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/ Recommended CER Experimentsto accompany
Tro’s Chemistry in Focus, Second Edition
Click on the experiment title to view a PDF of each lab. Go to www.CERLabs.com to search the complete CER database and to learn more about customizing your lab manual through CER. To access password-protected material, like instructor’s resources and printable review copies on this site, contact Rebecca Heider for a password.
Chapter Title
/Chapter Section
/Recommended Experiment(s) from CER
1. Molecular Reasons
/ TECH 600: Practicing Safety in the Chemistry Laboratory1.7 The Classification of Matter / PROP 621: Isolating the Components of a Three-Component Mixture (2 hr)
PROP 518: Separating the Recovering the Components of a Ternary Mixture (2.5 hr)
2. The Chemist’s Toolbox
/ 2.3 Measurement and 2.7 Scientific Notation / MISC 490: Using Exponential Notation and Significant Figures2.5 Reading Graphs / MISC 371: Introducing Graphing Techniques
2.10 A Ton of Bricks and a Ton of Feathers / PROP 516: Identifying a Solid by Its Density (1.5 hr)
PROP 602: Determining Density (1.5 hr)
3. Atoms and Elements
/ 3.8 A Theory That Explains the Periodic Law: The Bohr Model / STRC 345: The Visible Atomic Spectrum of Hydrogen (2 hr)STRC 449: Determining Atomic Emission by Spectroscopy (2 hr)
3.10 A Dozen Nails and a Mole of Atoms / STOI 514: Calculating Avogadro’s Number by Comparing Atoms and Oranges (1.5 hr)
4. Molecules and Compounds
/ 4.9 Forming and Transforming Compounds: Chemical Reactions / REAC 604: Observing Signs of Chemical Reaction (1.5-2 hr)MISC 614: Writing, Interpreting, and Balancing Chemical Equations
5. The Bonds That Change
/ 5.4 Covalent Lewis Structures / STRC 631: Visualizing Chemical Structures Using Lewis Models6. Organic Chemistry
/ 6.4. Naming Hydrocarbons / MISC 639: Introducing IUPAC Nomenclature for Organic Chemical Compounds6.11 Esters and Ethers: Fruits and Anesthesia / SYNT 470: Preparation and Identification of Esters (1.5-2 hr)
7. Light and Color
/ 7.5 Identifying Molecules and Atoms with Light / ANAL 361: Spectophotometric Studies of Food Dye Solutions (2-3 hr)8. Nuclear Chemistry
/ 8.3 Radioactivity / MISC 468: Radioactivity9. Energy for Today
/ 9.6 Chemistry and Energy / THER 609: Estimating a Heat of Neutralization (1-1.5 hr)THER 623: Estimating the Calorie Content of Peanuts (1.5 hr)
11. The Air Around Us
/ 11.4 The Relationships Between Gas Properties / PROP 410: Studying Boyle’s Law (2 hr)PROP 632: Studying Charles’ Law (2 hr)
12. The Liquids and Solids Around Us: Especially Water / 12.10 Hard Water: Good for Our Health, Bad for Our Pipes / ANAL 436: Determining Water Hardness by EDTA Titration (3 hr)
13. Acids and Bases: The Molecules Responsible for Sour and Bitter / 13.6 Specifying the Concentration of Acids and Bases: The pH Scale / ANAL 618: Standardizing a Sodium Hydroxide Solution (1-1.5 hr)
ANAL 619: Titrating the Acetic Acid in Vinegar (1-1.5 hr)
EQUL 617: Estimating the pH of Some Solutions Using Visual Indicators (1-1.5 hr)
13.9 Acid Rain: Extra Acidity from the Combustion of Fossil Fuels / REAC 321: Determining the Effects of Acid Rain (3 hr)
14. Oxidation and Reductions / 14.5 Batteries: Making Electricity with Chemistry / REAC 626: Observing Some Oxidation-Reduction Reactions (1.5 hr)
14.8 Oxidation, Aging, and Antioxidants / ANAL 622: Analyzing the Vitamin C in Fruit Juices (1.5 hr)
SYNT 612: Preparing Alum (2 hr)
15. The Chemistry of Household Products / 15.2 Soap: A Surfactant / PROP 506: Fats, Oils, Soaps, and Detergents (2-2.5 hr)
16. Biochemistry and Biotechnology / 16.2 Lipids and Fats / REAC 447: Qualitative Testing for Lipids (2.5-3 hr)
16.3 Carbohydrates, Sugar, starch, and Sawdust / ANAL 239: Classifying Carbohydrates (2-2.5 hr)
16.4 Proteins: More Than Muscle / ANAL 241: Rennin Activity (1.5 hr)
16.7 Nucleic Acids: The Blueprint for Proteins / ANAL 242: DNA Extraction (1-1.5 hr)
17. Drugs and Medicine: Healing, Helping, and Hurting / 17.2 Relieving Pain, Reducing Fever, and Lowering Inflammation / SYNT 628: Preparing Aspirin (1.5 hr)
17.11 Legal Stimulants: Caffeine and Nicotine / SYNT 471: Isolating Caffeine from Tea (2-2.5 hr)
18. The Chemistry of Food / 18.2 Carbohydrates: Sugars, Starches, and Fibers / PROP 515: Using Density to Determine the Sugar Content in Commercial Beverages (2 hr)
18.3 Proteins / ANAL 513: Separating and Isolating the Major Components of Milk (2.5-3 hr)
18.5 Caloric Intake and the First Law: Extra Calories Lead to Fat / THER 623: Estimating the Calorie Content of Peanuts (1.5 hr)
18.6 Vitamins / ANAL 501: Determining the Effects of Cooking on the Vitamin C Content of Green Pepper (3 hr)
ANAL 622: Analyzing the Vitamin C in Fruit Juices (1.5 hr)
ANAL 238: Determining Ascorbic Acid in Vitamin C Tablets (1.5 hr)
18.7 Minerals / ANAL 437: Evaluating the Calcium Ion Content in Commercial Dried Milk Powers (3 hr)
ANAL 455: Separating and Determining the Mass of Calcium Ion in a Calcium-Enriched Tablet (2-2.5 hr)
18.8 Food Additives / ANAL 620: Separating and Identifying FD&C Dyes by Paper Chromatography (1-1.5 hr)
Note: The time given in parenthesis after the name of an experiment refers to the estimated bench time students will require to complete the procedural part of an experiment. Experiments marked no bench time listed do not require laboratory time.