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

Paperback (Print)
Rent
Rent from BN.com
$41.06
(Save 59%)
Est. Return Date: 06/17/2014
Buy New
Buy New from BN.com
$85.57
Buy Used
Buy Used from BN.com
$75.30
(Save 25%)
Item is in good condition but packaging may have signs of shelf wear/aging or torn packaging.
Condition: Used – Good details
Used and New from Other Sellers
Used and New from Other Sellers
from $3.85
Usually ships in 1-2 business days
(Save 96%)
Other sellers (Paperback)
  • All (20) from $3.85   
  • New (6) from $15.06   
  • Used (14) from $3.85   

Overview


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

Product Details

Meet the Author

Karen Timberlake is professor emeritus 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 30 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, she is also the author of General, Organic, and Biological Chemistry, Structures of Life, Second Edition and Chemistry: An Introduction to General, Organic, and Biological Chemistry, Ninth Edition with the accompanying Study Guide with Solutions for Selected Problems, Laboratory Manual, and Essentials Laboratory Manual.

Professor Timberlake belongs to numerous science and educational organizations including the American Chemical Society (ACS) and the National Science Teachers Association (NSTA). In 1987, 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 by the Textbook Author Association, awarded for textbooks whose excellence has been demonstrated over time. In 2006, she also received the Texty “Textbook” Excellence Award from the Textbook Authors Association 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 often speaks at conferences and educational meetings on the use of student-centered teaching methods in chemistry to promote the learning success of students.

Read More Show Less

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

Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)