Universität Wien

330048 VO Organic chemistry (2021S)

6.00 ECTS (3.00 SWS), SPL 33 - Ernährungswissenschaften
REMOTE
Moodle

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Details

Language: German

Examination dates

Lecturers

Classes (iCal) - next class is marked with N

  • Monday 01.03. 08:30 - 10:00 Digital
  • Monday 01.03. 10:45 - 12:15 Digital
  • Tuesday 02.03. 08:30 - 10:00 Digital
  • Tuesday 02.03. 10:45 - 12:15 Digital
  • Wednesday 03.03. 13:30 - 15:00 Digital
  • Wednesday 03.03. 15:45 - 17:15 Digital
  • Thursday 04.03. 08:30 - 10:00 Digital
  • Thursday 04.03. 10:45 - 12:15 Digital
  • Wednesday 10.03. 13:30 - 15:00 Digital
  • Wednesday 10.03. 15:45 - 17:15 Digital
  • Thursday 11.03. 08:30 - 10:00 Digital
  • Thursday 11.03. 10:45 - 12:15 Digital
  • Wednesday 17.03. 13:30 - 15:00 Digital
  • Wednesday 17.03. 15:45 - 17:15 Digital
  • Thursday 18.03. 08:30 - 10:00 Digital
  • Thursday 18.03. 10:45 - 12:15 Digital
  • Friday 19.03. 13:30 - 15:00 Digital
  • Monday 19.04. 14:00 - 17:30 Digital
  • Wednesday 21.04. 14:00 - 17:30 Digital
  • Monday 26.04. 14:00 - 17:30 Digital
  • Wednesday 28.04. 14:00 - 17:30 Digital

Information

Aims, contents and method of the course

Objectives
Part I:
Based on their knowledge already acquired in General and Inorganic Chemistry, the students will recognize the field of Organic Chemistry as area of carbon compounds. They will understand the correlation of functional groups and properties of substances, know about different forms of isomerism, be able to draw molecules using different forms of projection, get acquainted with important reactions in Organic Chemistry and be proficient in the most important reaction mechanisms.

Part II:
The students will be able to
classify natural products that are important for human nutrition and to discuss their mechanisms of action
understand actual as well as optional future values of natural products from a nutritional science perspective.

Contents
Part I:
- Basics of Organic Chemistry (chemistry of carbon, binding models, hybridisation);
- Acyclic und cyclic hydrocarbons, alkanes, alkenes, alkynes;
- Different ways of drawing chemical structures (Newman projection, Fischer projection);
- Basics of systematic nomenclature;
- Functional groups and properties of the corresponding chemical compounds
- Stereochemistry, isomerism, optical activity;
- Aromatic and heteroaromatic systems, heterocycles;
- Selected reactions in Organic Chemistry, introduction into the most important reaction mechanisms;
- Important basic building blocks in natural product chemistry: amino acids, sugars, isoprenoids, fatty acids, lipids

Part II:
Definition of natural products chemistry
Distribution and structural variety of natural products
Basics of natural product synthesis
Possible uses and option values of natural products
Classification of natural products
Natural products with a carbon skeleton
Glykosides and glucosinolates
Isoprenoids: Terpenopids and steroids
Shikimi acid derivatives
Polyketides
Natural products with a nitrogen skeleton
Peptide toxins
Purine nucleotides
Alkaloids

Methods
Part I
Lectures on the topics listed above using overhead projection, Powerpoint presentations and - when indicated - blackboard, examples
Part II:
Lectures on the topics listed above
Power point presentations

Assessment and permitted materials

Final written exam in German language, 90 min (multiple choice);
no supporting resources allowed / necessary; exam requiring personal attendance
A periodic table of the elements is provided

Minimum requirements and assessment criteria

at least 50% of maximum points to pass the exam
Valuation key:
1–very good (100,00-85,00%)
2–good (84,99-71,00%)
3–satisfactory (70,99-57,00%)
4–adequate (56,99-50,00%)
5–insufficient (49,99-0,00%)

Examination topics

lecture, power-point presentations, supporting materials and exercises available via Moodle

Corona ***Update***

Relevant to the exam are: The content of the online lectures conducted via Collaborate sessions of the current course schedule (mp4-files are available in Moodle); corresponding presentations (audio and slides) are available in Moodle / Collaborate or as pdf-files in the „VO-Unterlagen“ folder.

Reading list

Text books
Part I:
- K. P. C. Vollhardt, N. E. Schore, Organische Chemie, 5. Auflage, Wiley-VCH, 2011
(oder ältere Auflagen).
- P. Y. Bruice, Organische Chemie: Studieren kompakt, 5. Auflage, Pearson Studium
Chemie, 2011 (oder ältere Auflagen);
- J. Clayden, N. Greeves, S. Warren, Organische Chemie, 2. Auflage, Springer Spektrum, 2013
- B. K. Keppler, A. Ding, Chemie für Biologen, Spektrum Akademischer Verlag, 1997;
- H. P. Latscha, U. Kazmaier, Chemie für Biologen, 4. Auflage, Springer Verlag, 2016
(oder ältere Auflagen);
- R. Ebermann, I. Elmadfa, Lehrbuch Lebensmittelchemie und Ernährung, 2. Auflage,
Springer-Verlag, 2011 (oder ältere Auflage)

Part II:
Peter Nuhn, Naturstoffchemie, S. Hirzel Verlag Stuttgart; 4. Auflage 2006, ISBN: 978-3777613635
Gerhard Habermehl, Peter Hammann, Hans Christoph Krebs, Waldemar Ternes, Naturstoffchemie, Springer Verlag Berlin Heidelberg; 3. Auflage 2008, ISBN: 978-3540737322

Association in the course directory

Last modified: Fr 12.05.2023 00:24