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General, Organic, and Biological Chemistry 1st edition

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Janice Gorzynski Smith
Publisher: McGraw-Hill Higher Education

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Table of Contents

  • Chapter 1: Matter and Measurement
    • 1.1: Chemistry&emdash;The Science of Everyday Experience (2)
    • 1.2: States of Matter (11)
    • 1.3: Classification of Matter (9)
    • 1.4: Measurement (11)
    • 1.5: Significant Figures (7)
    • 1.6: Scientific Notation (5)
    • 1.7: Problem Solving Using the Factor-Label Method (8)
    • 1.8: Focus on Health & Medicine: Problem Solving Using Clinical Conversion Factors (2)
    • 1.9: Temperature (5)
    • 1.10: Density and Specific Gravity (5)

  • Chapter 2: Atoms and the Periodic Table
    • 2.1: Elements (4)
    • 2.2: Structure of the Atom (6)
    • 2.3: Isotopes (12)
    • 2.4: The Periodic Table (21)
    • 2.5: Electronic Structure (8)
    • 2.6: Electronic Configurations (5)
    • 2.7: Electronic Configurations and the Periodic Table (4)
    • 2.8: Periodic Trends (7)

  • Chapter 3: Ionic Compounds
    • 3.1: Introduction to Bonding (4)
    • 3.2: Ions (20)
    • 3.3: Ionic Compounds (1)
    • 3.4: Naming Ionic Compounds (7)
    • 3.5: Physical Properties of Ionic Compounds (2)
    • 3.6: Polyatomic Ions (8)

  • Chapter 4: Covalent Compounds
    • 4.1: Introduction to Covalent Bonding (7)
    • 4.2: Lewis Structures (6)
    • 4.3: Exceptions to the Octet Rule (1)
    • 4.4: Resonance (5)
    • 4.5: Naming Covalent Compounds (5)
    • 4.6: Molecular Shape (4)
    • 4.7: Electronegativity and Bond Polarity (5)
    • 4.8: Polarity of Molecules (3)
    • 4.9: Focus on Health & Medicine: Covalent Drugs and Medical Products

  • Chapter 5: Chemical Reactions
    • 5.1: Introduction to Chemical Reactions (11)
    • 5.2: Balancing Chemical Equations (10)
    • 5.3: The Mole and Avogadro's Number (12)
    • 5.4: Mass to Mole Conversions (24)
    • 5.5: Mole Calculations in Chemical Equations (5)
    • 5.6: Mass Calculations in Chemical Equations (7)
    • 5.7: Percent Yield
    • 5.8: Oxidation and Reduction (12)
    • 5.9: Focus on Health & Medicine: Pacemakers

  • Chapter 6: Energy Changes, Reaction Rates, and Equilibrium
    • 6.1: Energy (9)
    • 6.2: Energy Changes in Reactions (4)
    • 6.3: Energy Diagrams (4)
    • 6.4: Reaction Rates (10)
    • 6.5: Equilibrium (10)
    • 6.6: Le Châtelier's Principle (4)
    • 6.7: Focus on the Human Body: Body Temperature

  • Chapter 7: Gases, Liquids, and Solids
    • 7.1: Introduction (2)
    • 7.2: Gases and Pressure (8)
    • 7.3: Gas Laws That Relate Pressure, Volume, and Temperature (11)
    • 7.4: Avogadro's Law&emdash;How Volume and Moles Are Related (6)
    • 7.5: The Ideal Gas Law (3)
    • 7.6: Dalton's Law and Partial Pressures (3)
    • 7.7: Intermolecular Forces, Boiling Point, and Melting Point (13)
    • 7.8: The Liquid State (10)
    • 7.9: The Solid State (5)
    • 7.10: Energy and Phase Changes

  • Chapter 8: Solutions
    • 8.1: Introduction (7)
    • 8.2: Solubility&emdash;General Features (6)
    • 8.3: Solubility&emdash;Effects of Temperature and Pressure (7)
    • 8.4: Concentration Units&emdash;Percent Concentration (9)
    • 8.5: Concentration Units&emdash;Molarity (7)
    • 8.6: Dilution (2)
    • 8.7: Colligative Properties (7)
    • 8.8: Osmosis and Dialysis (10)

