MAPÚA UNIVERSITY

SCHOOL OF MECHANICAL AND MANUFACTURING ENGINEERING

EXPERIMENT NO. 6
CALIBRATION OF TEMPERATURE MEASURING DEVICES

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NAME: CATAPANG, JAMIEL S. Date of Performance: October 12, 2020
ME139L-2 – A4 Date of Submission: October 12, 2020
STUDENT No. - 2016142388

Engr. Teodulo A. Valle

Instructor

GRADE
 TABLE OF CONTENTS

OBJECTIVE 1
THEORY AND PRINCIPLE 1
LIST OF APPARATUS 3
PROCEDURES 5
SET-UP OF APPARATUS 6
FINAL DATA SHEET 7
SAMPLE COMPUTATION 8
TEST DATA ANALYSIS 10
QUESTIONS AND ANSWERS/PROBLEMS WITH SOLUTIONS 11
CONCLUSION 13
REFERENCES 14

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OBJECTIVE:
1. To learn how to calibrate and use thermometers with known boiling and melting points.
THEORY AND PRINCIPLE:
TEMPERATURE
Temperature is a physical quantity expressing hot and cold. Temperature is measured with
a thermometer, historically calibrated in various temperature scales and units of measurement. The
most commonly used scales are the Celsius scale, denoted in °C (informally, degrees centigrade),
the Fahrenheit scale (°F), and the Kelvin scale. The kelvin (K) is the unit of temperature in the
International System of Units (SI), in which temperature is one of the seven fundamental base
quantities.
One of the most common types of laboratory thermometers is the liquid-expansion
thermometer. In this type of thermometer, an expansion liquid, usually Mercury or Alcohol, fills
a glass bulb attached to a long stem with a uniformly bored expansion column. When heated, the
liquid expands up the bore until the bulb reaches thermal equilibrium with the material whose
temperature is being measured. The expansion of the liquid is such that the height it reaches in the
stem is linear with temperature. These thermometers are typically marked with equal spacings
along the stem. They are then calibrated at two different "fixed point" temperatures. Two methods
were used which are ice point and boiling point method.
Ice Point Method:
• Fill a plastic or metal container (a large Styrofoam cup, for example) with chipped or
crushed ice; then add clean freshwater to a depth of at least 10 cm (4 inches) - 50% ice,
50%water.
• Stir the ice and water then wait a minimum of 2 min to be certain the water is
completely cooled and good mixing has occurred.
• Suspend the stem of the dial thermometer or the probe of the electronic thermometer
in the ice slurry.
• Wait 2 minutes until the indicator stops changing.
• While thermometer is in the ice water adjust the thermometer to 0ºC (32ºF), if
necessary, by following the manufacturer's directions. These thermometers are
generally adjusted with a zeroing screw.

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 Note: Depending on the material that the container is made of, the temperature of the
container could be higher or lower than the temperature of the water so one should avoid touching
the bottom or sides of the container.
Boiling Point Method:
This is much more dangerous than calibrating with ice so be extra careful. You must first
calculate the boiling point of freshwater for your working altitude. See the section on physical
constants for the factors to use to calculate the adjusted boiling point below.
Because of the complexity involved in calibrating a thermometer in boiling water, this
method should only be used to confirm that a thermometer calibration at 0ºC (32ºF) is measuring
accurately at higher temperatures.
• Heat a pot of freshwater until a rolling boil is achieved.
• Immerse the stem of the dial thermometer or the probe of the electronic thermometer
in the boiling water.
• After at least 1 minute, read the temperatures on the thermometer without removing it
from the boiling water.
• While thermometer is in the boiling water adjust the thermometer to 100ºC (212ºF), if
necessary, by following the manufacturer's directions. These thermometers are
generally adjusted with a zeroing screw.
Note: The boiling point of water is influenced by air pressure (weather and altitude) and
solutes in the water. Always use distilled water (it can be purchased in grocery or hardware stores)
and check with Bureau of Meteorology for the normal boiling point of water in your area. The
boiling point lowers about 0.6ºC (1ºF) for each 168 meters (550 feet) above sea level.
Three general types of instruments are commonly used for measuring temperatures below
the incandescent range, viz., expansion thermometers, resistance thermometers, and
thermocouples. Accurate temperature measurements are not easy to make, but the difficulties are
more often due to wrong methods of installation and use than to the instruments themselves.
ASME Tests of Temperature-measuring Instrument and Apparatus, under many of the
conditions met in power tests the desired accuracy in the measurement of temperature can be
obtained only by observance of suitable precautions in the installation and use of temperature-
measuring instruments, and in the interpretation of the results obtained with them.

