RANSLEY FERNANDES ADMIN NO. 40202
ASSIGNMENT TITLE- KEEPING UP THE STANDARDS
LEARNING AIM B- UNDERTAKE CALORIMETRY TO STUDY COOLING CURVES
INTRODUCTION
As an appointed technical assistant, my role is to make sure that all the
equipment are calibrated and all chemicals are safe. I need to demonstrate the
ability to utilise calorimeter and to determine the data, analyse and assess the
cooling rate of substances. We should make sure that there is evidence of
practical skills analysis and assessment in a report.
METHODS TO CALIBRATE EQUIPMENTS AND RESULTS
LIQUID ALCOHOL THERMOMETER
CALIBRATION AT ICE POINT OF WATER
Firstly, we should fill the Styrofoam container with
ice which should be crushed.
Now we should add the distilled water which is
previously cooled and cover the ice, we must not
add water until the ice starts to float.
We should stir the mixture of ice and water
thoroughly.
Now we should hang the thermometer by a string
from a clamp connected to a ring stand till it is
suitably placed into the ice water.
We should let the temperature stabilise; nearly 10
minutes are needed to create thermal equilibrium.
When the temperature is balanced after 3 minutes,
we should record the temperature accurately.
The ice point of water is stable at 0.00 degree
Celsius.
CALIBRATION AT BOILING POINT OF WATER
, RANSLEY FERNANDES ADMIN NO. 40202
Initially we should arrange a hot plate on which the 500 millilitres of Florence
flask is resting. The Florence flask should have a support of a clamp from a
ring stand.
We should fill the Florence flask with distilled water until it is half full. We
should also add few boiling chips in order to encourage smooth boiling.
Now carefully hang the thermometer by the help of the ring stand like
before; we should make sure that the immersion mark is at the neck of the
Florence flask.
After this, switch on the hot plate and let the temperature reach to its boiling
point.
We should let the temperature that is on the temperature to balance, nearly
10 minutes are needed to achieve rolling-boil.
After 3 minutes of stabilising the temperature, we should record the
temperature to right precision.
The boiling point of water is greatly delicate to the pressure of atmosphere.
Therefore will be given the day’s atmospheric pressure.
TEMPERATURE PROBE
The temperature probes are used to
check the temperature of the meat and
liquid, the temperature probe is used to
see if the meat is at suitable temperature
to be served.
In order to maintain accuracy the
temperature probe is required to
calibrate and tested.
First, we put 250 mL of water in the
saucepan and boil it on the hob.
We than put some ice cubes below one glass
Now, we pour half of the water in each glass
Put the thermometer into the hot water and check the temperature. We should
adjust the nut in order to make the thermometer read 100 degree Celsius.
We also put the thermometer into the ice water and will check the temperature. We
should adjust the nut again to make the thermometer read 0 degree Celsius.
We should repeat the experiment until we get the correct reading on the
thermometer.
ASSIGNMENT TITLE- KEEPING UP THE STANDARDS
LEARNING AIM B- UNDERTAKE CALORIMETRY TO STUDY COOLING CURVES
INTRODUCTION
As an appointed technical assistant, my role is to make sure that all the
equipment are calibrated and all chemicals are safe. I need to demonstrate the
ability to utilise calorimeter and to determine the data, analyse and assess the
cooling rate of substances. We should make sure that there is evidence of
practical skills analysis and assessment in a report.
METHODS TO CALIBRATE EQUIPMENTS AND RESULTS
LIQUID ALCOHOL THERMOMETER
CALIBRATION AT ICE POINT OF WATER
Firstly, we should fill the Styrofoam container with
ice which should be crushed.
Now we should add the distilled water which is
previously cooled and cover the ice, we must not
add water until the ice starts to float.
We should stir the mixture of ice and water
thoroughly.
Now we should hang the thermometer by a string
from a clamp connected to a ring stand till it is
suitably placed into the ice water.
We should let the temperature stabilise; nearly 10
minutes are needed to create thermal equilibrium.
When the temperature is balanced after 3 minutes,
we should record the temperature accurately.
The ice point of water is stable at 0.00 degree
Celsius.
CALIBRATION AT BOILING POINT OF WATER
, RANSLEY FERNANDES ADMIN NO. 40202
Initially we should arrange a hot plate on which the 500 millilitres of Florence
flask is resting. The Florence flask should have a support of a clamp from a
ring stand.
We should fill the Florence flask with distilled water until it is half full. We
should also add few boiling chips in order to encourage smooth boiling.
Now carefully hang the thermometer by the help of the ring stand like
before; we should make sure that the immersion mark is at the neck of the
Florence flask.
After this, switch on the hot plate and let the temperature reach to its boiling
point.
We should let the temperature that is on the temperature to balance, nearly
10 minutes are needed to achieve rolling-boil.
After 3 minutes of stabilising the temperature, we should record the
temperature to right precision.
The boiling point of water is greatly delicate to the pressure of atmosphere.
Therefore will be given the day’s atmospheric pressure.
TEMPERATURE PROBE
The temperature probes are used to
check the temperature of the meat and
liquid, the temperature probe is used to
see if the meat is at suitable temperature
to be served.
In order to maintain accuracy the
temperature probe is required to
calibrate and tested.
First, we put 250 mL of water in the
saucepan and boil it on the hob.
We than put some ice cubes below one glass
Now, we pour half of the water in each glass
Put the thermometer into the hot water and check the temperature. We should
adjust the nut in order to make the thermometer read 100 degree Celsius.
We also put the thermometer into the ice water and will check the temperature. We
should adjust the nut again to make the thermometer read 0 degree Celsius.
We should repeat the experiment until we get the correct reading on the
thermometer.
