Prentice Hall Laboratory Manual to Introductory Chemistry: Concepts and Connections / Edition 5

Prentice Hall Laboratory Manual to Introductory Chemistry: Concepts and Connections / Edition 5

by Charles H. Corwin
     
 

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ISBN-10: 0136043011

ISBN-13: 9780136043010

Pub. Date: 07/28/2008

Publisher: Prentice Hall

Paying particular attention to the environmental issue, the Fifth Edition of this popular chemistry lab manual retains an effective format of a prelaboratory assignment, a stepwise procedure, and a postlaboratory assignment. Introduction to Chemistry, Instrumental Measurements, Density of Liquids and Solids, Freezing Points and Melting Points,

Overview

Paying particular attention to the environmental issue, the Fifth Edition of this popular chemistry lab manual retains an effective format of a prelaboratory assignment, a stepwise procedure, and a postlaboratory assignment. Introduction to Chemistry, Instrumental Measurements, Density of Liquids and Solids, Freezing Points and Melting Points, Physical Properties and Chemical Properties. “Atomic Fingerprints,” Families of Elements, Identifying Cations in Solution, Identifying Anions in Solution, Analysis of a Penny, Determinations of Avogadro’s Number, Empirical Formulas of Compounds, Analysis of Alum, Decomposing Baking Soda, Precipitating Calcium Phosphate, Generating Hydrogen Gas, Generating Oxygen Gas, Molecular Models and Chemical Bonds, Analysis of Saltwater, Analysis of Vinegar, Electrical Conductivity of Aqueous Solutions, Activity Series of Metals, Organic Models and Functional Groups, Separation of Food Colors and Amino Acids. A useful reference for professionals in the allied health chemistry fields.

Product Details

ISBN-13:
9780136043010
Publisher:
Prentice Hall
Publication date:
07/28/2008
Edition description:
Lab Manual
Pages:
352
Product dimensions:
8.30(w) x 10.90(h) x 0.70(d)

Table of Contents

PREFACE to the FIFTH EDITION

SAFETY PRECAUTIONS

LOCKER INVENTORY

EXPERIMENTS

1 Introduction to Chemistry

Topic: The Scientific Method

A. Instructor Demonstrations

B. Student Experiments

2 Instrumental Measurements

Topic: The Metric System

A. Length Measurement

B. Mass Measurement

C. Volume Measurement

D. Temperature Measurement

*E. Mass and Volume of an Unknown Solid

3 Density of Liquids and Solids

Topic: Density

A. Instructor Demonstration

B. Density of Water

*C. Density of an Unknown Liquid

D. Density of a Rubber Stopper

*E. Density of an Unknown Solid

F. Thickness of Aluminum Foil

4 Freezing Points and Melting Points

Topic: Change of Physical State

A. Cooling Curve and Freezing Point

*B. Melting Point of an Unknown

5 Physical Properties and Chemical Properties

Topic: Physical and Chemical Properties

*A. Physical Properties

B. Chemical Properties

6 “Atomic Fingerprints”

Topic: Emission Spectra and Electron Energy Levels

A. Continuous Spectrum — White Light

B. Line Spectrum — Hydrogen

C. Line Spectra — Helium, Neon, Argon, Krypton, and Mercury

*D. Identifying Unknown Elements in a Fluorescent Light

7 Families of Elements

Topic: The Periodic Table

A. Analysis of Known Solutions

*B. Analysis of an Unknown Solution

8 Identifying Cations in Solution

Topic: Qualitative Cation Analysis

A. Analysis of a Known Cation Solution

*B. Analysis of an Unknown Cation Solution

9 Identifying Anions in Solution

Topic: Qualitative Anion Analysis

A. Analysis of a Known Anion Solution

*B. Analysis of an Unknown Anion Solution

10 Analysis of a Penny

Topic: Writing Chemical Equations

A. Combination Reactions–Instructor Demonstrations

B. Decomposition Reactions

C. Single-Replacement Reactions

D. Double-Replacement Reactions

E. Neutralization Reactions

*F. Percentages of Copper and Zinc in a Penny

11 Determination of Avogadro’s Number

Topic: Avogadro’s Number and the Mole Concept

A. Calibrating a Dropper Pipet

*B. Determining Avogadro’s Number

12 Empirical Formulas of Compounds

Topic: Empirical Formula

A. Empirical Formula of Magnesium Oxide

*B. Empirical Formula of Copper Sulfide

13 Analysis of Alum

Topic: Percent Composition and Empirical Formula

A. Percentage of Water in Alum Hydrate

*B. Percentage of Water in an Unknown Hydrate

C. Water of Crystallization in an Unknown Hydrate

14 Decomposing Baking Soda

Topic: Mass—Mass Stoichiometry and Percent Yield

A. Percent Yield of Na2CO3 from Baking Soda

*B. Percentage of NaHCO3 in an Unknown Mixture

15 Precipitating Calcium Phosphate

Topic: Mass—Mass Stoichiometry and Percent Yield

A. Percent Yield of Ca3(PO4)2 from CaCl2

*B. Percentage of CaCl2 in an Unknown Mixture

16 Generating Hydrogen Gas

Topic: Mass—Volume Stoichiometry and Combined Gas Law

A. Molar Volume of Hydrogen Gas

*B. Atomic Mass of an Unknown Metal

17 Generating Oxygen Gas

Topic: Mass—Volume Stoichiometry and Combined Gas Law

A. Percentage of KClO3 in a Known Mixture

*B. Percentage of KClO3 in an Unknown Mixture

18 Molecular Models and Chemical Bonds

Topic: Chemical Bonding and Electron Dot Formulas

A. Molecular Models with Single Bonds

B. Molecular Models with Double Bonds

C. Molecular Models with Triple Bonds

D. Molecular Models with Two Double Bonds

*E. Unknown Molecular Models

19 Analysis of Saltwater

Topic: Solubility and Solution Concentration

A. Solutes and Solvents

B. Rate of Dissolving

C. Demonstration of Supersaturation

*D. Concentration of Sodium Chloride in Saltwater

20 Analysis of Vinegar

Topic: Acid—Base Titrations

A. Preparation of Standard Sodium Hydroxide Solution

*B. Concentration of Acetic Acid in Vinegar

21 Electrical Conductivity of Aqueous Solutions

Topic: Net Ionic Equations

A. Conductivity Testing–Evidence for Ions in Aqueous Solution

B. Conductivity Testing–Evidence for a Chemical Reaction

C. Net Ionic Equations–A Study Assignment

22 Activity Series of Metals

Topic: Oxidation—Reduction Reactions

A. Oxidation Numbers of Manganese

B. Oxidation Numbers of Chromium

C. Oxidation Numbers of Sulfur

D. Oxidation Numbers of Nitrogen

E. Oxidation—Reduction Equations

*F. Activity Series and an Unknown Metal

23 Organic Models and Functional Groups

Topic: Classes of Organic Compounds

A. Molecular Models of Hydrocarbons

B. Molecular Models of Hydrocarbon Derivatives

*C. Unknown Molecular Models

24 Separation of Food Colors and Amino Acids

Topic: Separation of Biochemical Compounds

A. Separation of Food Colors by Paper Chromatography

*B. Identification of Amino Acids by Paper Chromatography

APPENDICES

A Laboratory Burner

B Platform Balance

C Beam Balance

D Electronic Balance

E Volumetric Pipet

F Activity Series

G Solubility Rules for Ionic Compounds

H Answers to Prelaboratory Assignments

GLOSSARY

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