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Organic Chemistry:

Although organic substance such as sugar, starch, alcohol, resins, indigo etc had been known from the earliest times, very little progress in their chemistry until about the beginning of the eighteen century. In 1675, Lemery published his famous Cours de Chymie, in which they divided compounds from the natural sources into three classes:


2. Vegetable

3. Animal.

This classification was accepted very quickly, but it was Lavoisier who first showed that, in 1784, that all compounds obtained from vegetable and the animal sources always contain at least carbon and hydrogen, and frequently, nitrogen and phosphorus. Lavoiser, in spite of showing this close relationship between vegetable and animal products, still retained Lemery’s classification. Lavoisier’s analytical work, however, stimulated further research in the direction, and result in much improved in technique, due to which Lemery’s classification had to modify. Lemery had based his classification on the origin of the compound, but it was not found (undoubtedly due to the improved analytical method) that in the number of cases the same compound could be obtained from the both vegetable and animal sources. Thus, no difference existed between these two classes of compounds, and it was no longer justifiable to consider them under separate headings. This lead to reclassification of substances into two groups:

All those which could be obtained from vegetable and animals that is the substance that were produced by living organism, were classified as organic.

All those substances which were not prepared from living organism were classified as inorganic.

Science goes day in day with revel the information of compounds and also modification of rule and classifications also be changed . in this blog page we can discuss the all chemistry content which help world wide readers who read in different schools, Colleges, and university and also the information purpose.
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1.Determination of structure of Organic Molecules

2.Properties Of Organic Molecules


4.Alkenes and Alkynes

5. Halogen Derivatives of the Alkanes

6. Monohydric Alcohols

7. Eathers

8. Aldehyde and Ketones

9. Saturated Monocarbocyclic acids and their derivatives

10. Polycarbonyl Compunds

11. Polyhydric Alcohols

12. Unsturated Alcohols, Eathers, Carbonyl Compunds and acids

13. Nitrogen Compunds.

14. Alicyclic Compounds

15. Monocyclic Aromatic Hydrocarbons

16. Aromatic Halogen Compounds

17. Aromatic Nitro- Compounds

18. Aromatic Amino- Compunds.

19. Diazonium Salts and their Related Compounds.

20. Phenols And Quinones