The last two editions of this book featured apples and limes, as well as some organic chemistry associated with these delectable fruits. Continuing with the theme of edibles and organic chemistry, the cover of this edition features a photograph of a "Red Jumbo" onion (allium cepa). The stimulating odors and flavors of onions and other members of the allium family of plants (for example, garlic) have been enjoyed by many throughout the ages. Extracts of allium have also been touted as preventive madicines and cures for various ailments. Naturally, scientists have tried to identify the organic compunds responsible for these properties. Here is a little of what is known and how it relates to fundamental organic chemistry we hope you will be learning as you read this book.
1. Bonding and Isomerism
2. Alkanes and Cycloalkanes; Conformational and Geometric Isomerism
3. Alkenes and Alkynes
4. Aromatic Compounds
5. Stereoisomerism
6. Organic Halogen Compounds; Substitution and Elimination Reactions
7. Alcohols, Phenols, and Thiols
8. Ethers and Expoxides
9. Aldehydes and Ketones
10. Carboxylic Acids and Their Derivatives
Etc.