Unit CHEMISTRY

Course
Food science and technology
Study-unit Code
GP000939
Curriculum
Tecnologie agro-alimentari
Teacher
Daniele Del Buono
Teachers
  • Daniele Del Buono
Hours
  • 81 ore - Daniele Del Buono
CFU
9
Course Regulation
Coorte 2022
Offered
2022/23
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 students with basic concepts of General Chemistry. These topics will be covered during the first part of the course. The second part of the course will explore the general properties of organic compounds and the characteristics and chemical reactions of the various functional groups. Finally, the course will cover the chemical and chemical-physical characteristics of the most important biological molecules: carbohydrates, lipids, proteins, and nucleic acids.
Reference texts
General Chemistry 5 ed - P. SILVESTRONI – Zanichelli
Organic Chemistry: HART - Chimica Organica - Casa Editrice Zanichelli

DISPENSE - DANIELE DEL BUONO - Chimica generale e chimica organica.
Educational objectives
The Chemistry course will provide students with basic knowledge to reach a correct interpretation of biological and molecular phenomena, functional to understanding the reactions they will encounter during the next courses.
Prerequisites
The basic knowledge required to follow the Chemistry course covers the concepts of arithmetic, algebra and physics, the conversion factors, and basic knowledge of general chemistry and the structure of matter.
Teaching methods
Lectures on the topics covered in the programme, accompanied by numerical exercises on stoichiometry, colligative properties and pH of solutions. Laboratory and classroom exercises. Tutorial support, in addition to the scheduled lecture hours.
Other information
The reception will be held every afternoon at the RU of Agricultural Chemistry of the Department of Agricultural, Food and Environmental Sciences - University of Perugia - from 14:30 to 16:00.
Learning verification modality
The examination will consist of a final test (approx. 50 minutes) aimed at assessing the student's level of knowledge and understanding of the theoretical and methodological contents of the programme. In addition, the discussion 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 examination will test the student's communication capacity and ability to present the topics. Finally, the examination will assess the student's ability to apply the acquired knowledge in solving practical cases.
For information on support services for students with disabilities and/or DSA visit http://www.unipg.it/disabilita-e-dsa
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
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. 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 pyrimidine bases - Generalities 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.
Condividi su