Universität Wien
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330048 VO Organic chemistry (2023S)

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

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Details

Language: German

Examination dates

Lecturers

Classes (iCal) - next class is marked with N

  • Monday 06.03. 18:30 - 20:00 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
  • Tuesday 07.03. 11:30 - 13:00 UZA2 Hörsaal 6 (Raum 2Z227) 2.OG
  • Wednesday 08.03. 11:30 - 13:00 UZA2 Hörsaal 6 (Raum 2Z227) 2.OG
  • Saturday 11.03. 11:00 - 12:30 Digital
  • Tuesday 14.03. 16:45 - 18:15 Digital
  • Wednesday 15.03. 15:00 - 16:30 Digital
  • Thursday 16.03. 08:00 - 09:30 Digital
  • Friday 17.03. 11:30 - 13:00 Digital
  • Saturday 18.03. 11:00 - 12:30 Digital
  • Monday 20.03. 18:30 - 20:00 Digital
  • Tuesday 21.03. 11:30 - 13:00 Digital
  • Wednesday 22.03. 11:30 - 13:00 Digital
  • Thursday 23.03. 11:30 - 13:00 Digital
  • Saturday 25.03. 11:00 - 12:30 Digital
  • Monday 27.03. 18:00 - 19:30 Digital
  • Wednesday 29.03. 18:00 - 19:30 Digital
  • Thursday 30.03. 18:00 - 19:30 Digital
  • Monday 17.04. 18:00 - 19:30 Digital
  • Wednesday 19.04. 13:15 - 16:30 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
  • Thursday 20.04. 15:00 - 18:15 UZA2 Hörsaal 6 (Raum 2Z227) 2.OG
  • Friday 21.04. 15:00 - 18:15 UZA2 Hörsaal 7 (Raum 2Z210) 2.OG
  • Thursday 27.04. 13:15 - 16:30 UZA2 Hörsaal 7 (Raum 2Z210) 2.OG

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 60% of maximum points to pass the exam
Valuation key:
1–very good (100,00-88,00%)
2–good (87,99-77,00%)
3–satisfactory (76,99-66,00%)
4–adequate (65,99-60,00%)
5–insufficient (59,99-0,00%)

Examination topics

Relevant for the exam are (in each case from the current course schedule): Lectures on the topics listed above, power-point presentations, supporting materials and exercises available via Moodle

Reading list

Text books

Part I:
- H. P. Latscha, U. Kazmaier, Chemie für Biologen, 4. Auflage, Springer Verlag, 2016
- 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;
- 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: Mo 03.07.2023 15:48