F.Sc. Chemistry Book2, CH 14; Macromolecules
This Chapter covers: Introduction; Structure and types of polymers; Polymerization process; Bio polymers; Carbohydrates; Classification and structure ; Starch; Cellulose; Glycogen; Proteins; Classification, structure, denaturing and importance of proteins Lipids; Sources, structure, classification and chemical properties of lipids Enzymes; Classification, properties and factors affecting enzyme activity Importance of enzymes; Nucleic acid
F.Sc. Chemistry Book2, CH 13: Carboxylic Acids
This Chapter covers: Introduction; Nomenclature and of carboxylic acids General methods of preparation of Carboxylic acids Physical characteristics; Reactivity of carboxyl group Acetic acid (Manufacturing, characteristics and reactions) Amino acids; Nomenclature, reactions and test of amino acids Peptids and proteins
F.Sc. Chemistry Book2, CH 12; Aldehydes and Ketones
F.Sc. Chemistry Book2, CH 11: Alcohols, Phenols and Ether
This Chapter covers: Introduction; Alcohols; Nomenclature; Industrial preparation Physical properties and reactions of alcohols; Distinction between primary, secondary and tertiary alcohols; uses of alcohols Phenol; Preparation, properties and reactions of alcohols; acidic behavior Ethers; Nomenclature, methods of preparation and reactions of ethers
F.Sc. Chemistry Book2, CH 10: Alkyle Halides
This Chapter covers: Introduction; Nomenclature; Methods of preparation of alkyl halides Reactivity of alkyl halides; Reactions of Alkyl halides Nucleophilic substitution and β-elimination reactions Grignard reagent; Preparation and reactivity of grignard reagent
F.Sc. Chemistry Book2, CH 9: Aromatic Hydrocarbons
