I. General Laboratory Procedures and Laboratory Safety
II. Basic Concepts, Measurement, and Properties
1 Measurement and Density
2 Preparing Graphs
3 The Identification of an Unknown Liquid
III. Chemical Separations
4 Elements, Compounds, and Mixtures
5 Separation Using Chromatographic Techniques
6 Distillation
IV. Chemical Formulas, Equations, Mass Relationships, and Structure
7 Hydrates and the Determination of the Formula of a Hydrate
8 Simple Chemical Reactions
9 Analysis of a KClO3-KCl Mixture
10 The Structure of Covalent Molecules and Polyatomic Ions
V. The Chemical Behavior of Elements
11 An Activity Series of Several Metals
12 The Preparation and Properties of Oxygen and the Properties of Oxides
13 Introduction to Qualitative Analysis
VI. The Gas Laws
14 Boyle's Law and Charles' Law
15 The Combined Gas Law and Dalton's Law
VII. Acid-Base Chemistry
16 Acid-Base Titrations
17 Acids, Bases, pH, Hydrolysis, and Buffers
VIII. Organic and Biochemistry
18 The Structure of Hydrocarbons
19 Properties of Hydrocarbons
20 The Synthesis of Aspirin
21 Aldehydes and Ketones
22 Alcohols
23 Organic Functional Group Tests
24 The Detection of Fats, Proteins, and Carbohydrates in Foods
25 The Characterization of Carbohydrates
26 The Analysis of Vitamin C in Foods
27 Analysis of Proteins and Amino Acids by Chromatography
28 Digestion
Appendixes
A: Vapor Pressure of Water at Several Temperatures
B: Concentration of Common Acids and Bases
C: Values of Physical Constants
D: The Metric Prefixes
E: Conversion Factors
F: An Introduction to Chemical Nomenclature
G: Significant Figures and Rounding Numbers
H: The Solubility Rules
Periodic Table (inside front cover)
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