How is Reproducible is Classic A Glassware?

Calibration of Volumetric Glassware

Safety Precautions: Wear proper PPE, which includes goggles, lab coats and gloves.
Equipment: Transfer pipet, Flask, Stopper, Milligram balance, Mohr pipet, Analytical balance,
weighting bottle, Volumetric Flask and 50- mL buret.
Procedure:
1. Weigh a dry stoppered flask using a milligram balance.
2. Then transfer 25-mL of water to the flask using a 25-mL transfer pipet.
3. Record the temperature of the water being used.
4. Use the milligram balance to weigh the sample plus the flask and the stopper.
5. Record the weight of the water sample in the data table. You can find the weight of the
water sample by subtracting the weight of the dry stoppered flask from the filled
stoppered flask.
6. Repeat this procedure 3 times and calculate the average value of the mass measurements
and the standard deviation.
7. Calculate the volume of the 25-mL pipet using the buoyancy correction factor.
8. Weigh a dry weighting bottle using an analytical balance.
9. Then transfer 10.00 mL of water to the weighting bottle using a 10-mL Mohr pipet.
10. Use the analytical balance to weigh the sample plus the weighting bottle.
11. Record the weight of the water sample in the data table. You can find the weight of the
water sample by subtracting the weight of the dry weighting bottle from the filled
weighting bottle.
12. Repeat this procedure 3 times and calculate the average value of the mass measurements
and the standard deviation.
13. Calculate the volume of the 10-mL Mohr piper using the buoyancy correction factor
14. Measure the weigh of a dry flask using a milligram balance
15. Transfer 25-mL of water to a 50-mL buret.
16. Dispense the 25-mL of water from the buret to the flask
17. Use the milligram balance to weigh the sample plus the flask.
18. Record the weight of the water sample in the data table. You can find the weight of the
water sample by subtracting the weight of the dry flask from the filled flask.
19. Repeat this procedure 3 times and calculate the average value of the mass measurements
and standard deviation.
20. Calculate the volume of the 50-mL buret using the buoyancy correction factor.