A popular introduction to organic chemistry which stresses the importance of molecular structure in understanding the properties and principles of organic chemistry. Provides a wide variety of spectra to be analyzed. Features four-color photographs throughout.
Each topic is presented fully and clearly at a level appropriate for beginning students. The authors emphasize relationships between the seemingly unrelated facts and theories that students are learning in order to reveal the broad and complex pattern underlying organic chemistry. Where possible, they lead the students to find the pattern themselves, by working problems.
2. Methane. Energy of Activation. Transition State.
3. Alkanes. Free-Radical Substitution.
4. Stereochemistry I. Stereoisomers.
5. Alkyl Halides. Nucleophilic Aliphatic Substitution.
6. Alcohols and Ethers.
7. Role of the Solvent. Secondary Bonding.
8. Alkenes I. Structure and Preparation. Elimination.
9. Alkenes II. Reactions of the Carbon-Carbon Double Bond. Electrophilic and Free-Radical Addition.
10. Stereochemistry II. Stereoselective and Stereospecific Reactions.
11. Conjugation and Resonance. Dienes.
13. Alicyclic Compounds.
14. Aromaticity. Benzene.
15. Electrophilic Aromatic Substitution.
16. Aromatic-Aliphatic Compounds. Arenes and Their Derivatives.
17. Spectroscopy and Structure.
18. Aldehydes and Ketones. Nucleophilic Addition.
19. Carboxylic Acids.
20. Functional Derivatives of Carboxylic Acids. Nucleophilic Acyl Substitution.
21. Carbanions I.
22. Amines I. Preparation and Physical Properties.
23. Amines II. Reactions.
25. Carbanions II.
26. Aryl Halides. Nucleophilic Aromatic Substitution.
27. a,B-Unsaturated Carbonyl Compounds. Conjugate Addition.
28. Molecular Orbitals. Orbital Symmetry.
29. Symphoria. Neighboring Group Effects. Catalysis by Transition Metal Complexes.
30. Heterocyclic Compounds.
31. Macromolecules. Polymers and Polymerization.
32. Stereochemistry III. Enantiotopic and Diastereotopic Ligands and Fats.
33. Lipids. Fats and Steroids.
34. Carbohydrates I. Monosaccharides.
35. Carbohydrates II. Disaccharides and Polysaccharides.
36. Proteins and Nucleic Acids. Molecular Biology.