Fundamentals of general, organic, and biological chemistry

著者

• McMurry, John
• Castellion, Mary E.
• Ballantine, David Stephen
• Hoeger, Carl A.
• Peterson, Virginia E.

書誌事項

Fundamentals of general, organic, and biological chemistry

John McMurry ... [et al.]

Prentice Hall, c2010

6th ed

注記

Rev. ed. of: Fundamentals of general, organic, and biological chemistry / John McMurry, Mary E. Castellion, David S. Ballantine. 5th ed. c2007

Other authors: Mary Castellion, David S. Ballantine, Carl A. Hoeger, Virginia E. Peterson

Includes index

内容説明・目次

内容説明

For two-semester/three-quarter courses in General, Organic, and Biological Chemistry, primarily taken by allied health majors. Also suitable for one-semester courses with a comprehensive approach. This best-selling text bears the hallmark of all John McMurry's books. On style, it is concise and avoids the `wordiness' of most GOB texts. On substance, it is unusual in its balance of chemical concepts to explain the quantitative aspects of chemistry, and provides greater depth of insight into the theoretical chemical principles. This makes for a wider spectrum of the different angles from which to view chemistry, and thus, captures a greater number of students who can successfully learn from the book. Demanding, yet logical, it also sets itself apart by requiring students to master concepts before they can move on to the next chapter.

