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Chemistry : An Introduction to General, Organic and Biological Chemistry Laboratory Manual,9780321036933
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Chemistry : An Introduction to General, Organic and Biological Chemistry Laboratory Manual

by
ISBN13:

9780321036933

ISBN10:
032103693X
Format:
Paperback
Pub. Date:
6/1/1999
Publisher(s):
Pearson College Div
List Price: $65.00
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Summary

Suitable for one- or two-term lab courses covering general, organic, and biological chemistry, this new edition written by Karen Timberlake features many improvements to the insightful experiments that have made it the leading lab manual. Each experiment encourages critical thinking with laboratory goals, discussion of related concepts, clear instructions, new pre-lab questions, and comprehensive report pages. Forty-one experiments illustrate the basic principles of chemistry.

Table of Contents

Working Safely in the Laboratory
1(14)
Preparing for Laboratory Work
1(1)
Handling Chemicals Safely
2(1)
Heating Chemicals Safely
3(1)
Waste Disposal
3
Safety Quiz
4(1)
Laboratory Equipment
4(15)
A Visual Guide to Laboratory Equipment
12(2)
List of Equipment for Student Lockers
14(1)
Measurement and Significant Figures
15(10)
Measuring Length
19(1)
Measuring Volume
20(1)
Measuring Mass
20(1)
Scientific Notation
20(5)
Conversion Factors in Calculations
25(14)
Rounding Off
28(1)
Significant Figures in Calculations
28(1)
Conversion Factors for Length
28(1)
Conversion Factors for Volume
29(1)
Conversion Factors for Mass
29(1)
Percent by Mass
30(9)
Density and Specific Gravity
39(10)
Density of A Solid
42(1)
Density of a Liquid
43(1)
Specific Gravity
44(1)
Graphing Mass and Volume
44(5)
Atomic Structure
49(8)
Physical Properties of Elements
50(1)
Periodic Table
50(1)
Subatomic Particles
50(1)
Isotopes
50(7)
Electronic Arrangement and Periodic Properties
57(10)
Flame Tests
59(1)
Drawing Models of Atoms
60(1)
Graphing a Periodic Property: Atomic Radius
60(7)
Nuclear Radiation
67(8)
Background Count
68(1)
Radiation from Radioactive Sources
68(1)
Effect of Shielding, Time and Distance
68(7)
Compounds and Their Formulas
75(14)
Electron-Dot Structures
80(1)
Ionic Compounds and Formulas
80(1)
Ionic Compounds with Transition Metals
80(1)
Ionic Compounds with Polyatomic Ions
80(1)
Covalent (Molecular) Compounds
80(9)
Chemical Reactions and Equations
89(10)
The Laboratory Burner
90(1)
Magnesium and Oxygen
91(1)
Zinc and Copper (II) Sulfate
91(1)
Metals and HCl
92(1)
Reactions of Ionic Compounds
92(1)
Sodium Carbonate and HCl
92(7)
Moles and Chemical Formulas
99(8)
Moles and Molar Mass
101(1)
Finding the Simplest Formula
101(6)
Formulas of Hydrates
107(6)
Copper (II) Sulfate •5H2O, A Hydrate
108(1)
Formula of a Hydrate
108(5)
Energy and Matter
113(12)
Measuring Temperature
116(1)
A Heating Curve for Water
116(1)
Energy in Changes of State
117(1)
Food Calories
118(7)
Reaction Rates and Equilibrium
125(8)
Exothermic and Endothermic Reactions
127(1)
Rates of Reactions
127(1)
Reversible Reactions
128(5)
Gas Laws: Boyle's and Charles'
133(12)
Boyle's Law
135(1)
Charles' Law
135(10)
Partial Pressures of Oxygen, Nitrogen, and Carbon Dioxide in Air
145(10)
Partial Pressures of Oxygen and Nitrogen in Air
146(1)
Carbon Dioxide in the Atmosphere
147(2)
Carbon Dioxide in Expired Air
149(6)
Formation of Solutions
155(8)
Polarity of Solutes and Solvents
156(1)
Rates of Solution
157(1)
Solubility of KNO3
157(6)
Electrolytes and Insoluble Salts
163(8)
Electrolytes and Conductivity
165(1)
Electrolytes in Body Fluids
165(1)
Soluble and Insoluble Salts
166(1)
Testing the Hardness of Water
166(1)
Purification of Water
166(5)
Concentrations of Solutions
171(8)
Percent Water in a Food
