weighingonananalyticalbalance.docVIP

1251 WEIGHING ON AN ANALYTICAL BALANCE Weighing is a frequent step in analytical procedures, and the balance is an essential piece of laboratory equipment in most analyses. In spite of this, weighing is a common source of error that can be difficult to detect in the final analytical results. The procedure described here applies directly to electronic balances; therefore, certain portions of the procedure are not applicable to other types of balance. The weighing procedure can be separated into three basic steps: planning, checking the balance, and weighing the material. PLANNING The initial step is to assemble the proper equipment, such as containers for weighing, receiving vessels, forceps, pipets, spatulas of proper size, and so forth. Use containers of size such that the loading capacity of the balance is not exceeded. Make sure that the containers selected to receive the weighed material are clean and dry. Assemble the necessary chemicals if solutions or reagents are required. Preparation of the material to be weighed is often necessary. The material may require grinding or drying. Some materials may have been heated or stored in a refrigerator. Materials must be brought to the temperature of the balance before they are weighed. To avoid condensation of moisture, refrigerated materials must be allowed to come to room temperature before the container is opened. CHECKING THE BALANCE In the next step it is important to remember that, unless the balance is checked before each weighing operation is performed, errors can easily occur, resulting in faulty analytical data. The balance user should check the Balance Environment, Calibration, and Balance Uncertainties. Do not assume that the balance has been left in the proper operating condition by the previous user. Balance Environment The balance is placed in a suitable location with sufficiently low levels of vibration and air current. It must have a constant electrical supply. The balance and the surrounding wor