Lab Outline
CHM 161: Measures: Temperature, Length, Mass, and Volume
Part A. temperature 1. 2. 3. 4. 5. 6. 7. 8. Using a thermometer measure the temp. of the air in the lab. Record temperature in notebook to 1 decimal place. Combine the results with those of the other people on the lab bench. Record values in the notebook in a table. Calculate average temperatures obtained by your group. Record average in the notebook to 2 decimal places. Convert the groups average room temperature from C to K. Show conversion in the lab notebook; follow rules for significant figures.
Part B. Length 1. Measure the length of the bench top from the central sink to the aisle with a ruler; estimate last fraction to the nearest hundredth of a centimeter. 2. Record results in notebook in to 2 decimal places. 3. Combine results with those of the other people in you half of the lab (2 lab benches). 4. Record value in notebook in a table. 5. Perform Q test on the groups results 6. Show calculation and explain in the notebook. 7. Reject suspect value if Qcalc Qtable; retain suspect value if Qcalc Qtable. 8. Using excel, calculate the average of the results remaining after rejection; keep 3 decimal places 9. Record the value of the average in notebook as unrounded average; mention that calculation was done in excel. Part C. Mass Balance and adjacent are should be kept clean and dry 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. Weigh the coin on the balance pan. Record mass in the notebook. Weigh small beaker on the balance pan. Record mass in the notebook. Put coin in pre-weighed beaker. Determine combined mass of the 2 objects. Record mass in the notebook. Subtract mass of the beaker from the combined mass to obtain coin mass Weigh coin in the beaker after taring the beaker. Record mass.
Part D. Volume All glassware must be chemically cleaned before being used. D.1 1. 2. 3. 4. 5. 6. D.2 1. Draw distilled water into the pipet from the 150mL beaker until the meniscus lies above the 0 mark, keeping water in pipet by means of finger pressure. 2. Hold pipet vertically over central sink and practice stopping and starting water flow. 3. Try to allow the meniscus to move from definite place to another; do it several times. 4. Empty the pipet into the sink after you are able to control the movements of the meniscus. Dry tip of the Mohr pipet. Draw distilled water from the 150mL beaker into the pipet. Hold water in the pipet using finger pressure on its top opening. Tilt pipet so that it is almost horizontal; rotate barrel so water touches most of inside surface. Hold pipet vertically over the central sink and let water drain. Repeat above procedure 2 more times.
Part E. Density E.1. Density of Water (Do individually) 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. Put approx. 75mL of distilled water into a 150mL beaker. Measure and record in notebook the temperature of the water in the beaker in C. Wipe thermometer with tissue (Kimwipe) or paper towel before and after immersion in water. Rinse the 50mL beaker with a few mL of distilled water; repeat 2 times. Dry the outside of the 50mL beaker. Weigh beaker and record in the notebook the exact value of its mass. Draw distilled water into a 10.00mL Mohr pipet from the 150mL beaker until the meniscus lies about a cm above the 0 mark. Hold pipet vertically over the 150mL beaker and slowly let the water drain into the beaker until the meniscus in exactly on the 0 mark. Touch tip of pipet to the inside surface of the 150mL beaker to remove water droplets. Holding pipet vertically let water drain into the 50mL beaker until meniscus is exactly on 10.00mL. Touch tip of pipet to inside surface of the 50mL beaker to remove water droplets. Move pipet back to the 150mL beaker and let remaining water drain into it. Store empty pipet on the bench top in a safe fashion. Determine mass of the 50mL beaker + 10.00mL water using the balance (record mass); dont empty beaker
15. Repeat procedures carried from step 7 to step 14. 16. Make a total of 4 additions of water to the 50mL beaker. 17. Record masses in notebook: empty beaker, beaker + 10.00mL, 20.00mL, 30.00mL, 40.00mL of water. E.2. Density of Isopropyl Alcohol 1. Put approx. 50mL of Isopropyl Alcohol from the stock bottle into clean, dry 125mL Erlenmeyer flask. 2. Measure temp. of Isopropyl Alcohol in the 125mL Erlenmeyer flask in C. 3. Record temp. in notebook. 4. Rinse the 2.00mL Mohr pipet with the Isopropyl Alcohol; repeat rising 3 times. 5. Put the waste into 150mL beaker. 6. Rinse 125mL flask with the substance to be pipette (Isopropyl Alcohol or alcohol/water solution). 7. Add a few mL of Isopropyl Alcohol (enough to cover bottom) from the 125mL Erlenmeyer flask. 8. Tilt flask and rotate so that alcohol touches most of inner surface. 9. Discard contents of flask into waste Isopropyl Alcohol 150mL beaker; repeat procedure 3 times. 10. Put approx. 50mL of Isopropyl Alcohol into 125mL flask to use as supply. 11. Dry outside of 50mL flask. 12. Weigh stoppered 50mL flask and record its mass in notebook. 13. Pipet exactly 2.00 mL of Isopropyl Alcohol into 50.00mL flask and stopper immediately. 14. Determine mass of stoppred 50mL flask containing 2.00mL of Isopropyl Alcohol. 15. Record mass in notebook; dont empty flask. 16. Repeat pippeting and weighing procedures 6 times. 17. Record masses in notebook: empty flask 2.00mL, 4mL, 6mL, 8mL, and 10mL of Isopropyl Alcohol E.3. Density of a water/ Isopropyl Alcohol mixture 1. Perform exactly the same procedures as in part E.2, except that water/ alcohol will be used.
