Chemistry: The Molecular Nature of Matter, 7th Edition

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Chemistry: The Molecular Nature of Matter, 7th Edition

By Neil D. Jespersen and Alison Hyslop

SINGLE-TERM
$69  USD | $89  CAN
MULTI-TERM
$119  USD | $139  CAN

Chemistry: The Molecular Nature of Matter and WileyPLUS deliver a user-friendly experience and active engagement through enhanced visuals, giving students exposure to the wonders of chemistry in action. Readers are provided with the necessary practice, support, instruction and assessment required for learning and teaching the content of a general chemistry course. This course provides the forum for problem solving and concept mastery of chemical phenomena that leads to proficiency and success. The Seventh Edition includes an increased focus on analyzing and solving of multi-concept problems and examples throughout the text. An increased emphasis has also been placed on the intimate relationship that exists between structure at the submicroscopic molecular level and the observable macroscopic properties of matter. Chemistry provides students with clear, concise and easy-to-understand general chemistry instruction.

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Neil D. Jespersen is a professor of chemistry at St. John’s University in New York. He earned a B.S. with Special Attainments in Chemistry at Washington and Lee University (VA) and his Ph.D. specializing in analytical chemistry with Joseph Jordan at The Pennsylvania State University. He has received awards for excellence in teaching and research from St. John’s University and the E. Emmit Reid Award in college teaching from the American Chemical Society’s Middle Atlantic Region. He chaired the Department of Chemistry for six years and has mentored the St. John’s student ACS chapter for over 30 years while continuing to enjoy teaching quantitative and instrumental analysis courses along with general chemistry. He has been an active contributor to the Eastern Analytical Symposium, chairing it in 1991. Jespersen authored Barron’s AP Chemistry Study Guide, has edited two books on instrumental analysis and thermal analysis, has four chapters in research monographs, has 50 refereed publications, and has 150 abstracts and presentations. He is active at the local, regional, and national levels of the American Chemical Society, and he served on the ACS board of directors and was named a fellow of the ACS in 2013.

Alison Hyslop received her B.A. degree from Macalester College in 1986 and her Ph.D. from the University of Pennsylvania under the direction of Michael J. Therien in 1998. Hyslop currently chairs the department of chemistry at St. John’s University, New York where she is an associate professor. She has been teaching graduate and undergraduate courses since 2000. She was a visiting assistant professor at Trinity College (CT) from 1998 to 1999. She was a visiting scholar at Columbia University (NY) in 2005 and in 2007 and at Brooklyn College in 2009, where she worked on research projects in the laboratory of Brian Gibney. Her research focuses on the synthesis and study of porphyrin-based light harvesting compounds. She was the chair of the New York section of the American Chemical Society in 2016, and she currently serves as councilor to the American Chemical Society.

0. A Very Brief History of Chemistry
1. Scientific Measurements
2. Elements, Compounds, and the Periodic Table
3. The Mole and Stoichiometry
4. Molecular View of Reactions in Aqueous Solutions
5. Oxidation Reduction Reactions
6. Energy and Chemical Change
7. The Quantum Mechanical Atom
8. The Basics of Chemical Bonding
9. Theories of Bonding and Structure
10. Properties of Gases
11. Intermolecular Attractions and the Properties of Liquids and Solids
12. Mixtures at the Molecular Level: Properties of Solutions
13. Chemical Kinetics
14. Chemical Equilibrium
15. Acids and Bases, A Molecular Look
16. Acid–Base Equilibria in Aqueous Solutions
17. Solubility and Simultaneous Equilibria
18. Thermodynamics
19. Electrochemistry
20. Nuclear Reactions and Their Role in Chemistry
21. Metal Complexes
22. Organic Compounds, Polymers, and Biochemicals

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