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 COURSE OUTLINE |
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REFERENCES |
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| 22 February - 28 February |
Lesson 1. CONCEPTS OF HYDROGEN BONDING |
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Lesson 2. INTER AND INTRA MOLECULAR HYDROGEN BONDING IN ALCOHOLS, CARBOXYLIC ACIDS AND OTHER MOLECULES AND THEIR SIGNIFICANCE |
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Lesson 3. ELEMENTARY IDEA OF HYDROPHOBICITY, HYDROPHOBIC INTERACTIONS AND ITS IMPORTANCE IN THE STRUCTURE OF PROTEINS |
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| 1 March - 7 March |
Lesson 4. IMPORTANT PROPERTIES OF MONO, DI AND TRIHYDRIC ALCOHOLS (GLYCOL AND GLYCEROL) |
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Lesson 5. REACTIONS OF ALDEHYDES AND KETONES |
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Lesson 6. IMPORTANCE OF CARBONYL COMPOUNDS IN FOOD FLAVORS |
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| 8 March - 14 March |
Lesson 7. IONIZATION CONSTANT AND STRENGTH OF CARBOXYLIC ACIDS |
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Lesson 8. IMPORTANT REACTIONS OF CARBOXYLIC ACID |
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Lesson 9. DERIVATIVES: ESTERS, AMIDES, LACTONES AND THEIR PREPARATION AND REACTIONS |
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Lesson 10 A. SUBSTITUTED CARBOXYLIC ACIDS: HALOGEN, KETO AND HYDROXY ACIDS AND THEIR IMPORTANT REACTIONS |
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Lesson 10 B. SUBSTITUTED CARBOXYLIC ACIDS: HALOGEN, KETO AND HYDROXY ACIDS AND THEIR IMPORTANT REACTIONS |
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| 15 March - 21 March |
Lesson 11. BASIC CHARACTER OF AMINES AND THEIR IMPORTANT REACTIONS |
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Lesson 12. ACIDIC CHARACTER OF PHENOLS AND EFFECT OF NUCLEAR SUBSTITUTION ON IT. IMPORTANT REACTIONS OF PHENOLS |
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| 22 March - 28 March |
Lesson 13. SYNTHETIC AND NATURAL AMINO ACIDS |
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Lesson 14. GENERAL PROPERTIES OF AMINO ACIDS |
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Lesson 15. ZWITTER ION FORM AND ITS PROPERTIES VIZ. MELTING POINT AND VOLATILITY |
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Lesson 16. IMPORTANT REACTIONS OF AMINO ACIDS |
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| 29 March - 4 April |
Lesson 17. DEFINITION AND CLASSIFICATION OF PROTEINS |
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Lesson 18 A. A PRIMARY, SECONDARY, TERTIARY AND QUATERNARY STRUCTURE OF PROTEINS |
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Lesson 18B. PRIMARY, SECONDARY, TERTIARY AND QUATERNARY STRUCTURE OF PROTEINS |
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Lesson 19. QUALITATIVE TEST FOR PROTEINS |
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| 5 April - 11 April |
Lesson 20. DEFINITION, CLASSIFICATION AND ISOMERISM |
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Lesson 21A. STRUCTURE OF GLUCOSE - OPEN CHAIN AND RING STRUCTURE AND EVIDENCES FOR THE RING STRUCTURE |
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Lesson 21B. STRUCTURE OF GLUCOSE - OPEN CHAIN AND RING STRUCTURE AND EVIDENCES FOR THE RING STRUCTURE |
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Lesson 22.STEREOCHEMISTRY AND STABILITY OF ANOMERS |
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Lesson 23A. REACTIONS OF MONOSACCHARIDES |
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Lesson 23B. REACTIONS OF MONOSACCHARIDES |
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Lesson 24. DETECTION OF CARBOHYDRATES |
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| 12 April - 18 April |
Lesson 25. DEFINITION AND CLASSIFICATION |
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Lesson 26. IMPORTANT REACTION OF FATTY ACIDS (SATURATED AND UNSATURATED) |
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Lesson 27A. STRUCTURE AND PROPERTIES OF NEUTRAL LIPIDS, PHOSPHOLIPIDS AND CHOLESTEROL |
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Lesson 27B.STRUCTURE AND PROPERTIES OF NEUTRAL LIPIDS, PHOSPHOLIPIDS AND CHOLESTEROL |
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| 19 April - 25 April |
ACKNOWLEDGMENTS |
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