9780470129227

Laboratory Manual for Principles of General Chemistry

Beran, Jo Allan

ISBN 10: 0470129220 / 0-470-12922-0
ISBN 13: 9780470129227
Publisher: Wiley
Publication Date: 2007
Binding: Softcover
Editorial Reviews for this title:
Synopsis:
This collection of challenging experiments will help get readers up to speed on laboratory techniques, safety and experimental procedures. Each experiment is presented with concise objectives, a comprehensive list of techniques, and detailed lab intros and step-by-step procedures. Beran also integrates numerous Dry Labs, experiments that do not involve chemicals but reinforce the reader's knowledge of general chemistry topics such as nomenclature, oxidation numbers, and atomic and molecular structure.

Review:
A Complete guide for the entire facility design process-revised and updated.

In today's fast-moving business climate, the foodservice professional will likely be involved in several facility design projects over his or her career. Design and Layout of Foodservice Facilities, Third Editing provides a comprehensive reference for every step of the process, from getting the initial concept right to the planning, analysis, design, permitting, and construction-in short, everything needed to get to opening day of the new establishment! Packed with valuable drawings, photographs, and charts, this essential guide covers the nuts-and-bolts decisions that make the difference in an effective, efficient foodservice operation, including equipment selection, workflows, and legal compliance.

This Third Edition features:

  • Expanded focus on the front of the house/dining room area
  • Updated and revised equipment chapter with new images of the latest equipment
  • New pedagogical features incorpo0rated throughout the text, including key terms, review questions, and questions for discussion
  • Additional blueprints highlighting design trends
  • Revised appendices that include Web references for additional information
  • Expanded and updated glossary

Design and Layout of Foodservice facilities, Third edition is an invaluable resource for students of foodservice management as well as professionals involved in foodservice design projects.

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Beran, Jo Allan
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Book Description: Wiley, 2007. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: Preface. Laboratory Safety and Guidelines. Laboratory Data. Laboratory Techniques. Experiments. A. Introduction. Dry Lab 1 The Laboratory and SI. Experiment 1. Basic Laboratory Operations. B. Chemical and Physical Properties. Experiment 2. Identification of a Compound: Chemical Properties. Experiment 3. Water Analysis: Solids. Experiment 4. Paper Chromatography. Experiment 5. Percent Water in a Hydrated Salt. Experiment 6. Acids, Bases, and Salts. Dry Lab 2A Inorganic Nomenclature I. Oxidation Numbers. Dry Lab 2B Inorganic Nomenclature II. Binary Compounds. Dry Lab 2C Inorganic Nomenclature III. Ternary Compounds. C. Mole Concept. Experiment 7. Empirical Formulas. Experiment 8. Limiting Reactant. Experiment 9. A Volumetric Analysis. Experiment 10. Vinegar Analysis. D. Atomic and Molecular Structure. Experiment 11. Periodic Table and Periodic Law. Dry Lab 3 Atomic and Molecular Structure. E. Gases. Experiment 12. Molar Mass of a Volatile Liquid. Experiment 13. Calcium Carbonate Analysis; Molar Volume of Carbon Dioxide. F. Solutions. Experiment 14. Molar Mass of a Solid. Experiment 15. Synthesis of Potassium Alum G. Acid-Base Equilibria and Analysis. Experiment 16. LeChantelier's Principle; Buffer. Experiment 17. Antacid Analysis. Experiment 18. Potentiometric Analyses. Experiment 19. Aspirin Synthesis and Analysis. Experiment 20. Alkalinity. Experiment 21. Hard Water Analysis. Experiment 22. Molar Solubility; Common-Ion Effect. H. Kinetics. Experiment 23. Factors Affecting Reaction Rates. Experiment 24. A Rate Law and Activation Energy. I. Thermodynamics. Experiment 25. Calorimetry. Experiment 26. Thermodynamics of the Dissolution of Borax. J. Oxidation-Reduction Systems and Analysis. Experiment 27. Oxidation-Reduction Reactions. Experiment 28. Chemistry of Copper. Experiment 29. Bleach Analysis. Experiment 30. Vitamin C Analysis. Experiment 31. Dissolved Oxygen Levels in Natural Waters. Experiment 32. Galvanic Cells; Nernst Equation. Experiment 33. Electrolytic Cells; Avogadro's Number. K. Transition Metal Systems and Analysis. Experiment 34. An Equilibrium Constant. Experiment 35. Metal Ion Analysis. Experiment 36. Spectrophotometric Metal Ion Analysis L. Qualitative Analysis. Dry Lab 4 Preface to Qualitative Analysis. Experiment 37. Common Ions. Experiment 38. Qual I. Na + , K + , NH 4 + , Mg 2+ , Ca 2+ , Cu 2+ . Experiment 39. Qual II. NI 2+ , Fe 3+ , Al 3+ , Zn 2+ . Appendix A. Conversion Factors. Appendix B. Treatment of Data. Appendix C. Graphing Data. Appendix D. Familiar Names of Common Chemicals. Appendix E. Vapor Pressure of Water. Appendix F. Concentrations of Acids and Bases. Appendix G. Water Solubility of Inorganic Salts. Photo Credits. Bookseller Inventory # ABE_book_new_0470129220

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