 2.1 The concept of Green Chemistry  2.2 Promoting the development of Green Chemistry  2.3 Atom Economy of chemistry reaction  2.4 Atom Economy and environmental effects  2.5 Research area of green chemistry  2.6 Twelve principles of green chemistry References

1 Atoms and Molecules; Orbitals and Bonding 2 Alkanes 3 Alkenes and Alkynes 4 Stereochemistry 5 Rings 6 Alkyl Halides, Alcohols, Amines, Ethers, and Their Sulfur-Containing Relatives 7 Substitution and Elimination Reactions: The SN2, SN1, E1, and E2 Reactions 8 Equilibria 9 Additions to Alkenes 1 10 Additions to Alkenes 2 and Additions to Alkynes 11 Radical Reactions 12 Dienes and the Allyl System: 2p Orbitals in Conjugation 13 Conjugation and Aromaticity 14 Substitution Reactions of Aromatic Compounds 15 Analytical Chemistry: Spectroscopy 16 Carbonyl Chemistry 1: Addition Reactions 17 Carboxylic Acids 18 Derivatives of Carboxylic Acids: Acyl Compounds 19 Carbonyl Chemistry 2: Reactions at the α Position 20 Special Topic: Reactions Controlled by Orbital Symmetry 21 Special Topic: Intramolecular Reactions and Neighboring Group Participation 22 Special Topic: Carbohydrates 23 Special Topic: Amino Acids and Polyamino Acids (Peptides and Proteins)

我的宗旨: To our students, whose enthusiasm and curiosity have often inspired us, and whose questions and suggestions have sometimes taught us Chemistry the central science Chemistry has often been called the central science, because a basic knowledge of chemistry is

Carbon atoms have the ability to link together and form molecules made up of many carbon atoms. The branch of chemistry that is the study of carbon-containing compounds is known as organic chemistry(有机化学) 13 million known organic compounds and 100,000 new ones are added annually Only 200,000-300,000 known inorganic compounds

INTERNATIONAL UNION OF PURE AND APPLIED CHEMISTRY INORGANIC CHEMISTRY DIVISIOI COMMISSION ON ATOMIC WEIGHTS AND ISOTOPIC ABUNDANCES* SUBCOMMITTEE FOR ISOTOPIC ABUNDANCE MEASUREMENTS *N ISOTOPIC COMPOSITIONS OF THE ELEMENTS 1997 by KJR ROSMAN AND PDP TAYLOR2 Department of Applied Physics, Curtin University of Technology, GPO Box U1987, Perth 6001

Chemistry Technology of Fabric Preparation Finishing by Dr. Charles Tomasino ED MAKC Department of Textile Engineering Chemistry Science College ofTextiles North Carolina State University Raleigh, North Carolina

1.引言 2.基本概念 3.反应速率方程 4.具简单反应级数的反应 5.反应级数的测定 6.复杂反应 7.温度对反应速度的影响 8.溶剂对反应速率的影响 9.光化学反应

Relevant Background Reading Chemistry 206 Advanced Organic Chemistry Lecture Number 28 Ambiphilic Functional Groups–3

❖ 第一节 概述 ❖ 第二节 化合物气味与分子结构 Odor and structure of compound ❖ 第三节 食品中气味形成的途径 Formative approachs of food odor ❖ 第四节 植物性食品的风味 The flavor of plant food ❖ 第五节 动物性食品的风味 ❖ 第六节 香味增强 Aroma potentiation ❖ 第七节 风味分析 Analysis of flavor

第一节 概述 第二节 甜味及甜味物质 第三节 苦味及苦味物质 第四节 咸味物质 第五节 酸味及酸味物质 第六节 辣味及辣味物质 第七节 鲜味及鲜味物质 第八节 涩味及涩味物质