DOWNLOAD LABORATORY EXPERIMENTS FOR GENERAL ORGANIC AND BIOCHEMISTRY

Experiment 1

Laboratory techniques: use of the laboratory gas burner; basic glassworking
Experiment 2
Laboratory measurements
Experiment 3
Density determination
Experiment 4
The separation of the components of a mixture
Experiment 5
Resolution of a mixture by distillation
Experiment 6
The empirical formula of a compound: the Law of Constant Composition
Experiment 7
Determination of the formula of a metal oxide
Experiment 8
Classes of chemical reactions
Experiment 9
Chemical properties of consumer products
Experiment 10
Water analysis
Experiment 11
Calorimetry: the determination of the specific heat of a metal
Experiment 12
Boyle’s Law: the pressure–volume relationship of a gas
Experiment 13
Charles’s Law: the volume–temperature relationship of a gas
Experiment 14
Properties of gases: determination of the molecular weight of a volatile liquid
Experiment 15
Physical properties of chemicals: melting point, sublimation, and boiling point
Experiment 16
Entropy: a measure of disorder
Experiment 17
Solubility and solution
Experiment 18
Water of hydration
Experiment 19
Colligative properties: freezing point depression and osmotic pressure
Experiment 20
Factors affecting rate of reactions
Experiment 21
Law of chemical equilibrium and Le Chatelier’s principle
Experiment 22
pH and buffer solutions
Experiment 23
Analysis of vinegar by titration
Experiment 24
Analysis of antacid tablets
Experiment 25
Measurement of sulfur dioxide preservative in foods
DESCARGAR / DOWNLOAD LABORATORY EXPERIMENTS FOR GENERAL ORGANIC AND BIOCHEMISTRY -BETTELHEIM
Experiment 26
Structure in organic compounds: use of molecular models. I
Experiment 27
Stereochemistry: use of molecular models. II
Experiment 28
Identification of hydrocarbons
Experiment 29
Column and paper chromatography: separation of plant pigments
Experiment 30
Identification of alcohols and phenols
Experiment 31
Identification of aldehydes and ketones
Experiment 32
Properties of carboxylic acids and esters
Experiment 33
Properties of amines and amides
Experiment 34
Polymerization reactions
Experiment 35
Preparation of acetylsalicylic acid (aspirin)
Experiment 36
Measurement of the active ingredient in aspirin pills
Experiment 37
Isolation of caffeine from tea leaves
Experiment 38
Carbohydrates
Experiment 39
Preparation and properties of a soap
Experiment 40
Preparation of a hand cream
Experiment 41
Extraction and identification of fatty acids from corn oil
Experiment 42
Analysis of lipids
Experiment 43
TLC separation of amino acids
Experiment 44
Acid–base properties of amino acids
Experiment 45
Isolation and identification of casein
Experiment 46
Isolation and identification of DNA from yeast
Experiment 47
Viscosity and secondary structrue of DNA
Experiment 48
Kinetics of urease– catalyzed decomposition of urea
Experiment 49
Isocitrate dehydrogenase—an enzyme of the citric acid cycle
Experiment 50
Quantitative analysis of vitamin C contained in foods
Experiment 51
Analysis of vitamin A in margarine
Experiment 52
Urine analysis

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