Laboratory Experiments for Introduction to General, Organic and Biochemistry

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  • Edition: 7th
  • Format: Paperback
  • Copyright: 2009-02-13
  • Publisher: Brooks Cole
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Supplemental Materials

What is included with this book?


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
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
Table of Contents provided by Publisher. All Rights Reserved.

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