AIEEE 2009 – ORGANIC CHEMISTRY SYLLABUS
Organic Chemistry
UNIT 1: Purification and Characterisation of Organic Compounds
Purification – Crystallization, sublimation, distillation, differential extraction and chromatography – principles and their applications.
Qualitative analysis – Detection of nitrogen, sulphur, phosphorus and halogens.
Quantitative analysis (basic principles only) – Estimation of carbon, hydrogen, nitrogen, halogens, sulphur, phosphorus.
Calculations of empirical formulae and molecular formulae; Numerical problems in organic quantitative analysis.
UNIT 2: SOME BASIC PRINCIPLES OF ORGANIC CHEMISTRY
Tetravalency of carbon; Shapes of simple molecules – hybridization (s and p); Classification of organic compounds based on functional groups: – C = C – , – C ? C – and those containing halogens, oxygen, nitrogen and sulphur; Homologous series; Isomerism – structural and stereoisomerism.
Nomenclature (Trivial and IUPAC)
Covalent bond fission – Homolytic and heterolytic: free radicals, carbocations and carbanions; stability of carbocations and free radicals, electrophiles and nucleophiles.
Electronic displacement in a covalent bond – Inductive effect, electromeric effect, resonance and hyperconjugation.
Common types of organic reactions – Substitution, addition, elimination and rearrangement.
UNIT 3: Hydrocarbons
Classification, isomerism, IUPAC nomenclature, general methods of preparation, properties and reactions.
Alkanes – Conformations: Sawhorse and Newman projections (of ethane); Mechanism of halogenation of alkanes.
Alkenes – Geometrical isomerism; Mechanism of electrophilic addition: addition of hydrogen, halogens, water, hydrogen halides (Markownikoff’s and peroxide effect); Ozonolysis, oxidation, and polymerization.
Alkynes – Acidic character; Addition of hydrogen, halogens, water and hydrogen halides; Polymerization.
Aromatic hydrocarbons – Nomenclature, benzene – structure and aromaticity; Mechanism of electrophilic substitution: halogenation, nitration, Friedel – Craft’s alkylation and acylation, directive influence of functional group in mono-substituted benzene.
UNIT 4: Organic Compounds Containing Halogens
General methods of preparation, properties and reactions; Nature of C-X bond; Mechanisms of substitution reactions.
Uses; Environmental effects of chloroform, iodoform, freons and DDT.
UNIT 5: Organic compounds containing Oxygen
General methods of preparation, properties, reactions and uses.
ALCOHOLS, PHENOLS AND ETHERS
Alcohols: Identification of primary, secondary and tertiary alcohols; mechanism of dehydration.
Phenols: Acidic nature, electrophilic substitution reactions: halogenation, nitration and sulphonation, Reimer – Tiemann reaction.
Ethers: Structure.
Aldehyde and Ketones: Nature of carbonyl group;
Nucleophilic addition to >C=O group, relative reactivities of aldehydes and ketones; Important reactions such as – Nucleophilic addition reactions (addition of HCN, NH3 and its derivatives), Grignard reagent; oxidation; reduction (Wolff Kishner and Clemmensen); acidity of ? – hydrogen, aldol condensation, Cannizzaro reaction, Haloform reaction; Chemical tests to distinguish between aldehydes and Ketones.
CARBOXYLIC ACIDS
Acidic strength and factors affecting it.
UNIT 6: Organic Compounds Containing Nitrogen
General methods of preparation, properties, reactions and uses.
Amines: Nomenclature, classification, structure, basic character and identification of primary, secondary and tertiary amines and their basic character.
Diazonium Salts: Importance in synthetic organic chemistry.
UNIT 7: Polymers
General introduction and classification of polymers, general methods of polymerization – addition and condensation, copolymerization; Natural and synthetic rubber and vulcanization; some important polymers with emphasis on their monomers and uses – polythene, nylon, polyester and bakelite.
UNIT 8: Bio Molecules
General introduction and importance of biomolecules.
CARBOHYDRATES – Classification: aldoses and ketoses; monosaccharides (glucose and fructose), constituent monosaccharides of oligosacchorides (sucrose, lactose, maltose) and polysaccharides (starch, cellulose, glycogen).
PROTEINS – Elementary Idea of ? – amino acids, peptide bond, polypeptides; Proteins: primary, secondary, tertiary and quaternary structure (qualitative idea only), denaturation of proteins, enzymes.
VITAMINS – Classification and functions.
NUCLEIC ACIDS – Chemical constitution of DNA and RNA.
Biological functions of nucleic acids.
UNIT 9: Chemistry in everyday life
Chemicals in medicines – Analgesics, tranquilizers, antiseptics, disinfectants, antimicrobials, antifertility drugs, antibiotics, antacids, antihistamins – their meaning and common examples.
Chemicals in food – Preservatives, artificial sweetening agents – common examples.
Cleansing agents – Soaps and detergents, cleansing action.
UNIT 10: principles related to practical Chemistry
• Detection of extra elements (N,S, halogens) in organic compounds; Detection of the following functional groups: hydroxyl (alcoholic and phenolic), carbonyl (aldehyde and ketone), carboxyl and amino groups in organic compounds.
• Chemistry involved in the preparation of the following:
Inorganic compounds: Mohr’s salt, potash alum.
Organic compounds: Acetanilide, p-nitroacetanilide, aniline yellow, iodoform.
• Chemistry involved in the titrimetric excercises – Acids bases and the use of indicators, oxalic-acid vs KMnO4, Mohr’s salt vs KMnO4.
• Chemical principles involved in the qualitative salt analysis:
Cations – Pb2+ , Cu2+, AI3+, Fe3+, Zn2+, Ni2+, Ca2+, Ba2+, Mg2+, NH4+.
Anions- CO32-, S2-, SO42-, NO2-, NO3-, CI-, Br, I. (Insoluble salts excluded).
• Chemical principles involved in the following experiments:
1. Enthalpy of solution of CuSO4
2. Enthalpy of neutralization of strong acid and strong base. .
3. Preparation of lyophilic and lyophobic sols.
4. Kinetic study of reaction of iodide ion with hydrogen peroxide at room temperature.
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