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BUNSEN BURNER
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1.BUNSEN BURNER
Bunsen Burner is a device for combining a flammable gas
with controlled amounts of air before ignition; it produces a hotter
flame than would be possible using the ambient air and gas alone.
The Bunsen burner consists of a metal tube on a base with a gas
inlet at the lower end of the tube, which may have an adjusting
valve; openings in the sides of the tube can be regulated by a collar
to admit as much air as desired. The mixture of air and gas is forced
by gas pressure to the top of the tube, where it is ignited with a
match. It burns with a pale blue flame, the primary flame, seen as a
small inner cone, and a secondary, almost colourless flame, seen as
a larger, outer cone, which results when the remaining gas is
completely oxidized by the surrounding air.
The hottest part of the Bunsen flame is found just above the
tip of the primary flame. With too little air, the gas mixture will not
burn completely and will form tiny carbon particles that are heated
to glowing, making the flame luminous. With too much air, the
flame may burn inside the burner tube; that is, it may strike back.
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2. CHEMICAL BALANCE
Chemical balance is invented by Lavoisier, the father of
analytical chemistry. It is used for weighing with accuracy of
0.0002 g on weighing 200 g. of substance. It consists the following
parts.
(1) Beam (2) central and terminal knife edge agates (3)
central pillar (4) pans. (5) pointer (6) adjusting nuts (7) rider ride (8)
rider (9) levelling screws and (10) beam arrests.
Method of weighing:
The article to be weighed is placed in the left pan and
approximate weights from the weight box are placed in the right
pan of the analytical balance. By turning the key, the pointer is
allowed to swing. The pointer swings indicate whether weight
placed in the pan is less or greater. The beam make rest by turning
the key and replace the weights. This process is continued till the
difference of the weight is less than one gram. Then the fractional
weights are added with same process of arresting and releasing the
pointer swings till the pointer swings nearly equal on two sides of
zero in the scale. The weight below 10mg is adjusted by placing the
rider. Note the weights placed on the right pan of the balance and
rider reading. Find out the weight of the article.
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Pippette
Standard Flask
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3. VOLUMETRIC APPARATUS
A) PIPETTE
Pipette is washed with water and then rinsed with a smail quantity of
solution which is to be pipetted out. Dip the jet insolution and suck the air
in the pipette. When the solution reaches above the marked level in the
upper tube, take it from mouth and close immediately with fore-finger,
holding it with thumb and middle finger. By controlled release of the fore-
finger, when the lower meniscus of liquid coincides with the etched
marck, close the fore-fi nger tightly and intoduce the pipette in to a
conical flask and release the fore-finger. After the last drop has fallen hold
the pipette above the solution for about 30 seconds and the touch the tip of
the pipette to the bottom ofthe flask once.
B) BURETTE
Burette is a long cylindrical tube provided with a glass stopcock and
nozzle at the lower end. Generally It has a volumeof 50ml and graduated
to 0. 1 ml. Burette is washed well with water and then rinsed with the
solution. It is clamped vertically and is filled with the solution.The
solution is allowed to discharge through the nozle by tuming the stop cock
and then adjust the meniscus to the zero mark. While using the burette the
stopcock is kept on the right side.The stopper is held by left hand. During
tiration the solution from the burette is added slowly while the conical
flask may be shaked gently with right hand.
C) STANDARD FLASK
Standard flask is used for preparing definite volume of a solution. It
is a long narrow necked flask fitted with a glass stopper. There is a mark
on the stem. It should be filled up to the mark. There are standard flasks
with volumes 100 ml, 250 ml, 500ml, 1000 ml.
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4. PREPARATION OF SOLUTIONS
A) PREPARATION OF 0.1 N SODIUM HYDROXIDE SOLUTION
Aim: To prepare 100 ml of 0.1 N sodium hydroxide solution.
Theory:
Equivalent weight of NaOH is 40.
Weight of NaOH to prepare 1L of 0.1N solution = 40 x 0.1 = 4 g
4 ×100
Therefore weight of NaOH to prepare 100 ml of 0.1 N solution = 1000
Apparatus:
Watch glass, beaker, 100 ml standard flask, wash bottle,
chemical balance, weight box.
Procedure: About 0.4 g of NaOH flakes are weighed out
accurately in a previously weighed watch glass. It is then
transferred to a beaker. Minimum amount of distilled water is added
to this beaker to dissolve NaOH completely in it. solution is then
transferred to a 100 ml. standard flask. Beaker is Washed with
distilled water, and measuring are transferred into the standard
flask. More distilled water is added till lower meniscus of the
solution coincides with mark on the stem of the flask. The flask is
stopperred and shaken well
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PHYSICAL CHEMISTRY EXPERIMENTS
1.Experiments Related to pH
1 a ) Aim: To determine the pH of some fruit juices.
