Chemistry of Alkenes: Chocolate Chemistry

This lecture explores the importance of organic chemistry through the analysis of everyday compounds like chocolate. Dark chocolate, milk chocolate, and white chocolate are dissected in terms of their composition, highlighting the presence of cocoa solids, theobromine, phenethylamine, vanillin, and stearic acid. The lecture delves into the nomenclature of alkenes, the characteristics of carbon-carbon double bonds, and their relevance in natural compounds, such as terpenes, steroids, and prostaglandins. Additionally, the role of alkenes in the human body is discussed, focusing on unsaturated fatty acids and their conversion into signaling molecules like prostaglandins. The lecture also covers the stability of carbocations, the mechanism of radical additions to alkenes, and the regioselectivity of these reactions.