Lecture

Organic Chemistry: Stereochemistry and Mechanisms

Graph Chat

Chat with Graph Search

Ask any question about EPFL courses, lectures, exercises, research, news, etc. or try the example questions below.

DISCLAIMER: The Graph Chatbot is not programmed to provide explicit or categorical answers to your questions. Rather, it transforms your questions into API requests that are distributed across the various IT services officially administered by EPFL. Its purpose is solely to collect and recommend relevant references to content that you can explore to help you answer your questions.

Description

This lecture covers topics such as stereochemistry, mechanisms of organic reactions, and nomenclature of carbonyl compounds. It includes exercises on identifying steric centers, determining absolute configurations, and ranking compounds by increasing acidity.

Official source

Related concepts (32)

Nomenclature

Nomenclature (UK, US) is a system of names or terms, or the rules for forming these terms in a particular field of arts or sciences. The principles of naming vary from the relatively informal conventions of everyday speech to the internationally agreed principles, rules and recommendations that govern the formation and use of the specialist terminology used in scientific and any other disciplines.

Nomenclature codes

Nomenclature codes or codes of nomenclature are the various rulebooks that govern biological taxonomic nomenclature, each in their own broad field of organisms. To an end-user who only deals with names of species, with some awareness that species are assignable to families, it may not be noticeable that there is more than one code, but beyond this basic level these are rather different in the way they work. The successful introduction of two-part names for species by Linnaeus was the start for an ever-expanding system of nomenclature.

Acid

An acid is a molecule or ion capable of either donating a proton (i.e. hydrogen ion, H+), known as a Brønsted–Lowry acid, or forming a covalent bond with an electron pair, known as a Lewis acid. The first category of acids are the proton donors, or Brønsted–Lowry acids. In the special case of aqueous solutions, proton donors form the hydronium ion H3O+ and are known as Arrhenius acids. Brønsted and Lowry generalized the Arrhenius theory to include non-aqueous solvents.

Botanical nomenclature

Botanical nomenclature is the formal, scientific naming of plants. It is related to, but distinct from taxonomy. Plant taxonomy is concerned with grouping and classifying plants; botanical nomenclature then provides names for the results of this process. The starting point for modern botanical nomenclature is Linnaeus' Species Plantarum of 1753. Botanical nomenclature is governed by the International Code of Nomenclature for algae, fungi, and plants (ICN), which replaces the International Code of Botanical Nomenclature (ICBN).

Acids in wine

The acids in wine are an important component in both winemaking and the finished product of wine. They are present in both grapes and wine, having direct influences on the color, balance and taste of the wine as well as the growth and vitality of yeast during fermentation and protecting the wine from bacteria. The measure of the amount of acidity in wine is known as the “titratable acidity” or “total acidity”, which refers to the test that yields the total of all acids present, while strength of acidity is measured according to pH, with most wines having a pH between 2.

Related lectures (55)

Organic Chemistry: Molecular Structure and Nomenclature

Covers the basics of organic chemistry, focusing on molecular structure, nomenclature, and functional groups.

Organic Chemistry: Isomers and Stereoisomers

Explores isomers, different compounds, and stereoisomers, emphasizing the nomenclature and stereochemistry of organic molecules.

Order-Disorder Transformations: Introduction and Nomenclature

Covers ordering states in structures, binary alloys, transformation to ordered structures, and salient features of ordered states.

Chemistry of Guinness: Color, Bitterness, and Bubbles

Explores the chemistry of Guinness, focusing on its color, bitterness, and unique bubble behavior.

Coordination Isomers: Nomenclature and Isomers