Download Some questions to consider, topics to review…

Dr. Sheppard
CHEM 4201
Fall 2014
Exam II Study Guide
Some questions to consider, topics to review….
I. Food Chemistry
● What is food chemistry? What are the major chemical components of food?
● What are macronutrients? Micronutrients? Why are they necessary?
● What are saccharices (mono, di, poly)? What is high fructose corn syrup? Are artificial
sweeteners more or less sweet than sucrose?
● What are the properties of saturated and unsaturated fats? What are trans fats and how are
they formed?
● What is a protein biological value?
● What does it take for something to be considered calorie or fat free? Light? All natural?
Whole grain? Organic?
● What are minerals? Macro vs. microminerals?
● Be able to describe the function of each of the following vitamins. You should be able to
describe the structure and reactivity of the vitamins indicated with an * (e.g., which part of
the vitamin structure reacts).
o Thiamine*
o Ascorbic acid*
o Riboflavin*
o Pantothenic acid
o Niacin
o Vitamin A*
o Pyridoxine*
o Vitamin D
o Biotin
o Vitamin E*
o Folic acid*
o Vitamin K*
o Cobalamin
● What vitamin is important in the chemistry of vision? Describe the structure of this vitamin.
● What is the structure of isoprene? Name molecules derived from isoprene (isoprenoids).
● What specific medical problems arise from vitamin deficiencies?
● Which vitamins are toxic?
● Which vitamins are fat-soluble? Water-soluble?
● What are some examples of alternative medicine?
● What is herbal medicine? How are herbs regulated?
● Give examples of some commonly-used drugs derived from herbs/plants.
● What are the common classes of phytochemicals? Describe the structure of these compounds.
● What are terpenes?
● What are the similarities and differences between herbs and prescription drugs?
● What are the types of medicinal herbs (adaptogens, bitters, etc.)?
● How is herbal medicine administered?
Dr. Sheppard
CHEM 4201
Fall 2014
Exam II Study Guide
● Be able to describe the therapeutic benefits derived from the following herbs/plants:
o Comfrey
o Thyme
o St. John’s Wort
o Cannabis
o Cocaine
o Aspirin
o Poppy
o Deadly nightshade, mandrake, henbane, thorn apple
● What is a pharmacophore?
● Describe the chemistry of milk. What are the nutritional components of milk? What happens
when acid is added to milk? How are milk products (cheese, yogurt, cream, etc.) formed?
● What are some of the major chemicals responsible for the taste and aroma of coffee? How is
coffee processed?
● What are xanthenes? Describe the structure of and physiological response from xanthine
molecules.
● What types of organic molecules are responsible for most flavors and aromas? What are
combinations of molecules needed to mimic natural flavors/aromas? Which compounds give
tart flavor?
● What is the Maillard reaction?
● What are some common food additives for butter substitutes?
● What are the 7 types of odor receptors? How does chirality affect odor? Give specific
examples.
● What are preservatives? What do they do? Provide examples?
● Why are dyes added to food? How are food dyes regulated?
● What are the differences between natural and synthetic dyes? What are the advantages of one
type of dye over the other?
II. Dyes
● Why are certain molecules colored? What type of light do they absorb? What structural
features do they typically have in common?
● What is the first synthetic dye? How was it discovered?
● What are the two main types of synthetic dyes?
● How/why are some dyes able to be used as pH indicators?
● Describe the structure and be able to name some triphenylmethyl dyes.
● Describe the structure and be able to name some azo dyes.
Dr. Sheppard
CHEM 4201
Fall 2014
Exam II Study Guide
● How are azo dyes prepared? What molecules are needed? Be able to draw products and/or
starting materials for this reaction.
● What is a diazonium salt? Diazotization? Coupling? Be able to draw the mechanism for the
coupling step.
● What are the different processes for dyeing fabric? Which process(es) work best on natural
fabric? Synthetic fabric?
III. Heterocyclic Chemistry
● What are heterocycles? How are the atoms in a heterocycle numbered? Lettered?
● Be able to name/draw structures of the following aromatic heterocycles:
o Pyrrole
o Indole
o Pyridine
o Purine
o Furan
o Pyrazine
o Imidazole
o Pyrimidine
o Thiazole
● Be able to name/draw structures of the following non-aromatic heterocycles:
o Pyrrolidine
o Piperidine
o Tetrahydrofuran
o Tetrahydropyran
o Dioxane
● Which electrons of an aromatic heterocycle contribute to aromaticity?
● When does a heterocycle act as an acid? A base?
● Where will electrophilic aromatic substitution occur on pyridine? Pyrrole?
● What is nucleophilic aromatic substitution? What is the leaving group? Where does the
electron-withdrawing group need to be located on benxene? Where will substitution occur on
pyridine?
● What is an azide? How does it react in cycloaddition reactions?
● Where are heterocycles found in nature? Give some examples for each of the following:
o Amino acids and derivatives
o Vitamins
o Pigments
o DNA/RNA
o Alkaloids
● What are some applications of heterocycles? Give some examples for each of the following:
o Medicines
o Dyes/pigments
o Fluorescent molecules
o Polymers
o Pesticides
o Explosives
o Food components
o Electronics