Cover: Achieve for Interactive General, Organic, and Biological Chemistry (1-Term Access), 1st Edition by Macmillan Learning

Achieve for Interactive General, Organic, and Biological Chemistry (1-Term Access)

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First  Edition©2025  Macmillan Learning

ISBN:9781319432225

ISBN:9781319585952

ISBN:9781319615956

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Interactive General, Organic, and Biological Chemistry offers a flexible, student-centered approach designed to help you succeed both in your course and beyond. This comprehensive resource focuses on building essential problem-solving skills through clear, straightforward content and engaging videos. With a variety of engaging activities, this program ensures you stay motivated and on track throughout your chemistry journey.

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Table of Contents

0. Math Skills
0.1 Place Values
0.2 Negative Numbers
0.3 Exponents
0.4 Order of Operations
0.5 Rearranging Equations
0.6 Interpreting a Graph

1. Science and Measurement
1.1 The Scientific Method
1.2 Scientific Notation
1.3 Measurements
1.4 Units
1.5 Unit Conversions
1.6 Density

2. Matter and Energy
2.1 Classification of Matter
2.2 States of Matter
2.3 Properties of Matter
2.4 Energy
2.5 Temperature
2.6 Specific Heat
2.7 Changes of State
2.8 Heating and Cooling Curves

3. Atoms and Nuclear Chemistry
3.1 Elements
3.2 The Periodic Table
3.3 Subatomic Particles
3.4 Mass Number and Isotopes
3.5 Atomic Mass
3.6 Radioactive Decay
3.7 Applications of Radioactivity

4. Periodic Trends and Ionic Compounds
4.1 Electron Energy Levels
4.2 Electron Configurations
4.3 Valence Electrons
4.4 Atomic Size and Ionization Energy
4.5 Ions and Ionic Compounds
4.6 Naming Ionic Compounds

5. Molecular Compounds
5.1 Molecules
5.2 Naming Binary Molecular Compounds
5.3 Lewis Structures
5.4 Molecular Shapes
5.5 Electronegativity and Polar Bonds
5.6 Polar and Nonpolar Molecules

6. Chemical Reactions
6.1 Writing and Balancing Chemical Equations
6.2 Types of Chemical Reactions
6.3 Oxidation and Reduction
6.4 The Mole Concept
6.5 Molar Mass
6.6 Moles and Chemical Equations
6.7 Limiting Reactant and Percent Yield
6.8 Energy and Chemical Equations

7. States of Matter
7.1 Attractive Forces between Molecules
7.2 Physical Properties of Solids and Liquids
7.3 Physical Properties of Gases
7.4 Pressure, Volume, and Temperature Relationships
7.5 Moles of Gases and Partial Pressures

8. Solutions
8.1 Introduction to Solutions
8.2 Types of Solutes
8.3 Factors Affecting Solubility
8.4 Solubility and Precipitation Reactions
8.5 Concentration Units
8.6 Using Solution Concentrations
8.7 Solution Properties

9. Reaction Rates and Equilibrium
9.1 Reaction Rates and Energy Diagrams
9.2 Reactions at Equilibrium
9.3 Using Equilibrium Expressions
9.4 Le Châtelier’s Principle

10. Acids and Bases
10.1 Naming Common Acids
10.2 Dissociation Reactions of Acids and Bases
10.3 Weak Acids
10.4 Dissociation of Water and the pH Scale
10.5 Buffers
10.6 Reactions of Acids and Bases

11. Saturated Hydrocarbons
11.1 Introduction to Organic Chemistry: Alkanes
11.2 Naming Alkanes
11.3 Cycloalkanes and Haloalkanes
11.4 Properties of Alkanes and Haloalkanes
11.5 Isomers

12. Unsaturated Hydrocarbons
12.1 Alkenes and Alkynes
12.2 Cis–Trans Isomers of Alkenes
12.3 Chemical Reactions of Alkenes
12.4 Alkene Polymers
12.5 Aromatic Hydrocarbons

13. Introduction to Functional Groups
13.1 Heteroatoms and R Groups
13.2 Alcohols
13.3 Chemical Reactions of Alcohols
13.4 Thiols and Ethers
13.5 Amines
13.6 Phenols and Anilines
13.7 Summary of Alcohols, Thiols, Ethers, and Amines

14. Carbonyl-Containing Functional Groups
14.1 Aldehydes and Ketones
14.2 Carboxylic Acids
14.3 Esters and Amides
14.4 Condensation and Hydrolysis Reactions
14.5 Summary of Functional Groups

15. Carbohydrates
15.1 Introduction to Carbohydrates
15.2 Monosaccharide Structures
15.3 Monosaccharide Reactions
15.4 Disaccharides
15.5 Polysaccharides

16. Lipids
16.1 Introduction to Lipids
16.2 Waxes and Triacylglycerols
16.3 Membrane Lipids
16.4 Prostaglandins and Steroids
16.5 Cell Membranes

17. Amino Acids, Peptides, and Proteins   
17.1 Amino Acids
17.2 Peptides
17.3 Introduction to Proteins
17.4 Protein Shapes and Functions
17.5 Hydrolysis and Denaturation of Proteins

18. Nucleic Acids and Protein Synthesis
18.1 Nucleotides and Nucleic Acids
18.2 DNA Structure and Replication
18.3 RNA Transcription
18.4 Translation
18.5 Mutations

19. Enzymes, Vitamins, and Minerals
19.1 Enzyme Basics and Classification
19.2 Enzyme Mechanisms
19.3 Enzyme Activity and Inhibition
19.4 Vitamins and Minerals

20. Introduction to Metabolism
20.1 What Is Metabolism?
20.2 Digestion
20.3 Metabolism and ATP
20.4 Metabolites, Coenzymes, and Reaction Types

21. Carbohydrate Metabolism
21.1 Metabolic Pathway Connections
21.2 Glycolysis and Pyruvate Metabolism
21.3 The Citric Acid Cycle
21.4 Oxidative Phosphorylation
21.5 Gluconeogenesis

22. Fatty Acid and Amino Acid Metabolism
22.1 Oxidation of Fatty Acids
22.2 Fatty Acids as Energy Sources
22.3 Biosynthesis of Lipids
22.4 Amino Acids and Metabolism
22.5 Summary of Metabolism

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