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For two-semester/three-quarter courses in General, Organic, and Biological Chemistry, primarily taken by allied health majors. Also suitable for one-semester courses with a comprehensive approach.

This best-selling text bears the hallmark of all John McMurry’s books. On style, it is concise and avoids the ‘wordiness’ of most GOB texts. On substance, it is unusual in its balance of chemical concepts to explain the quantitative aspects of chemistry, and provides greater depth of insight into the theoretical chemical principles. This makes for a wider spectrum of the different angles from which to view chemistry, and thus, captures a greater number of students who can successfully learn from the book. Demanding, yet logical, it also sets itself apart by requiring students to master concepts before they can move on to the next chapter.

1. Matter and Life

　1.1 Chemistry: The Central Science

　1.2 States of Matter

　1.3 Classification of Matter

　1.4 An Example of a Chemical Reaction

　1.5 Chemical Elements and Symbols

　1.6 Elements and the Periodic Table

2. Measurements in Chemistry

　2.1 Physical Quantities

　2.2 Measuring Mass

　2.3 Measuring Length and Volume

　2.4 Measurement and Significant Figures

　2.5 Scientific Notation

　2.6 Rounding Off Numbers

　2.7 Problem Solving: Converting a Quantity from One Unit to Another

　2.8 Problem Solving: Estimating Answers

　2.9 Measuring Temperature

　2.10 Energy and Heat

　2.11 Density

　2.12 Specific Gravity

3. Atoms and the Periodic Table

　3.1 Atomic Theory

　3.2 Elements and Atomic Number

　3.3 Isotopes and Atomic Weight

　3.4 The Periodic Table

　3.5 Some Characteristics of Different Groups

　3.6 Electronic Structure of Atoms

　3.7 Electron Configurations

　3.8 Electron Configurations and the Periodic Table

　3.9 Electron-Dot Symbols

4. Ionic Compounds

　4.1 Ions

　4.2 Periodic Properties and Ion Formation

　4.3 Ionic Bonds

　4.4 Some Properties of Ionic Compounds

　4.5 Ions and the Octet Rule

　4.6 Ions of Some Common Elements

　4.7 Naming Ions

　4.8 Polyatomic Ions

　4.9 Formulas of Ionic Compounds

　4.10 Naming Ionic Compounds

　4.11 and Ions: An Introduction to Acids and Bases

5. Molecular Compounds

　5.1 Covalent Bonds

　5.2 Covalent Bonds and the Periodic Table

　5.3 Multiple Covalent Bonds

　5.4 Coordinate Covalent Bonds

　5.5 Molecular Formulas and Lewis Structures

　5.6 Drawing Lewis Structures

　5.7 The Shapes of Molecules

　5.8 Polar Covalent Bonds and Electronegativity

　5.9 Polar Molecules

　5.10 Naming Binary Molecular Compounds

　5.11 Characteristics of Molecular Compounds

6. Chemical Reactions: Classification and Mass Relationships

　6.1 Chemical Equations

　6.2 Balancing Chemical Equations

　6.3 Avogadro’s Number and the Mole

　6.4 Gram–Mole Conversions

　6.5 Mole Relationships and Chemical Equations

　6.6 Mass Relationships and Chemical Equations

　6.7 Limiting Reagent and Percent Yield

　6.8 Classes of Chemical Reactions

　6.9 Precipitation Reactions and Solubility Guidelines

　6.10 Acids, Bases, and Neutralization Reactions

　6.11 Redox Reactions

　6.12 Recognizing Redox Reactions

　6.13 Net Ionic Equations

7. Chemical Reactions: Energy, Rates, and Equilibrium

　7.1 Energy and Chemical Bonds

　7.2 Heat Changes during Chemical Reactions

　7.3 Exothermic and Endothermic Reactions