172(1)
Concentration of a Sodium Chloride Solution
173(6)
Testing for Cations and Anions
179(8)
Tests for Positive Ions (Cations)
180(1)
Tests for Negative Ions (Anions)
181(1)
Writing the Formula of Your Unknown Salt
182(1)
Extension Activity: Testing Consumer Products for Ions
182(5)
Solutions, Colloids, and Suspensions
187(8)
Identification Tests
188(1)
Osmosis and Dialysis
189(1)
Filtration
190(5)
Acids, Bases, pH, and Buffers
195(8)
pH Color Using Red Cabbage Indicator
197(1)
Measurement of pH
197(1)
Effect of Buffers on pH
198(5)
Acid-Base Titration
203(10)
Acetic Acid in Vinegar
205(3)
Titration of an Antacid
208(5)
Properties of Organic Compounds
213(4)
Color, Odor, and Physical State
214(1)
Solubility
214(1)
Combustion
214(1)
Summary of Properties
214(3)
Structures and Isomers of Alkanes
217(12)
Structures of Alkanes
219(1)
Isomers
220(1)
Cycloalkanes
220(9)
Reactions of Hydrocarbons
229(10)
Types of Hydrocarbons
231(1)
Combustion
231(1)
Haloalkanes
231(1)
Bromine Test
232(1)
Potassium Permanganate (KMnO4) Test
232(1)
Identification of Unknown
232(7)
Alcohols and Phenols
239(8)
Structures of Alcohols and Phenol
241(1)
Properties of Alcohols and Phenol
241(1)
Ferric Chloride Test
242(1)
Oxidation of Alcohols
242(1)
Identification of Unknown Substance
242(5)
Aldehydes and Ketones
247(8)
Structures of Some Aldehydes and Ketones
249(1)
Properties of Aldehydes and Ketones
249(1)
Iodoform Test for Methyl Ketones
249(1)
Oxidation of Aldehydes and Ketones
249(1)
Identification of an Unknown Substance
250(5)
Types of Carbohydrates
255(8)
Monosaccharides
258(1)
Disaccharides
258(1)
Polysaccharides
258(5)
Tests for Carbohydrates
263(10)
Benedict's Test for Reducing Sugars
265(1)
Seliwanoff's Test for Ketoses
266(1)
Fermentation Test
266(1)
Iodine Test for Polysaccharides
267(1)
Identifying An Unknown Carbohydrate
267(1)
Hydrolysis of Disaccharides and Polysaccharides
267(1)
Testing Foods for Carbohydrates (Extension Activity)
268(5)
Carboxylic Acids and Esters
273(8)
Carboxylic Acids and Their Salts
275(1)
Esters
276(1)
Saponification
276(5)
Synthesis of Aspirin
281(10)
Preparation of Aspirin
283(1)
Recrystallization of Aspirin
284(1)
Testing Aspirin Products
285(6)
Amines and Amides
291(8)
Structure and Classification of Amines
293(1)
Solubility of Amines in Water
293(1)
Neutralization of Amines with Acids
293(1)
Amides
294(5)
Synthesis of Acetaminophen
299(6)
Synthesis of Acetaminophen
301(1)
Isolating Acetanilide from an Impure Sample
302(3)
Lipids
305(8)
Triglycerides
307(1)
Physical Properties of Some Lipids and Fatty Acids
308(1)
Bromine Test for Unsaturation
308(5)
Saponification and Soaps
313(6)
Saponification: Preparation of Soap
315(1)
Properties of Soaps and Detergents
316(3)
Amino Acids
319(10)
Amino Acids
322(1)
Chromatography of Amino Acids
322(7)
Peptides and Proteins
329(10)
Peptide Bonds
331(1)
Structure of Proteins
331(1)
Denaturation of Proteins
331(1)
Isolation of Casein (Milk Protein)
332(1)
Color Tests for Proteins
332(7)
Enzymes
339(12)
Effect of Enzyme Concentration
342(1)
Effect of Temperature
343(1)
Effect of pH
343(1)
Inhibition of Enzyme Activity
344(7)
Digestion of Foods
351(8)
Digestion of Carbohydrates
352(1)
Digestion of Fats
353(1)
Protein Digestion
354(5)
Vitamins
359(10)
Solubility of Vitamins
360(1)
Standardization of Vitamin C
361(1)
Analysis of Vitamin C in Fruit Juices and Fruit Drinks
362(1)
Heat Destruction of Vitamin C
363(6)
Analysis of Urine
369(6)
Color, pH and Specific Gravity
370(1)
Electrolytes
371(1)
Glucose
371(1)
Ketone Bodies
371(1)
Protein
372(1)
Urobilinogen
372(3)
Appendix: Materials and Solutions 375
Standard Laboratory Materials
375
Preparation of Solutions Used in the Laboratory
376
Materials Needed for Individual Experiments
379


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