TY  - BOOK
AU  - Borgford,Christie L.
AU  - Summerlin,Lee R.
TI  - Chemical activities
SN  - 0841214166
AV  - QD43 .B63 1990
PY  - 1990///
CY  - Washington
PB  - ACM
KW  - Chemistry
KW  - Experiments
N1  - Includes indexes; Preface; Preface to the Student Edition; Chemistry of Matter; Gases; 1. Pressure of Air Around Us; 2. How Much Gas Is in a Bottle of Cola?; 3. Solution of a Gas: What Happens During a Pressure Change?; 4. Density of Carbon Dioxide; 5. Behavior of Gases and the Boiling Egg; 6. Used Breath: Carbon Dioxide in Exhaled Air; 7. Reactions of Eggshells, Seashells, and Baking Soda; 8. What Makes Popcorn "Pop"?; 9. Sublimation of Air Freshener; Liquids and Solids; 10. Layers of Liquids; 11. Pennies in the Glass and Properties of Water; 12. Boiling Water in a Paper Cup; 13. Hydrates: Molecules with Water Attached; 14. Density and the Mystery Metals; 15. Tin Can Reaction; Chemistry of Atoms and Molecules; 16. Molecular Crystals: Sugar; 17. Growing Crystals from Solutions; 18. Delicate Crystal Growth in Gels; 19. Salt Crystal Garden; 20. The Chemistree: Absorption and Evaporation; 21. Sulfur Makes a Nice Impression; 22. Reaction of Copper and Sulfur; 23. Putting Atoms Together: Synthesis of Zinc Iodide; 24. Taking Compounds Apart: Decomposing Zinc Iodide; 25. Osmosis on a Small Scale; 26. Movement of Small Molecules and Water through a Membrane; Chemical Reactions; 27. Floating Pennies; 28. "Magic" Color Changes in Solutions; 29. Patriotic Solutions; 30. Colorful Cafeteria Napkins: Making Some Dyes; 31. "Slime": A Shimmery, Clear Fluid Polymer; 32. Making a Super Ball; 33. Flower Pigments as Acid-Base Indicators; 34. Precipitation: When Ions Find New Partners; 35. Oxidation-Reduction in a Shake; Chemical Energy and Rates of Reaction; 36. T-Shirt Designs by "Chemotype"; 37. Lemon Voltage; 38. Electrolysis I: Turning Water Molecules into Hydrogen and Oxygen Gases; 39. Electrolysis II: Pushing Electricity through a Salt Solution; 40. Dissolving Nails; 41. How Much Energy Is in a Nut?; 42. The Heat Is On with Zinc and Copper Sulfate; 43. Evaporation and Temperature Change; 44. How Temperature Affects the Motion of Molecules; 45. Temperature and Reaction Rates; 46. Reaction Rate and Temperature of Vinegar; Chemistry around the House; 47. Acids and Bases in the Bathroom and Kitchen; 48. Chemist in the Kitchen: Mystery Powders; 49. A Chemical Weather Predictor; 50. Making Glue; 51. Making Cleansing Cream; 52. Preparing Soap; 53. High-Quality Facial Soap; 54. Preparing a Detergent; 55. How Strong Is Your Cleaner?; 56. Cleanind Compounds and Dirty Surfaces; 57. Smelling Salts, Fertilizer, and Ammonia Gas; 58. Removing Tarnish from Silver; 59. Making Artist's Paints from Milk; 60. Preparing Sodium Hydrogen Carbonate (Baking Soda); 61. Decomposing Baking Soda; Chemistry and the Environment; 62. Purification of Water; 63. Corrosion of Iron: The Statue of Liberty Reaction; 64. Making Paper; 65. Recycling Paper: A Problem for the Chemist; 66. Measuring Acid Rain; 67. The Gardener's Chemistry Set: Measuring Soil pH; Biochemistry: Chemistry of Living Things; 68. Enzymes in Cells; 69. Enzymes in Saliva; 70. Chemistry of Bruised Fruit; 71. Calcium and the Rubber Chicken; 72. Detecting Nitrogen in Hair; 73. Fermentation and Apple Cider; 74. Pectin in Fruit Juices; 75. Tests for Protein; 76. Starch in Plant Parts; Chemistry of Foods; 77. What's in Baking Powder?; 78. Sulfur Dioxide in Foods; 79. Calcium and the Coagulation of Milk; 80. Vitamin C in Foods; 81. Detecting Phosphates in Cola; 82. Artificial Flavorings and Fragrances; 83. What Is a Cooked Egg?; 84. Physical and Chemical Properties of Fresh Milk; 85. How Much Fat Is in Ground Beef?; 86. Are Your French Fries Greasy?; 87. Bananas: The Riper They Are, the Sweeter They Are; Chemical Detectives: Tools and Techniques of the Chemist; 88. Paper Chromatography; 89. Chalk Chromatography; 90. Separating Metal Salts in Water by Paper Chromatography; 91. Colored Flames; 92. Distillation of Vinegar; 93. Distillation of Wood; 94. Charcoal: A Chemical that Eats Odors and Colors; 95. Chemistry of Invisible Inks; 96. Identifying the Mystery Metal; 97. Making Fingerprints Visible; 98. Pole-Finding Paper; Kitchen Chemistry; 99. Chemistry of Cabbage to Sauerkraut; 100. Making Cheese; 101. Mayonnaise: An Edible Emulsion; 102. Making a Chemical Pie; 103. Put Fizz in Your Root Beer; 104. Team Ice Cream; 105. Making Raisins; Appendixes; 1A. Cross Reference of Activities by Chemical Topics; 1B. Cross Reference of Activities by Laboratory Process Skills; 1C. Cross Reference of Activities by Major Topics of ChemCom (Chemistry in the Community); 2. Properties and Preparation of Laboratory Acids and Bases; 3. Equipment, Common Materials, and Reagents; 4A. Safe Use of Chemicals; 4B. Chemical Disposal and Spill Guidelines; 5. Useful Resources; 6. Periodic Chart of the Elements; 7. Element Symbols, Atomic Numbers, and Atomic Weights; Index
ER  -