14. 12. 2019  3:32 Branislava, Bronislava
Akademický informačný systém

Sylabus predmetu N414O6_4B - Organic Chemistry II (FCFT - SS 2019/2020)

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University: Slovak University of Technology in Bratislava
Faculty: Faculty of Chemical and Food Technology
Course unit code: N414O6_4B
Course unit title: Organic Chemistry II
Mode of delivery, planned learning activities and teaching methods:
lecture2 hours weekly (on-site method)
seminar2 hours weekly (on-site method)

Credits allocated: 4
Recommended semester/trimester: Automation, Information Engineering and Management in Chemistry and Food Industry - bachelor (compulsory), 4. semester
Biotechnology - bachelor (compulsory), 4. semester
Food, Nutrition, Cosmetics - bachelor (compulsory), 4. semester
Chemical Engineering - bachelor (compulsory), 6. semester
Level of study: 1.
Prerequisites for registration: none
Assesment methods:
Preliminary qualification from group tutorials requires 10 written tests with maximum score 5 points for each test. The preliminary qualification is done when student reaches at least 56% points overall, i.e. 28/50. If this is not the case, the student can write a single corrective test with its maximum score 50 points. The preliminary qualification is done when student reaches at least 56% points overall, i.e. 28/50.
Learning outcomes of the course unit:
The main aim is to gain the basic knowledge about the structure, properties, syntetic preparation and typical reactivity of amines, carbonyl compounds and their derivatives, amino acids and peptides, saccharides, nucleosides a nucleic acids.
Course contents:
1. Amines - Properties and synthesis.
2. Amines - Reactivity.
3. Aldehydes and Ketones - Properties and synthesis.
4. Aldehydes and Ketones - Reactivity I.
5. Aldehydes and Ketones- Reactivity II.
6. Carboxylic Acids - Properties, synthesis and reactivity.
7. Carboxylic Acids Derivatives - Properties, synthesis and reactivity.
8. Amino Acids and Peptides
9. Saccharides
10. Nucleosides
Recommended or required reading:
CLAYDEN, J. -- GREEVES, N. -- WARREN, S. -- WOTHERS, P. Organic Chemistry. Oxford : Oxford University Press, 2001. 1512 p. ISBN 0-19-850346-6.

Language of instruction: slovak or english
The course is recommended for 2nd year students of biotechnology and food chemistry programme
Courses evaluation:
Assessed students in total: 393

10,4 %17,0 %16,3 %16,8 %29,3 %10,2 %
Name of lecturer(s): doc. Ing. Peter Szolcsányi, PhD. (person responsible for course) - slovak, english
Last modification: 29. 1. 2019
Supervisor: doc. Ing. Peter Szolcsányi, PhD. and programme supervisor

Last modification made by Ing. Tomáš Molnár on 01/29/2019.

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