9780805329926

Laboratory Manual for Organic and Biological Chemistry

by
  • ISBN13:

    9780805329926

  • ISBN10:

    0805329927

  • Edition: 1st
  • Format: Paperback
  • Copyright: 2001-12-27
  • Publisher: Prentice Hall

Note: Supplemental materials are not guaranteed with Rental or Used book purchases.

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Supplemental Materials

What is included with this book?

Summary

Contains 22 experiments for the standard course sequence of topics.

Author Biography

Karen C. Timberlake is a Professor of Chemistry at Los Angeles Valley College where she has taught chemistry for over 30 years. She has been writing textbooks for more than 20 years and was the regional winner of the 1985 Award for Excellence in Teaching from the Chemical Manufacturers Association. Her educational interests include the investigation, development, and utilization of teaching methods that successfully impact the learning of chemistry. She has provided numerous workshops on student-centered learning strategies for teaching chemistry over the last decade. For ten years, she has been a visiting professor at UCLA where she has taught a preparatory class using non-traditional teaching methods.


Table of Contents

Working Safely in the Laboratory viii
Commitment to Safety in the Laboratory xiii
A Visual Guide to Laboratory Equipment xv
Graphing Experimental Data xvii
Using the Laboratory Burner xix
Properties of Organic Compounds
203(8)
Color, Odor, and Physical State
203(1)
Solubility
203(1)
Combustion
203(1)
Functional Groups
204(7)
Structures of Alkanes
211(12)
Structures of Alkanes
211(1)
Constitutional of Isomers
212(1)
Cycloalkanes
213(1)
Haloalkens
213(10)
Reactions of Hydrocarbons
223(8)
Types of Hydrocarbons
223(1)
Combustion
223(1)
Bromine Test
223(1)
Potassium Permanganate (KMnO4) Test
224(7)
Alcohols and Phenols
231(8)
Structures of Alcohols and Phenol
231(1)
Properties of Alcohols and Phenol
232(1)
Oxidation of Alcohols
232(1)
Ferric Chloride Test
233(1)
Identification of Unknown
233(6)
Aldehydes and Ketones
239(10)
Structures of Some Aldehydes and Ketones
239(1)
Properties of Aldehydes and Ketones
239(1)
Iodoform Test for Methyl Ketones
239(1)
Oxidation of Aldehydes and Ketones
240(1)
Identification of an Unknown
240(9)
Types of Carbohydrates
249(8)
Monosaccharides
249(1)
Disaccharides
250(1)
Polysaccharides
251(6)
Tests for Carbohydrates
257(10)
Benedict's Test for Reducing Sugars
257(1)
Seliwanoff's Test for Ketoses
258(1)
Fermentation Test
258(1)
Iodine Test for Polysaccharides
258(1)
Hydrolysis of Disaccharides and Polysaccharides
258(1)
Testing Foods for Carbohydrates
258(9)
Carboxylic Acids and Esters
267(8)
Carboxylic Acids and Their Salts
267(1)
Esters
268(1)
Hydrolysis of Esters
269(6)
Aspirin and Other Analgesics
275(12)
Preparation of Aspirin
275(1)
Testing Aspirin Products
276(1)
Analysis of Analgesics
276(11)
Lipids
287(10)
Triacylglycerols
287(1)
Physical Properties of Lipids and Fatty Acids
288(1)
Bromine Test for Unsaturation
289(1)
Preparation of Hand Lotion
289(8)
Glycerophospholipids and Steroids
297(6)
Isolating Cholesterol from Egg Yolk
298(1)
Isolating Lecithin from Egg Yolk
299(4)
Saponification and Soaps
303(6)
Saponification: Preparation of Soap
303(1)
Properties of Soaps and Detergents
303(6)
Amines and Amides
309(8)
Structure and Classification of Amines
309(1)
Solubility of Amines in Water
309(1)
Neutralization of Amines with Acids
310(1)
Amides
310(7)
Synthesis of Acetaminophen
317(6)
Synthesis of Acetaminophen
317(1)
Isolating Acetanilide from an Impure Sample
318(5)
Plastics and Polymerization
323(12)
Classification of Plastics
323(1)
Gluep and Slime®
324(1)
Polystyrene
324(1)
Nylon
325(10)
Amino Acids
335(8)
Amino Acids
335(1)
Chromatography of Amino Acids
336(7)
Peptides and Proteins
343(10)
Peptide Bonds
343(1)
Structure of Proteins
343(1)
Denaturation of Proteins
344(1)
Isolation of Casein (Milk Protein)
344(1)
Color Tests for Proteins
344(9)
Enzymes
353(12)
Effect of Enzyme Concentration
354(1)
Effect of Temperature
354(1)
Effect of pH
355(1)
Inhibition of Enzyme Activity
355(10)
Vitamins
365(10)
Solubility of Vitamins
365(1)
Standardization of Vitamin C
366(1)
Analysis of Vitamin C in Fruit Juices and Fruit Drinks
366(1)
Heat Destruction of Vitamin C
366(9)
DNA Components and Extraction
375(8)
Components of DNA
375(1)
Extraction of DNA
376(7)
Digestion of Foods
383(8)
Digestion of Carbohydrates
383(1)
Digestion of Fats
384(1)
Protein Digestion
384(7)
Analysis of Gravity
391(6)
Color, pH, and Specific Gravity
391(1)
Electrolytes
391(1)
Glucose
391(1)
Ketone Bodies
392(1)
Protein
392(1)
Urobilinogen
392(5)
Appendix: Materials and Solutions 397(1)
Standard Laboratory Materials
397(1)
Additional Materials Needed for Individual Experiments
397(8)
Preparation of Solutions Used in the Laboratory
405

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