The goal of this textbook is not to make you an expert. True expertise in any field is a years-long endeavor. Here I will survey some of the basic topics of chemistry. This survey should give you enough knowledge to appreciate the impact of chemistry in everyday life and, if necessary, prepare you for additional instruction in chemistry.
The goal of this textbook is not to make you an expert. True expertise in any field is a years-long endeavor. Here I will survey some of the basic topics of chemistry. This survey should give you enough knowledge to appreciate the impact of chemistry in everyday life and, if necessary, prepare you for additional instruction in chemistry. Throughout each chapter, I present two features that reinforce the theme of the textbook—that chemistry is all around you. The first is a feature titled, appropriately, “Chemistry Is Everywhere.” Chemistry Is Everywhere” focuses on the personal hygiene products that you may use every morning: toothpaste, soap, and shampoo, among others. These products are chemicals, aren’t they? Ever wonder about the chemical reactions that they undergo to give you clean and healthy teeth or shiny hair? I will explore some of these chemical reactions in future chapters. But this feature makes it clear that chemistry is, indeed, everywhere. The other feature focuses on chemistry that you likely indulge in every day: eating and drinking. In the “Food and Drink App,” I discuss how the chemistry of the chapter applies to things that you eat and drink every day. Carbonated beverages depend on the behavior of gases, foods contain acids and bases, and we actually eat certain rocks. (Can you guess which rocks without looking ahead?) Cooking, eating, drinking, and metabolism—we are involved with all these chemical processes all the time. These two features allow us to see the things we interact with every day in a new light—as chemistry.
Unless otherwise noted, Introductory Chemistry is (c) 2011 David W. Ball. The textbook content was produced by David W. Ball and is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License, except for the following changes and additions, which are (c) 2014 Jessie A. Key, and are licensed under a Creative Commons Attribution 4.0 International License .
Chapter 6, Gases, now includes the following sections:
Chapter 9, Chemical Bonds, now includes the following content:
Chapter 10, Solids and Liquids, now includes the following content:
Chapter 16, Organic Chemistry, now includes the following content;
Chapter 17, Kinetics, now includes the following sections:
New material: Chapter 18, Chemical Thermodynamics, which includes the following sections:
Glossary and Appendices added.
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