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Pearson Chemistry 12 Western Australia Student Book with eBook
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Table of Contents

  • 1 Rates of reactions
  • 1.1 Rate of a chemical reaction
  • 1.2 Factors which influence reaction rate
  • 2 Equilibrium
  • 2.1 Chemical systems
  • 2.2 Dynamic equilibrium
  • 2.3 The equilibrium law
  • 2.4 Working with equilibrium constants
  • 2.5 Le Chatelier's principle
  • 2.6 Further applications of Le Chatelier's principle
  • 3 Equilibrium systems in the environment
  • 3.1 Carbon dioxide in the atmosphere
  • 3.2 Carbon dioxide in the oceans
  • 3.3 Modelling and responding to climate change
  • 4 Acids and bases
  • 4.1 Introducing acids and bases
  • 4.2 Strength of acids and bases
  • 4.3 Acidity of solutions
  • 4.4 Dilution of acids and bases
  • 4.5 pH of salt solutions
  • 5 Buffers
  • 5.1 Introducing buffers
  • 5.2 How buffers work
  • 5.3 Application of buffers
  • 6 Indicators
  • 6.1 Characteristic of indicators
  • 6.2 Common indicators
  • 6.3 pH range of an indicator
  • 7 Volumetric analysis
  • 7.1 Analysis of acid and base solutions
  • 7.2 Standard solutions
  • 7.3 Calculations involving acids and bases
  • 7.4 Volumetric analysis
  • 7.5 Calculations in volumetric analysis
  • 8 Redox reactions
  • 8.1 Oxidation and reduction
  • 8.2 Oxidation numbers
  • 8.3 More complex redox reactions
  • 8.4 The reactivity series of metals
  • 9 Galvanic cells
  • 9.1 Galvanic cells
  • 9.2 The electrochemical series
  • 9.3 Predicting direct redox reactions
  • 9.4 Everyday sources of power
  • 9.5 Corrosion
  • 10 Electrolytic cells
  • 10.1 Electrolytic cells
  • 10.2 Industrial applications of electrolysis
  • 11 Key products
  • 11.1 Yield and the chemical industry
  • 11.2 Calculations involving limiting reagents
  • 11.3 Some key products
  • 12 Resources and the environment
  • 12.1 Principles of green chemistry
  • 13 Structure of organic molecules
  • 13.1 Diversity of carbon compounds
  • 13.2 Functional groups
  • 13.3 Properties of organic compounds
  • 13.4 Isomers
  • 13.5 IUPAC nomenclature
  • 13.6 Determining empirical and molecular formula of organic compounds
  • 14 Reactions of organic compounds
  • 14.1 Chemical properties of alkenes
  • 14.2 Chemical properties of alcohols
  • 14.3 Chemical properties of carboxylic acids
  • 14.4 Chemical synthesis
  • 15 From monomers to polymers
  • 15.1 Introducing Polymers
  • 15.2 Addition Polymers
  • 15.3 Condensation Polymers
  • 15.4 Designing Polymers for a Purpose
  • 16 From fats and oils, to soaps and biodiesel
  • 16.1 Fats and oils
  • 16.2 Production of soaps and detergents
  • 16.3 Production of biodiesel
  • 17. Biochemistry: How does nature build molecules?
  • 17 From amino acids to proteins
  • 17.1 Amino acids
  • 17.2 The formation of proteins
  • 17.3 Primary and secondary structures of proteins
  • 17.4 Protein tertiary structure
  • 18 Uses of proteins
  • 18.1 Investigating proteins
  • 18.2 Enzymes
  • 18.3 Factors affecting enzyme function
  • 18.4 Enzymes in industry
  • 19 Practical investigations

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