Introduction v | |
Measurements and Significant Figures | p. 1 |
The Use of Chemical Balances | p. 15 |
The Use of Volumetric Ware and the Determination of Density | p. 29 |
Physical and Chemical Changes | p. 47 |
Separations and Analysis | p. 59 |
Classification of Chemical Reactions | p. 75 |
Analysis Using Decomposition Reactions | p. 91 |
Gas Laws | p. 103 |
Solution Formation and Characteristics | p. 123 |
Colligative Properties of Solutions | p. 139 |
Reaction Rates and Equilibrium | p. 151 |
Acids, Bases, Salts, and Buffers | p. 167 |
Analysis of Vinegar | p. 183 |
Determination of Ka for Weak Acids | p. 195 |
The Acidic Hydrogens of Acids | p. 207 |
The Use of Melting Points in the Identification of Organic Compounds | p. 219 |
Isolation and Purification of an Organic Compound | p. 231 |
Hydrocarbons | p. 245 |
Reactions of Alcohols and Phenols | p. 259 |
Reactions of Aldehydes and Ketones | p. 273 |
Reactions of Carboxylic Acids, Amines, and Amides | p. 283 |
The Synthesis of Aspirin and Other Esters | p. 299 |
Identifying Functional Groups in Unknowns | p. 311 |
Synthetic Polymers | p. 325 |
Dyes, Inks, and Food Colorings | p. 339 |
A Study of Carbohydrates | p. 355 |
Preparation of Soap By Lipid Saponification | p. 369 |
Isolation of Natural Products: Trimyristin and Cholesterol | p. 381 |
Amino Acids and Proteins | p. 393 |
Enzymes: Nature's Catalysts | p. 409 |
Factors That Influence Enzyme Activity | p. 421 |
Vitamin C Content of Foods? | |
Assigned Samples | p. 435 |
Vitamin C Content of Foods? | |
Samples from Home | p. 447 |
Extraction of DNA from Wheat Germ | p. 457 |
Detection of Minerals in Breakfast Cereals | p. 467 |
Graphs and Graphing | p. 479 |
Equipment, Chemicals, Reagents, and Supplies | p. 485 |
Table of Atomic Weights and Numbers | p. 519 |
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