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Using the chemistry of life as a unifying theme, this book offers an integrated and balanced treatment of chemical concepts. It balances qualitative discussions with careful development of basic problem-solving skills. Organized in sequential chapters covering general, organic, and biochemistry, the topics are woven together when appropriate by using organic examples in the general chemistry section and biochemical examples in the organic chemistry chapters. Many pharmaceutical, medicinal, and general interest subjects are used in the in-chapter end-of-chapter examples and exercises. Essays highlight chemistry in the world around us including many medical applications, dietary nutritional subjects, and general interest topics.
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Introduction to General, Organic, and Biological Chemistry, Robert J. Ouellette
- Taal
- Jaar van publicatie
- 1992
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- (Hardcover)
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- Titel
- Introduction to General, Organic, and Biological Chemistry
- Ondertitel
- Third Edition
- Taal
- Engels
- Auteurs
- Robert J. Ouellette
- Uitgever
- Prentice Hall
- Jaar van publicatie
- 1992
- Formaat
- Hardcover
- Aantal pagina's
- 683
- ISBN10
- 0023902450
- ISBN13
- 9780023902451
- Reeks
- Tags
- Non-fictie, Studieboeken, Gezondheid & Medisch, Wetenschap en Wiskunde, Natuurwetenschappen, Scripties en Hoger Onderwijsboeken, Wetenschap, Scheikundeleerboeken
- Beoordeling
- 3 van 5
- Aantekening
- Using the chemistry of life as a unifying theme, this book offers an integrated and balanced treatment of chemical concepts. It balances qualitative discussions with careful development of basic problem-solving skills. Organized in sequential chapters covering general, organic, and biochemistry, the topics are woven together when appropriate by using organic examples in the general chemistry section and biochemical examples in the organic chemistry chapters. Many pharmaceutical, medicinal, and general interest subjects are used in the in-chapter end-of-chapter examples and exercises. Essays highlight chemistry in the world around us including many medical applications, dietary nutritional subjects, and general interest topics.