EXPERIMENT NO 2
To Measure Internal Diameter and Depth of a Given Beaker/Calorimeter Using
Vernier Callipers and Hence Find its Volume.
Aim
To measure internal diameter and depth of a given beaker/calorimeter using
Vernier Callipers and hence find its volume.
Apparatus
Vernier callipers, a beaker or a calorimeter, magnifying glass.
Theory
(i) For measuring internal diameter and depth. Same as in Experiment 1A.
(ii) For volume:
Volume of beaker or calorimeter = internal area of cross section x depth
Diagram
Procedure
1. Determine the vernier constant (V.C.) i.e., least count of the vernier callipers
and record it stepwise.
2. Bring the movable jaw BD in close contact with the fixed jaw AC and find
the zero error. Do it three times and record it. If there is no zero error, then
record, zero error nil.
Measurement of internal diameter
3. Put the jaws C and D inside the beaker or calorimeter and open them till
each of them touches the inner wall of the beaker or calorimeter, , without
any undue pressure on the walls. Tight the screw attached to the vernier
scale gently.
4. Note the-position of the zero mark of the vernier scale on the main scale.
Record the main scale reading just before the zero mark of the vernier scale.
This reading (IV) is called main scale reading (M.S.R.).
5. Note the number (n) of the vernier scale division which coincides with some
division of the main scale.
6. Repeat steps 4 and 5 after rotating the vernier callipers by 90° for measuring
internal diameter in a perpendicular direction.
7. Find total reading and apply zero correction.
Measurement of depth
8. Keep the edge of the main scale of vernier callipers on its peripheral edge.
This should be done in such a way that the tip of the strip is able to go freely
inside the beaker along its depth.
9. Keep sliding the moving jaw of the vernier callipers until the strip just
touches the bottom of the beaker. Take care that it is just perpendicular to
the bottom surface. Now tighten the screw of the vernier callipers.
10.Repeat steps 4 and 5 for four different positions along the circumference of
the upper edge of the beaker or calorimeter.
11.Find total reading and apply zero correction.
12.Take mean of two different values of internal diameter and four different
values of the depth.
13.Calculate the volume by using proper formula and show that in the result
with proper unit.
Observations
1. Determination of Vernier Constant (Least Count) of the Vernier Callipers
1 M.S.D. = 1mm
10VS.D. = 9M.S.D.
.-. 1 V.S.D. = 9/10 M.S.D. = 0.9 mm.
Vernier Constant, V.C. = 1 M.S.D. – 1 V.S.D. = (1 – 0.9) mm = 0.1 mm =
0.01 cm.
1. Table for the Internal Diameter (D)
2. Table for the depth (d)
CALCULATION
Result
The volume of the beaker/calorimeter is …………cm3.
Precautions
1. Motion of vernier scale on main scale should be made smooth (by oiling if
necessary).
2. Vernier constant and zero error should be carefully found and properly
recorded.
3. The body should be gripped between the jaws firmly but gently (without
undue pressure on it from the jaws).
4. Observations should be taken at right angles at one place and taken at least
as three different places.
Sources of Error
1. The vernier scale may be loose on main scale.
2. The jaws may not be at right angles to the main scale.
3. The graduations on scale may not be correct and clear.
4. Parallax may be there in taking observations.
