"A CRC title."

Includes index.

chapter 1: Determining the percent of water in epsom salt;
chapter 2: Determination of the formula of a copper supplement;
chapter 3: Determination of mass and mole relationships in a chemical reaction;
chapter 4: Finding ethanol's molar mass using vapor density;
chapter 5: Determining molar volume of a gas at standard temperature and pressure; chapter 6: Determining the enthalpy change for solvation reactions.
Chapter 7: Spectroscopic determination of food dye in popsicles
chapter 8: Separation of food dyes by paper chromatography;
chapter 9: What is the best solution to lower a freezing point?;
chapter 10: Standardization of a sodium hydroxide solution; chapter 11: Determining the amount of acid in ketchup and hot sauce;
chapter 12: Using an appropriate indicator for acid-base titrations;
chapter 13: Preparation and properties of buffer solutions;
chapter 14: Determination of the rate of reaction and its order;
chapter 15: Equilibrium constant for ferric ion-salicylic acid complex determination. Chapter 16: Determination of amount of ascorbic acid in a vitamin C tablet by redox titration
chapter 17: Qualitative analysis of metal cations and using ion-selective electrodes;
chapter 18: How to determine the order of an electrochemical series;
chapter 19: Voltaic cells and how batteries are made;
chapter 20: Synthesis and chemical analysis of sodium iron (III) EDTA;
chapter 21: Analysis of biodiesel synthesized from