目次

1. Matter and Life 1.1 Chemistry: The Central Science 1.2 States of Matter 1.3 Classification of Matter 1.4 An Example of a Chemical Reaction 1.5 Chemical Elements and Symbols 1.6 Elements and the Periodic Table 2. Measurements in Chemistry 2.1 Physical Quantities 2.2 Measuring Mass 2.3 Measuring Length and Volume 2.4 Measurement and Significant Figures 2.5 Scientific Notation 2.6 Rounding Off Numbers 2.7 Problem Solving: Converting a Quantity from One Unit to Another 2.8 Problem Solving: Estimating Answers 2.9 Measuring Temperature 2.10 Energy and Heat 2.11 Density 2.12 Specific Gravity 3. Atoms and the Periodic Table 3.1 Atomic Theory 3.2 Elements and Atomic Number 3.3 Isotopes and Atomic Weight 3.4 The Periodic Table 3.5 Some Characteristics of Different Groups 3.6 Electronic Structure of Atoms 3.7 Electron Configurations 3.8 Electron Configurations and the Periodic Table 3.9 Electron-Dot Symbols 4. Ionic Compounds 4.1 Ions 4.2 Periodic Properties and Ion Formation 4.3 Ionic Bonds 4.4 Some Properties of Ionic Compounds 4.5 Ions and the Octet Rule 4.6 Ions of Some Common Elements 4.7 Naming Ions 4.8 Polyatomic Ions 4.9 Formulas of Ionic Compounds 4.10 Naming Ionic Compounds 4.11 and Ions: An Introduction to Acids and Bases 5. Molecular Compounds 5.1 Covalent Bonds 5.2 Covalent Bonds and the Periodic Table 5.3 Multiple Covalent Bonds 5.4 Coordinate Covalent Bonds 5.5 Molecular Formulas and Lewis Structures 5.6 Drawing Lewis Structures 5.7 The Shapes of Molecules 5.8 Polar Covalent Bonds and Electronegativity 5.9 Polar Molecules 5.10 Naming Binary Molecular Compounds 5.11 Characteristics of Molecular Compounds 6. Chemical Reactions: Classification and Mass Relationships 6.1 Chemical Equations 6.2 Balancing Chemical Equations 6.3 Avogadro's Number and the Mole 6.4 Gram-Mole Conversions 6.5 Mole Relationships and Chemical Equations 6.6 Mass Relationships and Chemical Equations 6.7 Limiting Reagent and Percent Yield 6.8 Classes of Chemical Reactions 6.9 Precipitation Reactions and Solubility Guidelines 6.10 Acids, Bases, and Neutralization Reactions 6.11 Redox Reactions 6.12 Recognizing Redox Reactions 6.13 Net Ionic Equations 7. Chemical Reactions: Energy, Rates, and Equilibrium 7.1 Energy and Chemical Bonds 7.2 Heat Changes during Chemical Reactions 7.3 Exothermic and Endothermic Reactions 7.4 Why Do Chemical Reactions Occur? Free Energy 7.5 How Do Chemical Reactions Occur? Reaction Rates 7.6 Effects of Temperature, Concentration, and Catalysts on Reaction Rates 7.7 Reversible Reactions and Chemical Equilibrium 7.8 Equilibrium Equations and Equilibrium Constants 7.9 Le Chatelier's Principle: The Effect of Changing Conditions on Equilibria 8. Gases, Liquids, and Solids 8.1 States of Matter and Their Changes 8.2 Gases and the Kinetic-Molecular Theory 8.3 Pressure 8.4 Boyle's Law: The Relation between Volume and Pressure 8.5 Charles's Law: The Relation between Volume and Temperature 8.6 Gay-Lussac's Law: The Relation between Pressure and Temperature 8.7 The Combined Gas Law 8.8 Avogadro's Law: The Relation between Volume and Molar Amount 8.9 The Ideal Gas Law 8.10 Partial Pressure and Dalton's Law 8.11 Intermolecular Forces 8.12 Liquids 8.13 Water: A Unique Liquid 8.14 Solids 8.15 Changes of State 9. Solutions 9.1 Mixtures and Solutions 9.2 The Solution Process 9.3 Solid Hydrates 9.4 Solubility 9.5 The Effect of Temperature on Solubility 9.6 The Effect of Pressure on Solubility: Henry's Law 9.7 Units of Concentration 9.8 Dilution 9.9 Ions in Solution: Electrolytes 9.10 Electrolytes in Body Fluids: Equivalents and Milliequivalents 9.11 Properties of Solutions 9.12 Osmosis and Osmotic Pressure 9.13 Dialysis 10. Acids and Bases 10.1 Acids and Bases in Aqueous Solution 10.2 Some Common Acids and Bases 10.3 The Bronsted-Lowry Definition of Acids