06329 - Chemistry Of Natural Compounds

Learning outcomes

At the end of the course of Organic Chemistry, the student has the basis for understanding the relationships between structure, properties and reactivity of the organic molecules, with particular reference to the main classes of biomolecules; the student, in this way, is then able to predict, starting from the structure of a molecule, how it can behave.

Course contents

Introduction: primary and secondary metabolites. Structure and properties of cycloalkanes. Monosaccharides: configuration, cyclic structure, mutarotation, reduction, oxidation, reducing sugars, reactions of oxidrilic and carbonilic groups. The glycosidic bond. Structure and properties of the main disaccharides and oligosaccharides. The main polysaccharides (starch, glycogen, cellulose, inulin, chitin, peptidoglycan, glycosaminoglycans, pectins, hemicelluloses), structures and properties. Dietary fibers.

Amino acids: classification, structure, stereochemistry and acid-base properties of the 20 proteinogenic amino acids. The peptide bond: structure and properties. The primary, secondary tertiary and quaternary structure of proteins. Glycoproteins. Solubility proteins (effect of pH and salts). Protein denaturation. Structure-function relationship for some dietary proteins: casein, actin and myosin, collagen.

Carboxylic Acids. Fatty acids and eicosanoids. The ester bond. Triglycerides: fats and oils, structure and properties. Triglyceride polymorphism. The hydrogenation reaction. The saponification reaction. Phospholipids. Glycolipids. Waxes. Main classes of terpenes. Notes on prostaglandins and steroids.

Structure of DNA and RNA and organization of the genetic material in cells.

 

Readings/Bibliography

Solomons, "Fondamenti di Chimica Organica“ - ZANICHELLI McMurray, "Fondamenti di Chimica Organica“ - ZANICHELLI McMurray, "Chimica Organica un approccio Biologico“ - ZANICHELLI Cabras, Martinelli “Chimica degli alimenti” - PICCIN Coultate “La chimica degli Alimenti” - ZANICHELLI

Teaching methods

The course takes place in the second semester of the first year of the degree course in Food Technology and is the second module of the course of Organic Chemistry (CI 12 cfu). Both modules are held in the second half but the form of Chemistry of Natural Substances begins about a month after the beginning of the semester in order to enable students to acquire the basic knowledge of organic chemistry in preparation for the chemistry of natural substances. Each of the two modules is 6 cfu. The module is divided into lessons in the classroom, where first the theoretical aspects of the topics are covered. After introducing the basics, application exercises are used as a method for understanding the theoretical concepts. The examples on the structure and function of natural organic substances mainly relate to those of interest to the food science. Some laboratory exercises will take place during the course, related to the main topics.

Assessment methods

The assessment of learning occurs through a final oral test on both modules, which may be split in different moments of verification. In any case the teachers of the two modules will be both present during the test. The final grade will be an average of the scores obtained for each module. For the chemistry of natural substances the final score will address participation in laboratory exercises and evaluation of the report with a maximum score of two points that will be added to the outcome of the oral examination. The oral exam is designed to test the acquisition of knowledge provided in detail in the objectives of the course and will consist of oral questions and exercises with limited mathematical complexity, aimed at verifying the understanding the theoretical arguments. During the test it is not allowed the use of support materials such as textbooks, notes while it is recommended to use the calculator.

Students with disabilities or DSAs must contact the teacher via e-mail (putting in Cc the Service for Students with Disabilities and with DSA - Campus of Romagna ssdd.campusromagna@unibo.it [mailto:ssdd.campusromagna@unibo.it]) two weeks before the test, to get authorization to specific support.

Teaching tools

It is highly recommended the use of power point presentations provided by the teacher and available on the IOL tool.

Office hours

See the website of Elena Babini