An Introductory Course of Quantitative Chemical Analysis by Henry P. Talbot (good short books .TXT) 📖

soon dull the knife-edges, and lessen the sensitiveness of the balance.

8. A small weight, or bob, is attached to the pointer (or sometimes to the beam) by which the center of gravity of the beam and its attachments may be regulated. The center of gravity must lie very slightly below the level of the agate plates to secure the desired sensitiveness of the balance. This is provided for when the balance is set up and very rarely requires alteration. The student should never attempt to change this adjustment.

9. Below the balance pans are two pan-arrests operated by a button from the front of the case. These arrests exert a very slight upward pressure upon the pans and minimize the displacement of the beam when objects or weights are being placed upon the pans.

10. A movable rod, operated from one end of the balance case, extends over the balance beam and carries a small wire weight, called a rider. By means of this rod the rider can be placed upon any desired division of the scale on the balance beam. Each numbered division on the beam corresponds to one milligram, and the use of the rider obviates the placing of very small fractional weights on the balance pan.

If a new rider is purchased, or an old one replaced, care must be taken that its weight corresponds to the graduations on the beam of the balance on which it is to be used. The weight of the rider in milligrams must be equal to the number of large divisions (5, 6, 10, or 12) between the central knife-edge and the knife-edge at the end of the beam. It should be noted that on some balances the last division bears no number. Each new rider should be tested against a 5 or 10-milligram weight.

In some of the most recent forms of the balance a chain device replaces the smaller weights and the use of the rider as just described.

Before using a balance, it is always best to test its adjustment. This is absolutely necessary if the balance is used by several workers; it is always a wise precaution under any conditions. For this purpose, brush off the balance pans with a soft camel's hair brush. Then note (1) whether the balance is level; (2) that the mechanism for raising and lowering the beams works smoothly; (3) that the pan-arrests touch the pans when the beam is lowered; and (4) that the needle swings equal distances on either side of the zero-point when set in motion without any load on the pans. If the latter condition is not fulfilled, the balance should be adjusted by means of the adjusting screw at the end of the beam unless the variation is not more than one division on the scale; it is often better to make a proper allowance for this small zero error than to disturb the balance by an attempt at correction. Unless a student thoroughly understands the construction of a balance he should never attempt to make adjustments, but should apply to the instructor in charge.

The object to be weighed should be placed on the left-hand balance pan and the weights upon the right-hand pan. Every substance which could attack the metal of the balance pan should be weighed upon a watch-glass, and all objects must be dry and cold. A warm body gives rise to air currents which vitiate the accuracy of the weighing.

The weights should be applied in the order in which they occur in the weight-box (not at haphazard), beginning with the largest weight which is apparently required. After a weight has been placed upon the pan the beam should be lowered upon its knife-edges, and, if necessary, the pan-arrests depressed. The movement of the pointer will then indicate whether the weight applied is too great or too small. When the weight has been ascertained, by the successive addition of small weights, to the nearest 5 or 10 milligrams, the weighing is completed by the use of the rider. The correct weight is that which causes the pointer to swing an equal number of divisions to the right and left of the zero-point, when the pointer traverses not less than five divisions on either side.

The balance case should always be closed during the final weighing, while the rider is being used, to protect the pans from the effect of air currents.

Before the final determination of an exact weight the beam should always be lifted from the knife-edges and again lowered into place, as it frequently happens that the scale pans are, in spite of the pan-arrests, slightly twisted by the impact of the weights, the beam being thereby virtually lengthened or shortened. Lifting the beam restores the proper alignment.

The beam should never be set in motion by lowering it forcibly upon the knife-edges, nor by touching the pans, but rather by lifting the rider (unless the balance be provided with some of the newer devices for the purpose), and the swing should be arrested only when the needle approaches zero on the scale, otherwise the knife-edges become dull. For the same reason the beam should never be left upon its knife-edges, nor should weights be removed from or placed on the pans without supporting the beam, except in the case of the small fractional weights.

When the process of weighing has been completed, the weight should be recorded in the notebook by first noting the vacant spaces in the weight-box, and then checking the weight by again noting the weights as they are removed from the pan. This practice will often detect and avoid errors. It is obvious that the weights should always be returned to their proper places in the box, and be handled only with pincers.

It should be borne in mind that if the mechanism of a balance is deranged or if any substance is spilled upon the pans or in the balance case, the damage should be reported at once. In many instances serious harm can be averted by prompt action when delay might ruin the balance.

Samples for analysis are commonly weighed in small tubes with cork stoppers. Since the stoppers are likely to change in weight from the varying amounts of moisture absorbed from the atmosphere, it is necessary to confirm the recorded weight of a tube which has been unused for some time before weighing out a new portion of substance from it.

WEIGHTS

The sets of weights commonly used in analytical chemistry range from 20 grams to 5 milligrams. The weights from 20 grams to 1 gram are usually of brass, lacquered or gold plated. The fractional weights are of German silver, gold, platinum or aluminium. The rider is of platinum or aluminium wire.

The sets of weights purchased from reputable dealers are usually sufficiently accurate for analytical work. It is not necessary that such a set should be strictly exact in comparison with the absolute standard of weight, provided they are relatively correct among themselves, and provided the same set of weights is used in all weighings made during a given analysis. The analyst should assure himself that the weights in a set previously unfamiliar to him are relatively correct by a few simple 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