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Lab Manual for General, Organic, and Biological Chemistry, CourseSmart eTextbook, 2nd Edition

By Karen C. Timberlake

Published by Prentice Hall

Published Date: Jun 28, 2010

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Description

This lab manual contains 42 experiments for the standard course sequence of topics in general, organic, and biological chemistry. CourseSmart textbooks do not include any media or print supplements that come packaged with the bound book.

Table of Contents

PART I: DRY LABS

D-1     Conversion Factors in Calculations                     
A. Rounding Off
B. Significant Figures in Calculations
C. Conversion Factors for Length
D. Conversion Factors for Volume
E. Conversion Factors for Mass
F. Percent by Mass
G. Converting Temperature

D-2     Atomic Structure                                 
A. Physical Properties of Elements
B. Periodic Table
C. Subatomic Particles
D. Isotopes

D-3     Compounds and Their Formulas                         
A. Electron-Dot Structures
B. Ionic Compounds and Formulas
C. Ionic Compounds with Transition Metals
D. Ionic Compounds with Polyatomic Ions
E. Covalent (Molecular) Compounds
F. Electron Dot Structure and Molecular Shape

D-4     Properties of Organic Compounds                         
A. Color, Odor, and Physical State    
B. Solubility
C. Combustion
D. Functional Groups
 
D-5      Structures of Alkanes                           
A. Structures of Alkanes
B. Constitutional Isomers
C. Cycloalkanes
D. Haloalkanes

D-6     Types of Carbohydrates                           
A. Monosaccharides
B. Disaccharides
C. Polysaccharides

PART II: GENERAL CHEMISTRY

1     Measurement and Significant Figures                         
A. Measuring Length
B. Measuring Volume
C. Measuring Mass
 
2     Density and Specific Gravity                       
A. Density of a Solid
B. Density of a Liquid
C. Specific Gravity
D. Graphing Mass and Volume

3     Electronic Configuration and Periodic Properties            
A. Flame Tests
B. Electron Configuration
C. Graphing A Periodic Property: Atomic Radius
 
4     Nuclear Radiation                                
A. Background Count
B. Radiation from Radioactive Sources 
C. Effect of Shielding, Time, and Distance
     
5     Energy and Specific Heat                            
A. Specific Heat of A Metal
B. Measuring the Caloric Value of a Food 
C. Food Calories
 
6     Energy and States of Matter                        
A. A Heating Curve for Water
B. Graphing a Cooling Curve
C. Energy in Changes of State
 
7     Chemical Reactions and Equations                         
A. Magnesium and Oxygen
B. Zinc and Copper (II) Sulfate 
C. Metals and HCl
D. Reactions of Ionic Compounds
E. Sodium Carbonate and HCl
 
8     Reaction Rates and Equilibrium                       
A. Exothermic and Endothermic Reactions
B. Rates of Reactions
C. Reversible Reactions
D. Iron (III)-thiocyanate Equilibrium 
 
9     Moles and Chemical Formulas                        
A. Finding the Simplest Formula
B. Formula of a Hydrate
 
10     Gas Laws                                   
A. Boyle’s Law
B. Charles’ Law
 
11     Partial Pressures of Oxygen, Nitrogen, and Carbon Dioxide         
A. Partial Pressures of Oxygen and Nitrogen in Air
B, C. Carbon Dioxide in the Atmosphere and Expired Air
 
12     Solutions, Electrolytes, and Concentration                
A. Polarity of Solutes and Solvents
B. Electrolytes and Conductivity
C. Electrolytes in Body Fluids
D. Concentration of a Sodium Chloride Solution
 
13     Soluble and Insoluble Salts                             
A. Soluble and Insoluble Salts
B. Solubility of KNO3
C. Testing the hardness of Water
D. Purification of Water
 
14     Testing for Cations and Anions                        
A. Tests for Positive Ions (Cations)
B. Tests for Negative Ions (Anions)
C. Writing the Formulas of Your Unknown Salt
D. Testing Consumer Products for Some Cations and Anions
 
15     Solutions, Colloids, and Suspensions                    
A. Identification Tests
B. Osmosis and Dialysis
C. Filtration
 
