Laboratory Manual for General, Organic, and Biological Chemistry

<h2>Table of Contents</h2> <p> </p> <ul> <li>Preface</li> <li>To the Student</li> <li>Using This Laboratory Manual</li> <li>Working Safely in the Laboratory</li> <li>Commitment to Safety in the Laboratory</li> <li>A Visual Guide to Laboratory Equipment</li> <li>Graphing Experimental Data</li> <li>Using the Laboratory Burner</li> <li>Using a Pipet</li> </ul> <h3>1 Measurement and Significant Figures</h3> <ol> <li>Measuring Length</li> <li>Measuring Volume</li> <li>Measuring Mass</li> </ol> <h3>2 Conversion Factors and Problem Solving</h3> <ol> <li>Rounding Off</li> <li>Significant Figures in Calculations</li> <li>Equalities and Conversion Factors</li> <li>Problem Solving Using Conversion Factors</li> </ol> <h3>3 Density and Specific Gravity</h3> <ol> <li>Density of a Liquid</li> <li>Specific Gravity</li> <li>Density of a Solid</li> <li>Graphing Mass and Volume</li> </ol> <h3>4 Temperature and Specific Heat</h3> <ol> <li>Temperature</li> <li>Specific Heat of a Metal</li> <li>Energy and Nutrition</li> <li>Energy Values for Foods</li> </ol> <h3>5 Energy and Matter</h3> <ol> <li>A Heating Curve for Water</li> <li>Graphing a Cooling Curve for Salol</li> <li>Energy in Changes of State: Heat of Fusion</li> </ol> <h3>6 Atoms and Elements</h3> <ol> <li>Elements and Symbols</li> <li>The Periodic Table</li> <li>The Atoms</li> <li>Isotopes and Atomic Mass</li> </ol> <h3>7 Electronic Configuration and Periodic Properties</h3> <ol> <li>Flame Tests</li> <li>Electron Configurations</li> <li>Atomic Radius</li> </ol> <h3>8 Nuclear Chemistry</h3> <ol> <li>Nuclear Equations</li> <li>Radiation Measurement</li> <li>Radiation Levels from Radioactive Sources</li> <li>Effect of Shielding on Radiation Level</li> <li>Effect of Time on Radiation Level</li> <li>Effect of Distance on Radiation Level</li> </ol> <h3>9 Compounds and Their Bonds</h3> <ol> <li>Ions: Transfer of Electrons</li> <li>Ionic Compounds and Formulas</li> <li>Metals in Ionic Compounds with Variable Charge</li> <li>Polyatomic Ions</li> <li>Molecular Compounds</li> <li>Electron-Dot Formulas and Molecular Shape</li> </ol> <h3>10 Chemical Reactions and Equations</h3> <ol> <li>Magnesium and Oxygen</li> <li>Zinc and Copper (II) Sulfate</li> <li>Reactions of Metals and HCl</li> <li>Reactions of Ionic Compounds</li> <li>Sodium Carbonate and HCl</li> <li>Hydrogen Perioxide</li> </ol> <h3>11 Moles and Chemical Formulas</h3> <ol> <li>Finding the Simplest Formula</li> <li>Formula of a Hydrate</li> </ol> <h3>12 Gas Laws</h3> <ol> <li>Boyle's Law</li> <li>Charles's Law</li> </ol> <h3>13 Dalton's Law of Partial Pressures</h3> <ol> <li>Partial Pressures of Oxygen and Nitrogen in Air</li> <li>Carbon Dioxide in the Atmosphere</li> <li>Carbon Dioxide in the Expired Air</li> </ol> <h3>14 Solutions, Electrolytes, and Concentration</h3> <ol> <li>Polarity of Solutes and Solvents</li> <li>Electrolytes and Nonelectrolytes</li> <li>Electrolytes in Body Fluids</li> <li>Concentration of a Sodium Chloride Solution</li> </ol> <h3>15 Soluble and Insoluble Salts</h3> <ol> <li>Soluble and Insoluble Salts</li> <li>Solubility of KNO3</li> <li>Testing the hardness of Water</li> <li>Purification of Water</li> </ol> <h3>16 Testing for Cations and Anions</h3> <ol> <li>Flames Tests for K+ , Ca2+ , and Na+ Ions</li> <li>Tests for Ammonium Ion, NH4+ , and