Course code Ķīmi1010

Credit points 2.25

Organic Chemistry I

Total Hours in Course60

Number of hours for lectures16

Number of hours for laboratory classes14

Independent study hours30

Date of course confirmation30.03.2021

Responsible UnitInstitute of Food

Course developer

author Pārtikas institūts

Viesturs Kreicbergs


Prior knowledge

Ķīmi2016, Inorganic and Analytical Chemistry I

Replaced course

ĶīmiB006 [GKIMB006] Organic Chemistry I

Course abstract

In the study course "Organic Chemistry I" students acquire knowledge about the structure, properties and distribution of organic compounds distributed in food - alcohols, phenols, aldehydes, ketones, amines, carboxylic acids and polyfunctional compounds in natural and food products; learning to demonstrate the chemical properties of compounds.

Learning outcomes and their assessment

After the course studies the student will have:
in-depth theoretical knowledge of the structure and properties of food-forming hydrocarbons, alcohols, phenols, aldehydes, ketones, amines, carboxylic acids, hydroxy acids and amino acids - lectures and tests;
skills to test the properties of alcohols, phenols, aldehydes, ketones, amines, carboxylic acids and hydroxy acids - laboratory works;
competence - ability to use independently acquired knowledge and skills to explain various processes, in relation to organic substances - independent and laboratory work.

Course Content(Calendar)

1. Introduction to organic chemistry (Lecture - 1h).
2. Structure and properties of hydrocarbons (Lecture - 1h).
3. Monofunctional connections (Lecture - 1h). Preparation for the 1st test on the structure and properties of hydrocarbons (Independent work - 4h).
4. Alcohols (Lecture - 1h). Work safety in the Organic Chemistry Laboratory. Test 1 - structure and properties of hydrocarbons (Laboratory work - 2h).
5. Phenols (Lecture - 1h). Preparation for test 2 on alcohols and phenols. (Independent work - 4h).
6. Aldehydes and ketones. Test 2 - alcohols and phenols. Properties of alcohols and phenols (Lecture - 1h, Laboratory work - 2h). Prepare and complete the 1st laboratory work protocol (Independent work - 2h).
7. Amines (Lecture - 1h). Preparation for Test 3 on Aldehydes, Ketones and Amines. (Independent work - 4h).
8. Carboxylic acids. Test 3 - Aldehydes, ketones and amines. Properties of aldehydes, ketones, amines (Lecture - 1h, Laboratory work - 2h). Prepare and complete the work protocol of the 2nd laboratory (Independent work - 2h).
9. Esters (Lecture - 1h). Preparation for Test 4 on Carboxylic Acids and Esters. (Independent work - 4h).
10. Amides. Test 4 - carboxylic acids and esters. Properties of carboxylic acids and esters (Lecture - 1h, Laboratory work - 2h). Prepare and complete the 3rd laboratory work protocol (Independent work - 2h).
11. Nomenclature of polyfunctional compounds (Lecture - 1h).
12. Optical isomerism. Optical isomerism (Lecture - 1h, Laboratory work - 2h). Complete the 4th laboratory work protocol (Independent work - 2h).
13. Hydroxy acids (Lecture - 1h).
14. Amino acids. Properties of hydroxy acids (Lecture - 1h, Laboratory work - 2h). Prepare and complete the 5th laboratory work protocol (Independent work - 2h)
15. Hydroxy acids and carboxylic acids in food (Lecture - 1h). Preparation of the 5th test for hydroxy acids and and amino acid compounds. Prepare for the test. (Independent work - 4h).
16. Overview of the properties of monofunctional and polyfunctional compounds (Lecture - 1h). Test 5 - hydroxy acid and amino acid compounds. Defense of laboratory work protocols (Laboratory work - 2h).

Requirements for awarding credit points

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

Description of the organization and tasks of students’ independent work

1. The student independently prepares for five tests, solving tasks.
2. The student independently prepares five protocols of laboratory work and after the development of the work, completes them in order to defend it.

Criteria for Evaluating Learning Outcomes

The test is passed when five tests have been successfully written (at least 4 points) and all laboratory works have been defended.

Compulsory reading

Baltess V. Pārtikas ķīmija. - Rīga: Latvijas Universitāte, 1998. - 478 lpp.
Kreicbergs V. Organiskās un pārtikas ķīmijas pamati. Mācību līdzeklis. – Rīga: Drukātava, 2008. - 228 lpp.
Kūka M. Organisko savienojumu nomenklatūra. Mācību līdzeklis. – Rīga: Drukātava, 2007. - 72 lpp.
I. Meirovics. Organiskā ķīmija. - R: Zvaigzne 1992. - 526 lpp.

Further reading

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


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