Lecture
This lecture covers the importance of organic chemistry, focusing on the compounds found in everyday life such as chocolate. It delves into the chemistry of dark, milk, and white chocolate, highlighting the composition and characteristics of each. The lecture then progresses to discuss unsaturated carbon systems, specifically the reactions of addition in alkenes. It explains the nomenclature of alkenes, the changes in IUPAC rules, and the significance of alkenes in natural compounds. Furthermore, it explores the role of alkenes in our bodies, particularly in the context of unsaturated fatty acids and molecular signaling. The lecture concludes with a detailed examination of the addition reactions on alkenes, including mechanisms, stability of carbocations, and regioselectivity.