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CHEM 10: Introduction to Chemistry

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CHEM 10: Introduction to Chemistry

An Introduction to the discipline of Chemistry, including chemical laboratory techniques and methods and a survey of important chemical principles. This course emphasizes chemistry as a subject of scientific inquiry and is designed to give the student a general appreciation for chemistry as a science.

Chemistry
Author
Parajon Puenzo
Publisher
De Anza College
Source
LibreTexts
Language
EN
Category
Basic Sciences
Read online Download PDF (open licence)
Contents· 137 sections
  1. 01: Chemistry
  2. 1.01: Science and Technology - The Roots of Knowledge
  3. 1.02: Science- Reproducible Testable Tentative Predictive and Explanatory
  4. 1.03: Solving Societys Problems - Scientific Research
  5. 1.04: Chemistry - A Study of Matter and Its Changes
  6. 1.05: Classification of Matter
  7. 1.06: The Measurement of Matter
  8. 1.07: Density
  9. 1.08: Energy - Heat and Temperature
  10. 02: Atoms
  11. 2.01: Atoms - Ideas from the Ancient Greeks
  12. 2.02: Scientific Laws - Conservation of Mass and Definite Proportions
  13. 2.03: John Dalton and the Atomic Theory of Matter
  14. 2.04: The Mole and Molar Mass
  15. 2.05: Mendeleev and Periodic Table
  16. 2.06: Atoms and Molecules- Real and Relevant
  17. 03: Atomic Structure
  18. 3.01: Electricity and the Atom
  19. 3.02: Serendipity in Science- X-Rays and Radioactivity
  20. 3.03: Three Types of Radioactivity
  21. 3.04: Rutherford's Experiment- The Nuclear Model of the Atom
  22. 3.05: The Atomic Nucleus
  23. 3.06: Electron Arrangement- The Bohr Model (Orbits)
  24. 3.07: Electron Arrangement- The Quantum Model
  25. 3.08: Electron Configurations and the Periodic Table
  26. 04: Nuclear Chemistry
  27. 4.01: Natural Radioactivity
  28. 4.02: Nuclear Equations
  29. 4.03: Half-Life and Radioisotopic Dating
  30. 4.04: Artificial Transmutation
  31. 4.05: Uses of Radioisotopes
  32. 4.06: Penetrating Power of Radiation
  33. 4.07: Energy from the Nucleus
  34. 4.08: Nuclear Bombs
  35. 4.09: Uses and Consequences of Nuclear Energy
  36. 05: Chemical Bonds
  37. 5.01: The Art of Deduction- Stable Electron Configurations
  38. 5.02: Lewis (Electron-Dot) Symbols
  39. 5.03: The Reaction of Sodium with Chlorine
  40. 5.04: Using Lewis Symbols for Ionic Compounds
  41. 5.05: Formulas and Names of Binary Ionic Compounds
  42. 5.06: Covalent Bonds- Shared Electron Pairs
  43. 5.07: Unequal Sharing- Polar Covalent Bonds
  44. 5.08: Polyatomic Molecules- Water Ammonia and Methane
  45. 5.09: Polyatomic Ions
  46. 5.10: Rules for Writing Lewis Formulas
  47. 5.11: Molecular Shapes- The VSEPR Theory
  48. 5.12: Shapes and Properties- Polar and Nonpolar Molecules
  49. 06: Chemical Accounting
  50. 6.01: Chemical Sentences- Equations
  51. 6.02: Volume Relationships in Chemical Equations
  52. 6.03: Avogadro's Number and the Mole
  53. 6.04: Molar Mass- Mole-to-Mass and Mass-to-Mole Conversions
  54. 6.05: Solutions
  55. 07: Gases Liquids Solids ... and Intermolecular Forces
  56. 7.01: Solids Liquids and Gases
  57. 7.02: Comparing Ionic and Molecular Substances
  58. 7.03: Forces between Molecules
