To calibrate the thermometer that I bought from Irvine Valley College, I followed the steps given by my Astronomy 20 teacher, Roy McCord. First, I purchased distilled water. I then found a reliable source, to research the point at which water freezes and boils in Celsius. Water freezes at 0°C and boils at 100°C.
After researching this, I took the distilled frozen water I had frozen, and mixed it with distilled cold water. I mixed the two together and let them set. I then took the thermometer that I was calibrating, and recorded the temperature. I watched the thermometer drop from about 60°C all the way down to -1°C after it completely stopped moving. I took the thermometer out, recorded what I saw, and repeated this two process two
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The sources stated that water boils at 100°C, so this is what I was expecting when I started to boil the rest of my distilled water. After the water reached a steady boil, my thermometer first reached 102°C. This was a bit off, but I took my thermometer back out and let it reach room temperature again before doing the second trial. The second time my thermometer reached 100°C, which was exactly the right temperature. After repeating the experiment for the last time, I recorded 101°C. This averaged out to be 101°C.
I made a chart to record how my thermometer measured freezing and boiling water, and proceeded to find the average. I took the average of each, and used them to find the average inaccuracy of the thermometer. I found that the average inaccuracy of the thermometer for freezing water was of by 0.7°C or -0.7°C. The average inaccuracy of the thermometer for boiling water I recorded as off by 1°C or -1°C.
I found that my thermometer was slightly inaccurate, due to my measurements. Nothing is exact or perfect, but the thermometer is very close to accurate, being off in between 0.1-1°. This taught me that you cannot always trust a thermometer. The work has to be done by you individually to know what is really going
First, 100 mL of regular deionized water was measured using a 100 mL graduated cylinder. This water was then poured into the styrofoam cup that will be used to gather the hot water later. The water level was then marked using a pen on the inside of the cup. The water was then dumped out, and the cup was dried. Next, 100 mL of regular deionized water was measured using a 100 mL graduated cylinder, and the fish tank thermometer was placed in the water. Once the temperature was stabilizing in the graduated cylinder, the marked styrofoam cup was filled to the mark with hot water. Quickly, the temperature of the regular water was recorded immediately before it was poured into the styrofoam cup. The regular/hot water was mixed for a couple seconds, and the fish tank thermometer was then submerged into the water. After approximately 30 seconds, the temperature of the mixture leveled out, and was recorded. This was repeated three
Using the calorimeter, we firstly needed to calibrate the machine; to do this we took a tube of distilled water and tested it; we knew that this should measure 0 because distilled water is completely transparent. We could have done this with any known reference sample. Once we had calibrated the machine we could then test the real samples for their transparency, we tested all five of these samples a total of three times each. Between each different concentration of solution sample we had to re calibrate the machine using the distilled water again, so in total we did 20 colourimetry tests. We gained three results for each concentration of sample and then calculated an average from these three results; these are shown in the table below.
Firstly, when testing temperatures at 30°C and 40°C, the water was. sometimes heated more than needed, so I had to wait until it cooled. down to the required temperature. To avoid this happening, a. thermostatic water bath could have been used, because I could set it. to the required temperature.
The purpose of this lab was to calculate the specific heat of a metal cylinder
On the lid of the calorimeter, there were two holes and one was being used for the thermometer, and the second one was left open. This hole could have let heat to escape as the reaction was taking place which would have lowered the final temperature value. These conditions would have led to a lower final temperature value. To prevent even the slightest anomalies in the future, any holes on the calorimeter can be covered by tape or another item that could block the passage. The top of the calorimeter could also be covered with aluminum and this would not only cover the holes but would secure the space under the lid so any heat that may escape would stay within the area due to the aluminum. Aluminum could also be tucked in the space between the lid and the calorimeter to once again lock the heat in. This way, the calorimeter will be more effective and maintain all the heat of the reaction resulting in values that are completely accurate and decreasing even the slightest
By adding fresh cold water it should cool the copper calorimeter. By making sure I do these checks before I do the experiment means that I should be able to get accurate results as the test will have been run fairly and hopefully successfully as there should not have been anything gone wrong. To make sure all the measurements are correct, I will also run checks. These checks when recording the data are. Make sure to check the thermometer to see what temperature the water is at the start, so I am able to see what it has to be when its been heated by 10 degrees.
Wait until the water boils and record the temperature to make sure that it is 100 degrees
Sagredo also used the device to prove that lakes of different sizes cooled at different rates, with the smaller ones cooling faster than larger ones. The next advancement of the thermometer after Galileo was by Santorio Santorio during 1612-1624. Santorio also created another precursor to the thermometer, his thermoscope was the first to have included a numerical scale to measure this later helped involve thermoscopes to the thermometer. Like Galileo’s instrument his was also used to measure the temperature of air. The accuracy of this device was very poor and the effects of air pressure cause various results. Santorio created many different instruments trying to mprove on the previous one but all took a long time to measure temperature and the scale used was completely
In a Styrofoam cup, record the temperature of the 200 ml of cold water. This is 200 g of water, as the density of water is 1 g/ml.
Start with the hot water and first measure the temperature. Record it. 8. Then pour 40 ml into the beaker. You can measure how much water was used by looking at the meniscus.
This would give us an extra measure of accuracy each time. Another way to improve the experiment and to produce consistent readings was to used distilled water. This is because the distilled water contains no impurities and therefore no hardness in water.
In a 100ml beaker 30mls of water was placed the temperature of the water was recorded. 1 teaspoon of Ammonium Nitrate was added to the water and stirred until dissolved. The temperature was then recorded again. This was to see the difference between the initial temperature and the final temperature.
Introduction: A phase change is a result from the kinetic energy (heat) either decreasing or increasing to change the state of matter (i.e. water, liquid, or gas.) Thus saying, freezing is the phase change from a liquid to a solid which results from less kinetic energy/heat. Also, melting is the phase change from a solid to a liquid which results from adding kinetic energy/heat. So, the freezing and melting point of something is the temperature at which these phase changes occur. Therefore, a phase change will occur when a vial of 10 mL of water is placed into a cup of crushed ice mixed with four spoonfuls with 5 mL of sodium chloride for 30 minutes. If 10 mL of water is placed in an ice bath, it will then freeze at 5 degrees Celsius because the kinetic energy will leave quicker with the ice involved. The purpose of this lab is to observe what temperature the water must be to undergo a phase change.
Do you do a lot of cooking? An inexpensive thermometer is most cost-effective for someone who doesn’t cook a lot of meat and poultry.
To return to the initial position of the thermometer in order to further the application and temperature measurements, it is necessary to shake the " thermometer ", thus returning the mercury back into the tank.