Drawing from the successful "Laboratory Manual to accompany Chemistry: An Introduction to General, Organic, and Biological Chemistry," this lab manual includes 25 experiments that have been revised and updated. For college instructors and students, or anyone interested in general, organic, or biological chemistry.
Table of Contents
Working Safely in the Laboratory ix
Graphing Experimental Data xviii
Using the Laboratory Burner xx
1 Measurement and Significant Figures 1
A. Measuring Length 3
B. Measuring Volume 3
C. Measuring Mass 4
2 Conversion Factors in Calculations 11
A. Rounding Off 11
B. Significant Figures in Calculations 11
C. Conversion Factors for Length 12
D. Conversion Factors for Volume 13
E. Conversion Factors for Mass 13
F. Measuring Temperature 13
3 Density and Specific Gravity 25
A. Density of a Solid 25
B. Density of a Liquid 25
C. Specific Gravity 26
4 Atomic Structure and Electron Arrangement 31
A. Physical Properties of Elements 31
B. Periodic Table 31
C. Subatomic Particles 31
D. Isotopes 32
E. Flame Tests 32
F. Drawing Models of Atoms 32
5 Nuclear Radiation 41
A. Background Count 42
B. Radiation from Radioactive Sources 42
C. Effect of Shielding, Time, and Distance 42
6 Compounds and Their Formulas 49
A. Electron-Dot Structures 49
B. Ionic Compounds and Formulas 50
C. Ionic Compounds with Transition Metals 51
D. Ionic Compounds with Polyatomic Ions 51
E. Covalent (Molecular) Compounds 52
7 Chemical Reactions and Equations 61
A. Magnesium and Oxygen 62
B. Zinc and Copper(II) Sulfate 63
C. Metals and HCl 63
D. Reactions of Ionic Compounds 63
E. Sodium Carbonate and HCl 64
8 Moles and Chemical Formulas 71
A. Finding the Simplest Formula 71
B. Formula of a Hydrate 72
9 Energy and Matter 81
A. A Heating Curve for Water 81
B. Energy in Changes of State 82
C. Food Calories 82
D. Exothermic and Endothermic Reactions 83
10 Gas Laws: Boyle’s and Charles’ 93
A. Boyle’s Law 93
B. Charles’ Law 94
11 Partial Pressures of Oxygen, Nitrogen, and Carbon Dioxide 103
A. Partial Pressures of Oxygen and Nitrogen in Air 103
B. Carbon Dioxide in the Atmosphere 103
C. Carbon Dioxide in Expired Air 103
12 Solutions 111
A. Polarity of Solutes and Solvents 111
B. Solubility of KNO3 111
C. Concentration of a Sodium Chloride Solution 112
13 Testing for Cations and Anions 121
A. Tests for Positive Ions (Cations) 121
B. Tests for Negative Ions (Anions) 121
C. Writing the Formula of Your Unknown Salt 122
14 Solutions, Colloids, and Suspensions 129
A. Identification Tests 129
B. Osmosis and Dialysis 129
C. Filtration 129
15 Acids and Bases 137
A. pH Color Using Red Cabbage Indicator 138
B. Measuring pH 138
C. Acetic Acid in Vinegar 138
16 Properties and Structures of Alkanes 147
A. Color, Odor, and Physical State 147
B. Solubility 147
C. Combustion 147
D. Structures of Alkanes 148
E. Isomers 149
F. Cycloalkanes 149
17 Alcohols, Aldehydes, and Ketones 159
A. Structures of Alcohols and Phenol 159
B. Properties of Alcohols and Phenol 160
C. Oxidation of Alcohols 160
D. Properties of Aldehydes and Ketones 160
E. Iodoform Test for Methyl Ketones 159
F. Oxidation of Aldehydes and Ketones 159
18 Carboxylic Acids and Esters 171
A. Carboxylic Acids and Their Salts 171
B. Esters 172
C. Preparation of Aspirin 173
19 Carbohydrates 181
A. Monosaccharides 181
B. Disaccharides 182
C. Polysaccharides 183
D. Benedict’s Test for Reducing Sugars 184
E. Seliwanoff’s Test for Kestoses 185
F. Fermentation Test 185
G. Iodine Test for Polysaccharides 185
H. Hydrolysis of Disaccharides and Polysaccharides 185
20 Lipids 195
A. Triacylglycerols 195
B. Physical Properties of Some Lipids and Fatty Acieds 196
C. Bromine Test for Unsaturation 197
D. Preparation of Hand Lotion 197
21 Saponification and Soaps 205
A. Saponification: 205
B. Saponification: Preparation of Soap 205
C. Properties of Soap and Detergents 206
22 Amines and Amino Acids 211
A. Solubility of Amines in Water 209
B. Neutralization of Amines with Acids 212
C. Amino Acids 212
D. Chromatography of Amino Acids 213
23 Peptides and Proteins 221
A. Peptide Bonds 221
B. Structure of Proteins 221
C. Denaturation of Proteins 222
D. Isolation of Casein (Milk Protein) 222
E. Color Tests for Proteins 222
24 Enzymes 231
A. Effect of Enzyme Concentration 232
B. Effect of Temperature 232
C. Effect of pH 233
D. Inhibition of Enzyme Activity 233
25 DNA Components and Extraction 243
A. Components of DNA 243
B. Extraction of DNA 244
Appendix: Materials and Solutions 251
Standard Laboratory Materials 251
Materials Needed for Individual Experiments 251Preparation of Solutions Used in the Laboratory 259