Includes index. "International edition"--Cover.

Chapter 1: Chemistry Basics: Matter and Measurement 1.1 Classifying Matter: Mixture or Pure Substance 1.2 Elements, Compounds, and the Periodic Table 1.3 Math Counts 1.4 Matter: The "Stuff" of Chemistry 1.5 Measuring Matter 1.6 How Matter Changes Chapter 2: Atoms and Radioactivity 2.1 Atoms and Their Components 2.2 Atomic Number and Mass Number 2.3 Isotopes and Atomic Mass 2.4 Radioactivity and Radioisotopes 2.5 Nuclear Equations and Radioactive Decay 2.6 Radiation Units and Half-Lives 2.7 Medical Applications for Radioisotopes Chapter 3: Compounds: Putting Particles Together 3.1 Electron Arrangements and the Octet Rule 3.2 In Search of an Octet, Part 1: Ion Formation 3.3 Ionic Compounds-Electron Give and Take 3.4 In Search of an Octet, Part 2: Covalent Bonding 3.5 The Mole: Counting Atoms and Compounds 3.6 Getting Covalent Compounds into Shape 3.7 Electronegativity and Molecular Polarity Chapter 4: Introduction to Organic Compounds 4.1 Alkanes: The Simplest Organic Compounds 4.2 Representing the Structures of Organic Compounds 4.3 Families of Organic Compounds-Functional Groups 4.4 Nomenclature of Simple Alkanes 4.5 Isomerism in Organic Compounds Chapter 5: Chemical Reactions 5.1 Thermodynamics 5.2 Chemical Reactions: Kinetics 5.3 Overview of Chemical Reactions 5.4 Oxidation and Reduction 5.5 Organic Reactions: Condensation and Hydrolysis 5.6 Organic Addition Reactions to Alkenes Chapter 6: Carbohydrates: Life's Sweet Molecules 6.1 Classes of Carbohydrates 6.2 Functional Groups in Monosaccharides 6.3 Stereochemistry in Monosaccharides 6.4 Reactions of Monosaccharides 6.5 Disaccharides 6.6 Polysaccharides 6.7 Carbohydrates and Blood Chapter 7: What's the Attraction? State Changes, Solubility, and Lipids 7.1 Types of Attractive Forces 7.2 Liquids and Solids: Attractive Forces are Everywhere 7.3 Attractive Forces and Solubility 7.4 Gases: Attractive Forces are Limited 7.5 Dietary Lipids and Trans Fats 7.6 Attractive Forces and the Cell Membrane Chapter 8: Solution Chemistry: How Sweet is Your Tea? 8.1 Solutions are Mixtures 8.2 Formation of Solutions 8.3 Chemical Equations for Solution Formation 8.4 Concentrations 8.5 Dilution 8.6 Osmosis and Diffusion 8.7 Transport Across Cell Membranes Chapter 9: Acids, Bases, and Buffers in the Body 9.1 Acids and Bases- Definitions 9.2 Strong Acids and Bases 9.3 Chemical Equilibrium 9.4 Weak Acids and Bases 9.5 pH and the pH Scale 9.6 pKa 9.7 Amino Acids: Common Biological Weak Acids 9.8 Buffers and Blood: The Bicarbonate Buffer System Chapter 10: Proteins: Workers of the Cell 10.1 Amino Acids-A Second Look 10.2 Protein Formation 10.3 The Three-Dimensional Structure of Proteins 10.4 Denaturation of Proteins 10.5 Protein Functions 10.6 Enzymes-Life's Catalysts 10.7 Factors That Affect Enzyme Activity Chapter 11: Nucleic Acids: Big Molecules with a Big Role 10.1 Components of Nucleic Acids 10.2 Nucleic Acid Formation 10.3 DNA 10.4 RNA and Protein Synthesis 11.5 Putting It Together: The Genetic Code and Protein Synthesis 11.6 Genetic Mutations 11.7 Viruses 11.8 Recombinant DNA Technology Chapter 12: Food as Fuel: A Metabolic Overview 12.1 How Metabolism Works 12.2 Metabolically Relevant Nucleotides 12.3 Digestion-From Food Molecules to Hydrolysis Products 12.4 Glycolysis-From Hydrolysis Products to Common Metabolites 12.5 The Citric Acid Cycle-Central Processing 12.6 Electron Transport and Oxidative Phosphorylation 12.7 ATP Production 12.8 Other Fuel Choices