Organic Chemistry in Food Science I

Numbering Code U-AGR06 1F104 LJ79 Year/Term 2021 ・ Second semester
Number of Credits 2 Course Type Lecture
Target Year 1st year students Target Student
Language Japanese Day/Period Wed.2
Instructor name IRIE KAZUHIRO (Graduate School of Agriculture Professor)
Outline and Purpose of the Course This course consists of lectures on the basics of organic chemistry necessary for understanding biological phenomena at the molecular level. We will actively work on exercises to deepen understanding of organic chemistry. In Organic Chemistry in Food Science I, the basics of structural theory, chemical thermodynamics, stereochemistry, and reaction theory will be discussed.
Course Goals To learn the basics of molecular structure, chemical thermodynamics, and stereochemistry that are essential for understanding organic chemical reactions.
Schedule and Contents Lectures will be conducted on the following topics, taking 1-3 weeks per topic. This course covers Chapters 1 to 8 of the textbook.

1. Structure and binding
2. Basics of chemical thermodynamics
 1) Binding energy and enthalpy change
 2) Acid-base strength and equilibrium constant
 3) Structural effects on acidity and basicity: Inductive and resonance effects
 4) Equilibrium constant and Gibbs free energy change
 5) Reaction speed and activation energy
3. Alkanes and cycloalkanes
 1) Functional groups and nomenclature
 2) Radical reactions
 3) Ring strain
4. Stereochemistry
 1) Conformational stereoisomers
 2) Configurational stereoisomers
5. Types and reaction mechanisms of organic chemical reactions
6. Alkenes
 1) Nomenclature
 2) Stability of alkenes
 3) Electrophilic addition reaction: Markovnikov rule and stability of carbocation
 4) Alkene reactions and synthesis

Feedback: After the final examination, we will provide the answer key and respond to students' questions.
Evaluation Methods and Policy [Evaluation method] Evaluation will be based on the final examination.
[Evaluation criteria] The evaluation criteria and achievement level are in accordance with the "Evaluation Criteria and Achievement Level" described in the Student Handbook of the Faculty of Agriculture for the relevant year.
Course Requirements Although not compulsory, it is strongly advised to have completed the university-wide course Fundamentals of Organic Chemistry I (which uses 有機化学要論 as the textbook). Students are not allowed to take this course along with the course Applied Life Sciences Introduction IV from the Department of Applied Life Sciences (only auditing is allowed).
Study outside of Class (preparation and review) A review of each lecture along with exercises will be given on the Web one week before the lecture. Reports on the exercises must be submitted to Room N-222 in the Faculty of Agriculture building by the next day at 18:00. The reports may be submitted by e-mail (irie.kazuhiro.2z at kyoto-u.ac.jp). The corrected reports will be returned during the next lecture.
Textbooks Textbooks/References JOHN McMURRY 『マクマリー有機化学(上)第9版』 (東京化学同人) ISBN:978-4-8079-0912-4, 教材:HGS分子構造模型 C型 有機化学学生実習用セット(丸善)
These materials will be loaned only during the period of the course, but it is advised to purchase them.
References, etc. Clayden, Greeves, Warren, Wothers 『ウォーレン有機化学(上)』 (東京化学同人) ISBN:978-4-8079-0568-3
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