9780495391968

Laboratory Experiments for Introduction to General, Organic and Biochemistry

by ;
  • ISBN13:

    9780495391968

  • ISBN10:

    0495391964

  • Edition: 7th
  • Format: Paperback
  • Copyright: 2/13/2009
  • Publisher: Brooks Cole
  • View Upgraded Edition
  • Purchase Benefits
  • Free Shipping On Orders Over $59!
    Your order must be $59 or more to qualify for free economy shipping. Bulk sales, PO's, Marketplace items, eBooks and apparel do not qualify for this offer.
  • Get Rewarded for Ordering Your Textbooks! Enroll Now
  • eCampus.com Device Compatibility Matrix

    Click the device icon to install or view instructions

    Apple iOS | iPad, iPhone, iPod
    Android Devices | Android Tables & Phones OS 2.2 or higher | *Kindle Fire
    Windows 10 / 8 / 7 / Vista / XP
    Mac OS X | **iMac / Macbook
    Enjoy offline reading with these devices
    Apple Devices
    Android Devices
    Windows Devices
    Mac Devices
    iPad, iPhone, iPod
    Our reader is compatible
     
     
     
    Android 2.2 +
     
    Our reader is compatible
     
     
    Kindle Fire
     
    Our reader is compatible
     
     
    Windows
    10 / 8 / 7 / Vista / XP
     
     
    Our reader is compatible
     
    Mac
     
     
     
    Our reader is compatible
List Price: $227.66 Save up to $185.67
  • eBook
    $41.99
    Add to Cart

    DURATION
    PRICE

Supplemental Materials

What is included with this book?

  • The eBook copy of this book is not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

Summary

The 48 experiments in this well-conceived manual illustrate important concepts and principles in general, organic, and biochemistry. As in previous editions, three basic goals guided the development of all the experiments: (1) the experiments illustrate the concepts learned in the classroom; (2) the experiments are clearly and concisely written so that users will easily understand the task at hand, will work with minimal supervision because the manual provides enough information on experimental procedures, and will be able to perform the experiments in a 2-1/2 hour laboratory period; and (3) the experiments are not only simple demonstrations, but also contain a sense of discovery. This edition includes many revised experiments and two new experiments.

Table of Contents

Laboratory Techniques: Use of Laboratory Gas Burner
Making Laboratory Measurements
Density Determination
Separation of the Components of a Mixture
Resolution of a Mixture by Distillation
The Empirical Formula of a Compound: The Law of Constant Composition
Determination of the Formula of a Metal Oxide
Classes of Chemical Reactions
Chemical Properties of Consumer Products
Calorimetry: The Determination of the Specific Heat of a Metal
Boyle's Law: The Pressure-Volume Relationship of a Gas
Charles's Law: The Volume-Temperature Relationship of a Gas
Properties of Gases: Determination of the Molar Mass of a Volatile Liquid
Physical Properties of Chemicals: Melting Point, Sublimation, and Boiling Point
Solubility and Solutions
Water of Hydration
Factors Affecting Reaction Rates
The Law of Chemical Equilibrium and Le Chatelier's Principle
pH and Buffer Solutions
Analysis of Vinegar by Titration
Analysis of Antacid Tablets
Structure in Organic Compounds: Use of Molecular Models I
Stereochemistry: Use of Molecular Models II
Column and Paper Chromatography: Separation of Plant Pigments
Classification and Identification of Hydrocarbons
Classification and Identification of Alcohols and Phenols
Classification and Identification of Aldehydes and Ketones
Properties of Carboxylic Acids and Esters
Properties of Amines and Amides
Polymerization Reactions
Preparation of Acetylsalicylic Acid (Aspirin)
Isolation of Caffeine from Tea Leaves
Carbohydrates
Fermentation of a Carbohydrate: Ethanol from Sucrose
Preparation and Properties of a Soap
Preparation of a Hand Cream
Extraction and Identification of Fatty Acids from Corn Oil
Analysis of Lipids
Separation of Amino Acids by Paper Chromatography
Acid-Base Properties of Amino Acids
Isolation and Identification of Casein
Properties of Enzymes
Neurotransmission: An Example of Enzyme Specificity
Isolation and Identification of DNA from Onion
Viscosity and Secondary Structure of DNA
Beer's Law and Standard Curves
Tyrosinase Enzyme Kinetics
Quantitative Analysis of Vitamin C Contained in Foods
Analysis of Vitamin A in Margarine
List of Apparatus and Equipment in Student's Locker
List of Common Laboratory Equipment and Materials in the Laboratory
Special Equipment and Chemicals
Spectrometers
Table of Contents provided by Publisher. All Rights Reserved.

Rewards Program

Write a Review