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Laboratory Experiments for General, Organic, and Biochemistry
by: Frederick A. Bettelheim, Joseph M. Landesberg
Edition: 04
Author(s): Bettelheim, Frederick A.
ISBN10: 0030291976
ISBN13: 9780030291975
Format: Paperback
Pub. Date: 6/20/2000Publisher(s): Brooks Cole
Table Of Contents
Laboratory techniques: use of laboratory gas burner; basic glassworking
1 (10)
Laboratory measurements
11 (16)
Density determination
27 (12)
The separation of the components of a mixture
39 (10)
Resolution of a mixture by distillation
49 (8)
The empirical formula of a compound: the Law of Constant Composition:
57 (8)
Determination of the formula of a metal oxide
65 (8)
Classes of chemical reactions
73 (14)
Chemical properties of consumer products
87 (10)
Water analysis
97 (8)
Calorimetry: the determination of the specific heat of a metal
105 (16)
Boyle's Law: the pressure-volume relationship of a gas
121 (10)
Charles's Law: the volume-temperature relationship of a gas
131 (8)
Properties of gases: determination of the molecular weight of a volatile liquid
139 (10)
Physical properties of chemicals: melting point, sublimation, and boiling point
149 (12)
Entropy: a measure of disorder
161 (12)
Solubility and solution
173 (10)
Water of hydration
183 (10)
Colligative properties: freezing point depression and osmotic pressure
193 (10)
Factors affecting rate of reactions
203 (10)
The Law of Chemical Equilibrium and the Le Chatelier Principle
213 (8)
pH and buffer solutions
221 (10)
Analysis of vinegar by titration
231 (8)
Analysis of antacid tablets
239 (8)
Measurement of sulfur dioxide preservative in foods
247 (8)
Structure in organic compounds: use of molecular models. I
255 (14)
Stereochemistry: use of molecular models. II
269 (18)
Identification of hydrocarbons
287 (12)
Column and paper chromatography: separation of plant pigments
299 (12)
Identification of alcohols and phenols
311 (12)
Identification of aldehydes and ketones
323 (14)
Properties of carboxylic acids and esters
337 (12)
Properties of amines and amides
349 (10)
Polymerization reactions
359 (10)
Preparation of acetylsalicylic acid (aspirin)
369 (10)
Measurement of the active ingredient in aspirin pills
379 (6)
Isolation of caffeine from tea leaves
385 (10)
Carbohydrates
395 (10)
Preparation and properties of a soap
405 (8)
Preparation of a hand cream
413 (8)
Extraction and identification of fatty acids from corn oil
421 (8)
Analysis of lipids
429 (8)
TLC separation of amino acids
437 (10)
Acid-base properties of amino acids
447 (8)
Isolation and identification of casein
455 (12)
Isolation and identification of DNA from yeast
467 (8)
Viscosity and secondary structure of DNA
475 (12)
Kinetics of urease---catalyzed decomposition of urea
487 (10)
Isocitrate dehydrogenase---an enzyme of the citric acid cycle
497 (10)
Quantitative analysis of vitamin C contained in foods
507 (8)
Analysis of vitamin A in margarine
515 (10)
Urine analysis
525 (10)
Appendix 1 List of apparatus and equipment in student's locker 535 (1)
Appendix 2 List of common laboratory equipment and materials in the laboratory 536 (1)
Appendix 3 Special equipment and chemicals 537
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