chirality and optical activity: enantiomers and diastereoisomers; absolute and relative configuration; mesoforms, racemates. Carbonylic compounds: aldehydes and ketones. Structure, properties. Nucleophilic addition and redox reactions. Hydrated, acetals and ketals. Nucleophilic addition of nitrogen compounds. Ketoenolic tautomery. Carbohydrates. Monosaccharides: structure, open and cyclic forms; Fisher projections, stereochemistry; mutarotation. Glycosides. Di- and polysaccharides: properties, reactions, importance in food. Carboxylic acids: structure, reactions. Carboxylic derivatives: esters, anhydrides, acylic halogen derivatives; amides, carbamates, ureas. Acylic substitution reactions: ester formation; esters and amides hydrolysis. Lipids: fatty acids, triglycerides, fosfolipids. Soap and tensioactives. Nitrogen derivatives. Amines: structure, properties, rections. Natural nitrogen compounds: alkaloids, porphyrines, nucleic acids. Aminoacids: the peptide bond; peptides and proteins.
Organic chemistry laboratory. Fundamental opeartions in purification, separation and recognition of organic compounds. Crystallisation, melting point detemination. Simple, fractional and vacuum distillation techniques. Column and thin layer chromatography. Filtration techniques. Liquid-liquid extraction, anhydrification, reduced pressure evaporation.
Prerequisites for admission
Fundamentals of general chemistry and physical chemistry: atomic weight, molecular weight, mole; valence theory; ionic and covalent bonds; intermolecular bonds; electronegativity, polarity; matter status, passage of status; equilibrium, equilibrium constant; mobile equilibrium principle; acid -bases and redox reactions; oxidation number.
The frequency to laboratories is subordinated to the mandatory participation to a lesson on the safety issues and to a test. Laboratories start usually 2-3 weeks after the courses, the calendar and turns will be communicated by Ariel. Subscription to laboratories is mandatory.
Teaching methods
Front lessons (6 CFU)
Laboratory (1 CFU, four practical experiences for one morning each, to be done in turns)
Exercises at the blackboard (1 CFU, as simulation of exam)
Teaching Resources
Books: is mandatory to have of book of organic chemistry at university level, e.g.: Brown, Campbell, Farrel, Elements of organic chemistry (with exercises).
Molecular models, as those in the indicated book, or equivalent).
Slides by the teacher, technical sheets for laboratory and other material will be available for download in the Ariel website.
Assessment methods and Criteria
Written test with 6 exercises on all parts of program, included the practical laboratory experiences. Each exercise counts for 0-5 points (total 30). Evaluation criteria: ability to read and write chemical formulas in organic chemistry; theoretical and practical knowledge of contents through resolution of problems; clarity in the logical path; clarity of exposition.
CHIM/06 - ORGANIC CHEMISTRY - University credits: 8
Practicals: 16 hours
Laboratories: 16 hours
Lessons: 48 hours
Professor: Bassoli Angela
Educational website(s)
Professor(s)
Reception:
by appointment
my office, DISMA, Via Celoria 2, Milano