Unit 2- Practical Scientific Procedures and Techniques
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Applied science , chemistry, unit 2, assignment B
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Unit 2- Practical Scientific Procedures and Techniques
Institution
PEARSON (PEARSON)
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Unit 2- Practical Scientific Procedures and Techniques
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Chemistry – cooling curves
Task 1: Calibration of the thermometer
Equipment
Digital thermometer, liquid thermometer, ice, 2 beaker, Bunsen burner, metal mesh, tripod and
distilled water
Health and safety
Wearing lab coat with safety goggle
Read any written work which includes gazed warning before you begin
Bags and coats must be left under the bench or completely out of the way
Any accident or spills must be told to the teacher. Rinse skin immediately if it comes in
contact with chemical
Broken glass must be cautiously placed in the yellow bin provided
Method: calibration of the thermometer using cold water
I filled the beaker with ice and distilled water then placed a digital thermometer in it, making sure
not to touch the side as it may affect the reading. I wait for the thermometer to show a steady
reading before writing it down. I then repeated the experiment until I got 3 temperature reading.
Once finished I do it all again using a liquid thermometer.
Method: calibration of the thermometer using hot water
I set up the experiment by firmly connecting the Bunsen burner to the gas pipe, placing the tripod on
top of the Bunsen burner and covering it with a wire mesh. I then got the beaker, filled it with
distilled water, placed it on the Bunsen burner and start to heat it up until it boils. Once I was done, I
got the digital thermometer and placed it in the beaker making sure it does not touch its side as it
may affect it reading. I waited for the thermometer to show a steady reading before writing it down.
I repeated the experiment until I got 3 temperature result. Once finished, I did it all again using a
liquid thermometer
thermometer Temperature (oC)
1 2 3 Average
Boiling water digital 99.7 99.7 99.7 99.7
liquid 100 100 100 100
Ice water digital 0 0 0 0
Liquid 0 0 0 0
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