Burette
From Wikipedia, the free encyclopedia
A burette (also buret) is a vertical cylindrical piece of laboratory glassware with a volumetric graduation on its full length and a precision tap, or stopcock, on the bottom. It is used to dispense known amounts of a liquid reagent in experiments for which such precision is necessary, such as a titration experiment. Burettes are extremely accurate: class A burettes are accurate to ± 0.05 cm3.
[edit] History
The history of the burette parallels the history of volumetric analysis. Francois Antoine Henri Descroizilles developed the first burette (which looked more like a graduated cylinder) in 1791. Joseph Louis Gay-Lussac developed an improved version of the burette that included a side arm, and coined the terms "pipette" and "burette" in an 1824 paper on the standarization of indigo solutions. A major breakthrough in the methodology and popularization of volumetric analysis was achieved by Karl Friedrich Mohr, who redesigned the burette by placing a clamp and a tip at the bottom.[1]
[edit] References
- ^ Louis Rosenfeld. Four Centuries of Clinical Chemistry. CRC Press, 1999, p. 72-75.
A
[edit] External links
- Using a Burette from ChemLab at Dartmouth College
- http://core.ecu.edu/chem/chemlab/equipment/images/burette.jpg
- Use of the Buret
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