Lab Manual for General, Organic, and Biological Chemistry / Edition 2

Lab Manual for General, Organic, and Biological Chemistry / Edition 2

by Karen C. Timberlake

ISBN-10: 0321695291

ISBN-13: 9780321695291

Pub. Date: 04/22/2010

Publisher: Prentice Hall

This lab manual contains 42 experiments for the standard course sequence of topics in general, organic, and biological chemistry.  See more details below


This lab manual contains 42 experiments for the standard course sequence of topics in general, organic, and biological chemistry.

Product Details

Prentice Hall
Publication date:
Catalyst: the Pearson Custom Library for Chemistry Series
Edition description:
Lab Manual
Product dimensions:
8.20(w) x 10.80(h) x 1.30(d)

Table of Contents


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


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


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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