000			05636cam a2200301 i 4500
008			870929s1988 dcua 001 0 eng
010			_a 87028992
020			_a0841214166 _qTeacher ed.
020			_a0841214174 _qStudent ed.
035			_a(OCoLC)
040			_aBAUN _beng _cBAUN _erda
049			_aBAUN_MERKEZ
050	0	4	_aQD43 _b.B63 1990
100	1		_aBorgford, Christie L., _d1943- _994227 _eaut
245	1	0	_aChemical activities / _cChristie L. Borgford, Lee R. Summerlin.
250			_aTeacher edition
264		1	_aWashington : _bACM, _c1990.
300			_axii, 330 pages : _billustrations ; _c28 cm.
336			_2rdacontent _atext _btxt
337			_2rdamedia _aunmediated _bn
338			_2rdacarrier _avolume _bnc
500			_aIncludes indexes.
505	0	0	_tPreface _tPreface to the Student Edition _tChemistry of Matter _tGases _t1. Pressure of Air Around Us _t2. How Much Gas Is in a Bottle of Cola? _t3. Solution of a Gas: What Happens During a Pressure Change? _t4. Density of Carbon Dioxide _t5. Behavior of Gases and the Boiling Egg _t6. Used Breath: Carbon Dioxide in Exhaled Air _t7. Reactions of Eggshells, Seashells, and Baking Soda _t8. What Makes Popcorn "Pop"? _t9. Sublimation of Air Freshener _tLiquids and Solids _t10. Layers of Liquids _t11. Pennies in the Glass and Properties of Water _t12. Boiling Water in a Paper Cup _t13. Hydrates: Molecules with Water Attached _t14. Density and the Mystery Metals _t15. Tin Can Reaction _tChemistry of Atoms and Molecules _t16. Molecular Crystals: Sugar _t17. Growing Crystals from Solutions _t18. Delicate Crystal Growth in Gels _t19. Salt Crystal Garden _t20. The Chemistree: Absorption and Evaporation _t21. Sulfur Makes a Nice Impression _t22. Reaction of Copper and Sulfur _t23. Putting Atoms Together: Synthesis of Zinc Iodide _t24. Taking Compounds Apart: Decomposing Zinc Iodide _t25. Osmosis on a Small Scale _t26. Movement of Small Molecules and Water through a Membrane _tChemical Reactions _t27. Floating Pennies _t28. "Magic" Color Changes in Solutions _t29. Patriotic Solutions _t30. Colorful Cafeteria Napkins: Making Some Dyes _t31. "Slime": A Shimmery, Clear Fluid Polymer _t32. Making a Super Ball _t33. Flower Pigments as Acid-Base Indicators _t34. Precipitation: When Ions Find New Partners _t35. Oxidation-Reduction in a Shake _tChemical Energy and Rates of Reaction _t36. T-Shirt Designs by "Chemotype" _t37. Lemon Voltage _t38. Electrolysis I: Turning Water Molecules into Hydrogen and Oxygen Gases _t39. Electrolysis II: Pushing Electricity through a Salt Solution _t40. Dissolving Nails _t41. How Much Energy Is in a Nut? _t42. The Heat Is On with Zinc and Copper Sulfate _t43. Evaporation and Temperature Change _t44. How Temperature Affects the Motion of Molecules _t45. Temperature and Reaction Rates _t46. Reaction Rate and Temperature of Vinegar _tChemistry around the House _t47. Acids and Bases in the Bathroom and Kitchen _t48. Chemist in the Kitchen: Mystery Powders _t49. A Chemical Weather Predictor _t50. Making Glue _t51. Making Cleansing Cream _t52. Preparing Soap _t53. High-Quality Facial Soap _t54. Preparing a Detergent _t55. How Strong Is Your Cleaner? _t56. Cleanind Compounds and Dirty Surfaces _t57. Smelling Salts, Fertilizer, and Ammonia Gas _t58. Removing Tarnish from Silver _t59. Making Artist's Paints from Milk _t60. Preparing Sodium Hydrogen Carbonate (Baking Soda) _t61. Decomposing Baking Soda _tChemistry and the Environment _t62. Purification of Water _t63. Corrosion of Iron: The Statue of Liberty Reaction _t64. Making Paper _t65. Recycling Paper: A Problem for the Chemist _t66. Measuring Acid Rain _t67. The Gardener's Chemistry Set: Measuring Soil pH _tBiochemistry: Chemistry of Living Things _t68. Enzymes in Cells _t69. Enzymes in Saliva _t70. Chemistry of Bruised Fruit _t71. Calcium and the Rubber Chicken _t72. Detecting Nitrogen in Hair _t73. Fermentation and Apple Cider _t74. Pectin in Fruit Juices _t75. Tests for Protein _t76. Starch in Plant Parts _tChemistry of Foods _t77. What's in Baking Powder? _t78. Sulfur Dioxide in Foods _t79. Calcium and the Coagulation of Milk _t80. Vitamin C in Foods _t81. Detecting Phosphates in Cola _t82. Artificial Flavorings and Fragrances _t83. What Is a Cooked Egg? _t84. Physical and Chemical Properties of Fresh Milk _t85. How Much Fat Is in Ground Beef? _t86. Are Your French Fries Greasy? _t87. Bananas: The Riper They Are, the Sweeter They Are _tChemical Detectives: Tools and Techniques of the Chemist _t88. Paper Chromatography _t89. Chalk Chromatography _t90. Separating Metal Salts in Water by Paper Chromatography _t91. Colored Flames _t92. Distillation of Vinegar _t93. Distillation of Wood _t94. Charcoal: A Chemical that Eats Odors and Colors _t95. Chemistry of Invisible Inks _t96. Identifying the Mystery Metal _t97. Making Fingerprints Visible _t98. Pole-Finding Paper _tKitchen Chemistry _t99. Chemistry of Cabbage to Sauerkraut _t100. Making Cheese _t101. Mayonnaise: An Edible Emulsion _t102. Making a Chemical Pie _t103. Put Fizz in Your Root Beer _t104. Team Ice Cream _t105. Making Raisins _tAppendixes _t1A. Cross Reference of Activities by Chemical Topics _t1B. Cross Reference of Activities by Laboratory Process Skills _t1C. Cross Reference of Activities by Major Topics of ChemCom (Chemistry in the Community) _t2. Properties and Preparation of Laboratory Acids and Bases _t3. Equipment, Common Materials, and Reagents _t4A. Safe Use of Chemicals _t4B. Chemical Disposal and Spill Guidelines _t5. Useful Resources _t6. Periodic Chart of the Elements _t7. Element Symbols, Atomic Numbers, and Atomic Weights _tIndex
650		0	_aChemistry _xExperiments _9101281
700	1		_aSummerlin, Lee R. _996294 _eaut
900			_a2747
942			_2lcc _cKT
999			_c3634 _d3634