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Chemistry in Use Book 2 (Student Book with 4 Access Codes)

Chemistry in Use Book 2 (Student Book with 4 Access Codes)

ISBN 9780170226882
Edition 1
Publication Date
Publisher Cengage
Author(s)
Overview
Acknowledgments About the authors About this book/To the teacher/To the students CONTEXT 5 Swimming pools: a matter of balance Chemical features of water Why do we add chemicals to pools? Risks to humans Organisms/pathogens in swimming pools Other reasons Chemical pool treatments Understanding pool chemistry Pool chlorine?keeping the pool clean Reactions of other sources of HOCl Pool chlorine and sunlight The interaction between pool chlorine and pH Using buffers to manage pH The mathematics of buffering Managing scale and corrosion Managing the whole pool system Step 1: Managing pH Step 2: Managing chlorine Step 3: Managing total dissolved solids Step 4: Managing hardness Step 5: Managing stabiliser (isocyanuric acid) CONTEXT 6 Wine: an artful process The history of wine Grape juice and wine?a comparison The role of yeast in wine-making Types of respiration Fermentation, yeast and tolerance limits Assessing the grapes Measuring the sugar content Acid content The pH Colour, flavour and aroma Wine-making?an overview Steps in wine-making Adjustments for fermentation Adjusting the acidity Controlling oxidation reactions Sulfite treatment Other adjustments Additions to the must Preparing the yeast for inoculation of the must Monitoring the fermentation process Temperature Gases Monitoring alcohol production CO2 production Using specific gravity measurements Using a hydrometer with a potential alcohol scale Using a vinometer By titration By distillation and hydrometry By density By ebulliometry (boiling point) Using gas chromatography Infrared spectroscopy Why measure the concentration of alcohol? Malolactic fermentation Racking the wine Clarification and stabilisation Clarification Stabilisation Bottling Labelling Standard drink Judging wine Fruit wine-making Alcohol in the body What does alcohol do to the body? What happens to alcohol in the body? Alcohol breath-testing devices Breakdown of ethanol by the liver How much alcohol? CONTEXT 7 New materials: manipulating molecules Plastics ain't plastics Recycling plastics?where do they go? Polymers?what do they come from? From ethylene to polymer Other addition polymers A non-stick polymer Rubber?an interesting polymer Thirsty polymers Conducting polymers Clothes from plastic bottles Hydrolysis of polyesters Polyesters that dissolve Nylon?a polyamide imitating nature Kevlar?fabric of steel Will raw materials run out? Cellulose as a source of chemicals Biopolymers?polymers from nature Biodegradable plastics?back to nature? CONTEXT 8 Shipwrecks and salvage: can chemistry save the Titanic? Corroding environments Other metals Passivating metals Aluminium in marine environments Galvanic corrosion Rusting Consequences of different metals in contact Corrosion of acidic seawater Deep water (bacterial) corrosion Formation of concretions Preventing rust Common methods of protecting steel from rusting Newer developments in rust protection Salvaging objects from shipwrecks Drying out recovered artefacts Leaching salts from objects Removing concretions Restoration of corroded metal objects Restoration of silver artefacts Restoration of iron objects Restoration of copper and copper-alloy objects Restoration of lead objects Restoration of wooden ships and artefacts Wood in seawater Restoring wooden objects Restoring leather Restoring glass objects CONTEXT 9 Forensic chemistry?who done it? Collecting chemical clues Chain of custody The need for accuracy Identifying chemical clues Organic or inorganic Inorganic evidence Soils Paint Glass Other inorganic material Qualitative testing for some ions Identification of cations Identification of anions Organic evidence Analysing food Carbohydrates Fats and oils Proteins Seperating amino acids Using paper chromatography Identifying amino acids Using electrophoresis Charges on amino acid molecules and ions Use of electrophoresis for
Overview
Acknowledgments About the authors About this book/To the teacher/To the students CONTEXT 5 Swimming pools: a matter of balance Chemical features of water Why do we add chemicals to pools? Risks to humans Organisms/pathogens in swimming pools Other reasons Chemical pool treatments Understanding pool chemistry Pool chlorine?keeping the pool clean Reactions of other sources of HOCl Pool chlorine and sunlight The interaction between pool chlorine and pH Using buffers to manage pH The mathematics of buffering Managing scale and corrosion Managing the whole pool system Step 1: Managing pH Step 2: Managing chlorine Step 3: Managing total dissolved solids Step 4: Managing hardness Step 5: Managing stabiliser (isocyanuric acid) CONTEXT 6 Wine: an artful process The history of wine Grape juice and wine?a comparison The role of yeast in wine-making Types of respiration Fermentation, yeast and tolerance limits Assessing the grapes Measuring the sugar content Acid content The pH Colour, flavour and aroma Wine-making?an overview Steps in wine-making Adjustments for fermentation Adjusting the acidity Controlling oxidation reactions Sulfite treatment Other adjustments Additions to the must Preparing the yeast for inoculation of the must Monitoring the fermentation process Temperature Gases Monitoring alcohol production CO2 production Using specific gravity measurements Using a hydrometer with a potential alcohol scale Using a vinometer By titration By distillation and hydrometry By density By ebulliometry (boiling point) Using gas chromatography Infrared spectroscopy Why measure the concentration of alcohol? Malolactic fermentation Racking the wine Clarification and stabilisation Clarification Stabilisation Bottling Labelling Standard drink Judging wine Fruit wine-making Alcohol in the body What does alcohol do to the body? What happens to alcohol in the body? Alcohol breath-testing devices Breakdown of ethanol by the liver How much alcohol? CONTEXT 7 New materials: manipulating molecules Plastics ain't plastics Recycling plastics?where do they go? Polymers?what do they come from? From ethylene to polymer Other addition polymers A non-stick polymer Rubber?an interesting polymer Thirsty polymers Conducting polymers Clothes from plastic bottles Hydrolysis of polyesters Polyesters that dissolve Nylon?a polyamide imitating nature Kevlar?fabric of steel Will raw materials run out? Cellulose as a source of chemicals Biopolymers?polymers from nature Biodegradable plastics?back to nature? CONTEXT 8 Shipwrecks and salvage: can chemistry save the Titanic? Corroding environments Other metals Passivating metals Aluminium in marine environments Galvanic corrosion Rusting Consequences of different metals in contact Corrosion of acidic seawater Deep water (bacterial) corrosion Formation of concretions Preventing rust Common methods of protecting steel from rusting Newer developments in rust protection Salvaging objects from shipwrecks Drying out recovered artefacts Leaching salts from objects Removing concretions Restoration of corroded metal objects Restoration of silver artefacts Restoration of iron objects Restoration of copper and copper-alloy objects Restoration of lead objects Restoration of wooden ships and artefacts Wood in seawater Restoring wooden objects Restoring leather Restoring glass objects CONTEXT 9 Forensic chemistry?who done it? Collecting chemical clues Chain of custody The need for accuracy Identifying chemical clues Organic or inorganic Inorganic evidence Soils Paint Glass Other inorganic material Qualitative testing for some ions Identification of cations Identification of anions Organic evidence Analysing food Carbohydrates Fats and oils Proteins Seperating amino acids Using paper chromatography Identifying amino acids Using electrophoresis Charges on amino acid molecules and ions Use of electrophoresis for

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