Course : Chem 401F

Full Marks : 100

(80 Lectures, 1 Unit, 4 Credit)

1. 
   Reaction mechanisms and methods of determining them (20 Lectures): Types of mechanisms, type and reactions, kinetic and thermodynamic requirements for reactions, Hammond postulate, microscopic labeling, stereochemical, kinetic evidence, isotopic effects, the effects of molecular structure and environment on reaction rates in terms of reaction and transition states, topic includes theories of reaction rates, reactive intermediates, methods of elucidating reaction pathways, linear free energy relationships and solvent, acid-base, salt and kinetic hydrogen isotope effects. Application to selected reaction pathways.
   
2. 
   Effects of structure on reactivity (10 Lectures): Resonance and field effects, steric effects, quantitative treatments of the effect of structure reactivity, Hammett equations, Taft equation.
   
3. 
   Aliphatic and aromatic nucleophilic substitutions (15 Lectures): Neighboring group participation, non-classical carbocation, nucleophilic substitution at allylic carbon, aliphatic trigonal carbon, vinylic carbon, reaction medium phase transfer catalysis, aimbident nucleophile, regioselectivity, ambident substrates, reactive oxygen, sulfur, nitrogen and carbon nucleophiles.
   
4. 
   Free radical Reaction (15 Lectures): Stability and structure, generation and fate of free radicals, free radical mechanisms in general: substitution mechanism, mechanism at aromatic substrate, neighboring-group assistance in free radical reactions, reactivity for aliphatic substrates, reactivity at a bridgehead position, reactivity in aromatic substrates, reactivity in the attacking radical, effect of solvent on reactivity. Examples of free radical reactions: (i) hydrogen as leaving group; (ii) allylic halogenation; (iii) halogenation of aldehydes; (iv) substitution by oxygen; (v) hydroxylation at an aromatic carbon and other free radical substitution effected by oxygen.
   
5. 
   Photochemistry (10 Lectures) : Fluorescence, phosphorescence, singlet and triplet states; photosensitization reactions. Examples of photochemical reactions: (i) reactions involving conjugated and non-conjugated/isolated olefinic double bonds; (ii) photorearrangement; (iii) photoaddition; (iv) photosubstitution; (v) valence tautomerization; (vi) photooxidation/ photoreduction; (vii) photocyclization; (viii) photoelimination and extrusion; (ix) photochemistry of aromatic compounds; (x) Norrish I and II type reactions.
   

6. Electrochemistry (10 Lectures): Principles of electrochemistry, cell parameters; electrochemical reactions: electroreduction of haloalkanes, aldehydes, ketones, nitrocompounds, conjugated compounds, Electrooxidation: Electrooxidation of conboxylic acid salts, and some aromatic compounds.
Recommended Books:

1. Adams et.al. (ed.) : Organic Reactions (all volumes)

2. H.O. House : Synthetic Application of Organic Reactions

3. Carruthers : Some Modern Methods of Organic Synthesis

4. H. Gilman : Advanced Organic Chemistry, (Vol-1 to IV)

5. L.F. Fieser and M. Fieser : Topics in Organic Chemistry

6. P. Simpson : Organometallic Chemistry of the

Main Group Elements

7. T.W. Green : Protective Groups in Organic Synthesis

Course: Chem-527F

(Bioorganic and Food Chemistry)

Examination - 4 hours

Full Marks : 100

(80 Lectures, 1 Unit, 4 Credit)

1. Enzyme-catalyzed reactions (20 Lectures): Definition of enzyme, coenzyme and apoenzyme properties, enzyme inhibitors, origin of enzyme specificity, enzyme-catalyzed interconversion of acetaldehyde and ethanol, ester and carboxylic acid. Enzyme catalyzed SN2 reaction in system living system, transamination reaction to an imine. Enzyme catalyzed Aldol & Claisen condensation reaction, Acyl transfer reaction in living system.

2. Molecular Recognition (15 Lectures): Nucleic acid and some biological catalysts; introduction, recognition of guests by synthetic hosts, natural hosts, ionophores; molecular recognition by an enzyme, catalytically active antibodies, nucleic acids, cryptands, spherands, epitope and antigen.

3. Biomolecules (15 Lectures): Occurrence, structure, stereochemistry and biological properties of lipids, prostaglandins and nucleic acids; biosynthesis of prostaglandins (e.g., PGI), nucleosides (e.g., adenosine, thymidine etc.), nucleotides and nucleic acids (e.g., RNA, DNA).

4. Food, food additives and preservation (5 Lectures): Different classes of foods; types of food additives (polysorbate 60, dimethyl pyrocarbonate ), direct and indirect effect of food additives on health; chemical changes in food during storage at room temperature and at frozen state.

5. Food adulteration (10 Lectures): Definition of adulterated food, common adulterants in different foods; contamination of foods with toxic chemicals, pesticides and insecticides; bacterial and fungal contamination of food.

6. Nutritional aspects of foods (15 Lectures): Function of fats, phospholipids and cholesterol, essential fatty acid deficiency in human beings, effect of excess essential fatty acids, fatty liver and lipotropism, dietary lipids and their relation to the causation of atherosclerosis and ischaemic heart disease; protein efficiency ratio (PER), digestibility coefficient, biological values of protein, net protein utilization (NPU), net protein ratio (NPR), effect of amino acid imbalance and amino acid toxicity.
Recommended Books:

1. Seyhan Ege : Organic Chemistry Structure & Reactivity.

2. R.K. Bakiaski : Modern Biochemistry

3. Harper : Biochemistry

4. M. Swaminathan : Advanced Text book on Food and Nutrition, vol. I & II
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Course: Chem-521L

(Organic Chemistry Practical)