Laboratory Manual for Introductory Geology by Deline, Bradley, Harris, Randa, Tefend, Karen

Table of Contents: “…Chapter 1: Introduction to Physical Geology -- Chapter 2: Earth's Interior -- Chapter 3: Topographic Maps -- Chapter 4: Plate Tectonics -- Chapter 5: Water -- Chapter 6: Climate Change -- Chapter 7: Matter and Minerals -- Chapter 8: Igneous Rocks -- Chapter 9: Volcanoes -- Chapter 10: Sedimentary Rocks -- Chapter 11: Metamorphic Rocks -- Chapter 12: Crustal DeformatIon -- Chapter 13: Earthquakes -- Chapter 14: PhysIographic Provinces…”
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Chemistry by Flowers, Paul, Theopold, Klaus, Langley, Richard

Table of Contents: “…Atoms, Molecules, and Ions -- 3. Compositions of Substances and Solutions -- 4. …”
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Chemistry Atoms First by Flowers, Paul, Neth, Edward J., Robinson, William R.

Table of Contents: “…Chapter 1: Essential Ideas -- Chapter 2: Atoms, Molecules, and Ions -- Chapter 3: Electronic Structure and Periodic Properties of Elements -- Chapter 4: Chemical Bonding and Molecular Geometry -- Chapter 5: Advanced Theories of Bonding -- Chapter 6: Composition of Substances and Solutions -- Chapter 7: Stoichiometry of Chemical Reactions -- Chapter 8: Gases -- Chapter 9: Thermochemistry -- Chapter 10: Liquids and Solids -- Chapter 11: Solutions and Colloids -- Chapter 12: Thermodynamics -- Chapter 13: Fundamental Equilibrium Concepts -- Chapter 14: Acid-Base Equilibria -- Chapter 15: Equilibria of Other Reaction Classes -- Chapter 16: Electrochemistry -- Chapter 17: Kinetics -- Chapter 18: Representative Metals, Metalloids, and Nonmetals -- Chapter 19: Transition Metals and Coordination Chemistry -- Chapter 20: Nuclear Chemistry -- Chapter 21: Organic Chemistry -- The Periodic Table -- Essential Mathematics -- Units and Conversion Factors -- Fundamental Physical Constants -- Water Properties -- Composition of Commercial Acids and Bases -- Standard Thermodynamic Properties for Selected Substances -- Ionization Constants of Weak Acids -- Ionization Constants of Weak Bases -- Solubility Products -- Formation Constants for Complex Ions -- Standard Electrode (Half-Cell) Potentials -- Half-Lives for Several Radioactive Isotopes -- Chapter 22: Answer Key…”
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Introductory Chemistry by Ball, David W.

Table of Contents: “…-- Chapter 2: Measurements -- Chapter 3: Atoms, Molecules, and Ions -- Chapter 4: Chemical Reactions and Equations -- Chapter 5: Stoichiometry and the Mole -- Chapter 6: Gases -- Chapter 7: Energy and Chemistry -- Chapter 8: Electronic Structure -- Chapter 9: Chemical Bonds -- Chapter 10: Solids and Liquids -- Chapter 11: Solutions -- Chapter 12: Acids and Bases -- Chapter 13: Chemical Equilibrium -- Chapter 14: Oxidation and Reduction -- Chapter 15: Nuclear Chemistry -- Chapter 16: Organic Chemistry -- Chapter 17: Appendix: Periodic Table of the Elements --…”
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Introductory Chemistry by Ball, David W., Key, Jessie A.

