Laboratory Manual for General, Organic, and Biological Chemistry

Karen Timberlake is professor emeritus of chemistry at Los Angeles Valley College, where she taught chemistry for allied health and preparatory chemistry for 36 years. She received her bachelor’s degree in chemistry from the University of Washington and her Master’s degree in biochemistry from the University of California at Los Angeles.Professor Timberlake has been writing chemistry textbooks for 30 years. During that time, her name has become associated with the strategic use of pedagogical tools that promote student success in chemistry and the application of chemistry to real-life situations. More than one million students have learned chemistry using texts, laboratory manuals, and study guides written by Karen Timberlake. In addition to Basic Chemistry, she is also the author of General, Organic, and Biological Chemistry, Structures of Life, Second Edition and Chemistry: An Introduction to General, Organic, and Biological Chemistry, Ninth Edition with the accompanying Study Guide with Solutions for Selected Problems, Laboratory Manual, and Essentials Laboratory Manual.Professor Timberlake belongs to numerous science and educational organizations including the American Chemical Society (ACS) and the National Science Teachers Association (NSTA). In 1987, she was the Western Regional Winner of Excellence in College Chemistry Teaching Award given by the Chemical Manufacturers Association. In 2004, she received the McGuffey Award in Physical Sciences by the Textbook Author Association, awarded for textbooks whose excellence has been demonstrated over time. In 2006, she also received the Texty “Textbook” Excellence Award from the Textbook Authors Association for the first edition of Basic Chemistry. She has participated in education grants for science teaching including the Los Angeles Collaborative for Teaching Excellence (LACTE) and a Title III grant at her college. She often speaks at conferences and educational meetings on the use of student-centered teaching methods in chemistry to promote the learning success of students.

• Table of Contents PrefaceTo the StudentUsing This Laboratory ManualWorking Safely in the LaboratoryCommitment to Safety in the LaboratoryA Visual Guide to Laboratory EquipmentGraphing Experimental DataUsing the Laboratory BurnerUsing a Pipet1 Measurement and Significant Figures Measuring LengthMeasuring VolumeMeasuring Mass2 Conversion Factors and Problem Solving Rounding OffSignificant Figures in CalculationsEqualities and Conversion FactorsProblem Solving Using Conversion Factors3 Density and Specific Gravity Density of a LiquidSpecific GravityDensity of a SolidGraphing Mass and Volume4 Temperature and Specific Heat TemperatureSpecific Heat of a MetalEnergy and NutritionEnergy Values for Foods5 Energy and Matter A Heating Curve for WaterGraphing a Cooling Curve for SalolEnergy in Changes of State: Heat of Fusion6 Atoms and Elements Elements and SymbolsThe Periodic TableThe AtomsIsotopes and Atomic Mass7 Electronic Configuration and Periodic Properties Flame TestsElectron ConfigurationsAtomic Radius8 Nuclear Chemistry Nuclear EquationsRadiation MeasurementRadiation Levels from Radioactive SourcesEffect of Shielding on Radiation LevelEffect of Time on Radiation LevelEffect of Distance on Radiation Level9 Compounds and Their Bonds Ions: Transfer of ElectronsIonic Compounds and FormulasMetals in Ionic Compounds with Variable ChargePolyatomic IonsMolecular CompoundsElectron-Dot Formulas and Molecular Shape10 Chemical Reactions and Equations Magnesium and OxygenZinc and Copper (II) SulfateReactions of Metals and HClReactions of Ionic CompoundsSodium Carbonate and HClHydrogen Perioxide11 Moles and Chemical Formulas Finding the Simplest FormulaFormula of a Hydrate12 Gas Laws Boyle's LawCharles's Law13 Dalton's Law of Partial Pressures Partial Pressures of Oxygen and Nitrogen in AirCarbon Dioxide in the AtmosphereCarbon Dioxide in the Expired Air14 Solutions, Electrolytes, and Concentration Polarity of Solutes and SolventsElectrolytes and NonelectrolytesElectrolytes in Body FluidsConcentration of a Sodium Chloride Solution15 Soluble and Insoluble Salts Soluble and Insoluble SaltsSolubility of KNO3Testing the hardness of WaterPurification of Water16 Testing for Cations and Anions Flames Tests for K+ , Ca2+ , and Na+ IonsTests for Ammonium Ion, NH4+ , and Iron(III) Ion, Fe3+Tests for Negative Ions (Anions)Writing the Formula of Your Unknown SaltTesting Consumer Products for Some Cations and Anions17 Properties of Solutions Identification TestsOsmosis and DialysisFiltration18 Reaction Rates and Chemical Equilibrium Factors That Affect the Rate of a ReactionChemical Equilibrium: Reversible ReactionsChanging Equilibrium Conditions: Le Châtelier's Principle19 Acids, Bases, pH and Buffers Reference Colors for pH Using Red Cabbage IndicatorMeasuring pHEffect of Buffers on pH20 Acid-Base Titration Acetic Acid in VinegarTitration of an Antacid21 Organic Compounds: Alkanes Comparison of Organic and Inorganic CompoundsAlkanesFunctional Groups22 Reactions of Unsaturated Hydrocarbons Types of Unsaturated HydrocarbonsAddition Reaction: Bromine TestOxidation: Potassium Permanganate (KMnO4 ) TestIdentification of Unknown23 Alcohols and Phenols Structures of Alcohols and PhenolProperties of Alcohols and PhenolOxidation of AlcoholsFerric Chloride TestIdentification of Unknown24 Aldehydes and Ketones Structures of Some Aldehydes and KetonesOdor of Aldehydes and KetonesSolubility, Iodoform Test, and Benedict's25 Carboxylic Acids and Esters Carboxylic Acids and Their SaltsEstersSaponificiation26 Aspirin and Other Analgesics Preparation of AspirinTesting Aspirin ProductsAnalysis of Analgesics27 Amines and Amides Structure, Classification, and Solubility of AminesNeutralization of Amines with AcidAmidesHydrolysis of an Amide28 Synthesis of Acetaminophen Synthesis of Acetaminophen29 Types of Carbohydrates MonosaccharidesDisaccharidesPolysaccharides30 Tests for Carbohydrates Benedict's Test for Reducing SugarsSeliwanoff's Test for KetosesFermentation TestIodine Test for PolysaccharidesHydrolysis of Disaccharides and PolysaccharidesTesting Foods for Carbohydrates31 Lipids Physical Properties of Lipids and Fatty AcidsTriacylglycerolsBromine Test for UnsaturationPreparation of Hand Lotion32 Saponification and Soaps Saponification: Preparation of SoapProperties of Soap and Detergents33 Amino Acids Amino AcidsChromatography of Amino Acids34 Peptides and Proteins PeptidesProteinsDenaturation of ProteinsIsolation of Casein (Milk Protein)Color Tests for Proteins35 Enzymes Effect of Enzyme ConcentrationEffect of TemperatureEffect of pHInhibition of Enzyme Activity