　7.4 Why Do Chemical Reactions Occur? Free Energy

　7.5 How Do Chemical Reactions Occur? Reaction Rates

　7.6 Effects of Temperature, Concentration, and Catalysts on Reaction Rates

　7.7 Reversible Reactions and Chemical Equilibrium

　7.8 Equilibrium Equations and Equilibrium Constants

　7.9 Le Châtelier’s Principle: The Effect of Changing Conditions on Equilibria

8. Gases, Liquids, and Solids

　8.1 States of Matter and Their Changes

　8.2 Gases and the Kinetic–Molecular Theory

　8.3 Pressure

　8.4 Boyle’s Law: The Relation between Volume and Pressure

　8.5 Charles’s Law: The Relation between Volume and Temperature

　8.6 Gay-Lussac’s Law: The Relation between Pressure and Temperature

　8.7 The Combined Gas Law

　8.8 Avogadro’s Law: The Relation between Volume and Molar Amount

　8.9 The Ideal Gas Law

　8.10 Partial Pressure and Dalton’s Law

　8.11 Intermolecular Forces

　8.12 Liquids

　8.13 Water: A Unique Liquid

　8.14 Solids

　8.15 Changes of State

9. Solutions

　9.1 Mixtures and Solutions

　9.2 The Solution Process

　9.3 Solid Hydrates

　9.4 Solubility

　9.5 The Effect of Temperature on Solubility

　9.6 The Effect of Pressure on Solubility: Henry’s Law

　9.7 Units of Concentration

　9.8 Dilution

　9.9 Ions in Solution: Electrolytes

　9.10 Electrolytes in Body Fluids: Equivalents and Milliequivalents

　9.11 Properties of Solutions

　9.12 Osmosis and Osmotic Pressure

　9.13 Dialysis

10. Acids and Bases

　10.1 Acids and Bases in Aqueous Solution

　10.2 Some Common Acids and Bases

　10.3 The Brønsted–Lowry Definition of Acids and Bases

　10.4 Water as Both an Acid and a Base

　10.5 Acid and Base Strength

　10.6 Acid Dissociation Constants

　10.7 Dissociation of Water

　10.8 Measuring Acidity in Aqueous Solution: pH

　10.9 Working with pH

　10.10 Laboratory Determination of Acidity

　10.11 Buffer Solutions

　10.12 Buffers in the Body

　10.13 Acid and Base Equivalents

　10.14 Some Common Acid–Base Reactions

　10.15 Titration

　10.16 Acidity and Basicity of Salt Solutions

11. Nuclear Chemistry

　11.1 Nuclear Reactions

　11.2 The Discovery and Nature of Radioactivity

　11.3 Stable and Unstable Isotopes

　11.4 Nuclear Decay

　11.5 Radioactive Half-Life

　11.6 Radioactive Decay Series

　11.7 Ionizing Radiation

　11.8 Detecting Radiation

　11.9 Measuring Radiation

　11.10 Artificial Transmutation

　11.11 Nuclear Fission and Nuclear Fusion

12. Introductions to Organic Chemistry:Alkanes

　12.1 The Nature of Organic Molecules

　12.2 Families of Organic Molecules: Functional Groups

　12.3 The Structure of Organic Molecules: Alkanes and Their Isomers

　12.4 Drawing Organic Structures

　12.5 The Shapes of Organic Molecules

　12.6 Naming Alkanes

　12.7 Properties of Alkanes

　12.8 Reactions of Alkanes

　12.9 Cycloalkanes

　12.10 Drawing and Naming Cycloalkanes

13. Alkenes, Alkynes, and Aromatic Compounds

　13.1 Alkenes and Alkynes

　13.2 Naming Alkenes and Alkynes

　13.3 The Structure of Alkenes: Cis–Trans Isomerism

　13.4 Properties of Alkenes and Alkynes

　13.5 Types of Organic Reactions

　13.6 Reactions of Alkenes and Alkynes

　13.7 How Alkene Addition Reactions Occur

　13.8 Alkene Polymers

　13.9 Aromatic Compounds and the Structure of Benzene

　13.10 Naming Aromatic Compounds

　13.11 Reactions of Aromatic Compounds

14. Some Compounds with Oxygen, Sulfur, or a Halogen

　14.1 Alcohols, Phenols, and Ethers

　14.2 Some Common Alcohols

　14.3 Naming Alcohols

