2151 - 有機化學（下）
Organic Chemistry (s.)
教育目標 Course Target
本課程重點在於基礎有機化學的介紹，不同官能基的特性及如何利用有機化學機構概念，以實現在化學實驗的分子架構，課程上會運用生動的動畫與鮮明的投影片來加強學生的印象，進而幫助瞭解及提升學習的興趣。1. Addition reaction of Alkene
2. Alkynes: An Introduction to Organic Synthesis
3. Radical reactions
4. Sythesis
5. Alcohols and Phenols
6. Ethers and Epoxides; Thiols and Sulfides
7. Aromatic compounds
8. Aromatic substitution reactions
The focus of this course is on the introduction of basic organic chemistry, the characteristics of different functional foundations and how to use the concept of organic chemistry institutions to implement the molecular structure of current chemistry experiments. In the course, vivid animations and vivid projections will be used to enhance students' impressions and help understand and enhance learning interest. 1. Addition reaction of Alkene
2. Alkynes: An Introduction to Organic Synthesis
3. Radical reactions
4. Sythesis
5. Alcohols and Phenols
6. Ethers and Epoxides; Thiols and Sulfides
7. Aromatic compounds
8. Aromatic substitution reactions
課程概述 Course Description
有機化合物的結構、物性化性、 化學反應及 有機反應機構的探討
An exploration of the structure, physical properties, chemical reactions and organic reaction institutions of organic compounds
參考書目 Reference Books
1. Organic Chemistry (David Klein) 最新版
1. Organic Chemistry (David Klein) Latest Edition
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
平時成績 Regular achievements |
10 | 不定時抽點名及作業共十次，一次缺席或繳交作業扣總分2分 |
|
期中考+期末考 Midterm exam + final exam |
90 | 3次期考試分別40%, 30%, 20%，自己分別從分數高低作加權分配 |
授課大綱 Course Plan
點擊下方連結查看詳細授課大綱
Click the link below to view the detailed course plan
相似課程 Related Courses
| 課程代碼 Course Code |
課程名稱 Course Name |
授課教師 Instructor |
時間地點 Time & Room |
學分 Credits |
操作 Actions |
|---|---|---|---|---|---|
|
必修-2145
|
食科系2A 張源杰 | 四/8,9[AG106] | 2-2 | 詳細資訊 Details |
課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 2151
- 學分 Credit: 2-2
-
上課時間 Course Time:Friday/6,7[AG122]
-
授課教師 Teacher:張源杰
-
修課班級 Class:食科系2B
-
選課備註 Memo:一下二上之學年課。
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