Synopses & Reviews
Get your hands on the chemical world!Through six previous editions, Jo Beran’s LABORATORY MANUAL FOR PRINCIPLES OF GENERAL CHEMISTRY has consistently excelled in the laboratory. This remarkably popular lab manual has won over users time and time again with its exceedingly clear presentation and broad selection of topics and experiments.
Now revised and fine-tuned, this new Seventh Edition features three new experiments: Water Analysis: Solids (Experiment 3); Vitamin C Analysis (Experiment 16); and Hard Water Analysis (Experiment 30). In addition, nearly 90% of the Prelaboratory Assignment Questions and Laboratory Questions are either new or revised.
Learn fundamental chemical principles: Prelaboratory Assignment Questions emphasize the chemical principles presented in the Introduction of the experiment. Representative calculations, data analysis, and points of emphasis required for the completion of the Experimental Procedure are also addressed in the Prelaboratory Assignment.
Master basic laboratory techniques: Lab techniq ues are covered in the front of the manual. Technique icons in the margins of the text indicate the time and situation to apply the appropriate technique.
Explore “what if” scenarios: Laboratory Questions focus on the “what if” of nearly every part of the Experimental Procedure. These questions promote a deeper understanding of the experiment and where the chemical principles can be used for interpreting unexpected data or “turning points” in the experiment.
Be aware of immediate safety procedures: Safety icons indicate safety cautions and provide information regarding the correct disposal of test solutions.
Synopsis
This flexible lab manual - appropriate for use with a wide range of general chemistry books- offers a wealth of practical chemistry experiments. It includes pertinent information on rules and safety in the lab. Seventeen basic laboratory techniques present proper procedures for handling chemicals and apparatus along with methods unique to qualitative analysis. Preparation of the new edition was guided by specific feedback from users.
Synopsis
This remarkably popular lab manual has won over users time and time again with its exceedingly clear presentation and broad selection of topics and experiments. Now revised and fine-tuned, this new Seventh Edition features three new experiments: Water Analysis: Solids (Experiment 3); Vitamin C Analysis (Experiment 16); and Hard Water Analysis (Experiment 30). In addition, nearly 90% of the Prelaboratory Assignment Questions and Laboratory Questions are either new or revised.
Synopsis
This collection of challenging experiments will help get readers up to speed on laboratory techniques, safety and experimental procedures. Each experiment is presented with concise objectives, a comprehensive list of techniques, and detailed lab intros and step-by-step procedures. Beran also integrates numerous Dry Labs, experiments that do not involve chemicals but reinforce the reader's knowledge of general chemistry topics such as nomenclature, oxidation numbers, and atomic and molecular structure.
Synopsis
A Complete guide for the entire facility design process-revised and updated.
In today's fast-moving business climate, the foodservice professional will likely be involved in several facility design projects over his or her career. Design and Layout of Foodservice Facilities, Third Editing provides a comprehensive reference for every step of the process, from getting the initial concept right to the planning, analysis, design, permitting, and construction-in short, everything needed to get to opening day of the new establishment! Packed with valuable drawings, photographs, and charts, this essential guide covers the nuts-and-bolts decisions that make the difference in an effective, efficient foodservice operation, including equipment selection, workflows, and legal compliance.
This Third Edition features:
- Expanded focus on the front of the house/dining room area
- Updated and revised equipment chapter with new images of the latest equipment
- New pedagogical features incorpo0rated throughout the text, including key terms, review questions, and questions for discussion
- Additional blueprints highlighting design trends
- Revised appendices that include Web references for additional information
- Expanded and updated glossary
Design and Layout of Foodservice facilities, Third edition is an invaluable resource for students of foodservice management as well as professionals involved in foodservice design projects.
Table of Contents
LABORATORY SAFETY AND GUIDELINES.
LABORATORY DATA.
COMMON LABORATORY DESK EQUIPMENT.
SPECIAL LABORATORY EQUIPMENT.
LABORATORY TECHNIQUES.
EXPERIMENTS.
A. Introduction.
Dry Lab 1 The Laboratory and SI.
Experiment 1 Basic Laboratory Operation.
B. Chemical and Physical Properties.
Experiment 2 Identification of a Compound: Chemical Properties.
Experiment 3 Water Analysis: Solids.
Experiment 4 Paper Chromatography.
Experiment 5 Chemistry of Copper.
C. Mole Concept.
Experiment 6 Percent of Water in a Hydrated Salt.
Experiment 8 Limiting Reactant.
Experiment 9 A Volumetric Analysis.
Experiment 10Vinegar Analysis.
Dry Lab 2A Inorganic Nomenclature I: Oxidation Numbers.
Dry Lab 2B Inorganic Nomenclature II: Binary Compounds.
Dry Lab 2C Inorganic Nomenclature III: Ternary Compounds.
D. Atomic and Molecular Structure.
Experiment 11 Periodic Table and Periodic Law.
Dry Lab 3 Atomic and Molecular Structure.
E. Chemical Reactions in Solution.
Experiment 12 Inorganic Compounds and Metathesis Reactions.
Experiment 13 Acids, Bases & Salts.
Experiment 14 Oxidation-Reduction Reactions.
Experiment 15 Bleach Analysis.
Experiment 16 Vitamin C Analysis.
Experiment 17 Synthesis of an Alum.
A. Gases.
Experiment 18 Molar Mass of a Volatile Liquid.
Experiment 19 Calcium Carbonate Analysis: Molar Volume of Carbon Dioxide.
B. Solutions.
Experiment 20 Molar Mass of a Solid.
Experiment 21 Calorimetry.
C. Kinetics.
Experiment 22 Factor Affecting Reaction Rates.
Experiment 23 Determination of a Rate Law.
D. Chemical Equilibria and Thermodynamics.
Experiment 24 LeChatelier's Principle: Buffers.
Experiment 25 An Equilibrium Constant.
Experiment 26 Antacid Analysis.
Experiment 27 Potentiometric Analysis.
Experiment 28 Aspirin Synthesis and Analysis.
Experiment 29 Molar Solubility: Common-Ion Affect.
Experiment 30 Hard Water Analysis.
Experiment 31 The Thermodynamics of the Dissolution of Borax.
E. Thermodynamics and Electrochemistry.
Experiment 32 Galvanic Cells: The Nernst Equation.
Experiment 33 Electrolytic Cells: Avogadro's Number.
F. Qualitative Analysis.
Dry Lab 4 Preface to Qualitative Analysis.
Experiment 34 Common Anions.
Experiment 35 Qualitative Analysis I.
Experiment 36 Qualitative Analysis II.
Experiment 37 Qualitative Analysis III.
Experiment 38 Transition Metal Chemistry.
APPENDICES.
A. Conversion Factors.
B. Treatment of Data.
C. Graphing Data.
D. Familiar Names of Common Chemicals.
E. Vapor Pressure of Water.
F. Concentrations of Acids and Bases.
G. Water Solubility of Inorganic Salts.