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| Introduction v | |
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| Measurements and Significant Figures | |
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| The Use of Chemical Balances | |
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| The Use of Volumetric Ware and the Determination of Density | |
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| Physical and Chemical Changes | |
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| Separations and Analysis | |
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| Classification of Chemical Reactions | |
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| Analysis Using Decomposition Reactions | |
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| Gas Laws | |
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| Solution Formation and Characteristics | |
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| Colligative Properties of Solutions | |
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| Reaction Rates and Equilibrium | |
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| Acids, Bases, Salts, and Buffers | |
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| Analysis of Vinegar | |
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| Determination of Ka for Weak Acids | |
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| The Acidic Hydrogens of Acids | |
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| The Use of Melting Points in the Identification of Organic Compounds | |
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| Isolation and Purification of an Organic Compound | |
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| Hydrocarbons | |
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| Reactions of Alcohols and Phenols | |
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| Reactions of Aldehydes and Ketones | |
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| Reactions of Carboxylic Acids, Amines, and Amides | |
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| The Synthesis of Aspirin and Other Esters | |
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| Identifying Functional Groups in Unknowns | |
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| Synthetic Polymers | |
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| Dyes, Inks, and Food Colorings | |
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| A Study of Carbohydrates | |
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| Preparation of Soap By Lipid Saponification | |
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| Isolation of Natural Products: Trimyristin and Cholesterol | |
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| Amino Acids and Proteins | |
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| Enzymes: Nature's Catalysts | |
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| Factors That Influence Enzyme Activity | |
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| Vitamin C Content of Foods? | |
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| Assigned Samples | |
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| Vitamin C Content of Foods? | |
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| Samples from Home | |
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| Extraction of DNA from Wheat Germ | |
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| Detection of Minerals in Breakfast Cereals | |
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| Graphs and Graphing | |
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| Equipment, Chemicals, Reagents, and Supplies | |
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| Table of Atomic Weights and Numbers | |