Table of Contents: “…Atoms, Molecules, and Ions -- Chapter 4. Chemical Reactions and Equations -- Chapter 5. …”
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General Chemistry Principles, Patterns, and Applications by Averill, Bruce, Eldredge, Patricia

Table of Contents: “…Chapter 1: Introduction to Chemistry -- Chapter 2: Molecules, Ions, and Chemical Formulas -- Chapter 3: Chemical Reactions -- Chapter 4: Reactions in Aqueous Solution -- Chapter 5: Energy Changes in Chemical Reactions -- Chapter 6: The Structure of Atoms -- Chapter 7: The Periodic Table and Periodic Trends -- Chapter 8: Ionic versus Covalent Bonding -- Chapter 9: Molecular Geometry and Covalent Bonding Models -- Chapter 10: Gases -- Chapter 11: Liquids -- Chapter 12: Solids -- Chapter 13: Solutions -- Chapter 14: Chemical Kinetics -- Chapter 15: Chemical Equilibrium -- Chapter 16: Aqueous Acid–Base Equilibriums -- Chapter 17: Solubility and Complexation Equilibriums -- Chapter 18: Chemical Thermodynamics -- Chapter 19: Electrochemistry -- Chapter 20: Nuclear Chemistry -- Chapter 21: Periodic Trends and the s-Block Elements -- Chapter 22: The p-Block Elements -- Chapter 23: The d-Block Elements -- Chapter 24: Organic Compounds --…”
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Chemistry of Cooking by Rodriguez-Velazquez, Sorangel

Table of Contents: “…IntroductionEssential Ideas -- Essential Ideas Introduction -- Phases and Classification of Matter -- Physical and Chemical Properties -- Measurements -- Measurement Uncertainty, Accuracy, and Precision -- Mathematical Treatment of Measurement Results -- Energy Basics -- Calorimetry -- Atoms, Molecules, and Ions -- The Periodic Table -- Atoms, Molecules, and Ions -- Atomic Structure and Symbolism -- Chemical Formulas -- Molecular and Ionic Compounds -- Cooking Techniques: Thickening and Concentrating Flavors -- Viscosity -- Thickening Agents -- Types of Thickening Agents -- Coagulation -- Gelatinization -- Crystallization -- Non-traditional thickeners -- Sauces -- Low-temperature and sous-vide -- Understanding Ingredients: Flour -- Introduction -- Understanding Ingredients -- The History of Wheat Flour -- Milling of Wheat -- Flour Streams and Types of Wheat Flour -- Flour Terms and Treatments -- Flour Additives -- Whole Grain and Artisan Milling -- Flour in Baking -- Rye Flour -- Other Grains and Flours -- Understanding Ingredients: Fat -- Understanding Fats and Oils -- Sources of Bakery Fats and Oils -- Major Fats and Oils Used in Bakeries -- Functions of Fat in Baking -- Understanding Ingredients: Sugar -- Sugar Chemistry (ADD US) -- Sugar Refining -- The Application of Sugar -- Agave -- Glucose/Dextrose -- Honey -- Malt -- Maple Syrup (ADD US) -- Sugar Substitutes (ADD US) -- Understanding Ingredients: Leavening Agents -- Catalysis -- Introduction to Leavening Agents -- Yeast -- The Functions of Yeast -- Using Yeast in Baking -- Introduction to Acid- bases -- Brønsted-Lowry Acids and Bases -- pH and pOH -- Baking Powder -- Sodium Bicarbonate -- Ammonium Bicarbonate -- Water Hardness and pH -- Understanding Ingredients: Dairy Products -- Introduction to Dairy Products -- Milk -- Milk Products ADD US -- Milk in bread baking -- Yogurt -- Lactose -- Cheese -- Understanding Ingredients: Eggs -- Eggs Grade (ADD US) -- Composition and Nutrition -- Egg Products -- The Function of Eggs -- Storing Eggs -- Chocolate -- From the Cocoa Bean to the Finished Chocolate -- Chocolate Produced for the Baking Industry -- Couverture -- Definitions and Regulations (ADD US) -- Understanding Ingredients: Spices -- Elements of Taste -- Introduction to Salt -- Types of Salt -- Functions of Salt in Baking -- Using Salt in Fermented Doughs -- Storing Salt -- Introduction to Spices and Other Flavorings -- Seasoning and Flavoring -- Herbs -- Spices -- Flavorings in Baking -- Appendix…”
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Organic Chemistry with a Biological Emphasis by Soderberg, Tim