16     Acids, Bases, pH and Buffers                       
A. pH Color Using Red Cabbage Indicator
B. Measuring pH
C. Effect of Buffers on Ph
 
17     Acid-Base Titration                                
A. Acetic Acid in Vinegar
B. Titration of an Antacid
 
PART III: ORGANIC AND BIOLOGICAL CHEMISTRY
 
18     Reactions of Hydrocarbons                            
A. Types of Hydrocarbons
B. Combustion
C. Bromine Test
D. Potassium Permanganate (KMnO4) Test
E. Identification of Unknown
 
19     Alcohols and Phenols                            
A. Structures of Alcohols and Phenol
B. Properties of Alcohols and Phenol
C. Oxidation of Alcohols
D. Ferric Chloride Test
E. Identification of Unknown
 
20     Aldehydes and Ketones                            
A. Structures of Some Aldehydes and Ketones
B. Properties of Aldehydes and Ketones
C. Iodoform Test for Methyl Ketones
D. Oxidation of Aldehydes and Ketones
E. Identification of an Unknown
     
21    Tests for Carbohydrates                            
A. Benedict’s Test for Reducing Sugars
B. Seliwanoff’s Test for Ketoses
C. Fermentation Test
D. Iodine Test for Polysaccharides
E. Hydrolysis of Disaccharides and Polysaccharides
F. Testing Foods for Carbohydrates
 
22    Carboxylic Acids and Esters                        
A. Carboxylic Acids and Their Salts
B. Esters
C. Basic Hydrolysis of Esters
 
23    Aspirin and Other Analgesics                        
A. Preparation of Aspirin
B. Testing Aspirin Products
C. Analysis of Analgesics
 
24    Lipids                                        
A. Triacylglycerols
B. Physical Properties of Lipids and Fatty Acids
C. Bromine Test for Unsaturation
D. Preparation of Hand Lotion
 
25    Glycerophospholipids and Steroids                    
A. Isolating Cholesterol in Egg Yolk
B. Isolating Lecithin in Egg Yolk
 
26    Saponification and Soaps                            
A. Saponification: Preparation of Soap
B. Properties of Soap and Detergents
 
27    Amines and Amides                               
A. Structure and Classification of Amines
B. Solubility of Amines in Water
C. Neutralization of Amines with Acids
D. Amides
 
28    Synthesis of Acetaminophen                       
A. Synthesis of Acetaminophen
B. Isolating Acetanilide from an Impure Sample
 
29    Plastics and Polymerization                        
A. Classification of Plastics
B. Gluep and Slime®
C. Polystyrene
D. Nylon
 
30    Amino Acids                                    
A. Structures of Amino Acids
B. Chromatography of Amino Acids
 
31    Peptides and Proteins                            
A. Peptide Bonds
B. Structure of Proteins
C. Denaturation of Proteins
D. Isolation of Casein (Milk Protein)
E. Color Tests for Proteins
 
32    Enzymes                                    
A. Effect of Enzyme Concentration
B. Effect of Temperature
C. Effect of pH
D. Inhibition of Enzyme Activity
 
33    Vitamins                                    
A. Solubility of Vitamins
B. Standardization of Vitamin C
C. Analysis of Vitamin C in Fruit Juices and Fruit Drinks
D. Heat Destruction of Vitamin C
 
34    DNA Components and Extraction                        
A. Components of DNA
B. Extraction of DNA
 
35    Digestion of Foodstuffs                             
A. Digestion of Carbohydrates
B. Digestion of Fats
C. Protein Digestion
 
36    Analysis of Urine                               
A. Color, pH and Specific Gravity
B. Electrolytes
C. Glucose
D. Ketone Bodies
E. Protein
F. Urobilinogen
 
Appendix: Materials and Solutions                         
Standard Laboratory Materials   
Additional Materials Needed for Individual Experiments
Preparation of Solutions Used in the Laboratory
 

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Lab Manual for General, Organic, and Biological Chemistry, CourseSmart eTextbook, 2nd Edition
Format: Safari Book

$39.99 | ISBN-13: 978-0-321-70703-1