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Chemistry and Life in the Laboratory

Chemistry and Life in the Laboratory - 5th edition

Chemistry and Life in the Laboratory - 5th edition

ISBN13: 9780130853769

ISBN10: 0130853763

Chemistry and Life in the Laboratory by Victor L. Heasley, Val J. Christensen and Gene E. Heasley - ISBN 9780130853769
Edition: 5TH 00
Copyright: 2000
Publisher: Prentice Hall, Inc.
Published: 2000
International: No
Chemistry and Life in the Laboratory by Victor L. Heasley, Val J. Christensen and Gene E. Heasley - ISBN 9780130853769

ISBN13: 9780130853769

ISBN10: 0130853763

Author Bio

Heasley, Victor L. : Point Loma Nazarene University

Christensen, Val J. : Point Loma Nazarene University

Heasley, Gene E. : Southern Nazarene University

Table of Contents

Table of Contents

1. Thinking Metric.
2. Molecular Motion: The Particulate Nature of Matter.
3. What Is a Chemical Reaction?
4. The Calorie: A Unit of Energy.
5. Reliability of Data: The Composition of a Compound.
6. Getting Acquainted with Metals.
7. The Halogen Family: Some Colorful Non-Metals.
8. Analysis of Commercial Bleaches: A Comparison of Two Competing Products.
9. How Fast are Chemical Reactions?
10. Chemical Reactions Can Go Forward and Backward.
11. Weights of Reactants and Products: Preparation of a Metal.
12. The pH Scale and the Use of Indicators.
13. The Control of Acidity: Buffer Solutions.
14. The Concentration of an Unknown Acid: A Cooperative Approach.
15. Acid and Alkali Content of Some Consumer Products.
16. Some Physiologically Important Ions: Identification of an Unknown Salt.
17. Electricity in Chemistry: Electrolytes and Electrochemistry.
18. Molecular Architecture: Some Comparisons between Covalent and Ionic Compounds.
19. The Hydrocarbons.
20. Alcohols, Phenols, and Mercaptans.
21. Aldehydes and Ketones.
22. Carboxylic Acids and Esters.
23. Amines and Amides.
24. Vitamin C in Natural and Synthetic Fruit Juices.
25. Preparation and Examination of Drug: Aspirin.
26. Carbohydrates.
27. Natural and Synthetic Polymers: The Preparation of Nylon.
28. Triglycerides and Other Lipids.
29. Saponification: Soap and Detergents.
30. Proteins and Amino Acids.
31. Enzymes and Chemical Reactions.
32. Digestive Enzymes.
33. Analysis of an Important Food: The Peanut.
34. Milk and Its Principal Components.
35. Separation and Analysis of Mixtures: The Gas Chromatograph.
36. Optical Activity: A Study of Chiral Molecules.


Appendix.

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