Essay very lately
Chemistry Lab
Getting to know your Bunsen burner
Part I
The Bunsen or Tirrell burner is commonly used in laboratory heating operations. While the details of mode of constructing vary among burners, each has a elastic fluid inlet located in the base, a vertical tube or barrel in which the aeriform fluid is mixed with air, and each adjustable opening or ports in the base of the barrel to lead in air into the gas stream. The burner may obtain an adjustable needle valve to direct the supply of gas, or adjusting the valve forward the supply line may regulate the elastic fluid supply simply. The burner is eternally turned off at the gas valve, not ever at the needle valve.
Take your burner apart and scrutinize it. Compare the parts with the etc. in Fig. 11.
Put the talents together again and note particularly how you can control the amount of deportment admitted near the base of the burner. In lighting the burner, imperfectly close the ports at the base of the barrel, twist the gas full on, and gripe the lighted match about 5 cm overhead the top of the burner. If you are using a flambeau lighter place the torch lighter next to and slightly above the burner, put a downward pressure of the flint towards the platter and strike the lighter.
The aeriform fluid may then be regulated until the glow has the desired height. If a same low flame is needed, the ports should subsist kept partly closed when the gas pressure is reduced. Otherwise the blaze may "strike back" and burn inner the base of the barrel. If this happens, turn off the gas, decrease the substance of air admitted, and re-illume.
Part IILUMINOUS FLAME
Relight the Bunsen burner. Close the airports or inlets viewed like completely as possible and note the plea and shape of the flame what one. is now luminous.
APass your lead quickly through the flame, which be possible to be done without discomfort.
BUsing crucible tongs, grasp a dry porcelain-evaporating dish in the sweetheart for a few seconds. Examine the dish and memorial your observations. After the dish cools, clarified and dry the...
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