General, organic, & biological chemistry /
Janice Gorzynski Smith.
- Fourth edition.
- New York, NY : McGraw-Hill Education, [2019], c2019.
- xxxiv, 892 pages : illustrations ; 27 cm
"Printed in the Philippines."--Copyright page.
Preface -- Acknowledgments -- List of How To’s -- List of Selected applications -- Matter and measurement -- Atoms and the periodic table -- Ionic compounds -- Covalent compounds -- Chemical reactions -- Energy changes, reaction rates, and equilibrium -- Gases, liquids, and solids -- Solutions -- Acids and bases -- Nuclear chemistry -- Introduction to organic molecules and functional groups -- Alkanes -- Unsaturated hydrocarbons -- Organic compounds that contain oxygen, halogen, or sulfur -- The three-dimensional shape of molecules -- Aldehydes and ketones -- Carboxylic acids, esters, and amides -- Amines and neurotransmitters -- Lipids -- Carbohydrates -- Amino acids, proteins, and enzymes -- Nucleic acids and protein synthesis -- Metabolism and energy production -- Carbohydrate, lipid, and protein metabolism -- Body fluids -- Appendices -- Glossary -- Index.
"Although most animal species can synthesize vitamin C, humans, guinea pigs, the Indian fruit bat, and the bulbul bird must obtain this vitamin from dietary sources. Citrus fruits, strawberries, cantaloupe, and kiwi are all excellent sources of vitamin C. Vitamin C, also called ascorbic acid, is needed in the formation of collagen, a protein that holds together the connective tissues of the skin, muscle, and blood vessels. A deficiency of vitamin C causes scurvy, a common disease of sailors in the 1600s when they had no access to fresh fruits on long voyages. The properties of vitamin C, a water-soluble vitamin that is readily excreted in urine, can be explained by the chemical principle described in General, Organic, & Biological Chemistry."--Back cover.