Fall 2006
Text: Chemistry,
The Central Science, Brown,
5.1 The Nature of Energy
5.2 The
First Law of Thermodynamics
5.3 Enthalpy
5.4 Enthalpies
of Reaction
5.5 Calorimetry
5.6 Hess's
Law
5.7 Enthalpies
of Formation
5.8 Foods
and Fuels (OPTIONAL)
14.1 Factors
that Affect Reaction Rates
14.2 Reaction
Rates
14.3 Concentration
and Rate
14.4 The
Change of Concentration with Time
14.5 Temperature
& Rate
14.6 Reaction
Mechanisms
14.7 Catalysis
15.1 The
Concept of Equilibrium
15.2 The
Equilibrium Constant
15.3 Interpreting
and Working with Equilibrium Constants
15.4 Heterogeneous
Equilibrium
15.5 Calculating
Equilibrium Constants
15.6 Applications
of Equilibrium Constants
15.7 LeChâtelier's Principle
16.1 Acids
& Bases: A Brief Review
16.2 Brønsted-Lowry
Acids and Bases
16.3 The Autoionization of Water
16.4 The pH
Scale
16.5 Strong
Acids & Bases
16.6 Weak
Acids
16.7 Weak
Bases
16.8 Relationship
between Ka & Kb
16.9 Acid-Base
Properties of Salt Solutions
16.10 Acid-Base
Behavior & Chemical Structure
16.11 Lewis
Acids and Bases
17.1 The
Common–Ion Effect
17.2 Buffered
Solutions
17.3 Acid-Base
Titrations
17.4 Solubility
Equilibria
19.1 Spontaneous
Processes
19.2 Entropy
and the Second Law of Thermodynamics
19.3 A Molecular
Interpretation of Entropy
19.4 Entropy
Changes in Chemical Reactions
19.5 Gibbs
Free Energy
19.6 Free
Energy & Temperature
19.7 Free Energy & the Equilibrium Constant
20.1 Oxidation
States
20.2 Balancing
Oxidation–Reduction Equations
20.3 Voltaic
Cells
20.4 Cell EMF
under Standard Conditions
20.5 Free
Energy and Redox Reactions
20.6 Cell EMF
Under Nonstandard Conditions
20.7 Batteries and Fuel Cells
20.9 Electrolysis
(optional)