LITMIR.BIZ

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tests. For example, he should make sure that in his set two weights of the same denomination (i.e., two 10-gram weights, or the two 100-milligram weights) are actually equal and interchangeable, or that the 500-milligram weight is equal to the sum of the 200, 100, 100, 50, 20, 20 and 10-milligram weights combined, and so on. If discrepancies of more than a few tenths of a milligram (depending upon the total weight involved) are found, the weights should be returned for correction. The rider should also be compared with a 5 or 10-milligram weight.

      In an instructional laboratory appreciable errors should be reported to the instructor in charge for his consideration.

      When the highest accuracy is desired, the weights may be calibrated and corrections applied. A calibration procedure is described in a paper by T.W. Richards, !J. Am. Chem. Soc.!, 22, 144, and in many large text-books.

      Weights are inevitably subject to corrosion if not properly protected at all times, and are liable to damage unless handled with great care. It is obvious that anything which alters the weight of a single piece in an analytical set will introduce an error in every weighing made in which that piece is used. This source of error is often extremely obscure and difficult to detect. The only safeguard against such errors is to be found in scrupulous care in handling and protection on the part of the analyst, and an equal insistence that if several analysts use the same set of weights, each shall realize his responsibility for the work of others as well as his own.

      BURETTES

      A burette is made from a glass tube which is as uniformly cylindrical as possible, and of such a bore that the divisions which are etched upon its surface shall correspond closely to actual contents.

      The tube is contracted at one extremity, and terminates in either a glass stopcock and delivery-tube, or in such a manner that a piece of rubber tubing may be firmly attached, connecting a delivery-tube of glass. The rubber tubing is closed by means of a glass bead. Burettes of the latter type will be referred to as "plain burettes."

      The graduations are usually numbered in cubic centimeters, and the latter are subdivided into tenths.

      One burette of each type is desirable for the analytical procedures which follow.

      PREPARATION OF A BURETTE FOR USE

      The inner surface of a burette must be thoroughly cleaned in order that the liquid as drawn out may drain away completely, without leaving drops upon the sides. This is best accomplished by treating the inside of the burette with a warm solution of chromic acid in concentrated sulphuric acid, applied as follows: If the burette is of the "plain" type, first remove the rubber tip and force the lower end of the burette into a medium-sized cork stopper. Nearly fill the burette with the chromic acid solution, close the upper end with a cork stopper and tip the burette backward and forward in such a way as to bring the solution into contact with the entire inner surface. Remove the stopper and pour the solution into a stock bottle to be kept for further use, and rinse out the burette with water several times. Unless the water then runs freely from the burette without leaving drops adhering to the sides, the process must be repeated (Note 1).

      If the burette has a glass stopcock, this should be removed after the cleaning and wiped, and also the inside of the ground joint. The surface of the stopcock should then be smeared with a thin coating of vaseline and replaced. It should be attached to the burette by means of a wire, or elastic band, to lessen the danger of breakage.

      Fill the burettes with distilled water, and allow the water to run out through the stopcock or rubber tip until convinced that no air bubbles are inclosed (Note 2). Fill the burette to a point above the zero-point and draw off the water until the meniscus is just below that mark. It is then ready for calibration.

      [Note 1: The inner surface of the burette must be absolutely clean if the liquid is to run off freely. Chromic acid in sulphuric acid is usually found to be the best cleansing agent, but the mixture must be warm and concentrated. The solution can be prepared by pouring over a few crystals of potassium bichromate a little water and then adding concentrated sulphuric acid.]

      [Note 2: It is always necessary to insure the absence of air bubbles in the tips or stopcocks. The treatment described above will usually accomplish this, but, in the case of plain burettes it is sometimes better to allow a little of the liquid to flow out of the tip while it is bent upwards. Any air which may be entrapped then rises with the liquid and escapes.

      If air bubbles escape during subsequent calibration or titration, an error is introduced which vitiates the results.]

      READING OF A BURETTE

      All liquids when placed in a burette form what is called a meniscus at their upper surfaces. In the case of liquids such as water or aqueous solutions this meniscus is concave, and when the liquids are transparent accurate readings are best obtained by observing the position on the graduated scales of the lowest point of the meniscus. This can best be done as follows: Wrap around the burette a piece of colored paper, the straight, smooth edges of which are held evenly together with the colored side next to the burette (Note 1). Hold the paper about two small divisions below the meniscus and raise or lower the level of the eyes until the edge of the paper at the back of the burette is just hidden from the eye by that in front (Note 2). Note the position of the lowest point of the curve of the meniscus, estimating the tenths of the small divisions, thus reading its position to hundredths of a cubic centimeter.

      [Note 1: The ends of the colored paper used as an aid to accurate readings may be fastened together by means of a gummed label. The paper may then remain on the burette and be ready for immediate use by sliding it up or down, as required.]

      [Note 2: To obtain an accurate reading the eye must be very nearly on a level with the meniscus. This is secured by the use of the paper as described. The student should observe by trial how a reading is affected when the meniscus is viewed from above or below.

      The eye soon becomes accustomed to estimating the tenths of the divisions. If the paper is held as directed, two divisions below the meniscus, one whole division is visible to correct the judgment. It is not well to attempt to bring the meniscus exactly to a division mark on the burette. Such readings are usually less accurate than those in which the tenths of a division are estimated.]

      CALIBRATION OF GLASS MEASURING DEVICES

      If accuracy of results is to be attained, the correctness of all measuring instruments must be tested. None of the apparatus offered for sale can be implicitly relied upon except those more expensive instruments which are accompanied by a certificate from the !National Bureau of Standards! at Washington, or other equally authentic source.

      The bore of burettes is subject to accidental variations, and since the graduations are applied by machine without regard to such variations of bore, local errors result.

      The process of testing these instruments is called !calibration!. It is usually accomplished by comparing the actual weight of water contained in the instrument with its apparent volume.

      There is, unfortunately, no uniform standard of volume which has been adopted for general use in all laboratories. It has been variously proposed to consider the volume of 1000 grams of water at 4°, 15.5°, 16°, 17.5°, and even 20°C., as a liter for practical purposes, and to consider the cubic centimeter to be one one-thousandth of that volume. The true liter is the volume of 1000 grams of water at 4°C.; but this is obviously a lower temperature than that commonly found in laboratories, and involves the constant use of corrections if taken as a laboratory standard. Many laboratories use 15.5°C. (60° F.) as the working standard. It is plain that any temperature which is deemed most convenient might be chosen for a particular laboratory, but it cannot be too strongly emphasized that all measuring instruments, including burettes, pipettes, and flasks, should be calibrated at that temperature in order that the contents of each burette, pipette, etc., shall be comparable with that of every other instrument, thus permitting general interchange and substitution. For example, it is obvious that if it is desired to remove exactly 50 cc. from a solution which has been diluted to 500 cc. in a graduated

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