Unit 2- Practical Scientific Procedures and Techniques
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Summary BTEC APPLIED SCIENCE UNIT 2 Assignment A: Titration (DISTINCTION)
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Unit 2- Practical Scientific Procedures and Techniques
Institution
PEARSON (PEARSON)
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Unit 2- Practical Scientific Procedures and Techniques
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Experiment 1: Calibrating Glassware
Introduction
As a result of the fact that measuring instruments play a huge role in science it's important that these
instruments are calibrated as even a single milliliter of a substance could affect the results accuracy and yield of
your results and products. As a result, in this portion of the experiment multiple different types of measuring
instruments will be tested to determine which instrument is the most accurate. The instruments being used are:
- Graduated volumetric flask
- Graduated volumetric pipette
- Burette
- Graduated cylinder
Risk assessment
Hazard Risk Precautions
Glassware Broken glass cutting oneself or Careful when carrying glassware
others Keep glassware away from edge of
table
Let lab supervisor known about
any glass broken
Water (Other fluids) Risk of slipping and falling over Careful when carrying fluids
spilt glass around
Keep containers containing fluids
away from table
1. Take weight of empty 1. Leave the distilled 1. Weigh a clean dry 1. Weight a clean dry
volumetric flask. water out for about 5 beaker. beaker.
2. Fill the flask up to the minutes to ensure 2. Deliver 25ml of
graduation mark with distilled water from the
, water and weigh the temperature 2. Deliver distilled water measuring cylinder to
filled flask. consistency. to the burette from the 0 the clean beaker.
3. Take down the 2. Use the thermometer to mark to 25ml. 3. Weigh the beaker with
temperature of the measure the 3. Empty the water in the the water in it.
water in the flask using temperature of the burette into the beaker 4. Take note of the water’s
a thermometer. distilled water and and then weigh the temperature with a
4. Repeat steps 1-3 three record this value. beaker with the water calibrated thermometer.
times to ensure 3. Place the empty, clean inside. 5. Repeat steps 1-4 three
consistency in your beaker on the balance 4. Take note of the water’s times.
results. and record. temperature with a 6. Calculate (Weight of
5. Calculate (Weight of 4. Ensure the pipettes are calibrated thermometer. the dry beaker- Weight
the dry beaker- Weight clean, unclogged and 5. Repeat processes 1-4 of the beaker with
of the beaker with ready to function. three times recording water) / temperature of
water) / temperature of 5. Fill the 25ml pipette up each measurement. water you recorded to
water you recorded to to the volume to 6. Calculate (Weight of find the volume you
find the volume you calibrate up to the 25ml the dry beaker- Weight collected.
collected. line with distilled water. of the beaker with 7. Find averages of the 3
6. Find averages of the 3 6. Dispense the distilled water) / temperature of results you calculated
results you calculated water in the clean water you recorded to from step 6.
from step 6. beaker using the pipette. find the volume you
6. Use the balance to collected.
measure the distilled 7. Find averages of the 3
water’s weight. results you calculated
7. Repeat steps 1-7 three from step 6.
times recording each
measurement.
8. Calculate (Weight of
the dry beaker- Weight
of the beaker with
water) / temperature of
water you recorded to
find the volume you
collected.
9. Find averages of the 3
results you calculated
from step 6.
Results
Volumetric Flash
Trial 1 2 3 Mean
Weigh of flask (g) 59.4 59.4 59.4 59.4
Weigh of flash with 158.4 185.5 158.3 158.4
water (g)
Temperature(°C) 25 25 25 25
Total volume of 98.9 98.9 98.9 99
water
Graduated pipette
Trial 1 2 3 Mean
Weigh of beaker(g) 50.6 50.6 50.6 50.6
Weigh of beaker 75.6 75.4 75.6 75.6
with water (g)
Temperature(°C) 20 20 20 20
Total volume of 25 24.9 25 25
water
Burrett
Trial 1 2 3 Mean
Weigh of beaker(g) 50.6 50.6 50.6 50.6
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