Chemistry: An Introduction to General, Organic, and Biological Chemistry Plus MasteringChemistry with eText -- Access Card Package / Edition 12

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For one-semester courses in General, Organic, and Biological Chemistry

Show the importance of chemistry in the real world

Chemistry: An Introduction to General, Organic, and Biological Chemistry, Twelfth Edition is the ideal resource for today’s allied health students. Assuming no prior knowledge of chemistry, author Karen Timberlake engages students through her friendly presentation style and reveals connections between the structure and behavior of matter and its role in health and the environment. With a renewed focus on problem-solving skills, the Twelfth Edition encourages active learning through the new, interactive Pearson eText enhanced with media within MasteringChemistry. New Interactive Videos, Sample Calculations, ‘Problem Solving in Allied Health’ Tutorials, and Dynamic Study Modules bring chemistry to life and walk students through different approaches to problem solving, providing remediation where needed.

This program provides a better teaching and learning experience–for you and your students. It will help you to:

Personalize learning with MasteringChemistry®: This online homework, tutorial, and assessment program helps students master core concepts and problem-solving skills, thus freeing up time in the classroom for instructors to focus on complex topics.
Show the relevance of chemistry through real-world examples: Activities and applications throughout the program couple chemistry concepts with health and environmental career applications to help students understand why course content matters.
Foster development of problem-solving skills: The program introduces a variety of clear problem-solving strategies early in the text that are reinforced through Allied Health Tutorials in MasteringChemistry and revisited when needed.
Help students visualize and understand concepts: The text’s engaging visual features, including macro-to-micro illustrations, a rich photographic program, and concept maps, help students understand chemistry by seeing chemistry.
This Package Contains:
Chemistry: An Introduction to General, Organic, and Biological Chemistry, 12/e - 0321908449 / 9780321908445
• MasteringChemistry with Pearson eText ValuePack Access Card for Chemistry: An Introduction to General, Organic, and Biological Chemistry, 12/e - 0321909240 / 9780321909244
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Product Details

  • ISBN-13: 9780321907141
  • Publisher: Prentice Hall
  • Publication date: 1/29/2014
  • Edition description: New Edition
  • Edition number: 12
  • Pages: 744
  • Sales rank: 159,139
  • Product dimensions: 8.80 (w) x 11.10 (h) x 1.20 (d)

Meet the Author

Karen Timberlake is Professor Emerita of chemistry at Los Angeles Valley College, where she taught chemistry for allied health and preparatory chemistry for 36 years. She received her bachelor’s degree in chemistry from the University of Washington and her master’s degree in biochemistry from the University of California at Los Angeles.

Professor Timberlake has been writing chemistry textbooks for 35 years. During that time, her name has become associated with the strategic use of pedagogical tools that promote student success in chemistry and the application of chemistry to real-life situations. More than one million students have learned chemistry using texts, laboratory manuals, and study guides written by Karen Timberlake. In addition to Basic Chemistry, Fourth Edition, she is also the author of General, Organic, and Biological Chemistry: Structures of Life, Fourth Edition, and Chemistry: An Introduction to General, Organic, and Biological Chemistry, Eleventh Edition with the accompanying Study Guide, Selected Solutions Manual, Laboratory Manual, and Essential Laboratory Manual.

Professor Timberlake belongs to numerous science and educational organizations including the American Chemical Society (ACS) and the National Science Teachers Association (NSTA). She was the Western Regional Winner of Excellence in College Chemistry Teaching Award given by the Chemical Manufacturers Association. In 2004, she received the McGuffey Award in Physical Sciences from the Text and Academic Authors Association for her textbook Chemistry: An Introduction to General, Organic, and Biological Chemistry, eight edition, which has demonstrated excellence over time. In 2006, she received the Textbook excellence award for the first edition of Basic Chemistry. She has participated in education grants for science teaching including the Los Angeles Collaborative for Teaching Excellence (LACTE) and a Title III grant at her college. She speaks at conferences and educational meetings on the use of student-centered teaching methods in chemistry to promote learning success of students.

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Table of Contents


1. Chemistry in Our Lives
2. Chemistry and Measurements
3. Matter and Energy
4. Atoms and Elements
5. Nuclear Chemistry
6. Ionic and Molecular Compounds
7. Chemical Quantities and Reactions
8. Gases
9. Solutions
10. Acids and Bases and Equilibrium
11. Introduction to Organic Chemistry: Hydrocarbons
12. Alcohols, Thiols, Ethers, Aldehydes, and Ketones
13. Carbohydrates
14. Carboxylic Acids, Esters, Amines, and Amides
15. Lipids
16. Amino Acids, Proteins, and Enzymes
17. Nucleic Acids and Protein Synthesis
18. Metabolic Pathways and Energy Production


1. Chemistry in Our Lives
1.1 Chemistry and Chemicals
1.2 Scientific Method: Thinking Like a Scientist
1.3 Learning Chemistry: A Study Plan
1.4 Key Math Skills for Chemistry

