- Docente: Lorenzo Bertin
- Credits: 4
- SSD: CHIM/06
- Language: Italian
- Teaching Mode: Traditional lectures
- Campus: Bologna
- Corso: First cycle degree programme (L) in Environmental and Territory Engineering (cod. 0053)
Learning outcomes
The aim of the course is to provide a basic knowledge concerning the organic compounds and the biomolecules, along with foundamental notes for the comprehension of the main chemical reactions involving the above named substances.
Course contents
Organic Chemistry and Biochemistry: scientific, industrial and environmental role.
Organic compound formulas and their graphic representation.
Organic compound classifications and nomenclatures.
Aliphatic and aromatic hydrocarbons: structure, nomenclature, physic proprieties, preparation and reactivity.
Isomer in Organic Chemistry. R,S and E,Z nomenclature.
Organic reactions and their classification. Rudiments of thermodynamics and chemical kinetic. Organic reactions mechanism: general principles, thermodynamic and kinetic aspects. Inductive, mesomeric and steric effects.
Heterocyclic aromatic and non-aromatic compounds (elements).
Organic halogenated compounds. Alcohols and phenols. Ethers and epoxides. Thiols, thioethers and other organic derivatives of sulphur. Amines and other organic azotic compounds. Aldehydes and ketones. Carboxylic acids and their derivatives. Organic poly-functional compounds.
Biomolecules and their role in the ecosystem
Lipids (fats): structure and biological meaning in food and industrial fields. Biological functions of lipids. simple and complex lipids. glycerides and their composition. Soaps: rudiments of synthetic detergents.
Glucides (sugars): structure and biological meaning in food and industrial fields. Nomenclature and classification. simple and complex glucides. Physical proprieties. Rotatory power. Cyclic structures and mutarotation. Main glucides: monosaccharides and polysaccharides of industrial and environmental interest: cellulose, amid, glycogen.
Protides (Proteins): structure and biological meaning in food and industrial fields. α-amino-acids: chemical structure, chemical and stereochemical proprieties. Amino-acids condensation and peptide bond. Protein Biological functions and structures: primary, secondary, tertiary and quaternary structure. Protein proprieties and classification.
Nucleic acids: structure and biological meaning in the conservation and transmission of genetic characters. Nucletidic, nucleosidic and nucleic acid (DNA and RNA) structures. Primary and secondary DNA structure. The sequence of the bases. DNA duplication, transcription and translation (elements).
Readings/Bibliography
Organic Chemistry:
J. Kice e E. Marvell - Principi di Chimica Organica - Ed. Piccin, Padova.
J. McMurray - Fondamenti di Chimica Organica - Ed. Zanichelli, Bologna.
T.W. Graham Solomons - Chimica Organica - Ed. Grasso, Bologna.
N. L. Allinger et al. - Chimica Organica - Ed. Zanichelli, Bologna.
Biochemistry:
A. L. Lehninger, D. L. Nelson e M. M. Cox - Introduzione alla Biochimica – Ed Zanichelli, Bologna
Teaching methods
40 hours of class lessons will be held. Power-Point slides will be projected as the course supporting material.
Assessment methods
The examination consists in an oral test. Please inscribe yourself in the examination list, placed by the Department (DICASM) Reception, within the examination initial time.
Office hours
See the website of Lorenzo Bertin