SØG - mellem flere end 8 millioner bøger:
Viser: Safety-Scale Laboratory Experiments for Chemistry for Today
Safety-Scale Laboratory Experiments for Chemistry for Today
Spencer L. Seager, Michael R. Slabaugh og Maren S. Hansen
(2017)
Sprog: Engelsk
Cengage Learning
890,00 kr.
Bogen er udgået og er erstattet af nyere udgave
Detaljer om varen
- 9. Udgave
- Paperback: 544 sider
- Udgiver: Cengage Learning (Januar 2017)
- Forfattere: Spencer L. Seager, Michael R. Slabaugh og Maren S. Hansen
- ISBN: 9781305968554
Succeed in your chemistry course using this lab manual's unique blend of laboratory skills and exercises that effectively illustrate concepts from the main text, CHEMISTRY FOR TODAY: GENERAL, ORGANIC, AND BIOCHEMISTRY, 8th and 9th Editions. The book's 15 general chemistry and 20 organic/biochemistry safety-scale laboratory experiments use small quantities of chemicals and emphasize safety and proper disposal of materials. 'Safety-scale' is the authors' own term for describing the amount of chemicals each lab experiment requires -- less than macroscale quantities, which are expensive and hazardous, and more than microscale quantities, which are difficult to work with and require special equipment.
Experiment 1 Measurements and Significant Figures. Experiment 2 The Use of Chemical Balances. Experiment 3 The Use of Volumetric Ware and the Determination of Density. Experiment 4 Physical and Chemical Changes. Experiment 5 Separations and Analysis. Experiment 6 Classification of Chemical Reactions. Experiment 7 Analysis Using Decomposition Reactions. Experiment 8 Gas Laws. Experiment 9 Solution Formation and Characteristics. Experiment 10 Colligative Properties of Solutions. Experiment 11 Reaction Rates and Equilibrium. Experiment 12 Acids, Bases, Salts, and Buffers
167. Experiment 13 Analysis of Vinegar. Experiment 14 Determination of Ka for Weak Acids. Experiment 15 The Acidic Hydrogens of Acids. Experiment 16 The Use of Melting Points in the Identification of Organic Compounds. Experiment 17 Isolation and Purification of an Organic Compound. Experiment 18 Hydrocarbons. Experiment 19 Reactions of Alcohols and Phenols. Experiment 20 Reactions of Aldehydes and Ketones. Experiment 21 Reactions of Carboxylic Acids, Amines, and Amides. Experiment 22 The Synthesis of Aspirin and Other Esters. Experiment 23 Identifying Functional Groups in Unknowns. Experiment 24 Synthetic Polymers. Experiment 25 Dyes, Inks, and Food Colorings. Experiment 26 A Study of Carbohydrates. Experiment 27 Preparation of Soap By Lipid Saponification. Experiment 28 Isolation of Natural Products: Trimyristin and Cholesterol. Experiment 29 Amino Acids and Proteins. Experiment 30 Enzymes: Natures Catalysts. Experiment 31 Factors That Influence Enzyme Activity. Experiment 32 Vitamin C Content of Foods,
Part I: Assigned Samples. Experiment 33 Vitamin C Content of Foods,
Part II: Samples from Home. Experiment 34 Extraction of DNA from Wheat Germ. Experiment 35 Detection of Minerals in Breakfast Cereals. Appendix A Graphs and Graphing. Appendix B Equipment, Chemicals, Reagents, and Supplies. Appendix C Table of Atomic Weights and Numbers.
167. Experiment 13 Analysis of Vinegar. Experiment 14 Determination of Ka for Weak Acids. Experiment 15 The Acidic Hydrogens of Acids. Experiment 16 The Use of Melting Points in the Identification of Organic Compounds. Experiment 17 Isolation and Purification of an Organic Compound. Experiment 18 Hydrocarbons. Experiment 19 Reactions of Alcohols and Phenols. Experiment 20 Reactions of Aldehydes and Ketones. Experiment 21 Reactions of Carboxylic Acids, Amines, and Amides. Experiment 22 The Synthesis of Aspirin and Other Esters. Experiment 23 Identifying Functional Groups in Unknowns. Experiment 24 Synthetic Polymers. Experiment 25 Dyes, Inks, and Food Colorings. Experiment 26 A Study of Carbohydrates. Experiment 27 Preparation of Soap By Lipid Saponification. Experiment 28 Isolation of Natural Products: Trimyristin and Cholesterol. Experiment 29 Amino Acids and Proteins. Experiment 30 Enzymes: Natures Catalysts. Experiment 31 Factors That Influence Enzyme Activity. Experiment 32 Vitamin C Content of Foods,
Part I: Assigned Samples. Experiment 33 Vitamin C Content of Foods,
Part II: Samples from Home. Experiment 34 Extraction of DNA from Wheat Germ. Experiment 35 Detection of Minerals in Breakfast Cereals. Appendix A Graphs and Graphing. Appendix B Equipment, Chemicals, Reagents, and Supplies. Appendix C Table of Atomic Weights and Numbers.
De oplyste priser er inkl. moms
Butikker og åbningstid
Handler du som firma
Forretningsbetingelser
Porto og forsendelse
Data & cookiepolitik
Handler du som firma
Forretningsbetingelser
Porto og forsendelse
Data & cookiepolitik
Polyteknisk Boghandel og Forlag A/S - Anker Engelundsvej 1 - 2800 Lyngby
Tlf 77 42 43 44 - email poly@polyteknisk.dk - CVR 34072655 - Sydbank Reg: 6748 Konto 0001107927
Tlf 77 42 43 44 - email poly@polyteknisk.dk - CVR 34072655 - Sydbank Reg: 6748 Konto 0001107927