　14.4 Properties of Alcohols

　14.5 Reactions of Alcohols

　14.6 Phenols

　14.7 Acidity of Alcohols and Phenols

　14.8 Ethers

　14.9 Thiols and Disulfides

　14.10 Halogen-Containing Compounds

15. Amines

　15.1 Amines

　15.2 Properties of Amines

　15.3 Heterocyclic Nitrogen Compounds

　15.4 Basicity of Amines

　15.5 Amine Salts

　15.6 Amines in Plants: Alkaloids

16. Aldehydes and Ketones

　16.1 The Carbonyl Group

　16.2 Naming Aldehydes and Ketones

　16.3 Properties of Aldehydes and Ketones

　16.4 Some Common Aldehydes and Ketones

　16.5 Oxidation of Aldehydes

　16.6 Reduction of Aldehydes and Ketones

　16.7 Addition of Alcohols: Hemiacetals and Acetals

17. Carboxylic Acids and Their Derivatives

　17.1 Carboxylic Acids and Their Derivatives: Properties and Names

　17.2 Some Common Carboxylic Acids

　17.3 Acidity of Carboxylic Acids

　17.4 Reactions of Carboxylic Acids: Ester and Amide Formation

　17.5 Aspirin and Other Over-the-Counter Carboxylic Acid Derivatives

　17.6 Hydrolysis of Esters and Amides

　17.7 Polyamides and Polyesters

　17.8 Phosphoric Acid Derivatives

18. Amino Acids and Proteins

　18.1 An Introduction to Biochemistry

　18.2 Protein Structure and Function: An Overview

　18.3 Amino Acids

　18.4 Acid–Base Properties of Amino Acids

　18.5 Handedness

　18.6 Molecular Handedness and Amino Acids

　18.7 Primary Protein Structure

　18.8 Shape-Determining Interactions in Proteins

　18.9 Secondary Protein Structure

　18.10 Tertiary Protein Structure

　18.11 Quaternary Protein Structure

　18.12 Chemical Properties of Proteins

19. Enzymes and Vitamins

　19.1 Catalysis by Enzymes

　19.2 Enzyme Cofactors

　19.3 Enzyme Classification

　19.4 How Enzymes Work

　19.5 Effect of Concentration on Enzyme Activity

　19.6 Effect of Temperature and pH on Enzyme Activity

　19.7 Enzyme Regulation: Feedback and Allosteric Control

　19.8 Enzyme Regulation: Inhibition

　19.9 Enzyme Regulation: Covalent Modification and Genetic Control

　19.10 Vitamins

20. Chemical Messengers: Hormones, Neurotransmitters, and Drugs

　20.1 Messenger Molecules

　20.2 Hormones and the Endocrine System

　20.3 How Hormones Work: Epinephrine and Fight-or-Flight

　20.4 Amino Acid Derivatives and Polypeptides as Hormones

　20.5 Steroid Hormones

　20.6 Neurotransmitters

　20.7 How Neurotransmitters Work: Acetylcholine, Its Agonists and Antagonists

　20.8 Histamine and Antihistamines

　20.9 Serotonin, Norepinephrine, and Dopamine

　20.10 Neuropeptides and Pain Relief

　20.11 Drug Discovery and Drug Design

21. The Generation of Biochemical Energy

　21.1 Energy and Life

　21.2 Energy and Biochemical Reactions

　21.3 Cells and Their Structure

　21.4 An Overview of Metabolism and Energy Production

　21.5 Strategies of Metabolism: ATP and Energy Transfer

　21.6 Strategies of Metabolism: Metabolic Pathways and Coupled Reactions

　21.7 Strategies of Metabolism: Oxidized and Reduced Coenzymes

　21.8 The Citric Acid Cycle

　21.9 The Electron-Transport Chain and ATP Production

　21.10 Harmful Oxygen By-Products and Antioxidant Vitamins

22. Carbohydrates

　22.1 An Introduction to Carbohydrates

　22.2 Handedness of Carbohydrates

　22.3 The D and L Families of Sugars: Drawing Sugar Molecules

　22.4 Structure of Glucose and Other Monosaccharides

　22.5 Some Important Monosaccharides

　22.6 Reactions of Monosaccharides

　22.7 Disaccharides

　22.8 Variations on the Carbohydrate Theme

　22.9 Some Important Polysaccharides

23. Carbohydrate Metabolism

　23.1 Digestion of Carbohydrates

　23.2 Glucose Metabolism: An Overview

　23.3 Glycolysis

　23.4 Entry of Other Sugars into Glycolysis

　23.5 The Fate of Pyruvate

　23.6 Energy Output in Complete Catabolism of Glucose

　23.7 Regulation of Glucose Metabolism and Energy Production

　23.8 Metabolism in Fasting and Starvation

　23.9 Metabolism in Diabetes Mellitus

　23.10 Glycogen Metabolism: Glycogenesis and Glycogenolysis

　23.11 Gluconeogenesis: Glucose from Noncarbohydrates

24. Lipids

　24.1 Structure and Classification of Lipids

　24.2 Fatty Acids and Their Esters

　24.3 Properties of Fats and Oils

　24.4 Chemical Reactions of Triacylglycerols

　24.5 Cell Membrane Lipids: Phospholipids and Glycolipids

　24.6 Cell Membrane Lipids: Cholesterol

　24.7 Structure of Cell Membranes

　24.8 Transport Across Cell Membranes

　24.9 Eicosanoids: Prostaglandins and Leukotrienes

25. Lipid Metabolism

　25.1 Digestion of Triacylglycerols

　25.2 Lipoproteins for Lipid Transport

　25.3 Triacylglycerol Metabolism: An Overview

　25.4 Storage and Mobilization of Triacylglycerols

　25.5 Oxidation of Fatty Acids

　25.6 Energy from Fatty Acid Oxidation

　25.7 Ketone Bodies and Ketoacidosis

　25.8 Biosynthesis of Fatty Acids

26. Nucleic Acids and Proteins

　26.1 DNA, Chromosomes, and Genes

　26.2 Composition of Nucleic Acids

　26.3 The Structure of Nucleic Acid Chains

　26.4 Base Pairing in DNA: The Watson–Crick Model

　26.5 Nucleic Acids and Heredity

　26.6 Replication of DNA

　26.7 Structure and Function of RNA

　26.8 Transcription: RNA Synthesis

　26.9 The Genetic Code

　26.10 Translation: Transfer RNA and Protein Synthesis

27. Genomics

　27.1 Mapping the Human Genome

　27.2 A Trip Along a Chromosome

　27.3 Mutations and Polymorphisms

　27.4 Recombinant DNA

　27.5 Genomics: Using What We Know

28. Protein and Amino Acid

　28.1 Digestion of Proteins

　28.2 Amino Acid Metabolism: An Overview

　28.3 Amino Acid Catabolism: The Amino Group

　28.4 The Urea Cycle

　28.5 Amino Acid Catabolism: The Carbon Atoms

　28.6 Biosynthesis of Nonessential Amino Acids

29. Body Fluids

　29.1 Body Water and Its Solutes

　29.2 Fluid Balance

　29.3 Blood

　29.4 Plasma Proteins, White Blood Cells, and Immunity

　29.5 Blood Clotting

　29.6 Red Blood Cells and Blood Gases

　29.7 The Kidney and Urine Formation

　29.8 Urine Composition and Function

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书籍介绍

For two-semester/three-quarter courses in General, Organic, and Biological Chemistry, primarily taken by allied health majors. Also suitable for one-semester courses with a comprehensive approach. This best-selling text bears the hallmark of all John McMurry's books. On style, it is concise and avoids the 'wordiness' of most GOB texts. On substance, it is unusual in its balance of chemical concepts to explain the quantitative aspects of chemistry, and provides greater depth of insight into the theoretical chemical principles. This makes for a wider spectrum of the different angles from which to view chemistry, and thus, captures a greater number of students who can successfully learn from the book. Demanding, yet logical, it also sets itself apart by requiring students to master concepts before they can move on to the next chapter.

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