Theory:
Several dyes show different colours at different pH. These
act as acid-base indicators. Solution of a mixture of dyes can be
used to obtain approximate pH value of a solution. A solution of a
mixture of dyes can be obtained to measure pH values from zero to
14. It is called universal indicator. Some universal indicators can
measure the pH change of even 0.5. In fact, dyes themselves are
weak acids or bases. Colour change occurs as a result of change in
the structure of dye due to acceptance or release of protons.
Different forms of a dye have different colours and hence, colour
change is observed when pH of the solution changes. A standard
chart for the colour change of the universal indicator with pH is
supplied with the indicator paper or solution and the comparison of
observed colour change with the chart provides a good estimate
Material Required:
Beakers (100 mL), Glass droppers, Test tubes , pH chart , Fruit
juice : Lemon,orange, apple,pineapple, pH papers/universal
indicator solution
Procedure:
(i) Procure fresh juices of lemon, orange, apple and pineapple in
separate beakers of 100 mL capacity each.
(ii) Transfer nearly 2 mL of the fresh juice (20 drops) with the help
of a separate dropper for each juice in four different test tubes
marked 1, 2, 3 and 4 respectively.
(iii) Add two drops of the universal indicator in each test tube and
mix the content of each test tube thoroughly by shaking.
(iv) Match the colour appearing in each test tube with the standard
pH chart.
(v) Record your observations in Table 1 a .
(vi) Repeat the experiment using pH papers to ascertain the pH of
different juices and match the colour in each case with the one
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Table 1 a : pH value of different fruit juices
Name of Colour with pH Inference
the universal
Juice indicator
Lemon Red 2 Acidic
Orange Orange 4 Acidic
Apple Orange 4 Acidic
Pineapple Orange 4 Acidic
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obtained with universal indicator.
(vii) Arrange the pH value of the four juices in increasing order.
Result:
Increasing order of pH value of juices is
Lemon>Apple=Orange=Pine apple
1 b) Aim: To study pH of solutions of sodium chloride, ferric
chloride and sodium carbonate.
Theory:
Salts of strong acid and strong base form neutral solutions while
salts of weak acid/base and strong base/acid are basic and acidic
respectively in nature. Salts of weak acid/base with strong base/
acid are hydrolysed in water while salts formed by neutralization of
strong acid and strong base do not hydrolyse in solution
Material Required:
Test tubes , Glass droppers, pH paper/universal indicator , 0.1 M
NaCl solution , 0.1 M FeCl3 solution,0.1 M Na2CO3 solution
Procedure:
(i) Take three test tubes and mark them as A, B and C.
(ii) Take 20 mL of 0.1 M solution(s) of NaCl, FeCl3 and Na2CO3 in
test tubes A, B and C respectively.
(iii) Test the pH of the solution in A, B and C with the help of pH
paper and universal indicator.
(iv) Note your results in tabular form as in Table 1.b
Result
NaCl is Neutral, FeCl3 is acidic and Na2CO3 is Basic.
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Table 1 b : pH of NaCl, FeCl3 and Na2CO3 solutions of different
concentrations
Solution NaCl FeCl3 Na2CO3
Colour with Green Dark Red Violet
universal
indicator
pH of the 7 1 11
solution
Inference Neutral Acidic Basic
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2 a) Preparation of Lyophilic Sols
Preparation of colloidal solution (sol) of starch
Materials Required:
Soluble starch,Distilled water,250 ml beaker,50 ml beaker, Glass
rod, Funnel, Filter-paper, Pestle and mortar, Tripod stand, Wire-
gauze, Bunsen burner.
Real Lab Procedure:
Weigh a small quantity (500mg or 1 g) of soluble starch on an
electronic balance. Transfer the weighed quantity of starch into a
mortar and add few drops of distilled water. Grind the starch using
the pestle to make a thin paste and transfer the paste into a 50 ml
beaker.Take about 100 ml of distilled water in a 250 ml beaker and
heat the beaker till the water starts to boil. Pour the starch paste
slowly into the boiling water while stirring using a glass rod.
Continue boiling for about 10 minutes and then allow the beaker to
cool.Filter the contents of the beaker, through a filter paper fixed in
a funnel and collect the filtrate. Label the filtrate as Starch Sol.
2. b) Preparation of Lyophobic Sols
Preparation of ferric hydroxide sol
Materials Required: 2% solution of ferric chloride, Distilled
water, 250 ml conical flask, 250 ml beaker, Glass tube, Funnel,
Dropper, RB flask, Iron stand with clamp, Wire gauze, Tripod
stand, Bunsen burner
Real Lab Procedure: Take a 250 ml conical flask and clean it
using the steaming out process. To this cleaned conical flask, add
100 ml of distilled water using a measuring cylinder. Bring the
water to boil by placing the flask over a Bunsen burner. Add ferric
chloride solution dropwise to the boiling water using a dropper.
Continue heating until a deep red or brown solution of ferric
hydroxide is obtained.