and Bases 10.4 Water as Both an Acid and a Base 10.5 Acid and Base Strength 10.6 Acid Dissociation Constants 10.7 Dissociation of Water 10.8 Measuring Acidity in Aqueous Solution: pH 10.9 Working with pH 10.10 Laboratory Determination of Acidity 10.11 Buffer Solutions 10.12 Buffers in the Body 10.13 Acid and Base Equivalents 10.14 Some Common Acid-Base Reactions 10.15 Titration 10.16 Acidity and Basicity of Salt Solutions 11. Nuclear Chemistry 11.1 Nuclear Reactions 11.2 The Discovery and Nature of Radioactivity 11.3 Stable and Unstable Isotopes 11.4 Nuclear Decay 11.5 Radioactive Half-Life 11.6 Radioactive Decay Series 11.7 Ionizing Radiation 11.8 Detecting Radiation 11.9 Measuring Radiation 11.10 Artificial Transmutation 11.11 Nuclear Fission and Nuclear Fusion 12. Introductions to Organic Chemistry:Alkanes 12.1 The Nature of Organic Molecules 12.2 Families of Organic Molecules: Functional Groups 12.3 The Structure of Organic Molecules: Alkanes and Their Isomers 12.4 Drawing Organic Structures 12.5 The Shapes of Organic Molecules 12.6 Naming Alkanes 12.7 Properties of Alkanes 12.8 Reactions of Alkanes 12.9 Cycloalkanes 12.10 Drawing and Naming Cycloalkanes 13. Alkenes, Alkynes, and Aromatic Compounds 13.1 Alkenes and Alkynes 13.2 Naming Alkenes and Alkynes 13.3 The Structure of Alkenes: Cis-Trans Isomerism 13.4 Properties of Alkenes and Alkynes 13.5 Types of Organic Reactions 13.6 Reactions of Alkenes and Alkynes 13.7 How Alkene Addition Reactions Occur 13.8 Alkene Polymers 13.9 Aromatic Compounds and the Structure of Benzene 13.10 Naming Aromatic Compounds 13.11 Reactions of Aromatic Compounds 14. Some Compounds with Oxygen, Sulfur, or a Halogen 14.1 Alcohols, Phenols, and Ethers 14.2 Some Common Alcohols 14.3 Naming Alcohols 14.4 Properties of Alcohols 14.5 Reactions of Alcohols 14.6 Phenols 14.7 Acidity of Alcohols and Phenols 14.8 Ethers 14.9 Thiols and Disulfides 14.10 Halogen-Containing Compounds 15. Amines 15.1 Amines 15.2 Properties of Amines 15.3 Heterocyclic Nitrogen Compounds 15.4 Basicity of Amines 15.5 Amine Salts 15.6 Amines in Plants: Alkaloids 16. Aldehydes and Ketones 16.1 The Carbonyl Group 16.2 Naming Aldehydes and Ketones 16.3 Properties of Aldehydes and Ketones 16.4 Some Common Aldehydes and Ketones 16.5 Oxidation of Aldehydes 16.6 Reduction of Aldehydes and Ketones 16.7 Addition of Alcohols: Hemiacetals and Acetals 17. Carboxylic Acids and Their Derivatives 17.1 Carboxylic Acids and Their Derivatives: Properties and Names 17.2 Some Common Carboxylic Acids 17.3 Acidity of Carboxylic Acids 17.4 Reactions of Carboxylic Acids: Ester and Amide Formation 17.5 Aspirin and Other Over-the-Counter Carboxylic Acid Derivatives 17.6 Hydrolysis of Esters and Amides 17.7 Polyamides and Polyesters 17.8 Phosphoric Acid Derivatives 18. Amino Acids and Proteins 18.1 An Introduction to Biochemistry 18.2 Protein Structure and Function: An Overview 18.3 Amino Acids 18.4 Acid-Base Properties of Amino Acids 18.5 Handedness 18.6 Molecular Handedness and Amino Acids 18.7 Primary Protein Structure 18.8 Shape-Determining Interactions in Proteins 18.9 Secondary Protein Structure 18.10 Tertiary Protein Structure 18.11 Quaternary Protein Structure 18.12 Chemical Properties of Proteins 19. Enzymes and Vitamins 19.1 Catalysis by Enzymes 19.2 Enzyme Cofactors 19.3 Enzyme Classification 19.4 How Enzymes Work 19.5 Effect of Concentration on Enzyme Activity 19.6 Effect of Temperature and pH on Enzyme Activity 19.7 Enzyme Regulation: Feedback and Allosteric Control 19.8 Enzyme Regulation: Inhibition 19.9 Enzyme Regulation: Covalent Modification and Genetic Control 19.10 Vitamins 20. Chemical Messengers: Hormones, Neurotransmitters, and Drugs 20.1 Messenger Molecules 20.2 Hormones and the Endocrine System 20.3 How Hormones Work: Epinephrine and Fight-or-Flight 