Uch Su03m

3. Kalsi, P.S. Stereochemistry of Organic Compounds, 8th ed.

; New Age International: India,

2020.
Web References:
1) http://www.chem.ucla.edu/harding/notes/notes.html
2) http://www.chemguide.co.uk/organicprops/acids

MAPPING TABLE
CO/PSO PSO1 PSO2 PSO3 PSO4 PSO5 PSO6 PSO7 PSO8 PSO9 PSO10
CO1 3 3 - 1 1 3 1 3 3 -
CO2 3 3 - - 2 3 1 3 2 -
CO3 3 3 1 - 3 3 2 3 2 -
CO4 3 3 1 1 3 3 2 3 2 1
CO5 3 3 1 1 3 3 2 3 3 1
Weightage 15 15 3 3 12 15 8 15 12 2
of course
contributed
to each
PSO
CHEMISTRY FOR HOME SCIENCE

(VOCATIONAL& GENERAL STREAM)
Code: UCH/SU/03M Hours: 60

Semester: I /II Credits: 4
Learning Objective
This course aims at giving an overall view of the
• Introduction to the concepts of chemical bonding and fundamentals of organic
reactions
• Overview of the chemistry of carbohydrates and proteins
• Introduction to food additives and certain separation techniques relevant to
biomolecules
Course Outcomes
On successful completion of the course, the learners should be able to
CO1:[K1] Identify the shapes of orbitals, aromaticity of compounds, types of reagents,
intermediates and bonding in inorganic molecules; describe the principles of
chromatographic and separation techniques, reactions of organic compounds,
carbohydrates, proteins and characteristics of food additives and preservatives.
CO2:[K2] Write the concepts of VSEPR theory, Chemical bonding; list out the types of
reactions; discuss the properties, reactions, structure and tests to identify carbohydrates and
proteins.
CO3:[K2]Discuss the principles, techniques, applications, advantages and disadvantages
of separation methods; Compare the characteristics, safety, hazards of food additives and
preservatives, evaluation of safety and hazards of food additives by toxicity tests
CO4:[K3] Classify organic compounds, reaction intermediates, types of organic reactions,
carbohydrates, proteins and amino acids; Write the characteristics and applications of food
additives & preservatives.
CO5:[K4] Compare the types of chemical bonds, hybridisation, organic reactions and
reagents; Examine the principles and applications of separation methods; Identify the
reactions pertaining to carbohydrates, amino acids and proteins; evaluate the properties,
safety and hazardous effects of food additives and preservatives .
Unit I (15 Hours)

Basic concepts in Chemistry
Atomic structure – Electronic configuration of atoms - Shapes of orbitals.
Chemical bonding–-types of bonds – properties. States of Hybridization of carbon- sp, sp2,
sp3,.Shapes of some covalent molecules based on VSEPR theory- BeCl2, BF3,
PCl5, CH4, NH3, H2O.
Hydrogen bonding - example water, carboxylic acids, amides, hydrogen bonding in
proteins and DNA.
Organic compounds – classification – concept of aromaticity. Introduction to functional
groups – alcohol, acid, ester, amide, aldehyde, ketone, acetal, amine. Types of reagents –
electrophiles, nucleophiles, free radicals – reaction intermediates – carbanions and
carbonium ions.Types of reactions – Addition, substitution, elimination and redox
reactions.
Unit II (12 Hours)

Carbohydrates
Carbohydrates- Classification, general properties.
Monosaccharides- Glucose- general properties, Open chain and ring structure (No
structural elucidation)
Disaccharides – Sucrose, Maltose and Lactose - general properties and ring structure.
Polysaccharides – General properties and uses of starch, cellulose and glycogen.
Mucopolysaccharide – Heparin.
Tests for carbohydrates - Molisch’s, Seliwanoff’s, osazone, iodine, Barfoed’s and Bial’s
tests.
Unit III (13 Hours)

Amino Acids and Proteins
Amino acids- classification, general properties – Gabriel’s phthalimide and Strecker’s
synthesis, Isoelectric point, reactions of carboxylic acid group-reactions with metals, bases,
esterification, decarboxylation, reduction. Reactions of the amino group - reactions with
strong acids, acylation, reactions with formaldehyde.C-terminal and N-terminal analysis
using Sanger’s reagent and carboxypeptidase.
Proteins- introduction- classification - peptide linkage, primary, secondary, tertiary and
quartenary structure of proteins –Denaturation- Tests for amino acids and proteins -
Ninhydrin test, Xanthoproteic acid test, Millon'stest, Histidine test, Hopkins cole test.
Unit IV (10 Hours)

Food Additives and Preservatives Antioxidants - Colourants –Curing
agents- Emulsifiers - Flavours and Flavour enhancers- (Each with an example), Nutrient
supplements- Sweeteners-nutritive, non-nutritive - aspartame, saccharin and stevia.
Preservatives–sodium Chloride, sugar, sulphur-di-oxide, nitrate, nitrite, sorbic acid, acetic
acid, Benzoic acid, paraben, epoxides, Antibiotics, Diethyl Pyrocarbonate; Stabilisers and
Thickeners.
Additives and food safety- Evaluation of safety- Safety versus Hazards- Unintentional
Additives- Agricultural Contaminants- Animal food additives.
Unit V (10 Hours)

Separation Techniques Chromatography – Types and applications of
paper, column and TLC. Centrifugation-Principle - Factors affecting sedimentation-
Desktop Centrifuge, High speed Centrifuge, ultracentrifuge, Analytical Centrifuge -
Electrophoresis - factors affecting electrophoretic mobility- Paper electrophoresis and gel
electrophoresis.
Additional Reading:
MOOC component
http://nptel.ac.in/courses/102105034/1 Biochemistry I-Amino acids 1
http://nptel.ac.in/courses/102105034/2 Biochemistry I Amino acids 1
http://nptel.ac.in/courses/102105034/16 Biochemistry I - Carbohydrates I
Text Books:
1. Susan George, A textbook of Allied Chemistry, 2nd ed., Published by the author,
Chennai, (1997).
2. Jayashree Gosh, A textbook of Pharmaceutical Chemistry, 3rd ed., S.Chand and
Company, New Delhi, 2003.
3. Gopalan R, Subramaniam P S and Rengaraja, K. Elements of Analytical Chemistry,2nd
ed., S. Chand and Company, New Delhi, 1998.
4. Bhal B S, ArunBhal, Advanced Organic Chemistry, S. Chand & Company, New Delhi,
2012.
Reference Books:
1. Ambika Shanmugam, Fundamentals of Biochemistry for Medicalstudents, 6th ed.,
published by the author, 1998.
2. Upadhyay. Upadhyay, Nath, Biophysical Chemistry Principles andTechniques, 4th ed.,
Himalaya Publishing House, Pvt, Ltd. Girgaon, Mumbai, 2012.
3. N.ShakuntalaManay and M. Shadaksharaswamy, Foods Facts and
Principles, 3rd ed., New Age International (P) Ltd, Publishers, New Delhi, 2010.

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3. Kalsi, P.S. Stereochemistry of Organic Compounds, 8th ed.

; New Age International: India,

CHEMISTRY FOR HOME SCIENCE

Code: UCH/SU/03M Hours: 60

Unit I (15 Hours)

Unit II (12 Hours)

Unit III (13 Hours)

Unit IV (10 Hours)

Unit V (10 Hours)

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