Laboratory Experiments for Introduction to General, Organic and Biochemistry, International Edition

Frederick Bettelheim was a distinguished university research professor at Adelphi University and a visiting scientist at the National Eye Institute. He co-authored seven editions of INTRODUCTION TO GENERAL, ORGANIC, AND BIOCHEMISTRY, ORGANIC CHEMISTRY, and several Laboratory Manuals. He is also the author of EXPERIMENTAL PHYSICAL CHEMISTRY and co-author of numerous monographs and research articles. Professor Bettelheim received his Ph.D. from the University of California, Davis. Joseph M. Landesberg is a professor in the Department of Chemistry at Adelphi University. He came to Adelphi University in the fall of 1966. Prior to that, he was at Columbia University where he took a postdoctoral position with Professor Gilbert Stork. He received his Ph.D. from Harvard University, where he wrote his thesis under the guidance of Professor Roy A. Olofson. Dr. Landesberg did his undergraduate work at Rutgers University.

Experiment 1: Laboratory Techniques: Using the Laboratory Gas Burner; Making Laboratory
Measurements
Experiment 2: Density Determination
Experiment 3: Separation of the Components of a Mixture
Experiment 4: Resolution of a Mixture by Distillation
Experimnet 5: The Empirical Formula of a Compound: The Law of Constant Composition
Experiment 6: Determination of the Formula of a Metal Oxide
Experiment 7: Classes of Chemical Reactions
Experiment 8: Chemical Properties of Consumer Products
Experiment 9: Calorimetry: The Determination of the Specific Heat of a Metal
Experimment 10: Boyle's Law: The Pressure–Volume Relationship of a Gas
Experiment 11: Charles's Law: The Volume–Temperature Relationship of a Gas
Experiment 12: Properties of Gases: Determination of the Molar Mass of a Volatile Liquid
Experiment 13: Physical Properties of Chemicals: Melting Point, Sublimation, and Boiling Point
Experiment 14: Solubility and Solutions
Experiment 15: Water of Hydration
Experiment 16: Factors Affecting Reaction Rates
Experiment 17: The Law of Chemical Equilibrium and Le Chatelier's Principle
Experiment 18: pH and Buffer Solutions
Experiment 19: Analysis of Vinegar by Titration
Experiment 20: Analysis of Antacid Tablets
Experiment 21: Structure in Organic Compounds: Use of Molecular Models. I
Experiment 22: Stereochemistry: Use of Molecular Models. II
Experiment 23: Column and Paper Chromatography: Separation of Plant Pigments
Experiment 24: Classification and Identification of Hydrocarbons
Experiment 25: Classification and Identification of Alcohols and Phenols
Experiment 26: Classification and Identification of Aldehydes and Ketones
Experiment 27: Properties of Carboxylic Acids and Esters
Experiment 28: Properties of Amines and Amides
Experiment 29: Polymerization Reactions
Experiment 30: Preparation of Acetylsalicylic Acid (Aspirin)
Experiment 31: Isolation of Caffeine from Tea Leaves
Experiment 32: Carbohydrates
Experiment 33: Fermentation of a Carbohydrate:Ethanol from Sucrose
Experiment 34: Preparation and Properties of a Soap
Experiment 35: Preparation of a Hand Cream
Experiment 36: Extraction and Identification of Fatty Acids from Corn Oil
Experiment 37: Analysis of Lipids
Experimnet 38: Separation of Amino Acids by Paper Chromatography
Experiment 39: Acid–Base Properties of Amino Acids
Experiment 40: Isolation and Identification of Casein
Experiment 41: Properties of Enzymes
Experiment 42: Neurotransmission: An Example of Enzyme Specificity
Experiment 43: Isolation and Identification of DNA from Onion
Experiment 44: Viscosity and Secondary Structure of DNA
Experiment 45: Beer's Law and Standard Curves
Experiment 46: Tyrosinase Enzyme Kinetics
Experiment 47: Quantitative Analysis of Vitamin C Contained in Foods
Experiment 48: Analysis of Vitamin A in Margarine