Unit CHEMISTRY
- Course
- Food science and technology
- Study-unit Code
- GP000939
- Curriculum
- In all curricula
- Teacher
- Daniele Del Buono
- Teachers
-
- Daniele Del Buono
- Hours
- 81 ore - Daniele Del Buono
- CFU
- 9
- Course Regulation
- Coorte 2020
- Offered
- 2020/21
- Learning activities
- Base
- Area
- Discipline chimiche
- Academic discipline
- CHIM/03
- Type of study-unit
- Obbligatorio (Required)
- Type of learning activities
- Attività formativa monodisciplinare
- Language of instruction
- Italian
- Contents
- The Chemistry course will provide the students with basic concepts of General Chemistry. These topics will be addressed during the first part of the course. In the second part of the course, the general properties of the organic compounds, and the characteristics and chemical reactions of the various functional groups, will be explored. Finally, the course will also cover the chemical and chemical-physical characteristics of the most important biological molecules, as carbohydrates, lipids, proteins, and nucleic acids.
- Reference texts
- General Chemistry: P. SILVESTRONI – Chimica Generale (con elementi di inorganica e con problemi numerici). Masson Spa/Editorale Veschi. Milano.
Organic Chemistry: HART - Chimica Organica - Casa Editrice Zanichelli
DISPENSE - DANIELE DEL BUONO - Chimica generale e chimica organica. - Educational objectives
- The Chemistry course will be aimed at providing the students with basic knowledge in order to achieve a correct interpretation of biological and molecular phenomena, functional at the understanding of the reactions that they will encounter during the successive courses.
- Prerequisites
- The basic knowledge required to follow the course of Chemistry regard concepts of arithmetic, algebra and physic, and the conversion factors, as well as basic knowledge of general chemistry and the structure of matter.
- Teaching methods
- The course will be organized in lectures on the topics covered by the program, and numerical exercises on stoichiometry, colligative properties and pH.
- Other information
- Explanations for students will take place every afternoon from 14:30 to 16:00 at the R.U. of Agricultural Chemistry of the Department of Agricultural, Food and Environmental Sciences, University of Perugia.
- Learning verification modality
- The exam will consist of a final test (about 50 minutes) aimed at verifying the level of knowledge and comprehension achieved by the student on the theoretical and methodological contents of the program. The debate will focus on some topics of the course.
Student evaluation
18-21: sufficient knowledge of the course basic topics; sufficient concepts understanding.
22-24: good knowledge of the course topics;
good concepts understanding.
25-27: very good knowledge of the course topics;
very good concepts understanding.
28-30: excellent knowledge of the course topics; excellent concepts understanding.
Furthermore, the exam will verify the student's communication capacity and his ability to present the topics. Finally, the final exam will permit to assess the student's ability to apply the knowledge acquired in solving practical cases. - Extended program
- Atom - Quantum theory. The atomic structure. Atomic orbitals. The ideal construction of atoms. Electronic structure and the periodic system of elements. Periodicity of chemical properties of the elements. Ionization energy, electron affinity, electronegativity. Atomic weight. Molecular weight.
Chemical bonds - Nature of the chemical bond. Types of bonds. Hybridization of orbitals. Electrostatic bonds (ionic, dipolar, hydrogen).
Inorganic compounds: Oxides, anhydrides, hydroxides, peroxides, acids and salts. The numbers of oxidation. Chemical Reactions
Chemical Kinetic
Thermodynamics
Gaseous State - Ideal Gas: Law of Boyle, Charles and Gay-Lussac. Equation of state of an ideal gas. Law of Dalton.
Status transitions and phase diagrams - Fusion, evaporation, solidification, condensation, melting, sublimation, Frost. State diagram of water.
Solutions - Dissolution of ionic solids and molecular solids. The solubility of various type of compounds. The concentration of solutions.
Colligative properties of solutions - Raoult's Law. Vapour pressure. Cryoscopy and Ebullioscopy. Dissemination. Osmotic pressure.
Chemical equilibrium - General Considerations. Action law. Law of mass. Equilibrium constant and degree of dissociation. Homogeneous equilibrium. Heterogeneous equilibria.
Ionic equilibria in solution - definition of acids and bases. Strength of acids and bases. Ionic product of water. Concept of pH. The pH of solutions of strong acids or bases. The pH of weak acids or bases. Gradual dissociation. Theory of indicators. Acid-base titrations. Salt hydrolysis: constant, pH and degree of hydrolysis. Buffer solutions: operating. Solubility product and its applications.
Structure and physical properties of organic molecules.
Hydrocarbons - Alkanes and cycloalkanes. Structure. Conformational isomerism. Radical substitution mechanism.
Alkenes - cis-trans isomerism. Mechanism of electrophilic addition.
Alkynes - Responsiveness.
Dienes - Stability and structure of conjugated dienes.
Unsaturated conjugated systems - Benzene and arenes: general, stability, resonance theory. Electrophilic aromatic substitution reactions.
Isomerism - structural isomerism. Stereoisomerism. Optical isomerism. Alkyl Halides - Nucleophilic Aliphatic Substitution. Reactions of b-elimination.
Alcohol - key reactions.
Ethers and epoxides - the main reactions.
Aldehydes and ketones - Mechanism of nucleophilic addition. Main reactions.
Carboxylic acids and derivatives - nucleophilic acyl substitution. Acyl halides. Amides. Foreign Affairs. Anhydrides.
Amines - Basicity. Reactions with nitrous acid.
Phenols - Acid-base reactions.
Heterocycles - Pyrrole, Furan, Thiophene, Piran, pyridine structure, aromaticity, basicity.
Purine and pirimidiache - General and basicity.
Carbohydrates - Monosaccharides: Cyclic hemiacetals structure. Mutarotation. Disaccharides: Sucrose, maltose, Cellobioso, Lactose. Polysaccharides: starch and glycogen.
Proteins - Amino acids: key characteristics and isoelectric point.
Nucleic acids -
Lipids - fatty acids and triglycerides. Saponification. Soaps. Phospholipids.