Basic Organic Chemistry

Cover
Title Page
Copyright
ABOUT THE AUTHORS
TABLE OF CONTENTS
List of Figures
List of Tables
List of Abbreviations
Preface
Chapter 1 Introduction to Chemistry and Organic Chemistry
	1.1. Introduction
	1.2. Branches of Chemistry
	1.3. Importance And Scope of Chemistry
	1.4. Organic Chemistry
	1.5. Origin of Organic Chemistry
	1.6. Applications o Organic Chemistry
	1.7. Conclusion
	Review Questions
	References
Chapter 2 Organic Molecules and Functional Groups
	2.1. Introduction
	2.2. Functional Groups And Reactivity
	2.3. Role of Functional Groups
	2.4. Alcohols
	2.5. Ethers
	2.6. Aldehydes And Ketones
	2.7. Carboxylic Acids
	2.8. Physical Properties and Characterization
	Review Questions
	References
Chapter 3 Nomenclature of Organic Molecules
	3.1. Introduction
	3.2. History of The Nomenclature of Organic Molecules
	3.3. Basic Steps For Nomenclature of The Organic Molecules
	3.4. How To Name Organic Compounds Using The Iupac Rules
	3.5. Guidelines For The Nomenclature of Organic Molecules
	Review Questions
	References
Chapter 4 Acids And Bases
	4.1. Introduction
	4.2. Acids
	4.3. Bases
	4.4. Neutralization
	4.5. Arrhenius Theory
	4.6. Bronsted-Lowry Theory
	4.7. Lewis Theory
	Review Questions
	References
Chapter 5 Understanding Organic Reactions
	5.1. Introduction
	5.2. Types of Organic Reactions
	5.3. Principal Methods of Forming The Organic Reactions
	5.4. Role of Organic Reactions In The Modern World
	5.5. Importance of Catalyst In Organic Reactions
	5.6. Organic Chemistry Is All Around Us
	Review Questions
	References
Chapter 6 Stereochemistry
	6.1. Introduction
	6.2. Historical Perspective of Stereochemistry
	6.3. Fundamentals of Stereochemistry
	6.4. Chirality
	6.5. Stereoisomers
	6.6. Absolute Configuration And The (R) And (S) System
	6.7. Fischer Projections
	Review Questions
	References
Chapter 7 Amino Acids And Proteins
	7.1. Introduction
	7.2. Proteins
	7.3. The 20 Amino Acids And Their Role In Protein Structures
	7.4. What Is The Difference Between A Protein And An Amino Acid?
	7.5. What Are Essential Amino Acids?
	Review Questions
	References
Chapter 8 Carbohydrates
	8.1. Introduction
	8.2. History Of Carbohydrates
	8.3. Carbohydrates
	8.4. Classification and Nomenclature
	8.5. Carbohydrates as The Monosaccharides
	8.6. Disaccharides
	Review Questions
	References
Chapter 9 Alcohols And Ethers
	9.1. Introduction
	9.2. Physical Properties of Alcohols And Ethers
	9.3. Chemical Properties of Alcohols And Phenols
	9.4. Preparation Of Alcohols
	9.5. Nucleophilic Properties: Ether Formation
	9.6. Some Commercially Important Alcohols
	Review Questions
	References
Chapter 10 Spectroscopy
	10.1. Introduction
	10.2. What Is Spectroscopy
	10.3. Different Types Of Spectroscopy For Chemical Analysis
	10.4. What Is Electromagnetic Radiation (EMR)?
	10.5. Basic Components Of Spectroscopic Instruments
	10.6. Spectroscopy Based On Absorption
	10.7. Conclusion
	Review Questions
	References
Index
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