Iron(III) Ion, Fe3+</li> <li>Tests for Negative Ions (Anions)</li> <li>Writing the Formula of Your Unknown Salt</li> <li>Testing Consumer Products for Some Cations and Anions</li> </ol> <h3>17 Properties of Solutions</h3> <ol> <li>Identification Tests</li> <li>Osmosis and Dialysis</li> <li>Filtration</li> </ol> <h3>18 Reaction Rates and Chemical Equilibrium</h3> <ol> <li>Factors That Affect the Rate of a Reaction</li> <li>Chemical Equilibrium: Reversible Reactions</li> <li>Changing Equilibrium Conditions: Le Châtelier's Principle</li> </ol> <h3>19 Acids, Bases, pH and Buffers</h3> <ol> <li>Reference Colors for pH Using Red Cabbage Indicator</li> <li>Measuring pH</li> <li>Effect of Buffers on pH</li> </ol> <h3>20 Acid-Base Titration</h3> <ol> <li>Acetic Acid in Vinegar</li> <li>Titration of an Antacid</li> </ol> <h3>21 Organic Compounds: Alkanes</h3> <ol> <li>Comparison of Organic and Inorganic Compounds</li> <li>Alkanes</li> <li>Functional Groups</li> </ol> <h3>22 Reactions of Unsaturated Hydrocarbons</h3> <ol> <li>Types of Unsaturated Hydrocarbons</li> <li>Addition Reaction: Bromine Test</li> <li>Oxidation: Potassium Permanganate (KMnO4 ) Test</li> <li>Identification of Unknown</li> </ol> <h3>23 Alcohols and Phenols</h3> <ol> <li>Structures of Alcohols and Phenol</li> <li>Properties of Alcohols and Phenol</li> <li>Oxidation of Alcohols</li> <li>Ferric Chloride Test</li> <li>Identification of Unknown</li> </ol> <h3>24 Aldehydes and Ketones</h3> <ol> <li>Structures of Some Aldehydes and Ketones</li> <li>Odor of Aldehydes and Ketones</li> <li>Solubility, Iodoform Test, and Benedict's</li> </ol> <h3>25 Carboxylic Acids and Esters</h3> <ol> <li>Carboxylic Acids and Their Salts</li> <li>Esters</li> <li>Saponificiation</li> </ol> <h3>26 Aspirin and Other Analgesics</h3> <ol> <li>Preparation of Aspirin</li> <li>Testing Aspirin Products</li> <li>Analysis of Analgesics</li> </ol> <h3>27 Amines and Amides</h3> <ol> <li>Structure, Classification, and Solubility of Amines</li> <li>Neutralization of Amines with Acid</li> <li>Amides</li> <li>Hydrolysis of an Amide</li> </ol> <h3>28 Synthesis of Acetaminophen</h3> <ul> <li>Synthesis of Acetaminophen</li> </ul> <h3>29 Types of Carbohydrates</h3> <ol> <li>Monosaccharides</li> <li>Disaccharides</li> <li>Polysaccharides</li> </ol> <h3>30 Tests for Carbohydrates</h3> <ol> <li>Benedict's Test for Reducing Sugars</li> <li>Seliwanoff's Test for Ketoses</li> <li>Fermentation Test</li> <li>Iodine Test for Polysaccharides</li> <li>Hydrolysis of Disaccharides and Polysaccharides</li> <li>Testing Foods for Carbohydrates</li> </ol> <h3>31 Lipids</h3> <ol> <li>Physical Properties of Lipids and Fatty Acids</li> <li>Triacylglycerols</li> <li>Bromine Test for Unsaturation</li> <li>Preparation of Hand Lotion</li> </ol> <h3>32 Saponification and Soaps</h3> <ol> <li>Saponification: Preparation of Soap</li> <li>Properties of Soap and Detergents</li> </ol> <h3>33 Amino Acids</h3> <ol> <li>Amino Acids</li> <li>Chromatography of Amino Acids</li> </ol> <h3>34 Peptides and Proteins</h3> <ol> <li>Peptides</li> <li>Proteins</li> <li>Denaturation of Proteins</li> <li>Isolation of Casein (Milk Protein)</li> <li>Color Tests for Proteins</li> </ol> <h3>35 Enzymes</h3> <ol> <li>Effect of Enzyme Concentration</li> <li>Effect of Temperature</li> <li>Effect of pH</li> <li>Inhibition of Enzyme Activity</li> </ol> <p></p>