Safety Scale Laboratory Experiments for Chemistry for Today: General, Organic, and Biochemistry / Edition 5

Safety Scale Laboratory Experiments for Chemistry for Today: General, Organic, and Biochemistry / Edition 5

by Spencer L. Seager, Michael R. Slabaugh
     
 

ISBN-10: 0534399703

ISBN-13: 9780534399702

Pub. Date: 01/01/2004

Publisher: Cengage Learning

The Fifth Edition of this accurate and well-tested lab manual contains 15 general chemistry and 20 organic/biochemistry safety-scale laboratory experiments. The experiments are designed to use small quantities of chemicals and emphasize safety and proper disposal of materials. 'Safety-scale' is the authors' own term for describing the amount of chemicals each lab

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Overview

The Fifth Edition of this accurate and well-tested lab manual contains 15 general chemistry and 20 organic/biochemistry safety-scale laboratory experiments. The experiments are designed to use small quantities of chemicals and emphasize safety and proper disposal of materials. 'Safety-scale' is the authors' own term for describing the amount of chemicals each lab experiment requires—less than macroscale quantities, which are expensive and hazardous, and more than microscale quantities, which are difficult to work with and require special equipment. This lab manual provides a unique blend of laboratory skills and exercises that effectively illustrate concepts from the main text, CHEMISTRY FOR TODAY: GENERAL, ORGANIC, AND BIOCHEMISTRY, Fifth Edition.

Product Details

ISBN-13:
9780534399702
Publisher:
Cengage Learning
Publication date:
01/01/2004
Edition description:
Older Edition
Pages:
591
Product dimensions:
8.50(w) x 10.84(h) x 1.07(d)

Table of Contents

1. Measurements and Significant Figures. 2. The Use of Chemical Balances. 3. The Use of Volumetric Ware and the Determination of Density. 4. Physical and Chemical Changes. 5. Separations and Analysis. 6. Classification of Chemical Reactions. 7. Analysis Using Decomposition Reactions. 8. Gas Laws. 9. Solution Formation and Characteristics. 10. Colligative Properties of Solutions. 11. Reaction Rates and Equilibrium. 12. Acids, Bases, Salts, and Buffers. 13. Analysis of Vinegar. 14. Determination of Ka for Weak Acids. 15. The Acidic Hydrogens of Acids. 16. The Use of Melting Points in the Identification of Organic Compounds. 17. Isolation and Purification of an Organic Compound. 18. Hydrocarbons. 19. Reactions of Alcohols and Phenols. 20. Reactions of Aldehydes and Ketones. 21. Reactions of Carboxylic Acids, Amines, and Amides. 22. The Synthesis of Aspirin and Other Esters. 23. Identifying Functional Groups in Unknowns. 24. Synthetic Polymers. 25. Dyes, Inks, and Food Colorings. 26. A Study of Carbohydrates. 27. Preparation of Soap by Lipid Saponification. 28. Isolation of Natural Products: Trimyristin and Cholesterol. 29. Amino Acids and Proteins. 30. Enzymes: Nature's Catalysts. 31. Factors That Influence Enzyme Activity. 32. Vitamin C Content of Foods, Part I. 33. Vitamin C Content of Foods, Part II: Samples from Home. 34. Extraction of DNA from Wheat Germ. 35. Detection of Minerals in Breakfast Cereals. Appendix A: Graphs and Graphing. Appendix B: Equipment, Chemicals, Reagents, and Supplies. Appendix C: Table of Atomic Weights and Numbers.

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