Electronic effects in organic molecules. Positive and negative inductive effects. Positive and negative mesomeric effects, different conjugated (p,p- and p,p-) systems.
Acidity and basicity of organic compounds: Lewis and Lowry-Brönsted theories. Comparison acidic and basic properties of different alcohols, amines, carboxylic acids.
Alkanes: nomenclature and properties. Most typical reactions for this compounds.
Unsaturated hydrocarbons (alkenes, dienes, alkynes): nomenclature and properties. Addition reactions with halogens, hydrogen, hydrogen halides, water for alkenes. Mechanism of electrophilic addition (AE) reactions. Markovnikov’s rule. Reactivity of alkenes toward electrophiles.
Alkylhalides and alcohols: nomenclature and nucleophilic substitution and elimination reactions. Mechanisms and conditions of these reactions (SN1, SN2, E1, E2).
Benzene and other aromatic compounds: aromaticity and electrophilic substitution (SE) reactions. Mechanism and conditions of these reactions (nitration, halogenation, alkylation) for arenes and nitro- and halogeno-derivatives.
Oxocompounds (aldehydes and ketones): nomenclature and nucleophilic addition (AN) reactions. Mechanism of these reactions (cyanohydrin generation, hemiacetal and acetal formation, Schiff base formation and others). Reactivity of oxocompounds toward nucleophiles.
Carboxylic acids and its derivatives (salts, esters, amides): nomenclature and properties. Mechanisms of esterification reaction and esters hydrolysis reaction.
Carbohydrates: notion and classification. Structure and properties of monosaccharides: oxidation, reduction, esterification, alkylation and glycoside formation reactions. Disaccharides (maltose, lactose, cellulose, sucrose): structure and hydrolysis reactions. Polysaccharides (amylose, cellulose, amylopectin, dextrans, glycogen, hyaluronic acid): structure and characteristics.
Amino acids, peptides and proteins. Structure of 23 amino acids constituting proteins. Amino acids propeties including peptide formation. Characteristic of primary, secondary, tertiary and quartery structures of proteins.
Lipids: notion and classification. Structure and properties including hydrolysis reactions of simple saponifiable lipids. Notion about complex saponifiable lipids and unsaponifiable lipids (terpenes, steroids) and structure of some from them. Classification of steroids.