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 Many of the instruments available for temperature measurements are capable of indicating
temperature far more accurately than is required in most tests. The difficulties in the use of the
instruments are due either to wrong installation or to careless use.
Three methods are readily available for checking thermometers and thermocouples. The
apparatus required is as follows:
1. Comparison with Standard instruments. A thermometer – comparison bath with
mechanical stirrer should be provided, and the instruments immersed in closed
proximity in the bath of water or oil. For high temperatures a bath of molten salt or an
electric muffle furnace can be used. The accuracy of the comparison standard must be
certified, preferably by a Bureau of Standards calibration. Stem-emergence corrections
must be carefully determined for the thermometers.
2. Checking by Reference to Known Boiling or Melting Points – Suitable beakers,
crucibles, and heat sources are required, depending on the materials used and on the
temperature range. For the boiling point of water, a total-immersion steam bath is
preferred.
3. Checking by Reference to Saturated-steam Temperatures – this method is successful
only when a dead-weight platform or other very accurate method of measuring the
steam pressure is available. True temperatures are read from steam tables.
LIST OF APPARATUS
1. Analog Thermometer

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2. Digital Thermometer

3. Graduated Cylinder

4. Water Bath

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PROCEDURES
Checking by Reference to Known Melting or Boiling Points
a. For Melting point
1. Place ice into the graduated cylinder.
2. Place the analog thermometer into the cylinder and lower the thermometer until the
bulb is still near the bottom. Note that the bulb must not reach the bottom surface
of the cylinder in order to have more accurate data.
3. Once the set-up is done, leave the ice to melt after starting the process. Here, the
temperature of the thermometer should be read and observed. After that, wait for
the point where the reading in the thermometer becomes stable. Record this
temperature as the melting point in the data sheet.
4. Once the ice is completely melted, measure its volume and calculate its mass.
b. For Boiling point
1. Pour and place a fair amount of water (i.e. tap water) in the water bath. Afterwards,
measure the water’s mass in kilograms.
2. Place the bulb of the digital thermometer in the water bath through its desired
location.
3. Once the set-up is done, simply turn on the water bath to heat the specified water
and start the testing process.
4. Record the temperature being read by the digital thermometer at the point where
the water inside the apparatus begins to boil. The reading will serve as the observed
boiling point of the specified water in the data.
5. Record the time elapsed of the water when it started to boil.
6. Repeat steps 1 to 5 using another type of water, distilled water.

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SET-UP OF APPARATUS
For the boiling point, the researcher has obtained specified amounts of tap and distilled
water. The tap water and distilled water are placed in the water bath one at a time and will be
heated for a specific amount of time. Once such water boils, the temperature will be measured and
the time elapsed will be recorded.

Set up for Temperature: Boiling using Water Bath

For melting point, the researcher tested a considerable amount of ice. These chunks of ice
are placed in the graduated cylinder and they will be melted for some time. Once the ice completely
melts, both the temperature and the time elapsed will be recorded.

Set up for Temperature: Melting using Digital Thermometer

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 FINAL DATA SHEET (TABLE OF DATA)
𝑘𝑔 𝑘𝑔 𝑘𝐽 𝑘𝐽
𝐺𝑖𝑣𝑒𝑛: 𝜌𝐻2 𝑂 = 998 ; 𝜌𝑖𝑐𝑒 = 920 ; 𝐶𝑝, 𝐻 𝑂 = 4.184 ; 𝐶𝑝,𝑖𝑐𝑒 = 2.04
𝑚3 𝑚3 2
𝑘𝑔𝐾 𝑘𝑔𝐾
𝑇𝑖𝑛𝑖𝑡𝑖𝑎𝑙,𝐻2 𝑂 = 21°𝐶; 𝑎𝑛𝑑 𝑇𝑖𝑛𝑖𝑡𝑖𝑎𝑙,𝑖𝑐𝑒 = −1°𝐶
Boiling Point
𝑆𝑡𝑎𝑛𝑑𝑎𝑟𝑑 𝐵𝑜𝑖𝑙𝑖𝑛𝑔 𝑃𝑜𝑖𝑛𝑡 = 100°𝐶
Observed Time
Type of Vwater mwater Time Qadded (SBP, Qadded (OBP,
Boiling Elapsed
Water (m3) (kg) Elapsed W) W)
Point (s)
Tap 0.008241 8.224518 92 41:31 2491 1091.328495 980.8142172
Distilled 0.008235 8.21853 88 31:50 2150 1263.497689 1071.57399