  • Chapter 9: Acids and Bases
    • 9.1: Introduction to Acids and Bases (8)
    • 9.2: Proton Transfer&emdash;The Reaction of a Brønsted-Lowry Acid with a Brønsted-Lowry Base (5)
    • 9.3: Acid and Base Strength (4)
    • 9.4: Equilibrium and Acid Dissociation Constants (2)
    • 9.5: Dissociation of Water (3)
    • 9.6: The pH Scale (7)
    • 9.7: Common Acid&emdash;Base Reactions (7)
    • 9.8: The Acidity and Basicity of Salt Solutions
    • 9.9: Titration (3)
    • 9.10: Buffers (8)
    • 9.11: Focus on the Human Body: Buffers in the Blood (3)

  • Chapter 10: Nuclear Chemistry
    • 10.1: Introduction (21)
    • 10.2: Nuclear Reactions (16)
    • 10.3: Half-Life (8)
    • 10.4: Detecting and Measuring Radioactivity (9)
    • 10.5: Focus on Health & Medicine: Medical Uses of Radioisotopes (6)
    • 10.6: Nuclear Fission and Nuclear Fusion (5)
    • 10.7: Focus on Health & Medicine: Medical Imaging Without Radioactivity (1)

  • Chapter 11: Introduction to Organic Molecules and Functional Groups
    • 11.1: Introduction to Organic Chemistry
    • 11.2: Characteristic Features of Organic Compounds
    • 11.3: Shapes of Organic Molecules (2)
    • 11.4: Drawing Organic Molecules (1)
    • 11.5: Functional Groups (13)
    • 11.6: Properties of Organic Compounds (4)
    • 11.7: Focus on Health & Medicine: Vitamins (3)

  • Chapter 12: Alkanes
    • 12.1: Introduction (4)
    • 12.2: Simple Alkanes (10)
    • 12.3: An Introduction to Nomenclature
    • 12.4: Alkane Nomenclature (16)
    • 12.5: Cycloalkanes (4)
    • 12.6: Focus on the Environment: Fossil Fuels (1)
    • 12.7: Physical Properties (1)
    • 12.8: Focus on the Environment: Combustion (6)

  • Chapter 13: Unsaturated Hydrocarbons
    • 13.1: Alkenes and Alkynes (7)
    • 13.2: Nomenclature of Alkenes and Alkynes (16)
    • 13.3: Cis-Trans Isomers (7)
    • 13.4: Interesting Alkenes in Food and Medicine
    • 13.5: Focus on Health & Medicine: Oral Contraceptives
    • 13.6: Reactions of Alkenes (17)
    • 13.7: Focus on Health & Medicine: Margarine or Butter? (2)
    • 13.8: Polymers&emdash;The Fabric of Modern Society (4)
    • 13.9: Aromatic Compounds (2)
    • 13.10: Nomenclature of Benzene Derivatives (4)
    • 13.11: Focus on Health & Medicine: Aromatic Drugs, Sunscreens, and Carcinogens (1)
    • 13.12: Focus on Health & Medicine: Phenols as Antioxidants (3)
    • 13.13: Reactions of Aromatic Compounds (5)

  • Chapter 14: Organic Compounds That Contain Oxygen, Halogen, or Sulfur
    • 14.1: Introduction
    • 14.2: Structure and Properties of Alcohols (6)
    • 14.3: Nomenclature of Alcohols (8)
    • 14.4: Interesting Alcohols (2)
    • 14.5: Reactions of Alcohols (15)
    • 14.6: Focus on Health & Medicine: Ethanol, the Most Widely Abused Drug (5)
    • 14.7: Structure and Properties of Ethers (10)
    • 14.8: Focus on Health & Medicine: Ethers as Anesthetics (2)
    • 14.9: Alkyl Halides (13)
    • 14.10: Organic Compounds That Contain Sulfur (5)

  • Chapter 15: The Three-Dimensional Shape of Molecules
    • 15.1: Isomers&emdash;A Review
    • 15.2: Looking Glass Chemistry&emdash;Molecules and Their Mirror Images
    • 15.3: Chirality Centers (4)
    • 15.4: Chirality Centers in Cyclic Compounds
    • 15.5: Focus on Health & Medicine: Chiral Drugs (1)
    • 15.6: Fischer Projections
    • 15.7: Compounds With Two or More Chirality Centers
    • 15.8: Focus on the Human Body: The Sense of Smell

