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

by Timberlake, Karen C.

• ISBN13: 9780321036933
• ISBN10: 032103693X
• Edition: 7th
• Format: Paperback
• Copyright: 1999-06-01
• Publisher: Pearson College Div

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