AIEEE Chemistry Syllabus
UNIT 19: PURIFICATION AND CHARACTERISATION OF ORGANIC COMPOUNDS
Purification – Crystallization, sublimation, distillation, differential extraction and chromatography – principles and their applications.
Qualitative analysis – Detection of nitrogen, sulphur, phosphorus and halogens. Quantitative analysis (basic principles only) – Estimation of carbon, hydrogen, nitrogen, halogens, sulphur, phosphorus. Calculations of empirical formulae and molecular formulae; Numerical problems
in organic quantitative analysis.
UNIT 20: SOME BASIC PRINCIPLES OF ORGANIC CHEMISTRY
Tetravalency of carbon; Shapes of simple molecules – hybridization (s and p); Classification of organic compounds based on functional groups: – C = C – , – C h C – and those containing halogens, oxygen, nitrogen and sulphur; Homologous series; Isomerism – structural and stereoisomerism.
Nomenclature (Trivial and IUPAC)
Covalent bond fission – Homolytic and heterolytic: free radicals, carbocations and carbanions; stability of carbocations and free radicals, electrophiles and nucleophiles. Electronic displacement in a covalent bond – Inductive effect, electromeric effect, resonance and hyperconjugation.
UNIT 21: HYDROCARBONS
Classification, isomerism, IUPAC nomenclature, general methods of preparation,
properties and reactions. Alkanes – Conformations: Sawhorse and Newman projections (of ethane); Mechanism of halogenation of alkanes.
Alkenes – Geometrical isomerism; Mechanism of electrophilic addition: addition of hydrogen, halogens, water, hydrogen halides (Markownikoff’s and peroxide effect); Ozonolysis and polymerization.
Alkynes – Acidic character; Addition of hydrogen, halogens, water and hydrogen halides; Polymerization. Aromatic hydrocarbons – Nomenclature, benzene – structure and aromaticity;
Mechanism of electrophilic substitution: halogenation, nitration, Friedel – Craft’s alkylation and acylation, directive influence of functional group in monosubstituted benzene.
UNIT 22: ORGANIC COMPOUNDS CONTAINING HALOGENS
General methods of preparation, properties and reactions; Nature of C-X bond; Mechanisms of substitution reactions. Uses; Environmental effects of chloroform & iodoform.
UNIT 23: ORGANIC COMPOUNDS CONTAINING OXYGEN
General methods of preparation, properties, reactions and uses.
ALCOHOLS, PHENOLS AND ETHERS
Alcohols: Identification of primary, secondary and tertiary alcohols; mechanism
of dehydration. Phenols: Acidic nature, electrophilic substitution reactions: halogenation,
nitration and sulphonation, Reimer – Tiemann reaction.Ethers: Structure. Aldehyde and Ketones: Nature of carbonyl group;Nucleophilic addition to >C=O group, relative reactivities of aldehydes and ketones; Important reactions such as – Nucleophilic addition reactions (addition of HCN, NH3
and its derivatives), Grignard reagent; oxidation; reduction (Wolff Kishner and Clemmensen); acidity of – hydrogen, aldol condensation, Cannizzaro reaction, Haloform reaction; Chemical tests to distinguish between aldehydes and Ketones.
Acidic strength and factors affecting it.
UNIT 24: ORGANIC COMPOUNDS CONTAINING NITROGEN
General methods of preparation, properties, reactions and uses. Amines: Nomenclature, classification, structure, basic character and identification of primary, secondary and tertiary amines and their basic character.
Diazonium Salts: Importance in synthetic organic chemistry.
UNIT 25: POLYMERS
General introduction and classification of polymers, general methods of polymerization-addition and condensation, copolymerization; Natural and synthetic rubber and vulcanization; some important polymers with emphasis on their monomers and uses – polythene, nylon, polyester and bakelite.
UNIT 26: BIOMOLECULES
General introduction and importance of biomolecules.
CARBOHYDRATES – Classification: aldoses and ketoses; monosaccharides (glucose and fructose) and constituent monosaccharides of oligosacchorides (sucrose, lactose and maltose).
PROTEINS – Elementary Idea of – amino acids, peptide bond, polypeptides; Proteins: primary, secondary, tertiary and quaternary structure (qualitative idea only), denaturation of proteins, enzymes. VITAMINS – Classification and functions. NUCLEIC ACIDS – Chemical constitution of DNA and RNA. Biological functions of nucleic acids.