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Produktbild: Laboratory Manual for General, Organic, and Biological Chemistry

Laboratory Manual for General, Organic, and Biological Chemistry

Aus der Reihe Pearson

135,99 €

inkl. gesetzl. MwSt., Versandkostenfrei

Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

28.02.2013

Verlag

Pearson Studium

Seitenzahl

432

Maße (L/B/H)

28,4/27,8/2,2 cm

Gewicht

885 g

Auflage

3. Auflage

Sprache

Englisch

ISBN

978-0-321-81185-1

Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

28.02.2013

Verlag

Pearson Studium

Seitenzahl

432

Maße (L/B/H)

28,4/27,8/2,2 cm

Gewicht

885 g

Auflage

3. Auflage

Sprache

Englisch

ISBN

978-0-321-81185-1

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  • Produktbild: Laboratory Manual for General, Organic, and Biological Chemistry

  • Table of Contents

    • Preface
    • To the Student
    • Using This Laboratory Manual
    • Working Safely in the Laboratory
    • Commitment to Safety in the Laboratory
    • A Visual Guide to Laboratory Equipment
    • Graphing Experimental Data
    • Using the Laboratory Burner
    • Using a Pipet
    1 Measurement and Significant Figures
    1. Measuring Length
    2. Measuring Volume
    3. Measuring Mass
    2 Conversion Factors and Problem Solving
    1. Rounding Off
    2. Significant Figures in Calculations
    3. Equalities and Conversion Factors
    4. Problem Solving Using Conversion Factors
    3 Density and Specific Gravity
    1. Density of a Liquid
    2. Specific Gravity
    3. Density of a Solid
    4. Graphing Mass and Volume
    4 Temperature and Specific Heat
    1. Temperature
    2. Specific Heat of a Metal
    3. Energy and Nutrition
    4. Energy Values for Foods
    5 Energy and Matter
    1. A Heating Curve for Water
    2. Graphing a Cooling Curve for Salol
    3. Energy in Changes of State: Heat of Fusion
    6 Atoms and Elements
    1. Elements and Symbols
    2. The Periodic Table
    3. The Atoms
    4. Isotopes and Atomic Mass
    7 Electronic Configuration and Periodic Properties
    1. Flame Tests
    2. Electron Configurations
    3. Atomic Radius
    8 Nuclear Chemistry
    1. Nuclear Equations
    2. Radiation Measurement
    3. Radiation Levels from Radioactive Sources
    4. Effect of Shielding on Radiation Level
    5. Effect of Time on Radiation Level
    6. Effect of Distance on Radiation Level
    9 Compounds and Their Bonds
    1. Ions: Transfer of Electrons
    2. Ionic Compounds and Formulas
    3. Metals in Ionic Compounds with Variable Charge
    4. Polyatomic Ions
    5. Molecular Compounds
    6. Electron-Dot Formulas and Molecular Shape
    10 Chemical Reactions and Equations
    1. Magnesium and Oxygen
    2. Zinc and Copper (II) Sulfate
    3. Reactions of Metals and HCl
    4. Reactions of Ionic Compounds
    5. Sodium Carbonate and HCl
    6. Hydrogen Perioxide
    11 Moles and Chemical Formulas
    1. Finding the Simplest Formula
    2. Formula of a Hydrate
    12 Gas Laws
    1. Boyle's Law
    2. Charles's Law
    13 Dalton's Law of Partial Pressures
    1. Partial Pressures of Oxygen and Nitrogen in Air
    2. Carbon Dioxide in the Atmosphere
    3. Carbon Dioxide in the Expired Air
    14 Solutions, Electrolytes, and Concentration
    1. Polarity of Solutes and Solvents
    2. Electrolytes and Nonelectrolytes
    3. Electrolytes in Body Fluids
    4. Concentration of a Sodium Chloride Solution
    15 Soluble and Insoluble Salts
    1. Soluble and Insoluble Salts
    2. Solubility of KNO3
    3. Testing the hardness of Water
    4. Purification of Water
    16 Testing for Cations and Anions
    1. Flames Tests for K+ , Ca2+ , and Na+ Ions
    2. Tests for Ammonium Ion, NH4+ , and Iron(III) Ion, Fe3+
    3. Tests for Negative Ions (Anions)
    4. Writing the Formula of Your Unknown Salt
    5. Testing Consumer Products for Some Cations and Anions
    17 Properties of Solutions
    1. Identification Tests
    2. Osmosis and Dialysis
    3. Filtration
    18 Reaction Rates and Chemical Equilibrium
    1. Factors That Affect the Rate of a Reaction
    2. Chemical Equilibrium: Reversible Reactions
    3. Changing Equilibrium Conditions: Le Châtelier's Principle
    19 Acids, Bases, pH and Buffers
    1. Reference Colors for pH Using Red Cabbage Indicator
    2. Measuring pH
    3. Effect of Buffers on pH
    20 Acid-Base Titration
    1. Acetic Acid in Vinegar
    2. Titration of an Antacid
    21 Organic Compounds: Alkanes
    1. Comparison of Organic and Inorganic Compounds
    2. Alkanes
    3. Functional Groups
    22 Reactions of Unsaturated Hydrocarbons
    1. Types of Unsaturated Hydrocarbons
    2. Addition Reaction: Bromine Test
    3. Oxidation: Potassium Permanganate (KMnO4 ) Test
    4. Identification of Unknown
    23 Alcohols and Phenols
    1. Structures of Alcohols and Phenol
    2. Properties of Alcohols and Phenol
    3. Oxidation of Alcohols
    4. Ferric Chloride Test
    5. Identification of Unknown
    24 Aldehydes and Ketones
    1. Structures of Some Aldehydes and Ketones
    2. Odor of Aldehydes and Ketones
    3. Solubility, Iodoform Test, and Benedict's
    25 Carboxylic Acids and Esters
    1. Carboxylic Acids and Their Salts
    2. Esters
    3. Saponificiation
    26 Aspirin and Other Analgesics
    1. Preparation of Aspirin
    2. Testing Aspirin Products
    3. Analysis of Analgesics
    27 Amines and Amides
    1. Structure, Classification, and Solubility of Amines
    2. Neutralization of Amines with Acid
    3. Amides
    4. Hydrolysis of an Amide
    28 Synthesis of Acetaminophen
    • Synthesis of Acetaminophen
    29 Types of Carbohydrates
    1. Monosaccharides
    2. Disaccharides
    3. Polysaccharides
    30 Tests for Carbohydrates
    1. Benedict's Test for Reducing Sugars
    2. Seliwanoff's Test for Ketoses
    3. Fermentation Test
    4. Iodine Test for Polysaccharides
    5. Hydrolysis of Disaccharides and Polysaccharides
    6. Testing Foods for Carbohydrates
    31 Lipids
    1. Physical Properties of Lipids and Fatty Acids
    2. Triacylglycerols
    3. Bromine Test for Unsaturation
    4. Preparation of Hand Lotion
    32 Saponification and Soaps
    1. Saponification: Preparation of Soap
    2. Properties of Soap and Detergents
    33 Amino Acids
    1. Amino Acids
    2. Chromatography of Amino Acids
    34 Peptides and Proteins
    1. Peptides
    2. Proteins
    3. Denaturation of Proteins
    4. Isolation of Casein (Milk Protein)
    5. Color Tests for Proteins
    35 Enzymes
    1. Effect of Enzyme Concentration
    2. Effect of Temperature
    3. Effect of pH
    4. Inhibition of Enzyme Activity