Experiment Lab Techniques & Measurements
Experiment 1
Laboratory Techniques and Measurements
Purpose: To determine measurements of different items that vary from solids to liquids and be able convert those values to other SI units of measurement.
Procedure: I used a variety of scientific tools such as; a ruler, beaker, graduated cylinder, volumetric flask, thermometer, burner, and digital scale to find unknown values of measurements for each of the indicated items and solutions. Then I used those measurements to further convert to another unit of measurement or calculate a new measurement with the values I had previously determined.
Data Tables: Exercise 1: Length, Temperature, and Mass
Data Table 1: Length measurements.
Object
Length (cm)
Length (mm)
Length (m)
CD or DVD
12.0
120.0
0.120
Key
5.3
53.0
0.053
Spoon
17.3
173.0
0.173
Fork
20.2
202.0
0.202
Data Table 2: Temperature measurements.
Water
Temperature (°C)
Temperature (°F)
Temperature (K)
Hot from tap
47.0
116.6
320.15
Boiling
100.0
212.0
373.15
Boiling for 5 minutes
100.0
212.0
373.15
Cold from tap
26.0
78.8
299.15
Ice water – 1 minute
10.0
50.0
283.15
Ice water – 5 minutes
2.0
35.6
275.15
Data Table 3: Mass measurements.
Object
Estimated Mass (g)
Actual Mass (g)
Actual Mass (kg)
Pen or Pencil
5.0
4.5
0.0045
3 Pennies
9.0
7.5
0.0075
1 Quarter
6.0
5.6
0.0056
2 Quarters, 3 Dimes
18.0
18.0
0.018
4 Dimes, 5 Pennies
23.0
21.6
0.0216
3 Quarters, 1 Dime, 5 Pennies
35.0
31.8
0.0318
Key
7.0
8.0
0.008
Key, 1 Quarter, 4 Pennies
25.0
23.6
0.0236
Estimated Mass: (g) Pencil 5g 1 Penny 3g 1
Laboratory Techniques and Measurements
Purpose: To determine measurements of different items that vary from solids to liquids and be able convert those values to other SI units of measurement.
Procedure: I used a variety of scientific tools such as; a ruler, beaker, graduated cylinder, volumetric flask, thermometer, burner, and digital scale to find unknown values of measurements for each of the indicated items and solutions. Then I used those measurements to further convert to another unit of measurement or calculate a new measurement with the values I had previously determined.
Data Tables: Exercise 1: Length, Temperature, and Mass
Data Table 1: Length measurements.
Object
Length (cm)
Length (mm)
Length (m)
CD or DVD
12.0
120.0
0.120
Key
5.3
53.0
0.053
Spoon
17.3
173.0
0.173
Fork
20.2
202.0
0.202
Data Table 2: Temperature measurements.
Water
Temperature (°C)
Temperature (°F)
Temperature (K)
Hot from tap
47.0
116.6
320.15
Boiling
100.0
212.0
373.15
Boiling for 5 minutes
100.0
212.0
373.15
Cold from tap
26.0
78.8
299.15
Ice water – 1 minute
10.0
50.0
283.15
Ice water – 5 minutes
2.0
35.6
275.15
Data Table 3: Mass measurements.
Object
Estimated Mass (g)
Actual Mass (g)
Actual Mass (kg)
Pen or Pencil
5.0
4.5
0.0045
3 Pennies
9.0
7.5
0.0075
1 Quarter
6.0
5.6
0.0056
2 Quarters, 3 Dimes
18.0
18.0
0.018
4 Dimes, 5 Pennies
23.0
21.6
0.0216
3 Quarters, 1 Dime, 5 Pennies
35.0
31.8
0.0318
Key
7.0
8.0
0.008
Key, 1 Quarter, 4 Pennies
25.0
23.6
0.0236
Estimated Mass: (g) Pencil 5g 1 Penny 3g 1