  • Chapter 16: Aldehydes and Ketones
    • 16.1: Structure and Bonding (10)
    • 16.2: Nomenclature (14)
    • 16.3: Physical Properties
    • 16.4: Focus on Health & Medicine: Interesting Aldehydes and Ketones (3)
    • 16.5: Reactions of Aldehydes and Ketones (11)
    • 16.6: Reduction of Aldehydes and Ketones (5)
    • 16.7: Focus on the Human Body: The Chemistry of Vision (1)
    • 16.8: Acetal Formation (12)

  • Chapter 17: Carboxylic Acids, Esters, and Amides
    • 17.1: Structure and Bonding (9)
    • 17.2: Nomenclature (19)
    • 17.3: Physical Properties (4)
    • 17.4: Interesting Carboxylic Acids in Consumer Products and Medicines (2)
    • 17.5: Interesting Esters and Amides
    • 17.6: The Acidity of Carboxylic Acids (10)
    • 17.7: Focus on Health & Medicine: Aspirin
    • 17.8: The Conversion of Carboxylic Acids to Esters and Amides (6)
    • 17.9: Hydrolysis of Esters and Amides (13)
    • 17.10: Synthetic Polymers in Modern Society&emdash;Polyamides and Polyesters
    • 17.11: Focus on Health & Medicine: Penicillin

  • Chapter 18: Amines and Neurotransmitters
    • 18.1: Structure and Bonding (4)
    • 18.2: Nomenclature (17)
    • 18.3: Physical Properties (1)
    • 18.4: Focus on Health & Medicine: Caffeine and Nicotine
    • 18.5: Alkaloids&emdash;Amines from Plant Sources (4)
    • 18.6: Amines as Bases (10)
    • 18.7: Focus on Health & Medicine: Ammonium Salts as Useful Drugs
    • 18.8: Neurotransmitters (4)
    • 18.9: Focus on the Human Body: Epinephrine and Related Compounds (2)
    • 18.10: Focus on Health & Medicine: Histamine and Antihistamines

  • Chapter 19: Lipids
    • 19.1: Introduction to Lipids (1)
    • 19.2: Fatty Acids (17)
    • 19.3: Waxes (4)
    • 19.4: Triacylglycerols&emdash;Fats and Oils (5)
    • 19.5: Hydrolysis of Triacylglycerols (6)
    • 19.6: Phospholipids (9)
    • 19.7: Cell Membranes (10)
    • 19.8: Focus on Health & Medicine: Cholesterol, the Most Prominent Steroid (7)
    • 19.9: Steroid Hormones (8)
    • 19.10: Focus on Health & Medicine: Fat-Soluble Vitamins
    • 19.11: Focus on Health & Medicine: Prostaglandins and Leukotrienes (7)

  • Chapter 20: Carbohydrates
    • 20.1: Introduction (2)
    • 20.2: Monosaccharides (15)
    • 20.3: The Cyclic Forms of Monosaccharides (6)
    • 20.4: Reduction and Oxidation of Monosaccharides (6)
    • 20.5: Disaccharides (11)
    • 20.6: Polysaccharides (16)
    • 20.7: Focus on the Human Body: Useful Carbohydrate Derivatives
    • 20.8: Focus on the Human Body: Blood Type (1)

  • Chapter 21: Amino Acids, Proteins, and Enzymes
    • 21.1: Introduction (2)
    • 21.2: Amino Acids (9)
    • 21.3: Acid-Base Behavior of Amino Acids (4)
    • 21.4: Peptides (7)
    • 21.5: Focus on the Human Body: Biologically Active Peptides
    • 21.6: Proteins (17)
    • 21.7: Focus on the Human Body: Common Proteins (13)
    • 21.8: Protein Hydrolysis and Denaturation (8)
    • 21.9: Enzymes (17)
    • 21.10: Focus on Health & Medicine: Using Enzymes to Diagnose (2)

