Lab Experiments for General, Organic, and Biochemistry

by Bettelheim, Frederick A.; Landesberg, Joseph M.

• ISBN13: 9780030291975
• ISBN10: 0030291976
• Format: Paperback
• Copyright: 2000-06-20
• Publisher: Brooks Cole

Summary

This lab manual can accompany any text in general, organic and/or biochemistry. It is also available in a version that contains just the organic and biochemistry experiments.

Table of Contents

Laboratory techniques: use of laboratory gas burner; basic glassworking	1	(10)
Laboratory measurements	11	(16)
Density determination	27	(12)
The separation of the components of a mixture	39	(10)
Resolution of a mixture by distillation	49	(8)
The empirical formula of a compound: the Law of Constant Composition:	57	(8)
Determination of the formula of a metal oxide	65	(8)
Classes of chemical reactions	73	(14)
Chemical properties of consumer products	87	(10)
Water analysis	97	(8)
Calorimetry: the determination of the specific heat of a metal	105	(16)
Boyle's Law: the pressure-volume relationship of a gas	121	(10)
Charles's Law: the volume-temperature relationship of a gas	131	(8)
Properties of gases: determination of the molecular weight of a volatile liquid	139	(10)
Physical properties of chemicals: melting point, sublimation, and boiling point	149	(12)
Entropy: a measure of disorder	161	(12)
Solubility and solution	173	(10)
Water of hydration	183	(10)
Colligative properties: freezing point depression and osmotic pressure	193	(10)
Factors affecting rate of reactions	203	(10)
The Law of Chemical Equilibrium and the Le Chatelier Principle	213	(8)
pH and buffer solutions	221	(10)
Analysis of vinegar by titration	231	(8)
Analysis of antacid tablets	239	(8)
Measurement of sulfur dioxide preservative in foods	247	(8)
Structure in organic compounds: use of molecular models. I	255	(14)
Stereochemistry: use of molecular models. II	269	(18)
Identification of hydrocarbons	287	(12)
Column and paper chromatography: separation of plant pigments	299	(12)
Identification of alcohols and phenols	311	(12)
Identification of aldehydes and ketones	323	(14)
Properties of carboxylic acids and esters	337	(12)
Properties of amines and amides	349	(10)
Polymerization reactions	359	(10)
Preparation of acetylsalicylic acid (aspirin)	369	(10)
Measurement of the active ingredient in aspirin pills	379	(6)
Isolation of caffeine from tea leaves	385	(10)
Carbohydrates	395	(10)
Preparation and properties of a soap	405	(8)
Preparation of a hand cream	413	(8)
Extraction and identification of fatty acids from corn oil	421	(8)
Analysis of lipids	429	(8)
TLC separation of amino acids	437	(10)
Acid-base properties of amino acids	447	(8)
Isolation and identification of casein	455	(12)
Isolation and identification of DNA from yeast	467	(8)
Viscosity and secondary structure of DNA	475	(12)
Kinetics of urease---catalyzed decomposition of urea	487	(10)
Isocitrate dehydrogenase---an enzyme of the citric acid cycle	497	(10)
Quantitative analysis of vitamin C contained in foods	507	(8)
Analysis of vitamin A in margarine	515	(10)
Urine analysis	525	(10)
Appendix 1 List of apparatus and equipment in student's locker	535	(1)
Appendix 2 List of common laboratory equipment and materials in the laboratory	536	(1)
Appendix 3 Special equipment and chemicals	537