Lesson 21 Structure of glucose – open chain and ring structure and evidences for the ring structure ![]() Lesson 20 Definition, classification and isomerism Lesson 18 Primary, secondary, tertiary and quaternary structure of proteins ![]() Lesson 17 Definition and classification of proteins. Lesson 16 Important reactions of amino acids. Lesson 15 Zwitter ion form and its properties viz. Lesson 14 General properties of amino acids. Lesson 13 Synthetic and natural amino acids. Lesson 12 Acidic character of phenols and effect of nuclear substitution on it. Lesson 11 Basic character of amines and their important reactions Lesson 10 Substituted carboxylic acid: halogen, keto and hydroxy acids and their important reactions Lesson 9 Derivatives: esters, amides, lactones and their preparation and reactions Lesson 8 Important reactions of carboxylic acid Lesson 7 Ionization constant and strength of carboxylic acids. Lesson 6 Importance of carbonyl compounds in food flavors. Lesson 5 Reactions of aldehydes and ketones. Lesson 4 Important properties of mono, di and trihydric alcohols (Glycol and Glycerol). Lesson 3 Elementary idea of hydrophobicity, hydrophobic interactions and its importance in the structure of protein Lesson 2 Inter and intra molecular hydrogen bonding in alcohols, carboxylic acids and other molecules and their significance Hydrogen bonding and hydrophobic interactions
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