This is a foundation module in organic chemistry. The module is designed to introduce the student to concepts, terminology and principles of organic chemistry with a particular focus culinary science aspects.
This module provides an overview of Hydrocarbon, Alcohol, Carbocyclic acid, Aromatic compounds, Ester, Aldehyde & Ketone Characterisation as food/plant components.
The module will explore various steps in the process of organic synthesis and development with a particular emphasis on the role of the culinary science chemist. The processes of organic compound synthesis and A series of relevant plant extractions using green analytic tools will be explored along with techniques to enhance culinary science chemistry application.
Saturated organic compounds. Alkanes. Unsaturated organic compounds, Alkenes, Alky. Alcohol Characterisation Aromatic compounds and their reactions. Carboxylic acids, esters, Aldehydes and ketones.
Saturated organic compounds. Alkanes. Unsaturated organic compounds, Alkenes, Alky. Alcohol Characterisation Aromatic compounds and their reactions. Carboxylic acids, esters, Aldehydes and ketones. Lab component: Molecular Modelling. Physical properties, solubility in water and in non-polar solvents, conduct a pH test. Physical properties [physical state, solubility (qualitative only) in water and in non-polar solvents], Combustion test, a Bromine reactivity test, a Potassium permanganate reactivity test, and a Sulfuric acid reactivity test on the hydrocarbons. Iodoform test, Lucas’s test, Iron (III) Chloride tests to distinguish between examples of alcohols, phenol. The Iodoform test, Tollens’ Test and Brady’s tests to distinguish between examples of aldehydes and ketones. Carboxylic acids, esters, saponification and esterification. Organic Natural Products, Extraction techniques, solvent extraction, steam distillation. Thin-layer chromatography (TLC).
Theoretical class and lab practical
Week 1 •Saturated organic compounds. Alkanes.
Lab: Lab Safety, Calculations
Week 2 •Unsaturated organic compounds. Alkenes: non-polar double bond.
Lab: Hydrocarbon Characterisation (lab report 1 submitted in two weeks)
Lab component: Physical properties [physical state, solubility (qualitative only) in water and in non-polar solvents], Combustion test, a Bromine reactivity test, a Potassium permanganate reactivity test, and a Sulfuric acid reactivity test on the hydrocarbons
Week 3 •Alky and their reactions
In class assessment
Lab: Melting/Boiling Points
Week 4 •Aromatic compounds and their reactions
Lab: Molecular Modelling
Week 5 •Introduction to alcohols
In class assessment
Lab: Alcohol Characterisation (lab report 2 submitted in two weeks)
Physical properties [physical state, solubility (qualitative only) in water and in non-polar solvents], conduct a pH test of the selected alcohols, phenol and unknowns to distinguish their physical properties.
To use these chemical characteristics in Iodoform test, Lucas’s test, Iron (III) Chloride tests to distinguish between examples of alcohols, phenol.
Week 6 •Aldehydes and ketones
In class assessment
Lab: Alds & Ket. Characterisation
To use these chemical characteristics in Iodoform test, Tollens’ Test and Brady’s tests to distinguish
between examples of aldehydes and ketones
Week 7 •Carboxylic acids, esters
lab practical: Carboxylic acids, esters (lab report 3 submitted in two weeks)
Carboxylic acids: To identify the physical properties of carboxylic acids and esters and experiment the processes to produce saponification and esterification.
Week 8 •review week
Week 9 •Organic Natural Products
Lab content: Extraction techniques, e.g. solvent extraction, steam distillation. Caffeine extraction from tea and coffee.
Week 10 •Amides
Lab: Aspirin Synthesis
Week 11 •Chromatography and Instrumentation in Organic Chemistry:
Lab practical: Use of thin-layer chromatography (TLC) in the separation of caffeine from tea and coffee.
Week 12 •Easter week
Week 13 •Easter week
Week 14 •In class exam
Lab exam
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |