En savoir plus sur le livre
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.
Achat du livre
Introduction to General, Organic, and Biological Chemistry, Robert J. Ouellette
- Langue
- Année de publication
- 1992
- product-detail.submit-box.info.binding
- (rigide),
- État du livre
- Bon
- Prix
- 13,99 €
Modes de paiement
Il manque plus que ton avis ici.
- Titre
- Introduction to General, Organic, and Biological Chemistry
- Sous-titre
- Third Edition
- Langue
- Anglais
- Auteurs
- Robert J. Ouellette
- Éditeur
- Prentice Hall
- Publié
- 1992
- Format
- rigide
- Pages
- 683
- ISBN10
- 0023902450
- ISBN13
- 9780023902451
- Séries
- Mots clés
- Science
- Évaluation
- 3 sur 5
- Description
- 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.