2015-10-05

Organic Chemistry (Spring 2015)--Susan King / UC Irvine

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source: UCIrvineOCW      上次更新日期:2015年6月22日
UCI Chem 51C: Organic Chemistry (Spring 2015)
Lec 01. Organic Chemistry --Carboxylic Acids & the Acidity of the O-H Bond
View the complete course: http://ocw.uci.edu/courses/chem_51c_o...
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Description: This is the third (and final) quarter of the organic chemistry series. Topics covered include: Fundamental concepts relating to carbon compounds with emphasis on structural theory and the nature of chemical bonding, stereochemistry, reaction mechanisms, and spectroscopic, physical, and chemical properties of the principal classes of carbon compounds.
Organic Chemistry (Chem 51C) is part of OpenChem: http://ocw.uci.edu/collections/open_c...

Lec. 01: Carboxylic Acids 38:26
Lec. 02: Preparation of Carboxylic Acids 50:19
Lec. 03: Hydride Reagents and Addition to Carbonyls 49:52
Lec. 04: Hydride Reagents and Addition to Carbonyls Part 2 49:58
Lec. 05: Addition of Organometallic Reagents to Carbonyls 49:31
Lec. 06: Alpha-Beta Unsaturated Carbonyl Compounds 50:24
Lec. 07: Aldehydes & Ketones: Nucleophilic Substitution 50:26
Lec. 08: Addition of Water, Alcohol & Cyanide 49:21
Lec. 09: Wittig Reaction 49:13
Lec. 10: Electrophilic Addition Reactions of Type 2 Carbonyl Compounds 50:31
Lec. 11: Reaction of Esters 46:13
Lec. 12: Reactions of Carboxylic Acids 50:46
Lec. 13: Substitution Reactions of Carbonyl Compounds at the α-Carbon 47:57
Lec. 14: Reactions at the Alpha-Carbon 50:44
Lec. 15: Alternatives to Direct Alkylation of Enolate Ions 49:01
Lec. 16: Alylation of Acetic Acids 48:36
Lec. 17: Carbonyl Condensation Reactions 49:26
Lec. 18: The Claisen Condensation 50:42
Lec. 19: Synthesis with Claisen Condensation 49:54
Lec. 20: The Robert Annulation & Amines 44:21
Lec. 21: Acidity & Basicity of Amines 50:29
Lec. 22: Preparation of Amines 48:43
Lec. 23: Nucleophile Aromatic Substitution to Aniline Rings 47:11
Lec. 24: Fischer Projections 49:14
Lec. 25: Properties of Anomers - Mutarotation 50:30
Lec. 26: Oxidation Reactions of Sugars 47:58
Lec. 27: Polysaccharides 33:30