دانلود Heinemann Chemistry 2 5th Edition کتاب شیمی عمومی

کتاب شیمی عمومی Heinemann Chemistry 2 Student Book 5th Edition از سری کتاب های مرجع و تخصصی آموزش مباحث پایه و اصولی شیمی عمومی و مفاهیم آن که توسط Chris Commons و دیگر همکاران وی در سال 2016 از سوی انتشارات Pearson منتشر شده است. این کتاب در 17 فصل به طور کامل شیمی عمومی همراه با حل تمرین و مثال شرح و آموزش داده است.

مشخصات کتاب:

Heinemann Chemistry 2 Student Book 5th Edition

• عنوان فارسی : شیمی عمومی 2
• نویسنده(ها):Chris Commons
• ویرایش: 1
• سال انتشار: 2016
• زبان نوشتاری: انگلیسی
• تعداد صفحات: 674 صفحه
• تعداد فصل ها: 17 فصل
• فرمت فایل: PDF
• حجم فایل فشرده: 29.6 مگابایت
• نحوه دریافت: دریافت فوری و آنی لینک دانلود فایل بعد از پرداخت آنلاین

فهرست مطالب و عناوین فصل های کتاب

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