diagram of modern burette A burette (also buret) is a vertical cylindrical piece of laboratory glassware with a volumetric graduation on its full length and a precision tap, or stopcock, on the bottom. It is used to dispense known amounts of a liquid reagent in experiments for which such precision is necessary, such as a titration experiment. Burettes are extremely precise: class A burettes are accurate to ±0.05 mL. Image File history File links Burette. ...
Image File history File links Burette. ...
Brown glass jars with some clear lab glassware in the background Laboratory glassware refers to a variety of equipment, traditionally made of glass, used for scientific experiments and other work in science, especially in chemistry and biology laboratories. ...
A stopcock is a valve used to restrict or isolate the flow through a pipe of a liquid or gas. ...
For other uses, see Liquid (disambiguation). ...
A reagent is a material used to start a {[chemical reaction]}. For example hydrochloric acid is the chemical reagent that would cause calcium carbonate to release carbon dioxide. ...
From Latin ex- + -periri (akin to periculum attempt). ...
In Wikipedia, precision has the following meanings: In engineering, science, industry and statistics, precision characterises the degree of mutual agreement among a series of individual measurements, values, or results - see accuracy and precision. ...
This article is about volumetric titration. ...
Using a burette
The precision of a burette makes careful measurement with a burette very important to avoid systematic error. When reading a burette, the viewer's eyes must be at the level of the graduation to avoid parallax error. Even the thickness of the lines printed on the burette matters; the bottom of the meniscus of the liquid should be touching the top of the line you wish to measure from. A common rule of thumb is to add 0.02 mL if the bottom of the meniscus is touching the bottom of the line. Due to the precision of the burette, even a single drop of liquid hanging from the bottom of a burette should be transferred to the receiving flask, usually by touching the drop to the side of the receiving flask and washing into the solution with the experimental solvent (usually water). Through careful control of the stopcock and rinsing, even partial drops of liquid can be added to the receiving flask. Italic textSystematic errorsBold text are biases in measurement which lead to measured values being systematically too high or too low. ...
For other uses, see Parallax (disambiguation). ...
A: Read the bottom of a concave meniscus. ...
For other uses, see Solvent (disambiguation). ...
History The history of the burette parallels the history of volumetric analysis. Francois Antoine Henri Descroizilles developed the first burette (which looked more like a graduated cylinder) in 1791. Joseph Louis Gay-Lussac developed an improved version of the burette that included a side arm, and coined the terms "pipette" and "burette" in a 1824 paper on the standarization of indigo solutions. A major breakthrough in the methodology and popularization of volumetric analysis was achieved by Karl Friedrich Mohr, who redesigned the burette by placing a clamp and a tip at the bottom.[1] Joseph Louis Gay-Lussac. ...
Karl Friedrich Mohr (November 4, 1806 - September 28, 1879) was a German pharmacist famous for his early statement of the principle of conservation of energy. ...
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Image File history File links Size of this preview: 152 Ã 599 pixelsFull resolutionâ (165 Ã 650 pixels, file size: 17 KB, MIME type: image/jpeg) File historyClick on a date/time to view the file as it appeared at that time. ...
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Image File history File links Size of this preview: 421 Ã 600 pixelsFull resolutionâ (483 Ã 688 pixels, file size: 38 KB, MIME type: image/jpeg) File historyClick on a date/time to view the file as it appeared at that time. ...
Manufacturers References - ^ Louis Rosenfeld. Four Centuries of Clinical Chemistry. CRC Press, 1999, p. 72-75.
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