Essentials of General, Organic, and Biochemistry (International Edition)

1. Measuring Matter and Energy
1.1 Matter and Energy
1.2 Metric and English Units
1.3 Significant Figures in Measurements
1.4 Dimensional Analysis and Unit Conversion

2. Atomic Structure and Nuclear Radiation
2.1 Elements and the Structure of the Atom
2.2 The Periodic Table of Elements
2.3 Electrons
2.4 Ions
2.5 Radioisotopes and Nuclear Radiation

3. Compounds and Molecules
3.1 Ionic Compounds
3.2 Covalent Compounds
3.3 Shapes of Covalent Molecules
3.4 Polar Bonds and Polar Molecules
3.5 Intermolecular Forces of Attraction

4. Chemical Reactions and Chemical Quantities
4.1 The Mole: Counting and Weighing Matter
4.2 Writing and Balancing a Chemical Equation
4.3 Energy and Chemical Reactions
4.4 Reaction Kinetics
4.5 Chemical Equilibrium

5. Changes of State and the Gas Laws
5.1 Changes of State
5.2 The Gas Laws
5.3 Gas Mixtures and Partial Pressure


6. Hydrocarbons
6.1 Introduction to Hydrocarbons
6.2 Structure of Alkanes
6.3 Writing Alkane Structures
6.4 Unsaturated Hydrocarbons: Alkenes and Alkynes
6.5 Naming Hydrocarbons
6.6 Aromatic Hydrocarbons

7. Organic Chemistry and Biomolecules
7.1 Alcohols and Ethers
7.2 Amines
7.3 Carbonyl Containing Functional Groups
7.4 Stereoisomers
7.5 Phosphate Ester Functional Groups

8. Mixtures, Solution Concentrations, and Diffusion
8.1 Mixtures and Solutions
8.2 Solution Concentrations
8.3 Colloidal Dispersions and Suspensions
8.4 Diffusion of Solutes and Solvent through Membranes


9. Acids and Bases
9.1 Acids and Bases
9.2 pH 9.3 Buffers


10. The Reactions of Organic Functional Groups in Biochemistry
10.1 Oxidation-Reduction Reactions
10.2 Group Transfer Reactions: Esterification and Amidation Reactions
10.3 Hydrolysis Reactions
10.4 Addition-Elimination Reactions involving Water: Hydration and Dehydration


11. Carbohydrates: Structure and Function
11.1 An Overview of Carbohydrates

Denise Guinn