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Organic Chemistry

Course developer

Prior knowledge

Ķīmi2016, Inorganic and Analytical Chemistry I

Replaced course

Ķīmi2012 [GKIM2012] Organic Chemistry

Course abstract

The aim of study course "Organic Chemistry" is to acquire knowledge about the structure, properties and distribution of organic compounds common in food - alcohols, phenols, aldehydes, ketones, amines, carboxylic acids and polyfunctional compounds in natural and food products; the basic components of food products - proteins, carbohydrates and lipids are complex natural substances. They can be both substances with several functional groups, and composite and polymeric compounds; learning to prove the chemical properties of compounds

Learning outcomes and their assessment

After studying the course, the student will have:
in-depth knowledge of the structure and properties of carboxylic acids, hydroxy acids, amino acids, fats, carbohydrates and proteins that make up food products, as well as methods for determining and purifying organic compounds - lectures and tests;
skills to identify and purify certain organic compounds - laboratory work;
competence – the ability to use independently acquired knowledge and skills to explain various processes, in connection with organic substances – independent and laboratory work

Course Content(Calendar)

1. Lipids and fatty acids - (L 4h). Introduction to laboratory work.
2. Fats and oils – (L 4h). Lipids - (Lab work 2h). Homework - solve the tasks of the 1st test.
3. Polar lipids and sterols – (L 4h). Fatty acids, fats and oils – test 1
4. Monosaccharides – (L 4h). Homework - solve the tasks of the 2nd test.
5. Derivatives of monosaccharides – (L 4h). Other lipids – test 2.
6. Disaccharides – (L 4h). Monosaccharides – (Lab work 2h). Homework - solve the tasks of the 3rd test
7. Glycosides - (L 4h). Monosaccharides – test 3
8. Reserve polysaccharides – (L 4h). Disaccharides – (Lab. work 2h). Homework - solve the tasks of the 4th test
9. Structural polysaccharides – (L 4h). Disaccharides - test 4. Homework - solve the tasks of the 5th test
10. Heterocyclic compounds (five-membered) – (L 4h). Polysaccharides – (Lab work 2h).. Polysaccharides - 5th test
11. Other heterocyclic compounds – (L 2h). Crystallization– (Lab work 2h).
12. Nucleic acids – (L 2h). Homework - solve the tasks of the 6th test.
13. Amino acids - (L 4h). Heterocycles and nucleic acids – test 6
14. Polypeptides – (L 4h). Extraction - (Lab work 4h).
15. Proteins- (L 4h). Destillation - (Lab work 4h). Homework - solve the tasks of the 7th test
16. Summary of lipids, carbohydrates and proteins in food - (L 2h).
Amino acids and proteins - test 7.

Requirements for awarding credit points

The exam can be taken if:
• developed and defended all laboratory works (50%)
• all tests are successfully written (at least 4 points) (50%).

Description of the organization and tasks of students’ independent work

The students independently prepares for seven tests, solving tasks.
The student independently prepares seven protocols of laboratory work and after the development of the work, they are completed to defend it.

Criteria for Evaluating Learning Outcomes

All tests and laboratory work must be passed.

Compulsory reading

1. Baltess V. Pārtikas ķīmija. - Rīga: Latvijas Universitāte, 1998. - 478 lpp.
2. Kreicbergs V. Organiskās un pārtikas ķīmijas pamati. Mācību līdzeklis. – Rīga: Drukātava, 2008. - 228 lpp.
3. Kūka M. Organisko savienojumu nomenklatūra. Mācību līdzeklis. – Rīga: Drukātava, 2007. - 72 lpp.
4. Kūka M. Ogļhidrāti. Mācību līdzeklis organiskajā ķīmijā. – Rīga: Drukātava,
2007. - 58 lpp.
5. Kūka M. Lipīdi. Mācību līdzeklis organiskajā ķīmijā. – Rīga: Drukātava,
2007. - 46 lpp
6. I. Meirovics. Organiskā ķīmija. - R: Zvaigzne 1992. - 526 lpp.

Further reading

1. Belitz H.-D., W. Grosch, Scheiberle P. Lehrbuch der Lebenmittelchemie, 6. Aufgabe. Berlin etc: Springer – Verlag, 2008. - 1118 S.
2. Bülle J., Hüttermann A. Das Basiswissen der organischen Chemie. Stuttgart, New York: Georg Thieme, 2000. - 466 p.
3. Clayden J., Greeves N., Warren S., WothersP. Organic Chemistry. New York: OXFORD, 2007. - 1512 p.
4. König B., Butenschön H. Organische Chemie: Kurz und Bündig für die Bachelor – Prüfung. Weinheim: WILEY-VCH, 2007. - 445 S.
5. McMurry J. Organic Chemistry, 7th Editition. – Belmont: Thomson Learning, Inc., 2008 - 1191 p.
6. Sorrell T.N. Organic Chemistry, 2nd Edition. Califfornia: University Science Books, 2006. - 988 p.
7. Valters R. Organiskā ķīmija (pamatkurss), - Rīga , RTU izdevniecība, 2007. - 187 lpp.
8. Vollhardt K.P.C., Shore N.E. Organic Chemistry: Structure and Funktion, 5th Editition. – New York: W.H. Freeman and Company, 2006. - 1254 p
9. Под ред. Ивина Б.А. и Пиотровского Л.Б. Opганическая химия: в вопросах и ответах. Caнкт-Петербург: Наука, 2002. - 510 c.

Periodicals and other sources

1. Food Science and Technology International.[tiešsaiste]. eISSN: 1532-1738. ISSN: 1082-0132. [skatīts 07.12..2011.] Pieejams Sage datubāzē: http:// http://fst.sagepub.com/
2. Food Quality and Preference. [tiešsaiste]. Published by Elsevier Science. ISSN: 0950-3293. [skatīts 24.05.2011.] Pieejams Science Direct datubāzē: http://www.sciencedirect.com/science/journal/09503293

Notes

Compulsory course for part-time students of the second level professional higher education study program “Food Technology”.