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To measure internal diameter and depth of a given beakerfaB1o, i:n!ewl' using vernier
\

callipers and hence find its volume.

~ PARATUS AND MATERIAL REQUIRED

Vernier callipers, cylindrical object like a beaker or calorimeter.

~ EORY

fi. Vernier constant = 1 MSD - 1 VSD

or Vernier constant= Magnitude of the smallest main scale division
Total number of divisions on the vernier scale
1, Zero error, e = ± No. of vernier division coinciding with some ma~ scale division x VC

1 Zero correction, c = - Zero error = - e

fl. Observed length = MSR + VSR = N + n x VC

f, Volume of calorimeter, V = 1t ( y
h

where D and hare the internal diameter and depth of the calorimeter respectively.

~ AGRAM

M
''
''
111 j 1111l11111i 111l1111fi 111l11 n11111 i: ~t 111l11 ~fii 11l111

A B

Fig. 2.10 Measurement of internal diameter of a calorimeter.

U ocEDURE
._): Examine the working of the vernier callipers. If the vernier scale is not sliding smoothly over the
main scale, apply machine oil/grease.
y Determine the vernier constant of the vernier callipers. Record it stepwise in the observations.
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vernier scale coincides with the zero of main scale. If this is not so, note the division on the vernier
scale that coincides with a division on the main scale. Record the zero error with a proper positive
or negative sign. Repeat it three times and find the mean zero error and hence zero correction. In
case there is no zero, record it as nil.
Measurement of internal diameter
4. Insert the upper jaws C and D of the vernier callipert inside the calorimeter. Open the two jaws, till
they gently touch the wall of the beaker from inside without exerting any undue pressure on it.
/ Tighten the screw S gently to the vernier callipers in this position, as shown in Fig. 2.10.
5. Note the main scale division N just to the left of the zero of the vernier scale. Record the vernier
scale division n that coincides with some main scale division. This must be counted from the zero
end of the vernier scale.
Then, Observed diameter = N + n x VC
~- Repeat steps 4 and 5 for obtaining the internal diameter of the calorimeter for two more different
(angular) positions of the calorimeter.
1, Find the mean observed diameter D. Apply zero correction, if necessary. Express it in suitable units
and proper -significant figures.
Measurement of depth
~ro error for depth measurement. For measurement of depth, we use strip N of the vernier
callipers. The strip N attached to the vernier scale slides along the length of the main scale. In a
perfect instrument when the two jaws touch each other, the edge of the strip coincides with the
edge of the main scale and the zero of the vernier scale coincides with the zero of the main scale.
...)ft some instruments, when the zero of the vernier scale
coincides with the zero of the main scale, and the edge of the
strip does not coincide with the edge of the main scale, the
instrument is said to possess zero error for depth
measurement. To obtain this kind of zero error, make the edge
of the strip coincide with the edge of the main scale. The D
reading of the vernier will give zero error. The necessary zero
correction must be applied for depth measurement. p s
\)Y. To measure the depth of the calorimeter, hold the vernier
callipers vertically with the edge of its main scale resting on
the rim of the calorimeter, as shown in Fig. 2.11. See that the
tip of the strip N is able to go freely inside the calorimeter
along its length.
J. Keep sliding the moving jaw of the vernier callipers until the
M

end of the strip N just touches the bottom of the calorimeter.

Take care that the strip N remains perpendicular to the
bottom surface.
'-!( Note the reading of main scale and vernier scale division
coinciding with some main scale division. From these
readings, determine the observed depth.
I. Repeat steps 8 to 10 for two more different positions on the
1/\ rim of the calorimeter. Find the mean observed depth and
/ hence mean corrected depth.
Calorimeter
Knowing diameter D and depth h, calculate the internal
Fig. 2.11 Measurement of depth of a
volume of the calorimeter.
 (_q_asERVATIONS AND CALC ULATIONS

vernier constant
1 Main scale division (MSD) == 1 mm== 0.1 cm
10 VSD == 9 MSD
9
1 VSD==-Mso
10
Vernier constant== 1 MSD -1 VSD

== 1 MSD _ _-2_ MSD == _!_ MSD == _!_ x 1 mm== 0.1 mm== 0.01 cm
10 10 10
'/...._ For zero error and zero correction
Zero error == ± n x VC
(i) _ _ cm (ii)_cm (iii) ___ cm
Mean zero error (e) == _ cm
[with proper sign]
~ean zero correction (c) == -e == cm
[with proper sign]
/c. To measure the internal diameter of the calorimeter
Table : For internal diameter of the calorimeter

S.No. MSR before vernier scale zero No. of coinciding Observed internal diameter
N (cm) vernier scale division D0 == N + nx VC
n (cm)
1.
q
2.
3.

.,.("
vv1ean observed internal diameter,
Dl +D2 +D3
D0 == - - -- - - == ___ cm
\
3
7 11
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Table : For depth of the calorimeter

V
MSR before vernier scale zero No. of coinciding Observed depth
S.No.
N (cm)
vernier scale division h0 == N + n x VC
n (cm)
1.
2.
L
3.

observed depth of the calorimeter, cm

=
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===~c,1,a:i.1+-- - -
._

3
volume of the calorimeter, cm
v.ULT. /n ternal volume of the given calorimeter, V= cm 3

~ AUTIONS

G a:r c $U i ItSHfri#MiffeffimAtif#t##xfiiitqiage..22':
Zero error for depth measurement is not the same as usual zero error of vernier callipers. It must be ·
determined separately and the appropriate correction should be applied for the same.
/ While measuring depth, the edge of the main scale should remain in contact with the peripheral
edge of the calorimeter.
J '3· The strip N of the vernier callipers should be held perpendicular to the bottom surface of the
calorimeter.