Chemistry Books

Book SynopsisAbout our authors Karen Timberlake is Professor Emerita of Chemistry at Los Angeles Valley College, where she taught chemistry for allied health and preparatory chemistry for 36 years. She received her bachelor's degree in chemistry from the University of Washington and her master's degree in biochemistry from the University of California at Los Angeles. Professor Timberlake has been writing chemistry textbooks for more than 40 years. During that time, her name has become associated with the strategic use of pedagogical tools that promote student success in chemistry and the application of chemistry to real-life situations. More than one million students have learned chemistry using texts, laboratory manuals, and study guides written by Karen Timberlake. In addition to Basic Chemistry, sixth edition, she is also the author of General, Organic, and Biological Chemistry: Structures of Life, sixth edition, with the accompanying Study Guide, and ChemistrTable of ContentsTable of Contents Chemistry in Our Lives 1.1 Chemistry and Chemicals 1.2 Scientific Method: Thinking Like a Scientist 1.3 Studying and Learning Chemistry 1.4 Key Math Skills for Chemistry 1.5 Writing Numbers in Scientific Notation Chemistry and Measurements 2.1 Units of Measurement 2.2 Measured Numbers and Significant Figures 2.3 Significant Figures in Calculations 2.4 Prefixes and Equalities 2.5 Writing Conversion Factors 2.6 Problem Solving Using Unit Conversion 2.7 Density Matter and Energy 3.1 Classification of Matter 3.2 States and Properties of Matter 3.3 Temperature 3.4 Energy 3.5 Specific Heat 3.6 Energy and Nutrition Atoms and Elements 4.1 Elements and Symbols 4.2 The Periodic Table 4.3 The Atom 4.4 Atomic Number and Mass Number 4.5 Isotopes and Atomic Mass Electronic Structure of Atoms and Periodic Trends 5.1 Electromagnetic Radiation 5.2 Atomic Spectra and Energy Levels 5.3 Sublevels and Orbitals 5.4 Orbital Diagrams and Electron Configurations 5.5 Electron Configurations and the Periodic Table 5.6 Trends in Periodic Properties Ionic and Molecular Compounds 6.1 Ions: Transfer of Electrons 6.2 Ionic Compounds 6.3 Naming and Writing Ionic Formulas 6.4 Polyatomic Ions 6.5 Molecular Compounds: Sharing Electrons Chemical Quantities 7.1 The Mole 7.2 Molar Mass 7.3 Calculations Using Molar Mass 7.4 Mass Percent Composition 7.5 Empirical Formulas 7.6 Molecular Formulas Chemical Reactions 8.1 Equations for Chemical Reactions 8.2 Balancing a Chemical Equation 8.3 Types of Chemical Reactions 8.4 Oxidation—Reduction Reactions Chemical Quantities in Reactions 9.1 Conservation of Mass 9.2 Mole Relationships in Chemical Equations 9.3 Mass Calculations for Chemical Reactions 9.4 Limiting Reactants 9.5 Percent Yield 9.6 Energy in Chemical Reactions Bonding and Properties of Solids and Liquids 10.1 Lewis Structures for Molecules and Polyatomic Ions 10.2 Resonance Structures 10.3 Shapes of Molecules and Polyatomic Ions (VSEPR Theory) 10.4 Electronegativity and Bond Polarity 10.5 Polarity of Molecules 10.6 Intermolecular Forces Between Atoms or Molecules 10.7 Changes of State Gases 11.1 Properties of Gases 11.2 Pressure and Volume (Boyle’s Law) 11.3 Temperature and Volume (Charles’s Law) 11.4 Temperature and Pressure (Gay-Lussac’s Law) 11.5 The Combined Gas Law 11.6 Volume and Moles (Avogadro’s Law) 11.7 The Ideal Gas Law 11.8 Gas Laws and Chemical Reactions 11.9 Partial Pressures (Dalton’s Law) Solutions 12.1 Solutions 12.2 Electrolytes and Nonelectrolytes 12.3 Solubility 12.4 Solution Concentrations 12.5 Dilution of Solutions 12.6 Chemical Reactions in Solution 12.7 Molality and Freezing Point Lowering/Boiling Point Elevation 12.8 Properties of Solutions: Osmosis Reaction Rates and Chemical Equilibrium 13.1 Rates of Reactions 13.2 Chemical Equilibrium 13.3 Equilibrium Constants 13.4 Using Equilibrium Constants 13.5 Changing Equilibrium Conditions: Le Châtelier’s Principle Acids and Bases 14.1 Acids and Bases 14.2 Brønsted—Lowry Acids and Bases 14.3 Strengths of Acids and Bases 14.4 Dissociation Constants of Weak Acids and Bases 14.5 Dissociation of Water 14.6 The pH Scale 14.7 Reactions of Acids and Bases 14.8 Acid—Base Titration 14.9 Buffers Oxidation and Reduction 15.1 Oxidation and Reduction 15.2 Balancing Oxidation—Reduction Equations Using Half-Reactions 15.3 Electrical Energy from Oxidation—Reduction Reactions 15.4 Oxidation—Reduction Reactions That Require Electrical Energy Nuclear Chemistry 16.1 Natural Radioactivity 16.2 Nuclear Reactions 16.3 Radiation Measurement 16.4 Half-Life of a Radioisotope 16.5 Medical Applications Using Radioactivity 16.6 Nuclear Fission and Fusion Organic Chemistry 17.1 Alkanes 17.2 Alkenes, Alkynes, and Polymers 17.3 Aromatic Compounds 17.4 Alcohols and Ethers 17.5 Aldehydes and Ketones 17.6 Carboxylic Acids and Esters 17.7 Amines and Amides Biochemistry 18.1 Carbohydrates 18.2 Disaccharides and Polysaccharides 18.3 Lipids 18.4 Amino Acids and Proteins 18.5 Protein Structure 18.6 Proteins as Enzymes 18.7 Nucleic Acids 18.8 Protein Synthesis

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Book Synopsis

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