Laboratory Experiments for General, Organic, and Biochemistry: An Applied Approach
Published on 6. January 2011
Book
Paperback/Softback
256 pages
978-1-111-42661-3 (ISBN)
Description
14 experiments (6 general chemistry, 4 organic chemistry, and 4 biochemistry) illustrate important concepts. Experiments are separated into 'recommended' and 'optional' experiments to streamlines lab course design while allowing the instructor to easily pick and choose experiments.
Reviews / Votes
1. Laboratory Measurements. 2. Density Determination. 3. Classes of Chemical Reactions. 4. Separation of Components of a Mixture. 5. Factors Affecting Rate of Reactions. 6. The Law of Chemical Equilibrium and the Le Chatelier Principle. 7. pH and Buffer Solutions. 8. Structure and Stereochemistry in Organic Compounds, the Use of Molecular Models. 9. Aspirin: Preparation and Properties (Acetylsalicylic Acid). 10. Carbohydrates. 11. Fats and Oils: Preparation and Properties of Soap. 12. Acid-Base Properties of Amino Acids. 13. Isolation and Identification of Casein. 14. Enzymes.More details
Language
English
Place of publication
CA
United States
Publishing group
Cengage Learning, Inc
Target group
College/higher education
Illustrations
Illustrations
Dimensions
Height: 269 mm
Width: 213 mm
Thickness: 13 mm
Weight
408 gr
ISBN-13
978-1-111-42661-3 (9781111426613)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Content
1. Laboratory Measurements. 2. Density Determination. 3. Classes of Chemical Reactions. 4. Separation of Components of a Mixture. 5. Factors Affecting Rate of Reactions. 6. The Law of Chemical Equilibrium and the Le Chatelier Principle. 7. pH and Buffer Solutions. 8. Structure and Stereochemistry in Organic Compounds, the Use of Molecular Models. 9. Aspirin: Preparation and Properties (Acetylsalicylic Acid). 10. Carbohydrates. 11. Fats and Oils: Preparation and Properties of Soap. 12. Acid-Base Properties of Amino Acids. 13. Isolation and Identification of Casein. 14. Enzymes.