CHEMISTRY

Module ORGANIC CHEMISTRY

Organic compounds constitute the fundamental building blocks of both the plant and animal kingdoms. This Organic Chemistry course adopts a descriptive and phenomenological approach to the study of the structure, properties, and reactivity of the major classes of organic compounds. Particular emphasis is placed on molecules of enological relevance and on the chemical transformations occurring during winemaking and wine aging.

Upon successful completion of the course, students will be able to:

• Know the IUPAC and common names of the principal classes of organic compounds.
• Understand the main physical and chemical properties of the compound families studied.
• Understand the fundamental reaction mechanisms covered during the course.
• Understand the concept of chirality and its implications, particularly in relation to food chemistry and enology.
• Understand the concept of aromaticity.
• Deduce the molecular structure of a compound from its IUPAC name and, conversely, assign the correct IUPAC name from its structure.
• Interpret structural information to infer the physical, chemical, and stereochemical properties of organic compounds.
• Predict plausible reaction pathways by considering the structures of the reactants and the reaction conditions.
• Evaluate the molecular properties of an organic compound based on its structure and its similarity to the compound families studied, relating these properties to the chemical phenomena underlying the characteristics of foods and wines.
• Organize and critically discuss data concerning a family of organic compounds by relating them to the fundamental principles of organic chemistry.

Learning Outcomes (Dublin Descriptors)

D1 – Knowledge and Understanding

Students will demonstrate a sound knowledge of the fundamental principles of organic chemistry. They will be able to rationalize structure–property relationships, identify the functional groups present in organic molecules, understand their principal physical properties, and explain their chemical behavior.

D2 – Applying Knowledge and Understanding

Students will be able to apply the knowledge acquired in a flexible and appropriate manner to describe, using correct chemical notation, the principal reactions involving organic molecules, with particular reference to those occurring during winemaking and wine aging.

D3 – Making Judgements

Students will demonstrate critical thinking skills by applying the concepts learned during the course to analyze organic reactions and identify the most appropriate strategies for the synthesis and transformation of organic molecules.

D4 – Communication Skills

Students will be able to communicate the concepts acquired during the course clearly and accurately, using appropriate scientific terminology and the language of organic chemistry.

D5 – Learning Skills

Students will demonstrate the ability to consolidate and expand the knowledge acquired during the course, developing the learning skills necessary to undertake more advanced studies in organic chemistry and related disciplines.

These competencies will be fostered, whenever possible, through guided discussions, additional reading, and problem-solving exercises carried out during lectures.

Information for students with disabilities and/or SLD

To guarantee equal opportunities and in compliance with the laws in force, interested students can ask for a personal interview in order to plan any compensatory and/or dispensatory measures, based on the didactic objectives and specific needs. Students may also contact the departmental CInAP (Centre for Active and Participatory Integration – Services for Students with Disabilities and/or Specific Learning Disorders, SLD) representative, Prof. Anna De Angelis.

Classroom Lectures (14 hours)
Classroom Exercises (28 hours)

Power Point Slides can be downloaded by Moodle/Studium.

If the course is delivered in blended or remote mode, appropriate adjustments may be made to the above, in order to ensure consistency with the syllabus

Student reception hours: every morning. Due to possible overlap with institutional and non-institutional commitments, it is always advisable to send an advance email.

A basic knowledge of atomic and molecular structure and chemical bonding is essential to successfully follow this course.

Attendance is not mandatory; however, it is strongly recommended, as regular participation in lectures facilitates the learning process and contributes to the student's academic progress.

Although attendance is not mandatory, the instructor will record the attendance of students participating in the lectures.

In accordance with Article 30 of the University Academic Regulations, students who are employed, athletes or para-athletes, experiencing difficult personal circumstances, living with disabilities, or in detention may be granted partial or full exemption from the attendance requirement upon approval by the Degree Programme Board, following the submission of a duly justified request.

Where appropriate, and subject to the existence of the necessary conditions, the course instructor, in agreement with the Degree Programme Board, will arrange suitable supplementary teaching and learning support to ensure that the student is able to achieve the intended learning outcomes and acquire adequate preparation for the course.

Introduction to carbon chemistry. Review of fundamental concepts: atomic orbitals, electronic configuration, Lewis structures, the octet rule, chemical bonds, Pauling electronegativity scale, resonance theory, and sp³, sp², and sp hybrid orbitals.

Classification of organic compounds and functional groups. Representation of molecules in two and three dimensions. Methods for three-dimensional representation of molecules: Fischer projections. Molecular models.

Alkanes and cycloalkanes. IUPAC nomenclature and relationship between molecular structure and chemical and physical properties.

IUPAC nomenclature of organic compounds.

Constitutional isomerism and stereoisomerism.

Chirality. Asymmetric carbon atoms. Stereocenters. Enantiomerism and diastereomerism. Biological importance of chirality.

Relationship between molecular structure and chemical and physical properties of the following classes of organic compounds:

• Alkenes and alkynes.
• Haloalkanes.
• Alcohols, thiols, ethers, thioethers, and epoxides.
• Aldehydes and ketones.
• Carboxylic acids and their derivatives.
• Amines.
• Benzene and aromaticity.
• Carbohydrates, lipids, amino acids, and proteins.

Organic chemistry in wine. Study of the main chemical reactions involving organic molecules during winemaking and wine aging processes.

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 material provided by the instructor and made available to students in electronic format through the Moodle/Studium platform (Copies of the PowerPoint presentations used during lectures, scientific articles, and other teaching materials, including relevant links and/or popular science articles for further reading)

The final exam consists of an oral test.

Grade 30-30 cum laude: 

Grade 27-29: 

Grade 24-26: 

Grade 21-23: 

Exam failed: 

Learning assessment may also be carried out on-line, should the conditions require it.

To ensure equal opportunities and in compliance with current laws, students may request a personal interview in order to plan any compensatory and/or dispensatory measures based on educational objectives and specific needs. Students can also contact the CInAP (Centro per l’integrazione Attiva e Partecipata — Servizi per le Disabilità e/o DSA) through the referring professor within the department, (https://www.cinap.unict.it/content/referenti).

  Write the structure of 2-chlorobutane and identify any chiral centers.

  Given a chemical structure, determine its IUPAC name.

  Hydration reaction of an alkene.

  Example of an aliphatic nucleophilic substitution reaction.

  Reactivity of the carbonyl group.

  Formation of hemiacetals and acetals.

  Criteria for aromaticity and the reactivity of benzene.

  Acidity of phenol compared with an aliphatic alcohol.

  Basicity of aromatic amines compared with aliphatic amines.

  Comparison of the structures of glucose and fructose.

  Structure of an amino acid.

  What types of organic molecules are found in wine?

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

  What is the difference between ethanol and glycerol, both of which are present in wine?

  What is the main function of sugars during the winemaking process?