CHEMICAL PHYSIOLOGY
E X P E R IM E N T 1 Laboratory Techniques: Using the Laboratory Gas Burner; Making Laboratory Measurements 1 E X P E R IM E N T 2 Density Determination 19 E X P E R IM E N T 3 Separation of the Components of a Mixture 31 E X P E R IM E N T 4 Resolution of a Mixture by Distillation 43 E X P E R IM E N T 5 The Empirical Formula of a Compound: The Law of Constant Composition 53 E X P E R IM E N T 6 Determination of the Formula of a Metal Oxide 63 E X P E R IM E N T 7 Classes of Chemical Reactions 73 E X P E R IM E N T 8 Chemical Properties of Consumer Products 87 E X P E R IM E N T 9 Calorimetry: The Determination of the Specific Heat of a Metal 99 E X P E R IME N T 10 Boyle’s Law: The Pressure–Volume Relationship of a Gas 115 E X P E R IME N T 11 Charles’s Law: The Volume–Temperature Relationship of a Gas 127 E X P E R IME N T 12 Properties of Gases: Determination of the Molar Mass of a Volatile Liquid 137 E X P E R IME N T 13 Physical Properties of Chemicals: Melting Point, Sublimation, and Boiling Point 149 E X P E R IME N T 14 Solubility and Solutions 163 E X P E R IME N T 15 Water of Hydration 175 E X P E R IME N T 16 Factors Affecting Reaction Rates 185 E X P E R IME N T 17 The Law of Chemical Equilibrium and Le Chatelier’s Principle 197 E X P E R IME N T 18 pH and Buffer Solutions 207 E X P E R IME N T 19 Analysis of Vinegar by Titration 219 E X P E R IME N T 2 0 Analysis of Antacid Tablets 229 E X P E R IM E N T 21 Structure in Organic Compounds: Use of Molecular Models I 239 E X P E R IM E N T 2 2 Stereochemistry: Use of Molecular Models II 253 E X P E R IM E N T 2 3 Column and Paper Chromatography: Separation of Plant Pigments 275 E X P E R IM E N T 2 4 Classification and Identification of Hydrocarbons 289 E X P E R IM E N T 2 5 Classification and Identification of Alcohols and Phenols 301 E X P E R IM E N T 2 6 Classification and Identification of Aldehydes and Ketones 313 E X P E R IM E N T 27 Properties of Carboxylic Acids and Esters 329 E X P E R IM E N T 2 8 Properties of Amines and Amides 341 E X P E R IM E N T 2 9 Polymerization Reactions 353 E X P E R I M E N T 3 0 Preparation of Acetylsalicylic Acid (Aspirin) 365 E X P E R IM E N T 31 Isolation of Caffeine from Tea Leaves 377 E X P E R IM E N T 3 2 Carbohydrates 389 E X P E R I M E N T 3 3 Fermentation of a Carbohydrate: Ethanol from Sucrose 401 E X P E R I M E N T 3 4 Preparation and Properties of a Soap 413 E X P E R IM E N T 3 5 Preparation of a Hand Cream 423 E X P E R IM E N T 3 6 Extraction and Identification of Fatty Acids from Corn Oil 433 E X P E R IME N T 37 Analysis of Lipids 445 E X P E R IME N T 3 8 Separation of Amino Acids by Paper Chromatography 455 E X P E R I M E N T 3 9 Acid–Base Properties of Amino Acids 467 E X P E R IME N T 4 0 Isolation and Identification of Casein 477 E X P E R IME N T 41 Properties of Enzymes 489 E X P E R I M E N T 4 2 Neurotransmission: An Example of Enzyme Specificity 503 E X P E R IME N T 4 3 Isolation and Identification of DNA from Onion 515 E X P E R IME N T 4 4 Viscosity and Secondary Structure of DNA 525 E X P E R I M E N T 4 5 Beer’s Law and Standard Curves 541 E X P E R IME N T 4 6 Tyrosinase Enzyme Kinetics 553