Testbank for Laboratory Manual for General, Organic, and Biological Chemistry (3rd Edition)

  • ISBN-10:  321811852 / ISBN-13:  9780321811851
  • Ebook Details

    • Format: Downloadable ZIP Fille
    • Resource Type : Testbank
    • Publication: 2013
    • Authors: Karen C. Timberlake
    • Delivery: Instant Download

    $70.00 $50.00

    SKU: ad783a84bf1f Categories: , , ,

    Table of content:

    To the Student
    Using This Laboratory Manual
    Working Safely in the Laboratory
    Commitment to Safety in the Laboratory
    A Visual Guide to Laboratory Equipment
    Graphing Experimental Data
    Using the Laboratory Burner
    Using a Pipet

    1 Measurement and Significant Figures
    A. Measuring Length
    B. Measuring Volume
    C. Measuring Mass

    2 Conversion Factors and Problem Solving
    A. Rounding Off
    B. Significant Figures in Calculations
    C. Equalities and Conversion Factors
    D. Problem Solving Using Conversion Factors

    3 Density and Specific Gravity
    A. Density of a Liquid
    B. Specific Gravity
    C. Density of a Solid
    D. Graphing Mass and Volume

    4 Temperature and Specific Heat
    A. Temperature
    B. Specific Heat of a Metal
    C. Energy and Nutrition
    D. Energy Values for Foods

    5 Energy and Matter
    A. A Heating Curve for Water
    B. Graphing a Cooling Curve for Salol
    C. Energy in Changes of State: Heat of Fusion

    6 Atoms and Elements
    A. Elements and Symbols
    B. The Periodic Table
    C. The Atoms
    D. Isotopes and Atomic Mass

    7 Electronic Configuration and Periodic Properties
    A. Flame Tests
    B. Electron Configurations
    C. Atomic Radius

    8 Nuclear Chemistry
    A. Nuclear Equations
    B. Radiation Measurement
    C. Radiation Levels from Radioactive Sources
    D. Effect of Shielding on Radiation Level
    E. Effect of Time on Radiation Level
    F. Effect of Distance on Radiation Level

    9 Compounds and Their Bonds
    A. Ions: Transfer of Electrons
    B. Ionic Compounds and Formulas
    C. Metals in Ionic Compounds with Variable Charge
    D. Polyatomic Ions
    E. Molecular Compounds
    F. Electron-Dot Formulas and Molecular Shape

    10 Chemical Reactions and Equations
    A. Magnesium and Oxygen
    B. Zinc and Copper (II) Sulfate
    C. Reactions of Metals and HCl
    D. Reactions of Ionic Compounds
    E. Sodium Carbonate and HCl
    F. Hydrogen Perioxide

    11 Moles and Chemical Formulas
    A. Finding the Simplest Formula
    B. Formula of a Hydrate 114

    12 Gas Laws
    A. Boyle’s Law
    B. Charles’s Law

    13 Dalton’s Law of Partial Pressures
    A. Partial Pressures of Oxygen and Nitrogen in Air
    B. Carbon Dioxide in the Atmosphere
    C. Carbon Dioxide in the Expired Air

    14 Solutions, Electrolytes, and Concentration
    A. Polarity of Solutes and Solvents
    B. Electrolytes and Nonelectrolytes
    C. Electrolytes in Body Fluids
    D. Concentration of a Sodium Chloride Solution

    15 Soluble and Insoluble Salts
    A. Soluble and Insoluble Salts
    B. Solubility of KNO3
    C. Testing the hardness of Water
    D. Purification of Water

    16 Testing for Cations and Anions
    A. Flames Tests for K+ , Ca2+ , and Na+ Ions
    B. Tests for Ammonium Ion, NH4+ , and Iron(III) Ion, Fe3+
    C. Tests for Negative Ions (Anions)
    D. Writing the Formula of Your Unknown Salt
    E. Testing Consumer Products for Some Cations and Anions

    17 Properties of Solutions
    A. Identification Tests
    B. Osmosis and Dialysis
    C. Filtration

    18 Reaction Rates and Chemical Equilibrium
    A. Factors That Affect the Rate of a Reaction
    B. Chemical Equilibrium: Reversible Reactions
    C. Changing Equilibrium Conditions: Le Châtelier’s Principle

    19 Acids, Bases, pH and Buffers
    A. Reference Colors for pH Using Red Cabbage Indicator
    B. Measuring pH
    C. Effect of Buffers on pH

    20 Acid-Base Titration
    A. Acetic Acid in Vinegar
    B. Titration of an Antacid

    21 Organic Compounds: Alkanes
    A. Comparison of Organic and Inorganic Compounds
    B. Alkanes
    C. Functional Groups

    22 Reactions of Unsaturated Hydrocarbons
    A. Types of Unsaturated Hydrocarbons
    B. Addition Reaction: Bromine Test
    C. Oxidation: Potassium Permanganate (KMnO4 ) Test
    D. Identification of Unknown

    23 Alcohols and Phenols
    A. Structures of Alcohols and Phenol
    B. Properties of Alcohols and Phenol
    C. Oxidation of Alcohols
    D. Ferric Chloride Test
    E. Identification of Unknown

    24 Aldehydes and Ketones
    A. Structures of Some Aldehydes and Ketones
    B. Odor of Aldehydes and Ketones
    C. Solubility, Iodoform Test, and Benedict’s

    25 Carboxylic Acids and Esters
    A. Carboxylic Acids and Their Salts
    B. Esters
    C. Saponificiation

    26 Aspirin and Other Analgesics
    A. Preparation of Aspirin
    B. Testing Aspirin Products
    C. Analysis of Analgesics

    27 Amines and Amides
    A. Structure, Classification, and Solubility of Amines
    B. Neutralization of Amines with Acid
    C. Amides
    D. Hydrolysis of an Amide

    28 Synthesis of Acetaminophen
    Synthesis of Acetaminophen

    29 Types of Carbohydrates
    A. Monosaccharides
    B. Disaccharides
    C. Polysaccharides

    30 Tests for Carbohydrates
    A. Benedict’s Test for Reducing Sugars
    B. Seliwanoff’s Test for Ketoses
    C. Fermentation Test
    D. Iodine Test for Polysaccharides
    E. Hydrolysis of Disaccharides and Polysaccharides
    F. Testing Foods for Carbohydrates

    31 Lipids
    A. Physical Properties of Lipids and Fatty Acids
    B. Triacylglycerols
    C. Bromine Test for Unsaturation
    D. Preparation of Hand Lotion

    32 Saponification and Soaps
    A. Saponification: Preparation of Soap
    B. Properties of Soap and Detergents

    33 Amino Acids
    A. Amino Acids
    B. Chromatography of Amino Acids

    34 Peptides and Proteins
    A. Peptides
    B. Proteins
    C. Denaturation of Proteins
    D. Isolation of Casein (Milk Protein)
    E. Color Tests for Proteins

    35 Enzymes
    A. Effect of Enzyme Concentration
    B. Effect of Temperature
    C. Effect of pH
    D. Inhibition of Enzyme Activity


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