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Dipartimento di Bioscienze e tecnologie agro-alimentari e ambientali
Biotechnology
Academic year 2025/2026
1st year
Principles of Chemistry and Chemistry Laboratory
BIGOC25/26
UNIT 1: Structure of matter and properties of states of matter
Lecture 05
Lecture 05
Aggregazione dei criteri
Per visualizzare il file, fai click su questo link:
lecture_05.pdf
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Annunci
Atomic orbitals; Hybrid orbitals; Molecular orbitals
Electronic Configuration and periodic-table
Periodic Table
Introduction
Lecture 01
Lecture 02
Lecture 03
Lecture 04
Lecture 06
Lecture 07
Lecture 08
Lecture 09
Lecture 10
Lecture 11
Lecture 12
Lecture 13
Organic chemistry exercise Unit 3,4
1.1: Chemistry - The Central Science
1.2: States of Matter
1.3: Classification of Matter
1.4: Chemical Elements and Symbols
1.6: Physical Quantities - Units and Scientific Notation
2.1: Atomic Theory and the Structure of Atoms
2.2: Elements and Atomic Number
2.3: Isotopes and Atomic Weight
2.4: The Periodic Table
2.5: Some Characteristics of Different Groups
2.6: Electronic Structure of Atoms
2.7: Electron Configurations
2.8: Electron Configurations and the Periodic Table
3.1: Ions
3.2: Ions and the Octet Rule
3.3: Ions of Some Common Elements
3.4: Periodic Properties and Ion Formation
3.5: Naming Monoatomic Ions
3.6: Polyatomic Ions
3.7: Ionic Bonds
3.8: Formulas of Ionic Compounds
3.9: Naming Ionic Compounds
3.10: Some Properties of Ionic Compounds
4.1: Covalent Bonds
4.2: Covalent Bonds and the Periodic Table
4.3: Multiple Covalent Bonds
4.4: Coordinate Covalent Bonds
4.5: Characteristics of Molecular Compounds
4.6: Molecular Formulas and Lewis Structures
4.7: Drawing Lewis Structures
4.8: The Shapes of Molecules
4.9: Polar Covalent Bonds and Electronegativity
4.10: Polar Molecules
4.11: Naming Binary Molecular Compounds
5.1: Chemical Equations
5.2: Balancing Chemical Equations
6.1: The Mole and Avogadro’s Number
6.2: Gram-Mole Conversions
6.3: Mole Relationships and Chemical Equations
6.4: Mass Relationships and Chemical Equations
6.5: Limiting Reagent and Percent Yield
7.1: Energy and Chemical Bonds
7.2: Heat Changes during Chemical Reactions
7.3: Exothermic and Endothermic Reactions
7.4: Why Do Chemical Reactions Occur? Free Energy
7.5: How Do Chemical Reactions Occur? Reaction Rates
7.6: Effects of Temperature, Concentration, and Catalysts on Reaction Rates
7.7: Reversible Reactions and Chemical Equilibrium
7.8: Equilibrium Equations and Equilibrium Constants
7.9: Le Chatelier’s Principle- The Effect of Changing Conditions on Equilibria
8.1: States of Matter and Their Changes
8.2: Intermolecular Forces
8.3: Gases and the Kinetic-Molecular Theory
8.4: Pressure
8.5: Boyle’s Law - The Relation between Volume and Pressure
8.6: Charles’s Law- The Relation between Volume and Temperature
8.7: Gay-Lussac's Law- The Relationship Between Pressure and Temperature
8.8: The Combined Gas Law
8.9: Avogadro’s Law - The Relation between Volume and Molar Amount
8.10: The Ideal Gas Law
8.11: Partial Pressure and Dalton's Law
8.12: Liquids
8.13: Solids
8.14: Changes of State Calculations
12.1: The Nature of Organic Molecules
12.2: Families of Organic Molecules - Functional Groups
12.3: The Structure of Organic Molecules - Alkanes and Their Isomers
12.4: Drawing Organic Structures
12.6: Naming Alkanes
12.7: Properties of Alkanes
12.9: Cycloalkanes
12.10: Drawing and Naming Cycloalkanes
13.1: Alkenes and Alkynes
13.2: Naming Alkenes and Alkynes
13.3: The Structure of Alkenes- Cis-Trans Isomerism
13.4: Properties of Alkenes and Alkynes
13.8: Aromatic Compounds and the Structure of Benzene
15.1: The Carbonyl Group
15.2: Naming Aldehydes and Ketones
15.3: Properties of Aldehydes and Ketones
15.4: Some Common Aldehydes and Ketones
16.1: Classifying Amines
16.2: Naming and Drawing Amines
16.3: Properties of Amines
16.4: Heterocyclic Nitrogen Compounds
16.5: Basicity of Amines
16.7: Amines in Plants- Alkaloids
17.2: Acidity of Carboxylic Acids
20.3: Structure of Glucose and Other Monosaccharides
20.4: Some Important Monosaccharides
20.5: Reactions of Monosaccharides
20.6: Common Disaccharides
20.7: Some Important Polysaccharides Based on Glucose
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