Table of Contents: “…Chapter 9: Phosphate transfer reactions -- Section 1: Overview of phosphate groups -- Section 2: Phosphate transfer reactions - an overview -- Section 3: ATP, the principal phosphate group donor -- Section 4: Phosphorylation of alcohols -- Section 5: Phosphorylation of carboxylates -- Section 6: Hydrolysis of organic phosphates -- Section 7: Phosphate diesters in DNA and RNA -- Section 8: The organic chemistry of genetic engineering -- Chapter 10: Nucleophilic carbonyl addition reactions -- Section 1: Nucleophilic additions to aldehydes and ketones: an overview -- Section 2: Hemiacetals, hemiketals, and hydrates -- Section 3: Acetals and ketals -- Section 4: N-glycosidic bonds -- Section 5: Imines -- Section 5: A look ahead: addition of carbon and hydride nucleophiles to carbonyls -- Chapter 11: Nucleophilic acyl substitution reactions -- Section 1: Carboxylic acid derivatives -- Section 2: The nucleophilic acyl substitution mechanism -- Section 3: The relative reactivity of carboxylic acid derivatives -- Section 4: Acyl phosphates -- Section 5: Formation of thioesters, esters, and amides -- Section 6: Hydrolysis of thioesters, esters, and amides -- Section 7: Protein synthesis on the ribosome -- Section 8: Nucleophilic substitution at activated amides and carbamides -- Section 9: Nucleophilic acyl substitution reactions in the laboratory -- Section 10: A look ahead: acyl substitution reactions with a carbanion or hydride ion nucleophile -- Chapter 12: Reactions at the α-carbon, part I -- Section 1: Review of acidity at the α-carbon -- Section 2: Isomerization at the α-carbon -- Section 3: Aldol addition -- Section 4: α-carbon reactions in the synthesis lab - kinetic vs. thermodynamic alkylation products -- Interchapter: Predicting multistep pathways - the retrosynthesis approachChapter 13: Reactions at the α-carbon, part II -- Section 1: Decarboxylation -- Section 2: An overview of fatty acid metabolism -- Section 3: Claisen condensation -- Section 4: Conjugate addition and elimination -- Section 5: Carboxylation -- Chapter 14: Electrophilic reactions -- Section 1: Electrophilic addition to alkenes -- Section 2: Elimination by the E1 mechanism -- Section 3: Electrophilic isomerization -- Section 4: Electrophilic substitution -- Section 5: Carbocation rearrangements -- Chapter 15: Oxidation and reduction reactions -- Section 1: Oxidation and reduction of organic compounds - an overview -- Section 2: Oxidation and reduction in the context of metabolism -- Section 3: Hydrogenation of carbonyl and imine groups -- Section 4: Hydrogenation of alkenes and dehydrogenation of alkanes -- Section 5: Monitoring hydrogenation and dehydrogenation reactions by UV spectroscopy -- Section 6: Redox reactions of thiols and disulfides -- Section 7: Flavin-dependent monooxygenase reactions: hydroxylation, epoxidation, and theBaeyer-Villiger oxidation -- Section 8: Hydrogen peroxide is a harmful 'Reactive Oxygen Species' -- Chapter 16: Radical reactions -- Section 1: Overview of single-electron reactions and free radicals -- Section 2: Radical chain reactions -- Section 3: Useful polymers formed by radical chain reactions -- Section 4: Destruction of the ozone layer by a radical chain reaction -- Section 5: Oxidative damage to cells, vitamin C, and scurvy -- Section 6: Flavin as a one-electron carrier -- Chapter 17: The organic chemistry of vitamins -- Section 1: Pyridoxal phosphate (Vitamin B6) -- Section 2: Thiamine diphosphate (Vitamin B1) -- Section 3: Thiamine diphosphate, lipoamide and the pyruvate dehydrogenase reaction -- Section 4: Folate…”
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