1. Laboratory Measurements. 2. Density Determination. 3. Classes of Chemical Reactions. 4. Separation of Components of a Mixture. 5. Factors Affecting Rate of Reactions. 6. The Law of Chemical Equilibrium and the Le Chatelier Principle. 7. pH and Buffer Solutions. 8. Structure and Stereochemistry in Organic Compounds, the Use of Molecular Models. 9. Aspirin: Preparation and Properties (Acetylsalicylic Acid). 10. Carbohydrates. 11. Fats and Oils: Preparation and Properties of Soap. 12. Acid-Base Properties of Amino Acids. 13. Isolation and Identification of Casein. 14. Enzymes.