Vernier Software and Technology
Vernier Software & Technology

Vernier Textbook Correlations

Chemistry

Chemistry

PublisherHolt, Rinehart, and Winston
ISBN0-03-066463-2
Author(s)R. Thomas Myers,, Keith B. Oldham,, Salvatore Tocci

Correlations to Vernier Curriculum

15 chapters from Chemistry are correlated with 38 labs from the following Vernier lab books:

Chapter/ Section Title Vernier Lab Book Vernier Experiment Sensor(s) Used
1 The Science of Chemistry Chemistry with Vernier 8Fractional Distillation
2 Matter and Energy Chemistry with Vernier 1Endothermic and Exothermic Reactions
2Freezing and Melting of Water
3Another Look at Freezing Temperature
4Heat of Fusion of Ice
9Evaporation and Intermolecular Attractions
16Energy Content of Foods
17Energy Content of Fuels
5 Ions and Ionic Compounds Chemistry with Vernier 1Endothermic and Exothermic Reactions
13Properties of Solutions: Electrolytes and Non-Electrolytes
14Conductivity of Solutions: The Effect of Concentration
26Using Conductivity to Find an Equivalence Point
8 Chemical Equations and Reactions Chemistry with Vernier 1Endothermic and Exothermic Reactions
16Energy Content of Foods
17Energy Content of Fuels
18Additivity of Heats of Reaction: Hess's Law
19Heat of Combustion: Magnesium
22Acid Rain
23Titration Curves of Strong and Weak Acids and Bases
24Acid-Base Titration
28Establishing a Table of Reduction Potentials: Micro-Voltaic Cells
30Rate Law Determination of the Crystal Violet Reaction
36Microscale Acid-Base Titration
10 Causes of Change Chemistry with Vernier 2Freezing and Melting of Water
3Another Look at Freezing Temperature
4Heat of Fusion of Ice
9Evaporation and Intermolecular Attractions
16Energy Content of Foods
17Energy Content of Fuels
18Additivity of Heats of Reaction: Hess's Law
19Heat of Combustion: Magnesium
11 States of Matter and Intermolecular Forces Chemistry with Vernier 2Freezing and Melting of Water
3Another Look at Freezing Temperature
4Heat of Fusion of Ice
9Evaporation and Intermolecular Attractions
10Vapor Pressure of Liquids
12 Gases Chemistry with Vernier 6Boyle's Law: Pressure-Volume Relationship in Gases
7Pressure-Temperature Relationship in Gases
10Vapor Pressure of Liquids
13 Solutions Chemistry with Vernier 3Another Look at Freezing Temperature
11Determining the Concentration of a Solution: Beer's Law
12Effect of Temperature on Solubility of a Salt
13Properties of Solutions: Electrolytes and Non-Electrolytes
14Conductivity of Solutions: The Effect of Concentration
15Using Freezing Point Depression to Find Molecular Weight
26Using Conductivity to Find an Equivalence Point
27Acid Dissociation Constant, Ka
33Determining the Free Chlorine Content of Swimming Pool Water
34Determining the Quantity of Iron in a Vitamin Tablet
14 Chemical Equilibrium Chemistry with Vernier 20Chemical Equilibrium: Finding a Constant, Kc
27Acid Dissociation Constant, Ka
15 Acids and Bases Chemistry with Vernier 21Household Acids and Bases
22Acid Rain
23Titration Curves of Strong and Weak Acids and Bases
24Acid-Base Titration
25Titration of a Diprotic Acid: Identifying an Unknown
26Using Conductivity to Find an Equivalence Point
27Acid Dissociation Constant, Ka
32The Buffer in Lemonade
35Determining the Phosphoric Acid Content in Soft Drinks
36Microscale Acid-Base Titration
16 Reaction Rates Chemistry with Vernier 30Rate Law Determination of the Crystal Violet Reaction
17 Oxidation, Reduction, and Electrochemistry Chemistry with Vernier 28Establishing a Table of Reduction Potentials: Micro-Voltaic Cells
29Lead Storage Batteries
18 Nuclear Chemistry Advanced Chemistry with Vernier 27α, β, and γ Vernier Radiation Monitor
28Radiation Shielding Vernier Radiation Monitor
Nuclear Radiation with Vernier 1α, β, and γ Vernier Radiation Monitor
2Distance and Radiation Vernier Radiation Monitor
3Lifetime Measurement Vernier Radiation Monitor
6Radiation Shielding Vernier Radiation Monitor
19 Carbon and Organic Compounds Chemistry with Vernier 9Evaporation and Intermolecular Attractions
17Energy Content of Fuels
20 Biological Chemistry Chemistry with Vernier 16Energy Content of Foods

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