×

Uh-oh, it looks like your Internet Explorer is out of date.

For a better shopping experience, please upgrade now.

Laboratory Manual for Principles of General Chemistry / Edition 9
     

Laboratory Manual for Principles of General Chemistry / Edition 9

3.0 2
by Jo Allan Beran
 

See All Formats & Editions

ISBN-10: 0470647892

ISBN-13: 9780470647899

Pub. Date: 11/01/2010

Publisher: Wiley

A Complete guide for the entire facility design process-revised and updated.

In today's fast-moving business climate, the foodservice professional will likely be involved in several facility design projects over his or her career. Design and Layout of Foodservice Facilities, Third Editing provides a comprehensive reference for every step of the process, from

Overview

A Complete guide for the entire facility design process-revised and updated.

In today's fast-moving business climate, the foodservice professional will likely be involved in several facility design projects over his or her career. Design and Layout of Foodservice Facilities, Third Editing provides a comprehensive reference for every step of the process, from getting the initial concept right to the planning, analysis, design, permitting, and construction-in short, everything needed to get to opening day of the new establishment! Packed with valuable drawings, photographs, and charts, this essential guide covers the nuts-and-bolts decisions that make the difference in an effective, efficient foodservice operation, including equipment selection, workflows, and legal compliance.

This Third Edition features:





  • Expanded focus on the front of the house/dining room area



  • Updated and revised equipment chapter with new images of the latest equipment



  • New pedagogical features incorpo0rated throughout the text, including key terms, review questions, and questions for discussion



  • Additional blueprints highlighting design trends



  • Revised appendices that include Web references for additional information



  • Expanded and updated glossary

Design and Layout of Foodservice facilities, Third edition is an invaluable resource for students of foodservice management as well as professionals involved in foodservice design projects.

Product Details

ISBN-13:
9780470647899
Publisher:
Wiley
Publication date:
11/01/2010
Edition description:
Lab Manual
Pages:
464
Product dimensions:
8.50(w) x 10.90(h) x 0.80(d)

Table of Contents

Preface iii

Laboratory Safety and Guidelines 1

Data Documentation 5

Data Analysis 9

Laboratory Techniques 17

Experiments

A. Introduction

Dry Lab 1 The Laboratory and SI, 43

Experiment 1 Basic Laboratory Operations, 51

B. Chemical and Physical Properties

Experiment 2 Identification of a Compound: Chemical Properties, 59

Experiment 3 Water Analysis: Solids, 67

Experiment 4 Paper Chromatography, 75

Experiment 5 Percent Water in a Hydrated Salt, 85

Dry Lab 2A Inorganic Nomenclature I. Oxidation Numbers, 91

Dry Lab 2B Inorganic Nomenclature II. Binary Compounds, 94

Dry Lab 2C Inorganic Nomenclature III. Ternary Compounds, 98

Experiment 6 Acids, Bases, and Salts, 103

C. Mole Concept

Experiment 7 Empirical Formulas, 115

Experiment 8 Limiting Reactant, 123

Experiment 9 A Volumetric Analysis, 133

Experiment 10 Vinegar Analysis, 143

D. Atomic and Molecular Structure

Experiment 11 Periodic Table and Periodic Law, 149

Dry Lab 3 Atomic and Molecular Structure, 161

E. Gases

Experiment 12 Molar Mass of a Volatile Liquid, 173

Experiment 13 A Carbonate Analysis; Molar Volume of Carbon Dioxide, 181

F. Solutions

Experiment 14 Molar Mass of a Solid, 189

Experiment 15 Synthesis of Potassium Alum, 199

G. Acid-Base Equilibria and Analysis

Experiment 16 LeChâtelier’s Principle; Buffers, 207

Experiment 17 Antacid Analysis, 219

Experiment 18 Potentiometric Analyses, 227

Experiment 19 Aspirin Synthesis and Analysis, 237

Experiment 20 Alkalinity of a Water Resource, 245

Experiment 21 Hard Water Analysis, 255

Experiment 22 Molar Solubility, Common-Ion Effect, 263

H. Kinetics

Experiment 23 Factors Affecting Reaction Rates, 271

Experiment 24 A Rate Law and Activation Energy, 281

I. Thermodynamics

Experiment 25 Calorimetry, 293

Experiment 26 Thermodynamics of the Dissolution of Borax, 305

J. Oxidation-Reduction Systems and Analysis

Experiment 27 Oxidation–Reduction Reactions, 315

Experiment 28 Chemistry of Copper, 323

Experiment 29 Bleach Analysis, 331

Experiment 30 Vitamin C Analysis, 341

Experiment 31 Dissolved Oxygen Levels in Natural Waters, 349

Experiment 32 Galvanic Cells, the Nernst Equation, 357

Experiment 33 Electrolytic Cells, Avogadro’s Number, 369

K. Transition Metal Systems and Analysis

Experiment 34 An Equilibrium Constant, 377

Experiment 35 Spectrophotometric Metal Ion Analysis, 389

Experiment 36 Transition Metal Complexes, 397

L. Qualitative Analysis

Dry Lab 4 Preface to Qualitative Analysis, 409

Experiment 37 Qual: Common Anions, 413

Experiment 38 Qual I. Na+, K+, , Mg2+, Ca2+, Cu2+, 423

Experiment 39 Qual II. Ni2+, Fe3+, Al3+, Zn2+, 433

Appendixes

Appendix A Conversion Factors, 441

Appendix B Familiar Names of Common Chemicals, 442

Appendix C Vapor Pressure of Water, 444

Appendix D Concentrations of Acids and Bases, 445

Appendix E Water Solubility of Inorganic Salts, 446

Customer Reviews

Average Review:

Post to your social network

     

Most Helpful Customer Reviews

See all customer reviews

Laboratory Manual for Principles of General Chemistry 3 out of 5 based on 0 ratings. 2 reviews.
Anonymous More than 1 year ago
Anonymous More than 1 year ago