ORGANIC CHEMISTRY

Course ID: NTŻ-SE>CHORG
Course title: ORGANIC CHEMISTRY
Semester: 2 / Spring
ECTS: 11
Lectures/Classes: 45 / 60 hours
Field of study: Food Technology and Human Nutrition
Study cycle: 1st cycle
Type of course: optional
Prerequisites: general and inorganic chemistry
Contact person:
Short description: The aim of the course is to build a fundamental understanding of the chemistry of organic compounds. Students will learn basic concepts of electronic structures and spectroscopic properties of different classes of compounds. Studies of the common laboratory techniques used in synthesizing, purifying and analyzing of organic compounds will be also performed.
Full description: Electronic structure and isomerism of organic compounds. 1H NMR, IR and UV spectroscopy. Mechanisms of selected reactions. Alkanes, alkenes and alkynes. Aromatic hydrocarbons. Alkyl halides. Organometallic compounds. Alcohols, phenols and ethers. Aldehydes and ketones. Carboxylic acids. Derivatives of carboxylic acids. Fats. Amines and amides. Amino acids and peptides. Carbohydrates. Basic operations used in the organic chemistry laboratory. Organic synthesis and physicochemical methods.
Bibliography: Chemia organiczna, Wawrzeńczyk C., Wyd. AR, 2006. Chemia organiczna, ćwiczenia laboratoryjne dla studentów kierunków przyrodniczych, Gładkowski W., Chojnacka A. - Wydawnictwo AR 2013. Chemia organiczna, J. McMurry, Wyd. PWN, 2015 Chemia organiczna, R. T. Morrison, R. N. Boyd, Wyd. PWN, 2010 Naukowa baza danych: Spectral Database for Organic Compounds
Learning outcomes: Knowledge: Student knows what it is distillation, crystallization, extraction and chromatography explains the formation of organic compounds containing common functional groups and their reactions understands the concept of aromaticity and mesomerism recognizes and provides for the existence of isomerism calls the common organic compounds describes the basic mechanisms of addition, substitution and elimination Social competences: Student is aware of the possibilities of using the knowledge of organic chemistry in solving problems in food technology and human nutrition related to occurring chemical transformations has responsibility for the security of their own and others shows appropriate respect and care for the entrusted equipment Skills: Student practices the principles of work in the synthetic organic chemistry laboratory knows how to use the reaction mechanisms in order to identify factors that may have influence on the reaction course interprets simple 1H NMR and IR spectra can assembly glass apparatuses and use them can make measurements of basic physico-chemical parameters Is able to carry out the synthesis and analysis of organic compounds in the basic range
Assessment methods and assessment criteria: grade obtained at classes (50%) + grade obtained at lectures (50%)

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