  • Chapter 22: Nucleic Acids and Protein Synthesis
    • 22.1: Nucleosides and Nucleotides (14)
    • 22.2: Nucleic Acids (1)
    • 22.3: The DNA Double Helix (6)
    • 22.4: Replication (8)
    • 22.5: RNA (11)
    • 22.6: Transcription (3)
    • 22.7: The Genetic Code (2)
    • 22.8: Translation and Protein Synthesis (5)
    • 22.9: Mutations and Genetic Diseases (4)
    • 22.10: Recombinant DNA (6)
    • 22.11: Focus on Health & Medicine: Viruses (2)

  • Chapter 23: Digestion and the Conversion of Food into Energy
    • 23.1: Introduction (3)
    • 23.2: An Overview of Metabolism (4)
    • 23.3: ATP and Energy Production (9)
    • 23.4: Coenzymes in Metabolism (5)
    • 23.5: The Citric Acid Cycle (18)
    • 23.6: The Electron Transport Chain and Oxidative Phosphorylation (8)
    • 23.7: Focus on Health & Medicine: Hydrogen Cyanide (2)

  • Chapter 24: Carbohydrate, Lipid, and Protein Metabolism
    • 24.1: Introduction (1)
    • 24.2: Understanding Biochemical Reactions (1)
    • 24.3: Glycolysis (22)
    • 24.4: The Fate of Pyruvate (15)
    • 24.5: The ATP Yield from Glucose (6)
    • 24.6: Gluconeogenesis (11)
    • 24.7: The Catabolism of Triacylglycerols (16)
    • 24.8: Ketone Bodies (9)
    • 24.9: Amino Acid Metabolism (10)

