Periodic table/ Concepts of qualitative analysis

Periodicity of Elements: s, p, d, f block elements, the long form of periodic table. Effective nuclear charge, shielding or screening effect, Slater rules, variation of effective nuclear charge in periodic table, Atomic radii (van der Waals), Ionic and crystal radii, Covalent radii (octahedral and tetrahedral).

Bonding & Structure of organic compounds & their nomenclature

a)   Hybridization:   sp3,   sp2,   sp   hybridization   of carbon  and  nitrogen;   sp3   and   sp2 hybridizations of Organic compounds (alcohol, ether, aldehyde, ketone, carboxylic acid, ester, cyanide, amine and amide)

b)  IUPAC nomenclature. Nomenclature of organic compounds: alkanes, alkenes, alkynes, haloalkanes, alcohols, ethers, aldehydes, ketones, carboxylic acids, carboxylic acid derivatives (acid halides, esters, anhydrides, amides), nitro compounds, nitriles and amines; including their cyclic analogues

Mechanism of organic reactions Alkanals and Cycloalkanes

Alkanes and Cycloalkanes, Organic Reactions, Reactions of alkanes, Alcohols, and Amines, Nucleophilic Substitution, Formation of Alkenes and Alkynes. Elimination Reactions, Free Radical Addition and Substitution Reactions

Chemical calculations – Introduction to molecular spectroscopy

a)   Chemical Calculations; Expressing concentration of solutions: Normality, molality,molarity, formality, mole fractions, weight ratio, volume ratio, weight to volume ratio,ppm, ppb, millimoles, milliequivalents.

Chemical thermodynamics

a) Thermodynamic terms: System, surrounding, boundaries, open, closed and isolated system, intensive and extensive properties, state functions and path functions, zeroth law of thermodynamics

b) Thermo  chemistry:  Heats  of reactions,  standard states,  enthalpy  of formation of molecules, enthalpy of combustion and its applications, calculation of bond energy, bond dissociation energy and resonance energy from thermochemical data, Kirchhoff s equationc) First law of thermodynamics: concept of heat (q), work (w), internal energy (U), statement of first law, enthalpy, relation between heat capacities, sign conventions, calculations of heat (q), work (w), internal energy (U), and enthalpy (H)

Industrial Organic chemistry

Introduction to industrial organic chemistry, Industrial Organic Chemicals, Chemicals from ethylene, Chemicals from propylene, Chemicals from benzene, Toluene and Xylene (BTX Process), Chemicals from acetylene, Synthesis gas, Ammonia (Haber Process), Carbon monoxide, Sources of chemicals other than petroleum and natural Gas, Polymers, Plastics, Elastomers (Rubbers), Catalytic organic reactions.

Aromatic Hydrocarbons – haloarenes, phenols, ether and epoxides

Aromaticity: Introduction, Hückel’s rule, aromatic character of arenes, cyclic carbocations/ carbanions and heterocyclic compounds with suitable examples

Constituents of food:

(i) Carbohydrates: Different carbohydrates such as starch, cellulose, sugars, pectin, fiber etc. and their significance in diet; Changes in carbohydrates during processing; Interaction of carbohydrates with other food constituents and their implications; Special application of carbohydrates in gels, emulsions, stabilization of food systems, etc.

(ii)  Proteins:   Classification,   Structure,   Biological  functions,   Properties   of proteins-denaturation, gelation, dough formation, foaming etc., Effect of processing on proteins, Amino acids-classification and properties, Peptides.

Food Safety: Types of hazards, Risk assessment, Existing and emerging pathogens. Microbial spoilage of foods, intrinsic factors, microbiology of fruits & vegetable, Meat, fish, sugar & sugar boiled products. Toxins in foods, Pesticides residues in foods, Heavy metals detection.

Food contaminants : Microbial, Chemical, Physical.

Food adulteration: Common adulterants, simple tests for detection of adulteration.

Food Additives: Intentional and unintentional additives.

Additives used in food preservation such as preservatives, antioxidants, humectants etc. with respect to chemistry and food uses. Additives used as aids in food processing such as Sequestrant, emulsifier, hydrocolloids, non-nutritive sweet, artificial sweeteners, flavour enhancer stabilizers, anticaking and firming agents, flour bleaching  and maturing agents, sweeteners, acidulants etc. and their functions in food processing and storage.

Emerging Food:

Organic food: Production, processing and regulation, Organic certification process, Organic food labelling, etc.

GM food: Production, processing and regulation, Main issues of concern for Human Health, How are GM Food regulated Internationally, Regulation in India. Role of WHO to improve evaluation of GM food, Benefits & Controversies.

Irradiated Food: How is food Irradiated, Sources of radiations used, Potential uses of Food Irradiation, Labelling of Irradiated Food, Doses of irradiation.

Functional Foods and Nutraceuticals : Functional foods from plant and animal sources, Nutraceuticals, Dietary supplements, Regulation.