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