Chemistry (200 MARKS)
Paper-II (100 Marks)
Table of Contents
I. Basic Concepts of Organic Chemistry
Bonding and orbital hybridization, Localized and delocalized bonding, Inductive effect, Dipole moment, Resonance, Hyperconjugation.
II. Saturated and Unsaturated Hydrocarbon
Nomenclature, Physical properties, Preparation and reactions of alkanes, alkenes and alkynes.
III. Chemistry of Aromatic Compounds
Benzene structure, Aromaticity, Mechanism of electrophilic substitution reaction, Activating and deactivating substituents, Effect of substituents on orientation and reactivity.
IV. Chemistry of Functional Groups
Preparation and properties of alcohols, phenols, ethers, and amines with focus on reaction mechanism and applications. Preparation and reactions of alkyl halides. Synthetic applications of Grignard reagent. Carbonyl compounds, preparations and reaction mechanism of aldehydes and ketones and their applications. Carboxylic acids and their derivatives, acidity of carboxylic acids and effect of substituents on their acidity, preparation and reactions of carboxylic acids and their derivatives including acid halides, acid anhydrides, esters and amides.
V. Aliphatic nucleophilic substitution and elimination reactions
Mechanism of nucleophilic substitution reactions. Elimination reactions, Zaitsev rule and Hofmann rule. Competition between Substitution and elimination reactions.
VI. Stereochemistry
Molecular chirality.Types of stereoisomers. RS and EZ notation. Optical activity, Stereoselectivity and stereospecificity. Resolution of racemic mixtures.
VII. Organic Spectroscopy
Theory, Principle, instrumentation and applications of UV/Visible, 1H NMR, IR and Mass spectroscopic techniques.
VIII. Biomolecules
Carbohydrates; Monosaccharides, oligosaccharides and polysaccharides, biological functions of starch, glycogen, cellulose, and cell wall polysaccharides.
Lipids; Classification and biological importance of lipids. Significance of lipids in biological membranes and transport mechanism.
Amino Acids; Chemistry and classification of amino acids. Physical and chemical properties. Biological significance.
Proteins; Classification. Properties and biological significance.Primary, secondary tertiary and quaternary structures.
Nucleic Acids; Chemical composition of nucleic acids. Structure and biological significance of nucleic acids.
Enzymes; Enzyme-substrate interactions and nature of active site, mechanism of enzyme action, kinetics of single substrate reactions, enzyme inhibition, regulatory enzymes and allosteric enzymes.
IX. Metabolism
Digestion; absorption and transport of proteins, carbohydrates, lipids and nucleic acids. Glycolysis; citric acid cycle, gluconeogenesis, glycogenesis, glycogenolysis and photosynthesis.
Biosynthesis of triglycerides, phosphides, steroids and bile acids and ketone bodies.
Biochemical reaction of amino acids: decarboxylation, deamination, transamination and transmethylation, etc., urea cycle, creatine and uric acid synthesis.
Catabolism of nucleosides, DNA polymerases and other enzymes involves in metabolism.
X. Chemical Industries
Manufacturing and processing of sugar, cement, glass, paper, fertilizers, soap and detergents.