Hydrogen bonding: Concepts of hydrogen bonding inter and intra molecular hydrogen bonding in alcohol, carboxylic acids and other molecule. Hydrophobic interactions: Elementary idea of hydrophobicity and its importance in the structure of proteins. Alcohols: Important properties of mono, di and trihydric alcohols (Glycol and Glycerol) Aldehydes and Ketone : Reactions of aldehydes and ketones. Importance of carbonyl compounds in food flavors. Carboxylic acids: Ionization constant and strength of carboxylic acids. Important reactions of carboxylic acid, Derivatives: Esters, Amides, Lactones their preparation and reactions. Amines: Basic character of amines, important reactions. Phenols: Acidic character of phenols and effect of nuclear subsituents on it. Reactions in phenols. Substituted carboxylic acid: important reactions of halogen substituted, Keto and Hydroxy acids. Zwilter-ion forms, its properties viz. melting point and volatility. Amino Acids and Peptides: Synthetic and natural amino acids General properties of amino acids. Definition and classification of proteins. Primary, secondary, tertiary and quaternary structure of Proteins. Carbohydrates: Definition, Classification and isomerism. Derivation of structure of Glucose, open chain and ring structure, evidences for ring structure stereochemistry and stability of anomers. Reactions of monosaccharides. Fatty acids and Lipids: Definition and classification. Important reaction of fatty acids (saturated and unsaturated) Structure and properties of Neutral lipids, phospholipids and cholesterol.