Laboratory Equipment The tools you use to increase your understanding.

Laboratory Equipment

The tools you use to

increase your understanding

Beakers

• Used for– Pouring, storing,

mixing, heating, dispensing

• NOT used to measure• Has a “beak” to aid

pouring

Test Tube

• Used for storing, mixing, heating

• NOT for measuring

• Should be held with tongs, clamps

or a ring-stand clamp NEVER

with your hands

Flask

• No beak

• Used for storing, heating, etc.

• Not for measuring

• Many different shapes

• Should not be held by hands

Graduated Cylinder

• Used to measure liquids

• Not for reactions

• Read from the curve of the

meniscus

Meniscus

Curved shape of a liquid stored in a cylinder

Caused by:

adhesion between the liquid and its container

cohesion between particles of the liquid

• Turn on gas FIRST• Control gas and air to

create a nice blue cone of flame

• NEVER put glassware into the flame, as the glass will weaken and then melt

Bunsen Burner

Ring Stand w/ Clamp

• Used as a steady base• Many different clamps

and instruments will attach to the stand

Triple-Beam Balance

Triple-Beam Balance

• Used to measure mass• Moving the weight

farther from the pan increases the leverage

• Be sure to zero the balance for each mass

• Use paper to keep materials from sticking to the balance pan

Let’s see what you’ve learned…

• Answer the following questions about laboratory equipment using your keypad

Ready?

10

Which is best for measuring liquids?

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1. Beaker

2. Graduated Cylinder

3. Flask

4. Crucible

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What is this?

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1. Graduated Cylinder

2. Beaker

3. Triple-beam Balance

4. Test Tube

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What is this NOT used for?

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1. Heating

2. Measuring

3. Pouring

4. Storing

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What is this?

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1. Graduated Cylinder

2. Funnel

3. Triple-beam Balance

4. Test Tube

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What should you do to a triple-beam balance before weighing a substance?

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1. Use new paper

2. Zero the balance

3. Move all weights to zero

4. All of the above

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What is this effect called?

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1. Meniscus

2. Musculum

3. Mensa

4. Mosca Quito

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