This Combo Pack contains the Student Book and the Pearson eBook 3.0 for Heinemann Chemistry 2, 5th Edition. When you purchase this product, you will receive a Student Book with the Pearson eBook 3.0 access code printed on the inside. With this code, you will be able to activate and gain individual access to your Pearson eBook 3.0 via pearsonplaces.com.au. Access to Pearson eBook 3.0 is designed to last you for more than 2 years. From the point of activation, you will have access to the product for 27 months to ensure you can get maximum usage of it over the two years and beyond. Pearson eBook 3.0 provides you with the student book digitally online, or offline, for any device. It looks like the pages of the book, so you can easily direct students to page references without wasting time. And you can access it anywhere as you don't need an internet connection, once you download it. The market-leading and well known Heinemann Chemistry has been updated to fully match the 2016-2020 VCE Chemistry Study Design. We've vastly improved this series while still retaining the style and approach that teachers love.
Unit 3: How can chemical processes be designed to optimise efficiency? Area of study 1: What are the options for energy production? Chapter 1: Fuels Types of fuels Fossil fuels and biofuels Petro diesel and biodiesel Chapter 2: Energy from fuels Exothermic and endothermic reactions Thermochemical equations and energy profile diagrams Energy from combustion Determining the heat of combustion of fuels Chapter 3: Combustion of fuels Introducing gases Universal gas equation Calculations involving combustion of fuels - Part 1 Calculations involving combustion of fuels - Part 1 Calculations involving energy changes Chapter 4: Redox reactions Oxidation and reduction Oxidation numbers Writing complex redox equations Chapter 5: Galvanic cells as a source of energy Galvanic cells The electrochemical series Predicting direct redox reactions Everyday sources of power Chapter 6: Fuel cells as a source of energy Fuel cells Area of study 2: How can the yield of a chemical product be optimised? Chapter 7: Rate of chemical reactions Investigating the rate of chemical reactions Collision theory Collision theory and reaction rate Catalysts Chapter 8: Equilibrium Dynamic equilibrium The equilibrium law Working with equilibrium constants Calculations involving equilibrium Le Chatelier's principle Further applications of Le Chatelier's principle Optimising the yield of industrial processes Chapter 9: Production of chemicals by electrolysis Electrolytic cells Commercial electrolytic cells Faraday's laws Unit 4: How are organic compounds categorised, analysed and used? Area of Study 1: How can the diversity of carbon compounds be explained and categorised? Chapter 10: Structure and nomenclature of organic compounds Carbon compounds and structural isomers Stereoisomers The simplest hydrocarbons Functional groups - Part 1 Functional groups - Part 2 IUPAC nomenclature Chapter 11: Properties and reactions of organic compounds Boiling points and solubility of organic compounds Viscosity and flashpoints of organic compounds Chemical properties of alkanes, halo alkanes and alkenes Reactions of alcohols, carboxylic acids and esters Reaction pathways Yield and the chemical industry Chapter 12: Analysis of organic compounds using spectroscopic techniques Infrared spectroscopy Nuclear magnetic resonance spectroscopy Mass spectroscopy Determination of molecular structure using spectroscopy Chapter 13: Analysis of organic compounds using chromatography Principles of chromatography High performance liquid chromatography Chapter 14: Analysis of organic compounds using volumetric analysis Principles of volumetric analysis Acid base titrations Redox titrations Area of Study 2: What is the chemistry of food? Chapter 15: Structure and bonding in food molecules Amino acids The formation of proteins The primary and secondary structures of proteins The tertiary structure of proteins Fats and oils Carbohydrates Vitamins Chapter 16: Metabolism of food in the human body Metabolism of food in the human body Action of enzymes Enzymes - dependence of pH and temperature Hydrolysis of carbohydrates Hydrolysis of fats and oils Chapter 17: The energy content of food Food - an energy source Calorimetry - determining the energy content of food * Calibration of calorimeters
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