Synopses & Reviews
This extensively class-tested and fully accurate lab manual contains 15 general chemistry and 18 organic/biochemistry safety-scale laboratory experiments. The experiments are designed to 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 macro scale quantities, which are expensive and hazardous, and more than micro quantities, which are difficult to work with and require special equipment. This lab manual provides a blend of laboratory skills and exercises that illustrate concepts from the authors' main book, Chemistry for Today: General, Organic, and Biochemistry, Fourth Edition.
About the Author
Spencer L. Seager is Professor of Chemistry at Weber State University, where he served as chemistry department chairman from 1969 until 1993. He teaches general and physical chemistry at the university and is also active in projects to help improve chemistry and other science education in local elementary schools. He received his B.S. in chemistry and Ph.D. in physical chemistry from the University of Utah. Michael R. Slabaugh is Professor of Chemistry at Weber State University, where he teaches the year-long sequence of General, Organic, and Biochemistry. He received his B.S. in chemistry from Purdue and his Ph.D. in organic chemistry from Iowa State University. His interest in plant alkaloids led to a year of postdoctoral study in biochemistry at Texas A and M. His current professional interests are chemistry education and community involvement in science activities, particularly the State Science and Engineering Fair in Utah.
Table of Contents
INTRODUCTION / PRE-LAB PREPARATION / SAFETY PRECAUTIONS / EMERGENCY FACILITIES AND PROCEDURES / GENERAL LABORATORY PROCEDURES / DATA AND CALCULATIONS / SCALE OF EXPERIMENTS / COMMON LABORATORY EQUIPMENT EXPERIMENTS 1. Measurements and Significant Figures 2. The Use of Chemical Balances 3. The Use of Volumetric Ware and the Determination of Density 4. Physical and Chemical Changes 5. Separations and Analysis 6. Classification of Chemical Reactions 7. Analysis Using Decomposition Reactions 8. Gas Laws 9. Solution Formation and Characteristics 10. Colligative Properties of Solutions 11. Reaction Rates and Equilibrium 12. Acids, Bases, Salts, and Buffers 13. Analysis of Vinegar 14. Determination of K[sub a] for Weak Acids 15. The Acidic Hydrogens of Acids 16. The Use of Melting Points in the Identification of Organic Compounds 17. Isolation and Purification of an Organic Compound 18. Hydrocarbons 19. Reactions of Alcohols and Phenols 20. Reactions of Aldehydes and Ketones 21. Reactions of Carboxylic Acids, Amines, and Amides 22. The Synthesis of Aspirin and Other Esters 23. Identifying Functional Groups in Unknowns 24. Synthetic Polymers 25. Dyes, Inks, and Food Colorings 26. A Study of Carbohydrates 27. Preparation of Soap by Lipid Saponification 28. Isolation of Natural Products: Trimyristin and Cholesterol 29. Amino Acids and Proteins 30. Enzymes: Natures Catalysts 31. Factors That Influence Enzyme Activity 32. Vitamin C Content of Foods, Part I 33. Vitamin C Content of Foods, Part II: Samples from Home APPENDIXES / A. Graphs and Graphing / B. Equipment, Chemicals, Reagents, and Supplies / Table of Atomic Weights and Numbers