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Group Quantity Questions
Chapter 1: Matter and Measurement
1.1 2 001 002
1.2 11 001 002 003 004 005 006 007 008 009 010 011
1.3 9 001 002 003 004 005 006 007 008 009
1.4 11 001 002 003 004 005 006 007 008 009 010 011
1.5 7 001 002 003 004 005 006 007
1.6 5 001 002 003 004 005
1.7 8 001 002 003 004 005 006 007 008
1.8 2 001 002
1.9 5 001 002 003 004 005
1.10 5 001 002 003 004 005
Chapter 2: Atoms and the Periodic Table
2.1 4 001 002 003 004
2.2 6 001 002 003 004 005 006
2.3 12 001 002 003 004 005 006 007 008 009 010 011 012
2.4 21 001 002 003 004 005 006 007 008 009 010 011 012 013 014 015 016 017 018 019 020 021
2.5 8 001 002 003 004 005 006 007 008
2.6 5 001 002 003 004 005
2.7 4 001 002 003 004
2.8 7 001 002 003 004 005 006 007
Chapter 3: Ionic Compounds
3.1 4 001 002 003 004
3.2 20 001 002 003 004 005 006 007 008 009 010 011 012 013 014 015 016 017 018 019 020
3.3 1 001
3.4 7 001 002 003 004 005 006 007
3.5 2 001 002
3.6 8 001 002 003 004 005 006 007 008
Chapter 4: Covalent Compounds
4.1 7 001 002 003 004 005 006 007
4.2 6 001 002 003 004 005 006
4.3 1 001
4.4 5 001 002 003 004 005
4.5 5 001 002 003 004 005
4.6 4 001 002 003 004
4.7 5 001 002 003 004 005
4.8 3 001 002 003
Chapter 5: Chemical Reactions
5.1 11 001 002 003 004 005 006 007 008 009 010 011
5.2 10 001 002 003 004 005 006 007 008 009 010
5.3 12 001 002 003 004 005 006 007 008 009 010 011 012
5.4 24 001 002 003 004 005 006 007 008 009 010 011 012 013 014 015 016 017 018 019 020 021 022 023 024
5.5 5 001 002 003 004 005
5.6 7 001 002 003 004 005 006 007
5.8 12 001 002 003 004 005 006 007 008 009 010 011 012
Chapter 6: Energy Changes, Reaction Rates, and Equilibrium
6.1 9 001 002 003 004 005 006 007 008 009
6.2 4 001 002 003 004
6.3 4 001 002 003 004
6.4 10 001 002 003 004 005 006 007 008 009 010
6.5 10 001 002 003 004 005 006 007 008 009 010
6.6 4 001 002 003 004
Chapter 7: Gases, Liquids, and Solids
7.1 2 001 002
7.2 8 001 002 003 004 005 006 007 008
7.3 11 001 002 003 004 005 006 007 008 009 010 011
7.4 6 001 002 003 004 005 006
7.5 3 001 002 003
7.6 3 001 002 003
7.7 13 001 002 003 004 005 006 007 008 009 010 011 012 013
7.8 10 001 002 003 004 005 006 007 008 009 010
7.9 5 001 002 003 004 005
Chapter 8: Solutions
8.1 7 001 002 003 004 005 006 007
8.2 6 001 002 003 004 005 006
8.3 7 001 002 003 004 005 006 007
8.4 9 001 002 003 004 005 006 007 008 009
8.5 7 001 002 003 004 005 006 007
8.6 2 001 002
8.7 7 001 002 003 004 005 006 007
8.8 10 001 002 003 004 005 006 007 008 009 010
Chapter 9: Acids and Bases
9.1 8 001 002 003 004 005 006 007 008
9.2 5 001 002 003 004 005
9.3 4 001 002 003 004
9.4 2 001 002
9.5 3 001 002 003
9.6 7 001 002 003 004 005 006 007
9.7 7 001 002 003 004 005 006 007
9.9 3 001 002 003
9.10 8 001 002 003 004 005 006 007 008
9.11 3 001 002 003
Chapter 10: Nuclear Chemistry
10.1 21 001 002 003 004 005 006 007 008 009 010 011 012 013 014 015 016 017 018 019 020 021
10.2 16 001 002 003 004 005 006 007 008 009 010 011 012 013 014 015 016
10.3 8 001 002 003 004 005 006 007 008
10.4 9 001 002 003 004 005 006 007 008 009
10.5 6 001 002 003 004 005 006
10.6 5 001 002 003 004 005
10.7 1 001
Chapter 11: Introduction to Organic Molecules and Functional Groups
11.3 2 001 002
11.4 1 001
11.5 13 001 002 003 004 005 006 007 008 009 010 011 012 013
11.6 4 001 002 003 004
11.7 3 001 002 003
Chapter 12: Alkanes
12.1 4 001 002 003 004
12.2 10 001 002 003 004 005 006 007 008 009 010
12.4 16 001 002 003 004 005 006 007 008 009 010 011 012 013 014 015 016
12.5 4 001 002 003 004
12.6 1 001
12.7 1 001
12.8 6 001 002 003 004 005 006
Chapter 13: Unsaturated Hydrocarbons
13.1 7 001 002 003 004 005 006 007
13.2 16 001 002 003 004 005 006 007 008 009 010 011 012 013 014 015 016
13.3 7 001 002 003 004 005 006 007
13.6 17 001 002 003 004 005 006 007 008 009 011 012 013 014 015 016 017 018
13.7 2 001 002
