CHEMISTRY

Module ORGANIC CHEMISTRY

Organic compounds represent the fundamental constituents of both the animal and plant worlds. The Organic Chemistry course will be characterized by a descriptive-phenomenological approach. The main focus of the course is the study of the structure, properties, and reactivity of the principal classes of organic compounds, with particular attention to molecules of enological interest as well as to the chemical transformations occurring during winemaking and aging Students must acquire the knowledge of:

Knowledge of traditional names and the IUPAC nomenclature for the commune compounds

Knowledge of principal physical and chemical properties of studied compounds classes

Knowledge of principal reaction mechanisms

Knowledge of chirality and the consequences with particular reference to food.

Knowledge of aromaticity

Ability to link the IUPAC name to compounds structure and vice versa.

Ability to derive physical, chemical and stereochemical information by compound structure.

Ability to discuss a possible reaction mechanism on the base of reagents nature and reaction conditions.

Ability to apply knowledge and comprehension of simple topic regarding organic questions.

Ability to evaluate and to predict the behaviour of a compound on the grounds of compound structure and its similarity with other studied compounds, linking them to the phenomena underlying the properties of foods.

Ability to expound the studied facts and theories regarding organic compounds

Lectures (14 hrs) and exercises (28 hrs), chalk and blackboard, and molecular models.

If teaching is given in a mixed formula or remotely, necessary changes may be introduced to what was previously stated to comply with the provided and reported syllabus. Learning assessment may also be carried out online, should the conditions require it.

Information for students with disabilities and/or DSA

As a guarantee of equal opportunity and in compliance with current laws, interested students can request a personal interview so as to plan any compensatory and/or dispensatory measures, based on the educational objectives and specific needs. can also contact the CInAP (Center for Active and Participatory Integration - Services for Disabilities and/or DSAs) contact teachers of our Department (Prof. Anna De Angelis).

1.     Introduction to Organic Chemistry;

2.     Alkanes and cycloalkanes;

3.     Stereochemistry;

4.     Alkenes and alkines;

5.     Alogenoalkanes, nucleofilic substitution, beta-elimination;

6.     Alchools, tiols, ether, tioethers and epoxides;

7.     Aldehydes and ketones;

8.     Carboxylic acids and their derivatives;

9.     Benzene, aromaticity, electrophilic substitution reactions;

10.  Carbohydrate, aminoacids and proteins, nucleic acids;

11.  Organic Chemistry in wine.

1. W.H. Brown, M.K. CAmpbell, S. O. Farrell- Elementi di Chimica Organica, II Edizione- Edises, ISBN 978-88-7959-855-2 

2.    Teaching materials related to the chemistry of wine will be provided by the instructor and made available to students in electronic format.

Oral examination, about 20 minutes. This will begin with a question regarding the writing of a compound structure of known IUPAC name. The examination will go on describing chemistry behavior and stereochemistry aspect of compounds.

The test will be excellent (30-30 with laude) when the student will show a very good knowledge of items, very good analytics ability, and will be able to apply its knowledge for resolving problems. 

The test will be very good (26-29) when the student will show a good knowledge of items, good analytics ability, and will be enough able to apply its knowledge for resolving problems. 

The test will be good (24-25) when the student will show a good knowledge of principal items, good analytics ability, and will be able to apply, when helped, its knowledge for resolving problems. 

The test will be satisfactory (21-23) when the student will show a satisfactory knowledge of principal items, enough analytics ability, and will be able to apply, when helped, its knowledge for resolving simply problems. 

The test will be enough (18-20) when the student will show a enough knowledge of principal items, scarce analytics ability, and will be not much able to apply its knowledge for resolving problems.

 The test will be inadequate when the student will show scarce and not acceptable knowledge of principal items.

1.     Write the structural formula of 2-Chlorobutane and indicate any chiral centers.

2.     Drawn a molecular structure derive the IUPAC name.

3.     Hydration reaction of an alkene.

4.     Example of aliphatic nucleophilic substitution.

5.     Reattivity of carbonyl group

6.     Formation of hemiacetals and acetals.

7.     Aromaticity criteria and benzene reactivity.

8.     Explain the different acidity of ethanol and phenol.

9.     Explain the different basicity of aniline and ethylamine.

10.  Comparison of the structure of glucose and that of fructose.

11.  General structure of aminoacids.

12 What types of organic molecules are found in wine

13 Why are polyphenols important for the color and taste of wine?

14 What is the difference between ethanol and glycerol, both present in wine?

15 What is the main role of sugars during winemaking?