Heinemann Chemistry 2 eBook, 5th Edition

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Heinemann Chemistry 2 eBook, 5th Edition

By Chris Commons, Penny Commons, Lanna Derry, Bob Hogendoorn, Elissa Huddart more
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Chris Commons all
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Visit the Heinemann Chemistry website to download samples and request inspection copies.
Table of contents
  • Unit 3: How can chemical processes be designed to optimise efficiency?
  • Area of study 1: What are the options for energy production?
  • Chapter 1: Fuels
  • Types of fuels
  • Fossil fuels and biofuels
  • Petro diesel and biodiesel
  • Chapter 2: Energy from fuels
  • Exothermic and endothermic reactions
  • Thermochemical equations and energy profile diagrams
  • Energy from combustion
  • Determining the heat of combustion of fuels
  • Chapter 3: Combustion of fuels
  • Introducing gases
  • Universal gas equation
  • Calculations involving combustion of fuels - Part 1
  • Calculations involving combustion of fuels - Part 1
  • Calculations involving energy changes
  • Chapter 4: Redox reactions
  • Oxidation and reduction
  • Oxidation numbers
  • Writing complex redox equations
  • Chapter 5: Galvanic cells as a source of energy
  • Galvanic cells
  • The electrochemical series
  • Predicting direct redox reactions
  • Everyday sources of power
  • Chapter 6: Fuel cells as a source of energy
  • Fuel cells
  • Area of study 2: How can the yield of a chemical product be optimised?
  • Chapter 7: Rate of chemical reactions
  • Investigating the rate of chemical reactions
  • Collision theory
  • Collision theory and reaction rate
  • Catalysts
  • Chapter 8: Equilibrium
  • Dynamic equilibrium
  • The equilibrium law
  • Working with equilibrium constants
  • Calculations involving equilibrium
  • Le Chatelier's principle
  • Further applications of Le Chatelier's principle
  • Optimising the yield of industrial processes
  • Chapter 9: Production of chemicals by electrolysis
  • Electrolytic cells
  • Commercial electrolytic cells
  • Faraday's laws
  • Unit 4: How are organic compounds categorised, analysed and used?
  • Area of Study 1: How can the diversity of carbon compounds be explained and categorised?
  • Chapter 10: Structure and nomenclature of organic compounds
  • Carbon compounds and structural isomers
  • Stereoisomers
  • The simplest hydrocarbons
  • Functional groups - Part 1
  • Functional groups - Part 2
  • IUPAC nomenclature
  • Chapter 11: Properties and reactions of organic compounds
  • Boiling points and solubility of organic compounds
  • Viscosity and flashpoints of organic compounds
  • Chemical properties of alkanes, halo alkanes and alkenes
  • Reactions of alcohols, carboxylic acids and esters
  • Reaction pathways
  • Yield and the chemical industry
  • Chapter 12: Analysis of organic compounds using spectroscopic techniques
  • Infrared spectroscopy
  • Nuclear magnetic resonance spectroscopy
  • Mass spectroscopy
  • Determination of molecular structure using spectroscopy
  • Chapter 13: Analysis of organic compounds using chromatography
  • Principles of chromatography
  • High performance liquid chromatography
  • Chapter 14: Analysis of organic compounds using volumetric analysis
  • Principles of volumetric analysis
  • Acid base titrations
  • Redox titrations
  • Area of Study 2: What is the chemistry of food?
  • Chapter 15: Structure and bonding in food molecules
  • Amino acids
  • The formation of proteins
  • The primary and secondary structures of proteins
  • The tertiary structure of proteins
  • Fats and oils
  • Carbohydrates
  • Vitamins
  • Chapter 16: Metabolism of food in the human body
  • Metabolism of food in the human body
  • Action of enzymes
  • Enzymes - dependence of pH and temperature
  • Hydrolysis of carbohydrates
  • Hydrolysis of fats and oils
  • Chapter 17: The energy content of food
  • Food - an energy source
  • Calorimetry - determining the energy content of food
  • Calibration of calorimeters

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