Description of optional subjects
Description of subject
Lecture 30
Lecturer: dr hab. Janusz Madaj, prof. UG
The world around us is changing faster and faster and more and more willingly reaches for the achievements of modern chemistry. Even chemists find it hard to keep up with the news. On the other hand, we are bombarded by the mass media with various information regarding the use of chemistry in the world around us. As part of this lecture, students will be able to gain information that will allow them to navigate more easily in the world of commercial offers and advertisements concerning our everyday life. The acquired knowledge will allow them to form their own opinion and enable them to take a critical look at the information often presented by pseudo-experts. , vitamins and minerals, preservatives, unwanted ingredients (allergens, toxins, dangerous substances generated in the process of thermal processing of food and its packaging). Elements of household chemicals - detergents and soaps, washing powders, films and other materials used to store food, the principle of operation of simple and more advanced water filters. There will also be information about precious stones, explosives and psychotropic substances. The lecture will present unusual chemical aspects of these topics.
III YEAR - SEMESTER 5
Lecture 15
Lecturer: dr hab. Beata Liberek, prof. UG
Theories of acidity and basicity. Factors affecting the power of acids and bases (electronegative atom, atom size, induction effect, mesomeric effect, solvative effect and sterile). The influence of the solvent on acidity and alkalinity. The influence of functional groups and their connection points on acidity and alkalinity. Estimation of pKa value - Hammett equation. Acid-base properties of individual groups of compounds: Alkanes, alkenes, alkines, alcohols, phenols, thioalcohols, thiophenols, carboxylic and sulphonic acids, hydrogen atoms α in aldehydes, ketones, esters, carboxylic acids, amides, amines and amides, amino acids, carbohydrates, heterocyclic compounds. Compounds with two acid or alkaline groups. Anions as conjugated rules. The ranking of organic compounds in terms of their acidity and alkalinity. Acid-base reaction (thermodynamic control). Examples of organic reactions in which the transfer of protons from acid to alkali plays an important role. 1H NMR as a tool for acid-base balance testing. Acid in the body - the action of anti-ulcer drugs.
Skills and competences: Assessment of acid-base properties of individual groups of organic compounds.
Lecture 30
Lecturer: dr hab. Janusz Madaj, prof. UG
Carbohydrates belong to a group of compounds widely distributed in nature. They are found in microorganisms, plants and animal organisms. For many years it was believed that their role was limited to building and spare functions. The results of recent research have completely changed this view. It is already known that their role is much more diverse, among others, they participate in communication processes at the cellular level, are most likely responsible for the formation of metastases in cancer, or finally they are a differentiating factor of blood groups. Two extreme examples of the role of sugar compounds can be given as interesting facts. Many of us summer is associated with a wonderful smell of drying hay. The second is a factor preventing blood freezing of some fish living in the polar environment. Both of these compounds are sugar derivatives. A modern chemist should have at least basic knowledge of carbohydrate chemistry.
As part of the lecture will be presented news about: Simple sugars - the construction of a simple sugar molecule, nomenclature, behavior in water solutions with different pH values, products of reduction and oxidation of simple sugars, natural and artificial honey, maple syrup; Basic protective groups used in the preparation of carbohydrates - glycosides, O-glycosides, S-glycosides, glycosylamine (formerly N-glycosides), C-glycosides compounds; oligosaccharides and polysaccharides - construction, nomenclature, role in nature, production and application in industry; glycoconjugates - basic division, examples of occurrence and role in nature; sweet taste and alternative sweeteners.
Skills and competences: Understanding the basic knowledge of carbohydrate chemistry, from the construction and naming of monosaccharides through di- and oligosaccharides to polysaccharides; using knowledge about basic protective groups used in carbohydrate preparation.
III YEAR - SEMESTER 6
Lecture 30
Lecturers: dr hab. Janusz Madaj, prof. UG i dr hab. Adam Prahl, prof. UG
Skills and competences: Evaluation and possibilities of using amino acids and carbohydrates as biologically active compounds.