The 48 experiments in this well-conceived manual illustrate important concepts and principles in general, organic, and biochemistry. As in previous editions, three basic goals guided the development of all the experiments: (1) the experiments illustrate the concepts learned in the classroom; (2) the experiments are clearly and concisely written so that readers will easily understand the task at hand, will work with minimal supervision because the manual provides enough information on experimental procedures, and will be able to perform the experiments in a 2-1/2 hour laboratory period; and (3) the experiments are not only simple demonstrations, but also contain a sense of discovery. This edition includes many revised experiments and two new experiments.
Frederick Bettelheim was a distinguished university research professor at Adelphi University and a visiting scientist at the National Eye Institute. He co-authored seven editions of INTRODUCTION TO GENERAL, ORGANIC, AND BIOCHEMISTRY, ORGANIC CHEMISTRY, and several Laboratory Manuals. He is also the author of EXPERIMENTAL PHYSICAL CHEMISTRY and co-author of numerous monographs and research articles. Professor Bettelheim received his Ph.D. from the University of California, Davis.
Joseph M. Landesberg is a professor in the Department of Chemistry at Adelphi University. He came to Adelphi University in the fall of 1966. Prior to that, he was at Columbia University where he took a postdoctoral position with Professor Gilbert Stork. He received his Ph.D. from Harvard University, where he wrote his thesis under the guidance of Professor Roy A. Olofson. Dr. Landesberg did his undergraduate work at Rutgers University.
Experiment 1: Laboratory Techniques: Using the Laboratory Gas Burner; Making Laboratory Measurements Experiment 2: Density Determination Experiment 3: Separation of the Components of a Mixture Experiment 4: Resolution of a Mixture by Distillation Experimnet 5: The Empirical Formula of a Compound: The Law of Constant Composition Experiment 6: Determination of the Formula of a Metal Oxide Experiment 7: Classes of Chemical Reactions Experiment 8: Chemical Properties of Consumer Products Experiment 9: Calorimetry: The Determination of the Specific Heat of a Metal Experimment 10: Boyle's Law: The Pressure-Volume Relationship of a Gas Experiment 11: Charles's Law: The Volume-Temperature Relationship of a Gas Experiment 12: Properties of Gases: Determination of the Molar Mass of a Volatile Liquid Experiment 13: Physical Properties of Chemicals: Melting Point, Sublimation, and Boiling Point Experiment 14: Solubility and Solutions Experiment 15: Water of Hydration Experiment 16: Factors Affecting Reaction Rates Experiment 17: The Law of Chemical Equilibrium and Le Chatelier's Principle Experiment 18: pH and Buffer Solutions Experiment 19: Analysis of Vinegar by Titration Experiment 20: Analysis of Antacid Tablets Experiment 21: Structure in Organic Compounds: Use of Molecular Models. I Experiment 22: Stereochemistry: Use of Molecular Models. II Experiment 23: Column and Paper Chromatography: Separation of Plant Pigments Experiment 24: Classification and Identification of Hydrocarbons Experiment 25: Classification and Identification of Alcohols and Phenols Experiment 26: Classification and Identification of Aldehydes and Ketones Experiment 27: Properties of Carboxylic Acids and Esters Experiment 28: Properties of Amines and Amides Experiment 29: Polymerization Reactions Experiment 30: Preparation of Acetylsalicylic Acid (Aspirin) Experiment 31: Isolation of Caffeine from Tea Leaves Experiment 32: Carbohydrates Experiment 33: Fermentation of a Carbohydrate:Ethanol from Sucrose Experiment 34: Preparation and Properties of a Soap Experiment 35: Preparation of a Hand Cream Experiment 36: Extraction and Identification of Fatty Acids from Corn Oil Experiment 37: Analysis of Lipids Experimnet 38: Separation of Amino Acids by Paper Chromatography Experiment 39: Acid-Base Properties of Amino Acids Experiment 40: Isolation and Identification of Casein Experiment 41: Properties of Enzymes Experiment 42: Neurotransmission: An Example of Enzyme Specificity Experiment 43: Isolation and Identification of DNA from Onion Experiment 44: Viscosity and Secondary Structure of DNA Experiment 45: Beer's Law and Standard Curves Experiment 46: Tyrosinase Enzyme Kinetics Experiment 47: Quantitative Analysis of Vitamin C Contained in Foods Experiment 48: Analysis of Vitamin A in Margarine