13.8 4 001 002 003 004
13.9 2 001 002
13.10 4 001 002 003 004
13.11 1 001
13.12 3 001 002 003
13.13 5 001 002 003 004 005
Chapter 14: Organic Compounds That Contain Oxygen, Halogen, or Sulfur
14.2 6 001 002 003 004 005 006
14.3 8 001 002 003 004 005 006 007 008
14.4 2 001 002
14.5 15 001 002 003 004 005 006 007 008 009 010 011 012 013 014 015
14.6 5 001 002 003 004 005
14.7 10 001 002 003 004 005 006 007 008 009 010
14.8 2 001 002
14.9 13 001 002 003 004 005 006 007 008 009 010 011 012 013
14.10 5 001 002 003 004 005
Chapter 15: The Three-Dimensional Shape of Molecules
15.3 4 001 002 003 004
15.5 1 001
Chapter 16: Aldehydes and Ketones
16.1 10 001 002 003 004 005 006 007 008 009 010
16.2 14 001 002 003 004 005 006 007 008 009 010 011 012 013 014
16.4 3 001 002 003
16.5 11 001 002 003 004 005 006 007 008 009 010 011
16.6 5 001 002 003 004 005
16.7 1 001
16.8 12 001 002 003 004 005 006 007 008 009 010 011 012
Chapter 17: Carboxylic Acids, Esters, and Amides
17.1 9 001 002 003 004 005 006 007 008 009
17.2 19 001 002 003 004 005 006 007 008 009 010 011 012 013 014 015 016 017 018 019
17.3 4 001 002 003 004
17.4 2 001 002
17.6 10 001 002 003 004 005 006 007 008 009 010
17.8 6 001 002 003 004 005 006
17.9 13 001 002 003 004 005 006 007 008 009 010 011 012 013
Chapter 18: Amines and Neurotransmitters
18.1 4 001 002 003 004
18.2 17 001 002 003 004 005 006 007 008 009 010 011 012 013 014 015 016 017
18.3 1 001
18.5 4 001 002 003 004
18.6 10 001 002 003 004 005 006 007 008 009 010
18.8 4 001 002 003 004
18.9 2 001 002
Chapter 19: Lipids
19.1 1 001
19.2 17 001 002 003 004 005 006 007 008 009 010 011 012 013 014 015 016 017
19.3 4 001 002 003 004
19.4 5 001 002 003 004 005
19.5 6 001 002 003 004 005 006
19.6 9 001 002 003 004 005 006 007 008 009
19.7 10 001 002 003 004 005 006 007 008 009 010
19.8 7 001 002 003 004 005 006 007
19.9 8 001 002 003 004 005 006 007 008
19.11 7 001 002 003 004 005 006 007
Chapter 20: Carbohydrates
20.1 2 001 002
20.2 15 001 002 003 004 005 006 007 008 009 010 011 012 013 014 015
20.3 6 001 002 003 004 005 006
20.4 6 001 002 003 004 005 006
20.5 11 001 002 003 004 005 006 007 008 009 010 011
20.6 16 001 002 003 004 005 006 007 008 009 010 011 012 013 014 015 016
20.8 1 001
Chapter 21: Amino Acids, Proteins, and Enzymes
21.1 2 001 002
21.2 9 001 002 003 004 005 006 007 008 009
21.3 4 001 002 003 004
21.4 7 001 002 003 004 005 006 007
21.6 17 001 002 003 004 005 006 007 008 009 010 011 012 013 014 015 016 017
21.7 13 001 002 003 004 005 006 007 008 009 010 011 012 013
21.8 8 001 002 003 004 005 006 007 008
21.9 17 001 002 003 004 005 006 007 008 009 010 011 012 013 014 015 016 017
21.10 2 001 002
Chapter 22: Nucleic Acids and Protein Synthesis
22.1 14 001 002 003 004 005 006 007 008 009 010 011 012 013 014
22.2 1 001
22.3 6 001 002 003 004 005 006
22.4 8 001 002 003 004 005 006 007 008
22.5 11 001 002 003 004 005 006 007 008 009 010 011
22.6 3 001 002 003
22.7 2 001 002
22.8 5 001 002 003 004 005
22.9 4 001 002 003 004
22.10 6 001 002 003 004 005 006
22.11 2 001 002
Chapter 23: Digestion and the Conversion of Food into Energy
23.1 3 001 002 003
23.2 4 001 002 003 004
23.3 9 001 002 003 004 005 006 007 008 009
23.4 5 001 002 003 004 005
23.5 18 001 002 003 004 005 006 007 008 009 010 011 012 013 014 015 016 017 018
23.6 8 001 002 003 004 005 006 007 008
23.7 2 001 002
Chapter 24: Carbohydrate, Lipid, and Protein Metabolism
24.1 1 001
24.2 1 001
24.3 22 001 002 003 004 005 006 007 008 009 010 011 012 013 014 015 016 017 018 019 020 021 022
24.4 15 001 002 003 004 005 006 007 008 009 010 011 012 013 014 015
24.5 6 001 002 003 004 005 006
24.6 11 001 002 003 004 005 006 007 008 009 010 011
24.7 16 001 002 003 004 005 006 007 008 009 010 011 012 013 014 015 016
24.8 9 001 002 003 004 005 006 007 008 009
24.9 10 001 002 003 004 005 006 007 008 009 010
Total 1341  
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