Melting Point
𝑆𝑡𝑎𝑛𝑑𝑎𝑟𝑑 𝑀𝑒𝑙𝑡𝑖𝑛𝑔 𝑃𝑜𝑖𝑛𝑡 = 0°𝐶
Observed
Time Time Qadded Qadded
Vice (mL) mice (kg) Melting
Elapsed Elapsed (s) (SMP, W) (OMP, W)
Point
103 0.09476 0.7 1:05:16 3916 0.049364249 0.083919224

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SAMPLE COMPUTATION
∗ 𝑩𝒐𝒊𝒍𝒊𝒏𝒈 𝑷𝒐𝒊𝒏𝒕, 𝑻𝒂𝒑 𝑾𝒂𝒕𝒆𝒓
𝑘𝑔 𝑘𝐽
𝐺𝑖𝑣𝑒𝑛: 𝑉𝐻2𝑂 = 0.008241 𝑚3 ; 𝜌𝐻2 𝑂 = 998 ; 𝐶𝑝, 𝐻 𝑂 = 4.184 ;𝑇 = 21°𝐶
𝑚3 2
𝑘𝑔𝐾 𝑖𝑛𝑖𝑡𝑖𝑎𝑙,𝐻2 𝑂
𝑆𝑡𝑎𝑛𝑑𝑎𝑟𝑑 𝐵𝑜𝑖𝑙𝑖𝑛𝑔 𝑃𝑜𝑖𝑛𝑡 = 100°𝐶; 𝑎𝑛𝑑 𝑂𝑏𝑠𝑒𝑟𝑣𝑒𝑑 𝐵𝑜𝑖𝑙𝑖𝑛𝑔 𝑃𝑜𝑖𝑛𝑡 = 92°𝐶
𝑆𝑜𝑙𝑢𝑡𝑖𝑜𝑛:
𝑚 𝑘𝑔
𝜌= → 𝑚𝑤𝑎𝑡𝑒𝑟 = 𝜌𝑉 = 998 3 (0.008241 𝑚3 ) → 𝒎𝒘𝒂𝒕𝒆𝒓 = 𝟖. 𝟐𝟐𝟒𝟓𝟏𝟖 𝒌𝒈
𝑉 𝑚
60 𝑠
𝑇𝑖𝑚𝑒 𝐸𝑙𝑎𝑝𝑠𝑒𝑑 = 41 𝑚𝑖𝑛 × + 31 𝑠 → 𝑻𝒊𝒎𝒆 𝑬𝒍𝒂𝒑𝒔𝒆𝒅 = 𝟐𝟒𝟗𝟏 𝒔
1 𝑚𝑖𝑛
∗ 𝑆𝑡𝑎𝑛𝑑𝑎𝑟𝑑 𝐵𝑜𝑖𝑙𝑖𝑛𝑔 𝑃𝑜𝑖𝑛𝑡:
𝑘𝐽
𝑄𝑎𝑑𝑑𝑒𝑑 = 𝑚𝑤𝑎𝑡𝑒𝑟 𝐶𝑝, 𝐻2𝑂 𝛥𝑇 = 8.224518 𝑘𝑔 (4.184 ) (100°𝐶 − 21°𝐶) = 2718.499282 𝑘𝐽
𝑘𝑔𝐾
1000 𝐽
2718.499282 𝑘𝐽 ×
1 𝑘𝐽
𝑄𝑎𝑑𝑑𝑒𝑑 = → 𝑸𝒂𝒅𝒅𝒆𝒅 = 𝟏𝟎𝟗𝟏. 𝟑𝟐𝟖𝟒𝟗𝟓 𝑾
2491 𝑠
∗ 𝑂𝑏𝑠𝑒𝑟𝑣𝑒𝑑 𝐵𝑜𝑖𝑙𝑖𝑛𝑔 𝑃𝑜𝑖𝑛𝑡:
𝑘𝐽
𝑄𝑎𝑑𝑑𝑒𝑑 = 𝑚𝑤𝑎𝑡𝑒𝑟 𝐶𝑝, 𝐻2𝑂 𝛥𝑇 = 8.224518 𝑘𝑔 (4.184 ) (92°𝐶 − 21°𝐶) = 2443.208215 𝑘𝐽
𝑘𝑔𝐾
1000 𝐽
2443.208215 𝑘𝐽 ×
1 𝑘𝐽
𝑄𝑎𝑑𝑑𝑒𝑑 = → 𝑸𝒂𝒅𝒅𝒆𝒅 = 𝟗𝟖𝟎. 𝟖𝟏𝟒𝟐𝟏𝟕𝟐 𝑾
2491 𝑠
∗ 𝑴𝒆𝒍𝒕𝒊𝒏𝒈 𝑷𝒐𝒊𝒏𝒕, 𝑰𝒄𝒆
𝑘𝑔 𝑘𝐽
𝐺𝑖𝑣𝑒𝑛: 𝑉𝑖𝑐𝑒 = 103 𝑚𝐿; 𝜌𝑖𝑐𝑒 = 920 ; 𝐶𝑝,𝑖𝑐𝑒 = 2.04 ;𝑇 = −1°𝐶
𝑚 3 𝑘𝑔𝐾 𝑖𝑛𝑖𝑡𝑖𝑎𝑙,𝑖𝑐𝑒
𝑆𝑡𝑎𝑛𝑑𝑎𝑟𝑑 𝑀𝑒𝑙𝑡𝑖𝑛𝑔 𝑃𝑜𝑖𝑛𝑡 = 0°𝐶; 𝑎𝑛𝑑 𝑂𝑏𝑠𝑒𝑟𝑣𝑒𝑑 𝑀𝑒𝑙𝑡𝑖𝑛𝑔 𝑃𝑜𝑖𝑛𝑡 = 0.7°𝐶
𝑆𝑜𝑙𝑢𝑡𝑖𝑜𝑛:
𝑚 𝑘𝑔 1 𝑚3
𝜌= → 𝑚𝑖𝑐𝑒 = 𝜌𝑉 = 920 3 (103 𝑚𝐿 × ) → 𝒎𝒊𝒄𝒆 = 𝟎. 𝟎𝟗𝟒𝟕𝟔 𝒌𝒈
𝑉 𝑚 1 × 106 𝑚𝐿
60 𝑚𝑖𝑛 60 𝑠 60 𝑠
𝑇𝑖𝑚𝑒 𝐸𝑙𝑎𝑝𝑠𝑒𝑑 = 1 ℎ𝑟 × × + 5 𝑚𝑖𝑛 × + 16 𝑠
1 ℎ𝑟 1 𝑚𝑖𝑛 1 𝑚𝑖𝑛
𝑻𝒊𝒎𝒆 𝑬𝒍𝒂𝒑𝒔𝒆𝒅 = 𝟑𝟗𝟏𝟔
∗ 𝑆𝑡𝑎𝑛𝑑𝑎𝑟𝑑 𝑀𝑒𝑙𝑡𝑖𝑛𝑔 𝑃𝑜𝑖𝑛𝑡:
𝑘𝐽
𝑄𝑎𝑑𝑑𝑒𝑑 = 𝑚𝑤𝑎𝑡𝑒𝑟 𝐶𝑝,𝑖𝑐𝑒 𝛥𝑇 = 0.09476 𝑘𝑔 (2.04 ) [0°𝐶 − (−1°𝐶)] = 0.1933104 𝑘𝐽
𝑘𝑔𝐾

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 1000 𝐽
0.1933104 𝑘𝐽 ×
1 𝑘𝐽
𝑄𝑎𝑑𝑑𝑒𝑑 = → 𝑸𝒂𝒅𝒅𝒆𝒅 = 𝟎. 𝟎𝟒𝟗𝟑𝟔𝟒𝟐𝟒𝟗 𝑾
3916 𝑠
∗ 𝑂𝑏𝑠𝑒𝑟𝑣𝑒𝑑 𝑀𝑒𝑙𝑡𝑖𝑛𝑔 𝑃𝑜𝑖𝑛𝑡:
𝑘𝐽
𝑄𝑎𝑑𝑑𝑒𝑑 = 𝑚𝑤𝑎𝑡𝑒𝑟 𝐶𝑝,𝑖𝑐𝑒 𝛥𝑇 = 0.09476 𝑘𝑔 (2.04 ) [0.7°𝐶 − (−1°𝐶)] = 0.32862768 𝑘𝐽
𝑘𝑔𝐾
1000 𝐽
0.1933104 𝑘𝐽 ×
1 𝑘𝐽
𝑄𝑎𝑑𝑑𝑒𝑑 = → 𝑸𝒂𝒅𝒅𝒆𝒅 = 𝟎. 𝟎𝟖𝟑𝟗𝟏𝟗𝟐𝟐𝟒𝑾
3916 𝑠

