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Pharmaceutics Practical

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PHARMACEUTICS 1
BATCH: 5
WEEK:
Date: 18 September 2013
Time: 2.00 p.m. to 5.00 p.m.
PRACTICAL 1
FUNDAMENTALS OF WEIGHING AND MEASURING

Student Name: ___________________________________________________________
Matrix Number: __________________________________________________________

Learning Outcomes:
Upon completing this practical session, students will be able to: 1. Perform correct weighing techniques using different types of balances. 2. Measure the correct volume of liquids using suitable volumetric apparatus. 3. Understand and apply the concepts of Sensitivity Requirements (SR) and Minimum Weighable Quantity (MWQ) of a balance.

Apparatus: 1. Triple Beam Balance 2. Electronic Balance 3. Weighing Paper/Weighing Boat/Parchment Paper 4. Beaker 50 ml/100 ml/250 ml 5. Measuring Cylinder 50 ml/100 ml 6. Spatula 7. Pellet Knives 8. Glass Rods

Chemicals: 1. Copper Sulphate Powder 2. White Soft Paraffin 3. Glycerin 4. Distilled Water

PRINCIPLES OF WEIGHING

1. Check weighing scales before you start working. Weighing scale must be balanced before you begin your work. 2. Place the weighing scale on a flat surface. Make sure the table top is clean and neat. 3. Make sure the weighing balance is freely suspended while weighing the substances. 4. Weighing pans on the weighing scales must be cleaned before and immediately after use. 5. All substances must be weighed on a clean weighing boat or paper, or parchment paper for oily substances. 6. If a quantity to weigh is less than the legal minimum needed, it is necessary to weigh the minimum weigh allowable and perform geometric dilution.

PRINCIPLES OF MEASURING

1. Always check the bottle label before pouring. Always hold the bottle with the label facing up so that you pour away from the label. This ensures that any liquid which runs down the side of the bottle will not stain the label. 2. Always choose the smallest measure to hold the desired volume for it gives the greatest accuracy. 3. Always read the level of the liquid from the bottom of the meniscus. 4. Allow as much liquid as possible to drain out from the measuring apparatus, especially for viscous liquids. 5. Excess liquid should not be poured back into the container to prevent contamination.

TASKS

1. Using a triple beam balance: a. Identify the SR of the balance. b. Weigh an amount of copper sulphate powder which is equal to the SR of the balance. c. Verify the weight with an electronic balance. d. Weigh an amount of copper sulphate powder which is 20 times the SR of the balance. e. Verify the weight with an electronic balance. f. Calculate the percentage of errors for both weights, using the following formula:

% Error = Actual Weight – Desired Weight × 100% Desired Weight

g. Discuss the findings.

How they discuss? What are the main points to be discussed?

RESULTS

DISCUSSION

What is the acceptable % error?…...

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