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Laboratory experiments for general, organic, and biochemistry / Frederick A. Bettelheim, Joseph M. Landesberg.

By: Bettelheim, Frederick A, 1923-.
Contributor(s): Landesberg, Joseph M.
Series: Brooks/Cole laboratory series for general chemistry. Publisher: Belmont, CA : Thomson Brooks/Cole, 2007Edition: 6th ed.Description: xviii, 624 p. : ill. ; 28 cm.ISBN: 0495015040 (pbk.); 9780495015048 (pbk.).Subject(s): Chemistry -- Laboratory manualsDDC classification: 540.78
Contents:
Preface. - Acknowledgements. - Practice safe laboratory. - 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. - Experiment 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 clemical reactions. - Experiment 8. Chemical properties of consumer products. - Experiment 9. Calorimetry : the determination of the specific heat of a metal. - Experiment 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. - Experimeng 19. Analysis of vinegar by titration. - Experiment 20. Analysis of antacid tablets. - Experiment 21. Structure in organic compounds : use of molecular models. 1 - Experiment 22. Stereochemistry : use of molecular models II. - Experiment 23. Column and paper chromatography : separation of plant pigments. - Experiment 24. Identification of hydrocarbons. - Experiment 25. Identification of alcohols and phenols. - Experiment 26. Identification of aldehydes and ketones. - Experiments 27. Identification 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 hand cream. - Experiment 36. Extraction and identification of fatty acids from corn oil. - Experiment 37. Analysis of lipids. - Experiment 38. Separation of Amino Acids by pape 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. Kinetics of urease-catalyzed decomposition of urea. - Experiment 46. Isocitrate dehydrogenase : an enzyme of the citric acid cycle. - Experiment 47. Quantitative analysis of Vitamin C contained in foods. - Experiment 48. Analysis of Vitamin A in margarine. - Appendix 1. - List of Apparatus and Equipment in Student's Locker. - Appendix 2. List of Common Equipment and Materials in the Laboratory. - Appendix 3. Special Equipment and Chemicals.
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Main Collection Taylor's Library-TU

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 540.78 BET (Browse shelf) 1 Available SLASx,05000,02,CL 5000003412

Preface. - Acknowledgements. - Practice safe laboratory. - 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. - Experiment 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 clemical reactions. - Experiment 8. Chemical properties of consumer products. - Experiment 9. Calorimetry : the determination of the specific heat of a metal. - Experiment 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. - Experimeng 19. Analysis of vinegar by titration. - Experiment 20. Analysis of antacid tablets. - Experiment 21. Structure in organic compounds : use of molecular models. 1 - Experiment 22. Stereochemistry : use of molecular models II. - Experiment 23. Column and paper chromatography : separation of plant pigments. - Experiment 24. Identification of hydrocarbons. - Experiment 25. Identification of alcohols and phenols. - Experiment 26. Identification of aldehydes and ketones. - Experiments 27. Identification 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 hand cream. - Experiment 36. Extraction and identification of fatty acids from corn oil. - Experiment 37. Analysis of lipids. - Experiment 38. Separation of Amino Acids by pape 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. Kinetics of urease-catalyzed decomposition of urea. - Experiment 46. Isocitrate dehydrogenase : an enzyme of the citric acid cycle. - Experiment 47. Quantitative analysis of Vitamin C contained in foods. - Experiment 48. Analysis of Vitamin A in margarine. - Appendix 1. - List of Apparatus and Equipment in Student's Locker. - Appendix 2. List of Common Equipment and Materials in the Laboratory. - Appendix 3. Special Equipment and Chemicals.

Chemistry : SCH4U