An Introductory Course of Quantitative Chemical Analysis | Page 8

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 lower the level of the eyes until the edge of the paper at the back of the burette is just hidden from the eye by that in front (Note 2). Note the position of the lowest point of the curve of the meniscus, estimating the tenths of the small divisions, thus reading its position to hundredths of a