  59. 7.04: Forces in Solutions
  60. 7.05: Gases- The Kinetic-Molecular Theory
  61. 7.06: The Simple Gas Laws
  62. 7.07: The Ideal Gas Law
  63. 08: Acids and Bases
  64. 8.01: Acids and Bases - Experimental Definitions
  65. 8.02: Acids and Bases
  66. 8.03: Acidic and Basic Anhydrides
  67. 8.04: Strong and Weak Acids and Bases
  68. 8.05: Neutralization
  69. 8.06: The pH Scale
  70. 8.07: Buffers and Conjugate Acid-Base Pairs
  71. 8.08: Acids and Bases in Industry and in Daily Life
  72. 09: Oxidation and Reduction
  73. 9.01: Oxidation and Reduction- Four Views
  74. 9.02: Oxidizing and Reducing Agents
  75. 9.03: Electrochemistry- Cells and Batteries
  76. 9.04: Corrosion and Explosion
  77. 9.05: Oxygen - An Abundant and Essential Oxidizing Agent
  78. 9.06: Some Common Reducing Agents
  79. 9.07: Oxidation Reduction and Living Things
  80. 10: Organic Chemistry
  81. 10.01: Prelude to Organic Chemistry
  82. 10.02: Aliphatic Hydrocarbons
  83. 10.03: Aromatic Compounds- Benzene and Its Relatives
  84. 10.04: Halogenated Hydrocarbons- Many Uses Some Hazards
  85. 10.05: The Functional Group
  86. 10.06: Alcohols Phenols and Ethers
  87. 10.07: Aldehydes and Ketones
  88. 10.08: Carboxylic Acids and Esters
  89. 10.09: Nitrogen-Containing Compounds- Amines and Amides
  90. 11: Air
  91. 11.01: Earth's Atmosphere- Divisions and Composition
  92. 11.02: Chemistry of the Atmosphere
  93. 11.03: Outdoor Air Pollution
  94. 11.04: Automobile Emissions
  95. 11.05: Photochemical Smog- Making Haze While the Sun Shines
  96. 11.06: Acid Rain- Air Pollution Water Pollution
  97. 11.07: Indoor Air Pollution
  98. 11.08: Stratospheric Ozone- Earth's Vital Shield
  99. 11.09: Carbon Dioxide and Climate Change
  100. 11.10: Who Pollutes Who Pays
  101. 12: Water
  102. 12.01: Water - Some Unique Properties
  103. 12.02: Water in Nature
  104. 12.03: Chemical and Biological Contamination
  105. 12.04: Groundwater Contamination to Tainted Tap Water
  106. 12.05: Water Who Uses It and How Much
  107. 12.06: Making Water Fit to Drink
  108. 12.07: 14.7- Making Water Fit to Drink
  109. 12.08: Wastewater and Sewage Treatment
  110. 13: Biochemistry
  111. 13.01: Energy and the Living Cell
  112. 13.02: Carbohydrates- A Storehouse of Energy
  113. 13.03: Fats and Other Lipids
  114. 13.04: Proteins- Polymers of Amino Acids
  115. 13.05: Structure and Function of Proteins
  116. 13.06: Nucleic Acids- Parts Structure and Function
  117. 13.07: The Human Genome
  118. 13.08: RNA Protein Synthesis and the Genetic Code
  119. 14: Carbohydrates
  120. 14.01: Overview of Carbohydrates
  121. 14.02: Classifying Monosaccharides
  122. 14.03: Important Monosaccharides
  123. 14.04: Reactions of Monosaccharides
  124. 14.05: Disaccharides
  125. 14.06: Oligosaccharides
  126. 14.07: Polysaccharides
  127. 14.E: Carbohydrates (Exercises)
  128. 14.S: Carbohydrates (Summary)
  129. 15: Food
  130. 15.01: Carbohydrates in the Diet
  131. 15.02: Fats and Cholesterol
  132. 15.03: Proteins- Muscle and Much More
  133. 15.04: Minerals Vitamins and Other Essentials
  134. 15.05: Starvation Fasting and Malnutrition
  135. 15.06: Flavorings- Spicy and Sweet
  136. 15.07: Other Food Additives- Beneficial or Dangerous
  137. 15.08: Problems with our Food