2. Chemistry and Measurements
2.1 Units of Measurement
2.2 Measured Numbers and Significant Figures
2.3 Significant Figures in Calculations
2.4 Prefixes and Equalities
2.5 Writing Conversion Factors
2.6 Problem Solving Using Unit Conversion
2.7 Density

3. Matter and Energy
3.1 Classification of Matter
3.2 States and Properties of Matter
3.3 Temperature
3.4 Energy
3.5 Energy and Nutrition
3.6 Specific Heat
3.7 Changes of State

4. Atoms and Elements
4.1 Elements and Symbols
4.2 The Periodic Table
4.3 The Atom
4.4 Atomic Number and Mass Number
4.5 Isotopes and Atomic Mass
4.6 Electron Energy Levels
4.7 Trends in Periodic Properties

5. Nuclear Chemistry
5.1 Natural Radioactivity
5.2 Nuclear Reactions
5.3 Radiation Measurement
5.4 Half-Life of a Radioisotope
5.5 Medical Applications Using Radioactivity
5.6 Nuclear Fission and Fusion

6. Ionic and Molecular Compounds
6.1 Ions: Transfer of Electrons
6.2 Writing Formulas for Ionic Compounds
6.3 Naming Ionic Compounds
6.4 Polyatomic Ions
6.6 Electronegativity and Bond Polarity
6.7 Shapes and Polarity of Molecules
6.8 Attractive Forces in Compounds

7. Chemical Quantities and Reactions
7.1 The Mole
7.2 Molar Mass and Calculations
7.3 Equations for Chemical Reactions
7.4 Types of Reactions
7.5 Oxidation—Reduction Reactions
7.6 Mole Relationships in Chemical Equations
7.7 Mass Calculations for Reactions
7.8 Energy in Chemical Reactions

8. Gases
8.1 Properties of Gases
8.2 Pressure and Volume (Boyle’s Law)
8.3 Temperature and Volume (Charles’s Law)
8.4 Temperature and Pressure (Gay-Lussac’s Law)
8.5 The Combined Gas Law
8.6 Volume and Moles (Avogadro’s Law)
8.7 Partial Pressures (Dalton’s Law)

9. Solutions
9.1 Solutions
9.2 Electrolytes and Nonelectrolytes
9.3 Solubility
9.4 Concentrations of Solutions
9.5 Dilution of Solutions
9.6 Properties of Solutions

10. Acids and Bases and Equilibrium
10.1 Acids and Bases
10.2 Strengths of Acids and Bases
10.3 Acid—Base Equilibrium
10.4 Ionization of Water
10.5 The pH Scale
10.6 Reactions of Acids and Bases
10.7 Buffers

11. Introduction to Organic Chemistry: Hydrocarbons
11.1 Organic Compounds
11.2 Alkanes
11.3 Alkanes with Substituents
11.4 Properties of Alkanes
11.5 Alkenes and Alkynes
11.6 Cis—Trans Isomers
11.7 Addition Reactions

12. Alcohols, Thiols, Ethers, Aldehydes, and Ketones
12.1 Alcohols, Phenols, Thiols, and Ethers
12.2 Properties of Alcohols
12.3 Aldehydes and Ketones
12.4 Reactions of Alcohols, Thiols, Aldehydes, and Ketones

13. Carbohydrates
13.1 Carbohydrates
13.2 Chiral Molecules
13.3 Fischer Projections of Monosaccharides
13.4 Haworth Structures of Monosaccharides
13.5 Chemical Properties of Monosaccharides
13.6 Disaccharides
13.7 Polysaccharides

14. Carboxylic Acids, Esters, Amines, and Amides
14.1 Carboxylic Acids
14.2 Properties of Carboxylic Acids
14.3 Esters
14.4 Hydrolysis of Esters
14.5 Amines
14.6 Amides

15. Lipids
15.1 Lipids
15.2 Fatty Acids
15.3 Waxes and Triacylglycerols
15.4 Chemical Properties of Triacylglycerols
15.5 Phospholipids
15.6 Steroids: Cholesterol, Bile Salts, and Steroid Hormones
15.7 Cell Membranes

16. Amino Acids, Proteins, and Enzymes
16.1 Proteins and Amino Acids
16.2 Amino Acids as Acids and Bases
16.3 Proteins: Primary Structure
16.4 Proteins: Secondary, Tertiary, and Quaternary Structures
16.5 Enzymes
16.6 Factors Affecting Enzyme Activity

17. Nucleic Acids and Protein Synthesis
17.1 Components of Nucleic Acids
17.2 Primary Structure of Nucleic Acids
17.3 DNA Double Helix
17.4 RNA and the Genetic Code
17.5 Protein Synthesis
17.6 Genetic Mutations
17.7 Viruses

18. Metabolic Pathways and Energy Production

18.1 Metabolism and ATP Energy
18.2 Digestion of Foods
18.3 Coenzymes in Metabolic Pathways
18.4 Glycolysis: Oxidation of Glucose
18.5 The Citric Acid Cycle
18.6 Electron Transport and Oxidative Phosphorylation
18.7 Oxidation of Fatty Acids
18.8 Degradation of Amino Acids

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