UNIT-I Acids, Bases and Non-aqueous solvents
Concepts of acids and bases – hard and soft acids and bases – Pearson’s concept, HSAB principle and its application – basis for hard – hard and soft – soft interactions – non-aqueous solvents – general characteristics of non-aqueous solvent – melting point, boiling point, latent heat of fusion and vaporization, and dielectric constant – reactions such as complex formation, redox, precipitation and acid base type in non-aqueous solvents like liquid ammonia, liquid SO2 and liquid HF.
Unit 2 Water Technology
Soft and hard water – Hardness – units of hardness – alkalinity – dissolved oxygen – water for various types of industries – treatment of water by ion exchange process – boiler feed water – boiler compounds – internal and external conditioning – water for drinking – municipal water treatment – desalination by RO and electro dialysis.
UNIT-III Biomolecules and Drugs
Carbohydrates: Structure, function and Chemistry of some important monoand disaccharides, Vitamins: Classification and Nomenclature. Sources, deficiency diseases and structures of Vitamin A1, Vitamin B1, Vitamin C, Vitamin D, Vitamin E & Vitamin K1. Drugs: Classification and nomenclature. Structure and function of: Analgesics – aspirin, paracetamol. Anthelmentic drug: mebendazole. Antiallergic drug: Chloropheneramine maleate. Antibiotics: Pencillin V, Chloromycetin, Streptomycin. Anti-infalmmatory agent: Oxypheno-butazone. Antimalarials: Primazuine phosphate & Chloroquine.
Unit IV Industrial products in daily life
Soaps & Detergents: Structures and methods of use of soaps and detergents. Paints, emulsions and Pigments: White pigments. Blue, red, yellow and green pigments. Emulsion, latex; luminescent paints. Fire retardant paints and enamels, lacquers. Solvents and thinners for paints. Dyes: Colour and constitution (electronic concept). Oils and fats: Composition of edible oils, detection of purity, rancidity of fats and oil. Tests for adulterants like aregemone oil and mineral oils. Environmental Impacts.
Unit V: Culinary Molecules
Food additives, adulterants and contaminants- Food preservatives like benzoates, propionates, sorbates, disulphites. Artificial sweeteners, Flavours and Artificial food colorants, Fermentation process in food industry, Dairy Products- Composition of milk and milk products, Estimation of added water in milk.