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The subject covers the possibilities of exploitation of raw materials from renewable sources in organic and pharmaceutical synthesis and in food production. The subject also represents alternative methods of preparation or production of chemical or pharmaceutical raw materials from renewable sources instead of nowadays commonly used oil. It focuses on selected series of natural raw materials, namely saccharides and fats, while other raw materials from renewable sources are only marginally discussed. As sweet and bitter compounds are also involved, one of the topics is also natural and synthetic intensive sweeteners.
Last update: Fialová Jana (18.12.2017)
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Students will be able to: Utilize raw materials from renewable sources for the synthesis of compounds and materials which are nowadays commonly obtained from oil Design synthesis of common raw materials using alternative ways Utilize renewable sources for acquisition or production of food additives or pharmaceutical or other chemical raw materials Last update: Fialová Jana (18.12.2017)
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Písemná a ústní zkouška. Last update: Wimmer Zdeněk (01.03.2018)
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R: Staněk J., Černý M., Pacák J.: Oligosaccharides, Academic Press, New York-London and Publishing House of The Czechoslovak Academy of Sciences, Prague 1965. A: The Polysaccharides, Volume 2 (Editor: G. O. Aspinal), Academic Press (1983),0120656027 .
A: The Polysaccharides, Volume 3 (Editor: G. O. Aspinal), Academic Press (1983).
A: Carbohydrate Chemistry (E. A. Davidson), Holt, Rinehart & Winston (1967).
A: Natural Products from Plants (Editors: P. B. Kaufman, L. J. Cseke, S. Warber, J. A. Duke, H. L. Brielmann), CRC Press (1999),0849329760.
A: Biermann U. et al.: New Syntheses with Oils and Fats as Renewable Raw Materials for the Chemical Industry. Angew. Chem. Int. Ed. Engl. 39, 2206-2224 (2000),10.1002/1521-3773(20000703). Last update: Fialová Jana (18.12.2017)
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1. Introduction, renewable sources of energy, definition of fats and saccharides, theory of sweet taste 2. Natural sweeteners (sucrose, glucose, fructose, alditols) and natural intensive sweeteners, overview of the most important synthetic sweeteners 3. Chemical transformations of sucrose 4. Biochemical transformations of sucrose 5. Utilization of glucose 6. Utilization of fructose 7. Cellulose: production and utilization 8. Cellulose ethers and esters industry 9. Starch, modification, utilization 10. Chitin, pectins, hemicelluloses 11. Gums and slimes 12. Glycogen and some minor polysaccharides; lignin: production, utilization 13. Fatty acids and their natural derivatives: synthetic utilization (part 1) 14. Fatty acids and their natural derivatives: synthetic utilization (part 2) Last update: Fialová Jana (18.12.2017)
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Lecture notes Last update: Fialová Jana (18.12.2017)
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Organic chemistry II or Bioorganic chemistry of natural compounds Last update: Fialová Jana (18.12.2017)
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