Essential Laboratory Manual for General, Organic and Biological Chemistry

PART I: DRY LABS

D-1     Conversion Factors in Calculations                     
A. Rounding Off
B. Significant Figures in Calculations
C. Conversion Factors for Length
D. Conversion Factors for Volume
E. Conversion Factors for Mass
F. Converting Temperature

D-2     Compounds and Their Formulas                         
A. Electron-Dot Structures
B. Ionic Compounds and Formulas
C. Ionic Compounds with Transition Metals
D. Ionic Compounds with Polyatomic Ions
E. Covalent (Molecular) Compounds

D-3     Properties and Structures of Alkanes                           
A. Color, Odor, and Physical State
B. Solubility
C. Combustion
D. Structure of Alkanes

E. Constitutional Isomers

F. Cycloalkanes


PART II: Wet Labs

1     Measurement and Significant Figures                         
A. Measuring Length
B. Measuring Volume
C. Measuring Mass
 
2     Density and Specific Gravity                       
A. Density of a Solid
B. Density of a Liquid
C. Specific Gravity

3     Atomic Structure and Electron Arrangement
A. Physical Properties of Elements

B. Period Table

C. Subatomic Particles

D. Isotopes

E. Flame Tests

F. Drawing Models of Atoms 

4     Nuclear Radiation                                
A. Background Count
B. Radiation from Radioactive Sources 
C. Effect of Shielding, Time, and Distance
     
5     Chemical Reactions and Equations                         
A. Magnesium and Oxygen
B. Zinc and Copper (II) Sulfate 
C. Metals and HCl
D. Reactions of Ionic Compounds
E. Sodium Carbonate and HCl 

6     Moles and Chemical Formulas                        
A. Finding the Simplest Formula
B. Formula of a Hydrate

7     Energy and States of Matter                        
A. A Heating Curve for Water
B. Energy in Changes of State
C. Food Calories

D. Exothermic and Endothermic Reactions 

8     Gas Laws                                   
A. Boyle’s Law
B. Charles’ Law
 
9     Partial Pressures of Oxygen, Nitrogen, and Carbon Dioxide         
A. Partial Pressures of Oxygen and Nitrogen in Air
B, C. Carbon Dioxide in the Atmosphere and Expired Air
 
10     Solutions                
A. Polarity of Solutes and Solvents
B. Electrolytes and Conductivity
C. Solubility of KNO₃
D. Concentration of a Sodium Chloride Solution
 
11     Testing for Cations and Anions                        
A. Tests for Positive Ions (Cations)
B. Tests for Negative Ions (Anions)
C. Writing the Formulas of Your Unknown Salt
 
12     Solutions, Colloids, and Suspensions                    
A. Identification Tests
B. Osmosis and Dialysis
C. Filtration
 
13     Acids and Bases                  
A. pH Color Using Red Cabbage Indicator
B. Measuring pH
C. Acetic Acid in Vinegar
 
14     Alcohols, Aldehydes and Ketones                            
A. Structures of Alcohols and Phenol
B. Properties of Alcohols and Phenol
C. Oxidation of Alcohols
D. Properties of Aldehydes and Ketones
E. Iodoform Test for Methyl Ketones
F. Oxidation of Aldehydes and Ketones
 
15   Carboxylic Acids and Esters                        
A. Carboxylic Acids and Their Salts
B. Esters
C. Basic Hydrolysis of Esters

16   Carbohydrates

A. Monosaccharides

B. Disaccharides

C. Polysaccharides

D. Benedict’s Test for Reducing Sugars

E. Seliwanoff’s Test for Ketoses

F. Fermentation Test

G. Iodine Test for Polysaccharides

H. Hydrolysis of Disaccharides and Polysaccharides
 
17    Lipids                                        
A. Triacylglycerols
B. Physical Properties of Lipids and Fatty Acids
C. Bromine Test for Unsaturation
D. Preparation of Hand Lotion
 
18    Saponification and Soaps                            
A. Saponification

A. Saponification: Preparation of Soap
B. Properties of Soap and Detergents
 
19    Amines and Amides                               
A. Solubility of Amines in Water
B. Neutralization of Amines with Acids
C. Amino Acids
D. Chromatography of Amino Acids
 
20    Peptides and Proteins                            
A. Peptide Bonds
B. Structure of Proteins
C. Denaturation of Proteins
D. Isolation of Casein (Milk Protein)
E. Color Tests for Proteins
 
21    Enzymes                                    
A. Effect of Enzyme Concentration
B. Effect of Temperature
C. Effect of pH
D. Inhibition of Enzyme Activity
 
22    DNA Components and Extraction                        
A. Components of DNA
B. Extraction of DNA

 
Appendix: Materials and Solutions                         
Standard Laboratory Materials   
Additional Materials Needed for Individual Experiments
Preparation of Solutions Used in the Laboratory

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