EXERCISE NO.

3
Common Laboratory Techniques and Procedures

I. INTRODUCTION

All scientific experiments are based on measurements and calculations made from these measurements. In
these experiments, you are required to make observations which are expressed in terms of measurements such as
volume, temperature, length, time, weight or mass and others.

In 1960, a major step was taken to consolidate and simplify measurements when the General Conference of
Weights Measures adopted the International System of Units (SI). This system is a logical extension of the metric
system that relates all units of measurements to the fewest possible base units. The measurements of all quantities can
be expressed in terms of these seven units or units derived from them.

Table 1. Seven SI Base Units

Physical Quantity Name of Unit Symbol

Length meter m

Mass kilogram kg

Time second s

Electric current ampere A

Thermodynamic temperature Kelvin K

Amount of substance mole mol

Luminous intensity candela cd

Density is a derived unit which can be computed by dividing mass by volume;

𝑚𝑎𝑠𝑠
𝐷𝑒𝑛𝑠𝑖𝑡𝑦 =
𝑣𝑜𝑙𝑢𝑚𝑒

The mass of an object is commonly measured in a balance. The most common of which are the double pan or
single pan balances. The volume of liquids can be measured more familiarly with a graduated cylinder but more
accurately with a pipette or a burette. In measuring the volume of a solid, a regularly shaped solid like a cube can have
its volume calculated from its measured dimensions (Volume = length x width x height). If the solid is irregularly shaped,
its volume is taken indirectly. One approach is that the volume of the solid is taken to be that of the liquid it displaces
when added to a graduated cylinder.

II. OBJECTIVES

1. To become familiar with the seven SI base units.

2. To learn how to use common measuring devices like the weighing balance, graduated cylinder and pipette.
3. Develop skills in the use of some common laboratory equipment and apparatus
4. Acquire correct techniques and skills in performing laboratory procedures like heating, decantation,
precipitation, filtration and evaporation

III. MATERIALS TO BORROW

None

IV. MATERIALS NEEDED

Rulers and calculators

V. DISCUSSION AND PROCEDURE

A. Measuring volumes of liquid

When reading the volume of liquids, place the container in a flat surface with the liquid surface at eye
level, notice that the liquid has a concave surface. This is called a meniscus. The reading is taken at the bottom
of the meniscus. For dark solutions, the upper edge of the meniscus is read.

 Graduated cylinder
Use a graduated cylinder that is not more than ten times the volume of the liquid you are to measure.

 Pipette
To draw, transfer or measure accurate amounts of liquid with the use of pipette, a rubber bulb aspirator is
essential using the following steps:
a) The bulb is attached to the pipette, compressed and the jet end inserted into the liquid,
b) Liquid is admitted by releasing the bulb slowly,
c) When the pipette is filled slightly above the mark, the rubber bulb is removed and the index finger is quickly
placed over the upper end.
d) The pipette is held in a vertical position and any excess liquid is allowed to run out until the zero mark is
reached,
e) Any hanging droplet is removed by touching the jet end on the side of the container. The exact amount can
be measured by releasing the index finger slightly until the desired mark.

B. Using the Weighing Balance

Various types of balances may be available in the laboratory. For a beginner, the triple beam balance
is commonly used. This does not have accessory set of weights like the more sensitive ones.
Balancing is achieved by simply sliding and positioning the rider weights on the notches along the three
beams until the pointer at the extreme right makes equidistant swing above and below the zero point.

Follow these guidelines:

1. Handle the balance with care. Do not weigh chemicals directly on the pan, use a container.
2. Do not weigh hot or warm objects.
3. After weighing, return all weights to the zero mark.
4. Clean up any spillage of chemicals on the balance and in the balance area.

C. Measurement of Length

 Using a ruler, measure and record the following in INCHES and in CENTIMETERS.
1. length of your table
2. width of your notebook
3. height of the door
4. your height (one member of the group)

 Record your measurements in your worksheet.

 Convert your measurements into MILLIMETERS and METERS.
 Show your calculations. Use TWO decimal places

D. Transferring of Liquids

 Hold a stirring rod against the lip of the container with the liquid
 Pour the liquid down the rod which should touch the inside wall of the receiving vessel
 Transfer only the amount needed. Do not return unused chemicals to the reagent bottle.

E. Transferring a Solid
 Read the label on the bottle twice to be sure of using the correct reagent
 Remove the cover and set in on the table, inner side facing up
 Hold the bottle in a tilted position and use a spatula to scoop desired amount
 Do not dispense more reagent than needed
 Do not return any excess to the bottle. Share it with other students
 After using, cover the bottle tightly
F. Heating in a test tube

Fill the test tube with water to about 1/3 full. Hold the test tube with a test tube holder in a slanting
position. Use a low flame and keep the test tube in constant motion. Never point the test tube to anyone. Do
not heat the test tube directly at the bottom.

G. Heating in a beaker

Half-fill a beaker with water. Rest the beaker on a tripod with wire gauzes over it. Heat the beaker until
boiling. Lower the flame after the water boils.

H. Decantation

Place 5 grams of sand in a beaker containing 100 mL tap water. Stir with a glass rod and let stand for 5
min, carefully pour the water off without carrying the sand with it.

I. Precipitation (Do not perform)

To 5 mL of 10% Ferric Chloride (FeCl3) solution add 10 mL of 10% sodium hydroxide (NaOH).

J. Filtration (Do not perform)

Pour the mixture (obtained from precipitation) through a funnel with a filter paper. Save the filtrate for the
next procedure.

K. Evaporation (Do not perform)

Transfer the filtrate (obtained from the filtration) to an evaporating dish. Place the dish on a tripod with
wire gauze. Heat (use a low flame) to dryness until all the liquid has evaporated.
GROUP NO. Score
Exercise No. 3
Common Laboratory Techniques and Procedures

Names (Family, Given, M.I.) Course-Yr-Section Date

A. Measurement of Length

Measured in Measured in Calculated in Calculated in

inches centimeters Millimeters meters

Length of table

Width of notebook

Height of lab. door

Your own height

Show COMPLETE and ORGANIZE solutions here. Round off answers up to 2 decimal places.
Photo evidence (please include yourself in the photo)
Photo when measuring a table Photo when measuring a notebook

Photo when measuring a door Photo when measuring your height

B. Answer the following questions based on your observations in this exercise:

1. Why are unused reagents not returned to the original bottle?

2. Describe what may happen if heat is directly applied at the bottom of a test tube containing a liquid?

3. What is the difference between the decantation and filtration? Which of these two methods of
separation is more effective, why?

4. Describe and identify the dry product obtained after evaporation of seawater.

5. Convert 1 mL to cc.