Introduction to Chemistry

Introduction to Chemistry
ISBN-10
0470505915
ISBN-13
9780470505915
Series
Introduction to Chemistry
Category
Chemistry
Pages
736
Language
English
Published
2011
Authors
Morris Hein, Susan Arena

Description

Learning the fundamentals of chemistry can be a difficult task to undertake for health professionals. For over 35 years, this book has helped them master the chemistry skills they need to succeed. It provides them with clear and logical explanations of chemical concepts and problem solving.

Other editions

Similar books

  • Loose-leaf Version for Introductory Chemistry
    By Kevin Revell

    Introductory Chemistry creates light bulb moments for students and provides unrivaled support for instructors!

  • Introductory Chemistry
    By Nivaldo J. Tro

    "This book is for you, and every text feature is meant to help you learn and succeed in your chemistry course.

  • Introduction to Chemistry
    By Amos Turk

    Introduction to Chemistry is a 26-chapter introductory textbook in general chemistry. This book deals first with the atoms and the arithmetic and energetics of their combination into molecules.

  • Chemistry: A Very Short Introduction
    By Peter Atkins

    ABOUT THE SERIES: The Very Short Introductions series from Oxford University Press contains hundreds of titles in almost every subject area. These pocket-sized books are the perfect way to get ahead in a new subject quickly.

  • An Introduction to Chemistry
    By Michael Mosher, Paul Kelter

    This textbook is written to thoroughly cover the topic of introductory chemistry in detail—with specific references to examples of topics in common or everyday life.

  • Introduction to Chemistry
    By Bauer, Richard C. Bauer, Birk

    Introduction to chemistry, 4th edition, by Bauer/Birk/Marks offers today's student a fresh perspective to the introduction of chemistry.

  • An Introduction to Chemistry: Second Editon
    By Mark Bishop

    No matter what a reader's goals are, this book will help them to learn the basics of chemistry.

  • Introduction to the Chemistry of Food
    By Michael Zeece

    The length of the oxygen bond to hydrogen is exactly 0.9584 A and the angle formed between all three atoms is 104.45 . A more visual interpretation of a water molecule's structure is shown as a ball and stick model (Fig. 1.1).

  • Introductory Chemistry for the Environmental Sciences
    By Roy M. Harrison, Stephen J. De Mora

    New edition of an undergraduate textbook introduces the basic chemical concepts underlying environmental science.

  • Fundamentals of Chemistry
    By Frank Brescia, John Arents, Herbert Meislich

    Fundamentals of Chemistry, Fourth Edition covers the fundamentals of chemistry. The book describes the formation of ionic and covalent bonds; the Lewis theory of bonding; resonance; and the shape of molecules.