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TEST DATA ANALYSIS
In this experiment, each of the students has followed the instructions provided and given
by the instructor. The experiment was to test the boiling point and melting point of water and ice,
respectively. Concurrently, it was divided into two parts. One part is the data sheet for the boiling
point. The second part is the data sheet for the melting point.
In the first part of the experiment, two kinds of water were used. They are the tap water
and distilled water. As observed from the results, the distilled water has boiled 88°C with an
elapsed time of 2150 seconds. Compared with the tap water, having a boiling point of 92°C and
elapsed time of 2491 seconds, it can be stated that the distilled water boils faster than that of the
tap water. One reason why the distilled water is faster is because it has lesser impurities compared
with that of the tap water. These impurities tend to prolong and increase the time of boiling; hence,
a slower boiling point for the tap water.
Moreover, in the second part of the experiment, the ice has a volume of 103 mL. With the
𝑚
use of the formula 𝜌 = , the mass was calculated. As observed from the result, the ice melts
𝑉

slowly at room temperature with an elapsed time of 1 hour, 5 minutes and 16 seconds. In the
melting process, as analyzed, the temperature of the surroundings and the temperature of the ice
play an important role in the ice’s melting point and heat calculation. At the same time, the volume
and mass of the ice show a direct relationship with its duration to melt. With this, it can be stated
that the higher the mass and volume of such ice, the longer time for it to melt.

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QUESTIONS AND ANSWERS/PROBLEMS WITH SOLUTIONS

1. What are the ordinary and absolute temperature scales in the SI and the English system?
The temperature scales in SI are Celsius (°C) and Kelvin (K). On the other hand, the
temperature scales in English system are Fahrenheit (°F) and Rankine (R).

2. The temperature of a system rises by 45°C during a heating process. Express the rise in
temperature in Kelvins.
The temperature changes in Kelvins are equal to the temperature changes in degrees
Celsius. Therefore:
∆𝑇(°𝐶) = ∆𝑇(𝐾)
𝟒𝟓°𝐂 = 𝟒𝟓 𝑲

3. It takes 480.5 J to heat 25 grams of copper from 20°C to 70 °C. What is the specific heat of the
substance in Joules/g·°C?
𝐺𝑖𝑣𝑒𝑛: 𝑚𝑐𝑜𝑝𝑝𝑒𝑟 = 25 𝑔; 𝑄 = 487.5 𝐽; 𝑇𝑓𝑖𝑛𝑎𝑙 = 70°𝐶; 𝑎𝑛𝑑 𝑇𝑖𝑛𝑖𝑡𝑖𝑎𝑙 = 20°𝐶
𝑅𝑒𝑞𝑢𝑖𝑟𝑒𝑑: 𝐶𝑝 = ?
𝑆𝑜𝑙𝑢𝑡𝑖𝑜𝑛:
𝑄 487.5 𝐽
𝑄 = 𝑚𝑐𝑜𝑝𝑝𝑒𝑟 𝐶𝑝 𝛥𝑇 → 𝐶𝑝 = =
𝑚𝑐𝑜𝑝𝑝𝑒𝑟 𝛥𝑇 25 𝑔(70°𝐶 − 20°𝐶)
𝑱
𝑸 = 𝟎. 𝟑𝟖𝟒𝟒
𝒈°𝑪

4. Find the final temperature of the mixture, if two cups of water having masses m1 = 150g and m2
= 250g and temperatures T1 = 30°C and T2 = 75°C are mixed in an isolated system in which there
is no heat lost. (Cwater = 1cal/g.ºC).
𝐺𝑖𝑣𝑒𝑛: 𝑚1 = 150 𝑔; 𝑚2 = 250 𝑔; 𝑇1 = 30°𝐶 𝑎𝑛𝑑 𝑇2 = 75°𝐶
𝑅𝑒𝑞𝑢𝑖𝑟𝑒𝑑: 𝑇𝑓𝑖𝑛𝑎𝑙 = ?
𝑆𝑜𝑙𝑢𝑡𝑖𝑜𝑛:
𝑄𝑔𝑎𝑖𝑛𝑒𝑑 = 𝑄𝑙𝑜𝑠𝑡
𝑚1 𝐶𝑤𝑎𝑡𝑒𝑟 𝛥𝑇1 = 𝑚2 𝐶𝑤𝑎𝑡𝑒𝑟 𝛥𝑇2

