Introductory Chemistry Edward Pitzer
Content of Introductory Chemistry Edward Pitzer
Introduction1.Standard Measurements
1. Standard Units
2. Scientific Notation
3. The Part per Million
4. Significant Figures
5.Unit Conversions
6.Problem Solving and Critical Thinking Skills
2.Distinctions and Classifications of Matter
1.Types of Properties of Matter
2. The History of Atomic Structure
3.The Periodic Table
4. Electronic Structure of Atoms
5. Elements and Their Isotopes
3. Chemical Bonding
1. Types of Compounds
2. Chemical Formulae
3 .Chemical Equations
4.Naming Chemical Compounds
5.Lewis Dot Structures
6.Polar Molecules
4. Chemical Reactions
1. Balancing Chemical Equations
2. Reduction-Oxidation Reactions
3.The Concept of the Mole
4. Stoichiometric Calculations
5.Limiting Reactants
5. Properties of Gases
1.Units of Gas Measurements
2.The Kinetic-Molecular Gas Theory
3.Basic Gas Laws
4. The Ideal Gas Law
5.Standard State
6. Partial Pressure of Gas Mixtures
6. Chemistry of Solutions
1. Types of Homogeneous Mixtures
2. Solution Nomenclature
3.Solution Properties
4.Molarity
5.Mole Fractions
6. Colligative Properties
7.Thermochemistry
1.The Concepts of Heat and Energy
2. Calculating Heat Content
3.Exothermic and Endothermic Reactions
4.Enthalpy Calculations: Hess’ Law
5.States of Matter
6. Phase Diagrams
8. The Chemistry of Water: Acids and Bases
1. Acid – Base Theories
2. Naming Acids and Bases
3. Strengths of Acids and Bases
4. Calculation of pH
5. Neutralization Reactions
6. Buffer Solutions
9. Electrochemistry
1. The Galvanic Cell
2. Standard Reduction Potentials
3. Electrolysis
4. Corrosion
5. Batteries
6. Fuel Cells
10.Nuclear Chemistry
1. Types of Radiation
2. Measurement of Radiation and Radioactive Dose
3. Radioactive Decay
4. Fission
5. Fusion
11. Basic Organic Chemistry
1. The Alkanes
2. The Alkenes, Alkynes, and Aromatics
3. Functional Groups: Alcohols, Ethers, Aldehydes, and Ketones
4. Functional Groups: Carboxylic Acids, Esters, Amines, and Amides
5. The Concept of Aromaticity
6. The Concepts of Saturation and Unsaturation
12. Complex Organic Molecules
1. Carbohydrates: Sugars to Polysaccharides
2. Carbohydrates: Cellulose and Glycogen
3. Lipids: Fatty Acids and Waxes
4. Lipids: Triacylglycerols to Glycerophospholipids
5. Steroids
13. Basic Biological Chemistry
1. Amino Acids and Proteins
2. Enzymes
3. Nucleic Acids: DNA and RNA
4. Protein Synthesis
5. Metabolism and Energy Production
About the AuthorEdward W. Pitzer is an Assistant Professor of Chemistry and Mathematics at Marian University in Indianapolis, Indiana in the USA.
Professor Pitzer’s specialty is introductory courses in chemistry and mathematics for non-science and non-mathematics majors.
His present research interest is in the pedagogical construct of these non-major courses. He insists that making a non-science major excited about, or at least intrigued by, a science or mathematics course is a worthwhile effort.
Professor Pitzer has published works describing mathematical properties of organic
molecules. Among these are his works describing topological constructs of organic
molecules and a recent work on a general formulization of hydrocarbons. These types
of works show both his predilection for chemistry and mathematics
Edward W. Pitzer is an Assistant Professor of Chemistry and Mathematics at Marian University in Indianapolis, Indiana in the USA.
Professor Pitzer’s specialty is introductory courses in chemistry and mathematics for non-science and non-mathematics majors.
His present research interest is in the pedagogical construct of these non-major courses. He insists that making a non-science major excited about, or at least intrigued by, a science or mathematics course is a worthwhile effort.
Professor Pitzer has published works describing mathematical properties of organic
molecules. Among these are his works describing topological constructs of organic
molecules and a recent work on a general formulization of hydrocarbons. These types
of works show both his predilection for chemistry and mathematics
http://bookboon.com/en
Keyword:Organic Chemistry,Carbohydrates,Reactions,ebook chemistry,free chemistry books
Icon CommentsIcon Comments