Introduction |
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Experiment 1 Measurements and Significant Figures |
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1 | (14) |
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Experiment 2 The Use of Chemical Balances |
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15 | (14) |
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Experiment 3 The Use of Volumetric Ware and the Determination of Density |
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29 | (18) |
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Experiment 4 Physical and Chemical Changes |
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47 | (12) |
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Experiment 5 Separations and Analysis |
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59 | (16) |
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Experiment 6 Classification of Chemical Reactions |
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75 | (16) |
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Experiment 7 Analysis Using Decomposition Reactions |
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91 | (12) |
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103 | (20) |
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Experiment 9 Solution Formation and Characteristics |
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123 | (16) |
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Experiment 10 Colligative Properties of Solutions |
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139 | (12) |
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Experiment 11 Reaction Rates and Equilibrium |
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151 | (16) |
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Experiment 12 Acids, Bases, Salts, and Buffers |
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167 | (16) |
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Experiment 13 Analysis of Vinegar |
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183 | (12) |
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Experiment 14 Determination of Ka for Weak Acids |
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195 | (12) |
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Experiment 15 The Acidic Hydrogens of Acids |
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207 | (12) |
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Experiment 16 The Use of Melting Points in the Identification of Organic Compounds |
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219 | (12) |
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Experiment 17 Isolation and Purification of an Organic Compound |
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231 | (14) |
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Experiment 18 Hydrocarbons |
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245 | (14) |
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Experiment 19 Reactions of Alcohols and Phenols |
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259 | (14) |
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Experiment 20 Reactions of Aldehydes and Ketones |
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273 | (10) |
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Experiment 21 Reactions of Carboxylic Acids, Amines, and Amides |
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283 | (16) |
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Experiment 22 The Synthesis of Aspirin and Other Esters |
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299 | (12) |
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Experiment 23 Identifying Functional Groups in Unknowns |
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311 | (14) |
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Experiment 24 Synthetic Polymers |
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325 | (14) |
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Experiment 25 Dyes, Inks, and Food Colorings |
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339 | (16) |
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Experiment 26 A Study of Carbohydrates |
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355 | (14) |
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Experiment 27 Preparation of Soap By Lipid Saponification |
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369 | (12) |
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Experiment 28 Isolation of Natural Products: Trimyristin and Cholesterol |
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381 | (12) |
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Experiment 29 Amino Acids and Proteins |
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393 | (16) |
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Experiment 30 Enzymes: Nature's Catalysts |
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409 | (12) |
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Experiment 31 Factors That Influence Enzyme Activity |
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421 | (14) |
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Experiment 32 Vitamin C Content of Foods, Part I: Assigned Samples |
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435 | (12) |
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Experiment 33 Vitamin C Content of Foods, Part II: Samples from Home |
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447 | (10) |
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Experiment 34 Extraction of DNA from Wheat Germ |
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457 | (10) |
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Experiment 35 Detection of Minerals in Breakfast Cereals |
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467 | (12) |
Appendix A Graphs and Graphing |
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479 | (6) |
Appendix B Equipment, Chemicals, Reagents, and Supplies |
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485 | (34) |
Appendix C Table of Atomic Weights and Numbers |
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519 | |