General, organic, and biochemistry / Katherine J. Denniston, Joseph J. Topping, Robert L. Caret. — 7th ed. — New York, NY : McGraw Hill, c2011. – (54.5/D411/7th ed.)

Contents

    Contents
    
    GENERAL CHEMISTRY
    1 Chemistry: Methods and Measurement 1
    2 The Structure of the Atom and the Periodic Table 39
    3 Structure and Properties of Ionic and Covalent Compounds 79
    4 Calculations and the Chemical Equation 121
    5 States of Matter: Gases， Liquids， and Solids 159
    6 Solutions 185
    7 Energy， Rate， and Equilibrium 217
    8 Acids and Bases and Oxidation-Reduction 251
    9 The Nucleus， Radioactivity， and Nuclear Medicine 285
    ORGANIC CHEMISTRY
    10 An Introduction to Organic Chemistry: The Saturated Hydrocarbons 311
    11 The Unsaturated Hydrocarbons: Alkenes， Alkynes， and Aromatics 347
    12 Alcohols， Phenols， Thiols， and Ethers 389
    13 Aldehydes and Ketones 421
    14 Carboxylic Acids and Carboxylic Acid Derivatives 451
    15 Amines and Amides 493
    BIOCHEMISTRY
    16 Carbohydrates 529
    17 Lipids and Their Functions in Biochemical Systems 561
    18 Protein Structure and Function 595
    19 Enzymes 625
    20 Introduction to Molecular Genetics 659
    21 Carbohydrate Metabolism 701
    22 Aerobic Respiration and Energy Production 735
    23 Fatty Acid Metabolism 765