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 𝑐𝑎𝑙 𝑐𝑎𝑙
150 𝑔 (1 ) (𝑇𝑓𝑖𝑛𝑎𝑙 − 30°𝐶) = 250 𝑔 (1 ) (75°𝐶 − 𝑇𝑓𝑖𝑛𝑎𝑙 )
𝑔°𝐶 𝑔°𝐶
𝑻𝒇𝒊𝒏𝒂𝒍 = 𝟓𝟖. 𝟏𝟐𝟓°𝑪

5. Temperature of the iron block decreases from 85°C to 25°C. If the mass of the block is 1.2 kg,
calculate the heat lost by the block (Ciron = 0.115 cal/g.ºC).
𝐺𝑖𝑣𝑒𝑛: 𝑚𝑖𝑟𝑜𝑛 = 1.2 𝑘𝑔; 𝑇𝑓𝑖𝑛𝑎𝑙 = 25°𝐶; 𝑎𝑛𝑑 𝑇𝑖𝑛𝑖𝑡𝑖𝑎𝑙 = 85°𝐶
𝑅𝑒𝑞𝑢𝑖𝑟𝑒𝑑: 𝑄𝑙𝑜𝑠𝑠 = ?
𝑆𝑜𝑙𝑢𝑡𝑖𝑜𝑛:
1000 𝑔 𝑐𝑎𝑙
𝑄𝑙𝑜𝑠𝑡 = 𝑚𝑖𝑟𝑜𝑛 𝐶𝑖𝑟𝑜𝑛 𝛥𝑇 = 1.2 𝑘𝑔 × (0.115 𝑔°𝐶) (85°𝐶 − 25°𝐶) → 𝑸𝒍𝒐𝒔𝒕 = 𝟖𝟐𝟖𝟎 𝑪𝒂𝒍.
1 𝑘𝑔

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CONCLUSION
In conclusion, the objective of the experiment was to learn how to calibrate and use
thermometers with known boiling and melting points. In this experiment, its intention was
successfully accomplished. With the instructor’s guidance and laboratory manual, the researcher
was able to learn the basics of determining the temperature with regard to the boiling point and
melting point of water and ice, respectively, through the use of thermometers.
Calibration regarding thermometers was done using the known values of boiling and
melting of the known and specified fluid, which is water for this experiment. These values were
then compared with the measured values, which are the observed ones by means of using steam
bath tests and natural melting of ice.
To summarize such observations in the experiment, in the first part, the tap water boils
slower than the distilled water. With the reason that impurities prolong the boiling process of a
fluid, the researcher can conclude that the tap water has more impurities than that of the distilled
water. In the second part, the researcher has analyzed that the melting of ice is influenced by the
sample ice’s mass (and volume) and the temperature of the ice and the temperature surrounding
the ice. With this, the researcher also concludes that the ice melts longer when the mass is bigger.
Errors present are probably the human errors and the surroundings affecting the test sample. At
the same time, with this experiment, the researcher was able to familiarize himself with each of
the temperature devices and its uses.

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REFERENCES

*Mechanical Engineering Laboratory 1 Manual

Boundless. (n.d.). Boundless Physics. Retrieved from
https://courses.lumenlearning.com/boundless-physics/chapter/temperature-and-
temperature-scales/
McBride, T. (2016, March 20). Laboratory Exercise: Calibration of a Thermometer. Retrieved
from https://silo.tips/download/laboratory-exercise-calibration-of-a-thermometer
Thermometers - calibrating them. (n.d.). Retrieved from
http://www.arrowscientific.com.au/index.php?option=com_content&view=article&id=66
:thermometers-calibrating-them&catid=17&Itemid=31
Provisional Guide to International Meteorological Instrument and Observing Practice. (n.d.).
Retrieved from https://library.wmo.int/doc_num.php?explnum_id=10023
Temperature Measurement. (n.d.). Retrieved from
https://web.mst.edu/~cottrell/ME240/Resources/Temperature/Temperature.pdf
Calculations of Heat Transfer. (n.d.). Retrieved from https://www.physicstutorials.org/home/heat-
temperature-and-thermal-expansion/83-calculations-of-heat-transfer

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