The Scientific Method; Classification of Matter; Physical and Chemical Properties of Matter; Measurement; Handling Numbers; Dimensional Analysis in Solving Problems.
Chemistry of biologically important organic compounds: carbohydrates; lipids; amino acids and proteins; nucleic acids.
Safety and laboratory rules; chemical observations; Avogadro’s number; stoichiometry; volumetric analysis; oxidation and reduction; colligative properties; thermochemistry, chemical kinetics; equilibrium; solubility product constant; electrochemistry; thermodynamics.
Alkanes and cycloakanes; alkenes and alkynes; stereochemistry; common organic reactions: substitution, addition, elimination.
Introduction to organic spectroscopy; conjugated systems; aromatic compounds; alcohols and ethers; carbonyl compounds; carboxylic acids and derivatives; amines; phenols; aryl halides; b-dicarbonyl compounds.
The course includes basic techniques used in identification, purification and separation of organic compounds: melting point determination, distillation, crystallization, extraction, chromatography; basic organic reactions as elimination, addition substitution and oxidation-reduction and their use in preparation of simple organic compounds, and testing of some classes of organic compounds.