20.4 Amino Acid Derivatives and Polypeptides as Hormones 20.5 Steroid Hormones 20.6 Neurotransmitters 20.7 How Neurotransmitters Work: Acetylcholine, Its Agonists and Antagonists 20.8 Histamine and Antihistamines 20.9 Serotonin, Norepinephrine, and Dopamine 20.10 Neuropeptides and Pain Relief 20.11 Drug Discovery and Drug Design 21. The Generation of Biochemical Energy 21.1 Energy and Life 21.2 Energy and Biochemical Reactions 21.3 Cells and Their Structure 21.4 An Overview of Metabolism and Energy Production 21.5 Strategies of Metabolism: ATP and Energy Transfer 21.6 Strategies of Metabolism: Metabolic Pathways and Coupled Reactions 21.7 Strategies of Metabolism: Oxidized and Reduced Coenzymes 21.8 The Citric Acid Cycle 21.9 The Electron-Transport Chain and ATP Production 21.10 Harmful Oxygen By-Products and Antioxidant Vitamins 22. Carbohydrates 22.1 An Introduction to Carbohydrates 22.2 Handedness of Carbohydrates 22.3 The D and L Families of Sugars: Drawing Sugar Molecules 22.4 Structure of Glucose and Other Monosaccharides 22.5 Some Important Monosaccharides 22.6 Reactions of Monosaccharides 22.7 Disaccharides 22.8 Variations on the Carbohydrate Theme 22.9 Some Important Polysaccharides 23. Carbohydrate Metabolism 23.1 Digestion of Carbohydrates 23.2 Glucose Metabolism: An Overview 23.3 Glycolysis 23.4 Entry of Other Sugars into Glycolysis 23.5 The Fate of Pyruvate 23.6 Energy Output in Complete Catabolism of Glucose 23.7 Regulation of Glucose Metabolism and Energy Production 23.8 Metabolism in Fasting and Starvation 23.9 Metabolism in Diabetes Mellitus 23.10 Glycogen Metabolism: Glycogenesis and Glycogenolysis 23.11 Gluconeogenesis: Glucose from Noncarbohydrates 24. Lipids 24.1 Structure and Classification of Lipids 24.2 Fatty Acids and Their Esters 24.3 Properties of Fats and Oils 24.4 Chemical Reactions of Triacylglycerols 24.5 Cell Membrane Lipids: Phospholipids and Glycolipids 24.6 Cell Membrane Lipids: Cholesterol 24.7 Structure of Cell Membranes 24.8 Transport Across Cell Membranes 24.9 Eicosanoids: Prostaglandins and Leukotrienes 25. Lipid Metabolism 25.1 Digestion of Triacylglycerols 25.2 Lipoproteins for Lipid Transport 25.3 Triacylglycerol Metabolism: An Overview 25.4 Storage and Mobilization of Triacylglycerols 25.5 Oxidation of Fatty Acids 25.6 Energy from Fatty Acid Oxidation 25.7 Ketone Bodies and Ketoacidosis 25.8 Biosynthesis of Fatty Acids 26. Nucleic Acids and Proteins 26.1 DNA, Chromosomes, and Genes 26.2 Composition of Nucleic Acids 26.3 The Structure of Nucleic Acid Chains 26.4 Base Pairing in DNA: The Watson-Crick Model 26.5 Nucleic Acids and Heredity 26.6 Replication of DNA 26.7 Structure and Function of RNA 26.8 Transcription: RNA Synthesis 26.9 The Genetic Code 26.10 Translation: Transfer RNA and Protein Synthesis 27. Genomics 27.1 Mapping the Human Genome 27.2 A Trip Along a Chromosome 27.3 Mutations and Polymorphisms 27.4 Recombinant DNA 27.5 Genomics: Using What We Know 28. Protein and Amino Acid 28.1 Digestion of Proteins 28.2 Amino Acid Metabolism: An Overview 28.3 Amino Acid Catabolism: The Amino Group 28.4 The Urea Cycle 28.5 Amino Acid Catabolism: The Carbon Atoms 28.6 Biosynthesis of Nonessential Amino Acids 29. Body Fluids 29.1 Body Water and Its Solutes 29.2 Fluid Balance 29.3 Blood 29.4 Plasma Proteins, White Blood Cells, and Immunity 29.5 Blood Clotting 29.6 Red Blood Cells and Blood Gases 29.7 The Kidney and Urine Formation 29.8 Urine Composition and Function

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詳細情報

• NII書誌ID(NCID): BB00183433
• ISBN:
  • 9780136054504
• LCCN: 2008054670
• 出版国コード: us
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: Upper Saddle River
• ページ数/冊数: xxiii, 901, 61 p.
• 大きさ: 29 cm
• 分類:
  • LCC : QD31.3
  • DC22 : 540
• 件名:
  • LCSH : Chemistry -- Textbooks