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Chemistry: An Introduction to General, Organic, and Biological Chemistry, Global Edition, 12/e

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ÁöÀºÀÌ :  Timberlake
¹ßÇàÀÏ :  2016 ³â
ISBN :  9781292061320
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ÃâÆÇ»ç :  Pearson

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Laboratory Manual for Principles of General Chemistry 10/e
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BRIEF TOC

 

1. Chemistry in Our Lives

2. Chemistry and Measurements

3. Matter and Energy

4. Atoms and Elements

5. Nuclear Chemistry

6. Ionic and Molecular Compounds

7. Chemical Quantities and Reactions

8. Gases

9. Solutions

10. Acids and Bases and Equilibrium

11. Introduction to Organic Chemistry: Hydrocarbons

12. Alcohols, Thiols, Ethers, Aldehydes, and Ketones

13. Carbohydrates

14. Carboxylic Acids, Esters, Amines, and Amides

15. Lipids

16. Amino Acids, Proteins, and Enzymes

17. Nucleic Acids and Protein Synthesis

18. Metabolic Pathways and Energy Production

 

 

COMPREHENSIVE TOC

 

1. Chemistry in Our Lives

1.1 Chemistry and Chemicals

1.2 Scientific Method: Thinking Like a Scientist

1.3 Learning Chemistry: A Study Plan

1.4 Key Math Skills for Chemistry

 

2. Chemistry and Measurements

2.1 Units of Measurement

2.2 Measured Numbers and Significant Figures

2.3 Significant Figures in Calculations

2.4 Prefixes and Equalities

2.5 Writing Conversion Factors

2.6 Problem Solving Using Unit Conversion

2.7 Density

 

3. Matter and Energy

3.1 Classification of Matter

3.2 States and Properties of Matter

3.3 Temperature

3.4 Energy

3.5 Energy and Nutrition

3.6 Specific Heat

3.7 Changes of State

 

4. Atoms and Elements

4.1 Elements and Symbols

4.2 The Periodic Table

4.3 The Atom

4.4 Atomic Number and Mass Number

4.5 Isotopes and Atomic Mass

4.6 Electron Energy Levels

4.7 Trends in Periodic Properties

 

5. Nuclear Chemistry

5.1 Natural Radioactivity

5.2 Nuclear Reactions

5.3 Radiation Measurement

5.4 Half-Life of a Radioisotope

5.5 Medical Applications Using Radioactivity

5.6 Nuclear Fission and Fusion

 

6. Ionic and Molecular Compounds

6.1 Ions: Transfer of Electrons

6.2 Writing Formulas for Ionic Compounds

6.3 Naming Ionic Compounds

6.4 Polyatomic Ions

6.6 Electronegativity and Bond Polarity

6.7 Shapes and Polarity of Molecules

6.8 Attractive Forces in Compounds

 

7. Chemical Quantities and Reactions

7.1 The Mole

7.2 Molar Mass and Calculations

7.3 Equations for Chemical Reactions

7.4 Types of Reactions

7.5 OxidationReduction Reactions

7.6 Mole Relationships in Chemical Equations

7.7 Mass Calculations for Reactions

7.8 Energy in Chemical Reactions

 

8. Gases

8.1 Properties of Gases

8.2 Pressure and Volume (Boyle¡¯s Law)

8.3 Temperature and Volume (Charles¡¯s Law)

8.4 Temperature and Pressure (Gay-Lussac¡¯s Law)

8.5 The Combined Gas Law

8.6 Volume and Moles (Avogadro¡¯s Law)

8.7 Partial Pressures (Dalton¡¯s Law)

 

9. Solutions

9.1 Solutions

9.2 Electrolytes and Nonelectrolytes

9.3 Solubility

9.4 Concentrations of Solutions

9.5 Dilution of Solutions

9.6 Properties of Solutions

 

10. Acids and Bases and Equilibrium

10.1 Acids and Bases

10.2 Strengths of Acids and Bases

10.3 AcidBase Equilibrium

10.4 Ionization of Water

10.5 The pH Scale

10.6 Reactions of Acids and Bases

10.7 Buffers

 

11. Introduction to Organic Chemistry: Hydrocarbons

11.1 Organic Compounds

11.2 Alkanes

11.3 Alkanes with Substituents

11.4 Properties of Alkanes

11.5 Alkenes and Alkynes

11.6 CisTrans Isomers

11.7 Addition Reactions

 

12. Alcohols, Thiols, Ethers, Aldehydes, and Ketones

12.1 Alcohols, Phenols, Thiols, and Ethers

12.2 Properties of Alcohols

12.3 Aldehydes and Ketones

12.4 Reactions of Alcohols, Thiols, Aldehydes, and Ketones

 

13. Carbohydrates

13.1 Carbohydrates

13.2 Chiral Molecules

13.3 Fischer Projections of Monosaccharides

13.4 Haworth Structures of Monosaccharides

13.5 Chemical Properties of Monosaccharides

13.6 Disaccharides

13.7 Polysaccharides

 

14. Carboxylic Acids, Esters, Amines, and Amides

14.1 Carboxylic Acids

14.2 Properties of Carboxylic Acids

14.3 Esters

14.4 Hydrolysis of Esters

14.5 Amines

14.6 Amides

 

15. Lipids

15.1 Lipids

15.2 Fatty Acids

15.3 Waxes and Triacylglycerols

15.4 Chemical Properties of Triacylglycerols

15.5 Phospholipids

15.6 Steroids: Cholesterol, Bile Salts, and Steroid Hormones

15.7 Cell Membranes

 

16. Amino Acids, Proteins, and Enzymes

16.1 Proteins and Amino Acids

16.2 Amino Acids as Acids and Bases

16.3 Proteins: Primary Structure

16.4 Proteins: Secondary, Tertiary, and Quaternary Structures

16.5 Enzymes

16.6 Factors Affecting Enzyme Activity

 

17. Nucleic Acids and Protein Synthesis

17.1 Components of Nucleic Acids

17.2 Primary Structure of Nucleic Acids

17.3 DNA Double Helix

17.4 RNA and the Genetic Code

17.5 Protein Synthesis

17.6 Genetic Mutations

17.7 Viruses

 

18. Metabolic Pathways and Energy Production

18.1 Metabolism and ATP Energy

18.2 Digestion of Foods

18.3 Coenzymes in Metabolic Pathways

18.4 Glycolysis: Oxidation of Glucose

18.5 The Citric Acid Cycle

18.6 Electron Transport and Oxidative Phosphorylation

18.7 Oxidation of Fatty Acids

18.8 Degradation of Amino Acids