Experiment 3 Repeat the experiment above (Question 2) using a 10 mL pipette to dispense the 10 mL of water. RESULTS- Table #. 10 mL pipette calibration raw data (in g) Replicates 3 4 5 Initial beaker weight (g) 13.1499 Total weight (g) Weight of water dispensed (g) Mean weight of water dispensed 23.1284 33.1156 43.1149 53.0098 63.0087 SD RSD Mean volume of water dispensed Calculate: a) The mean weight, standard deviation and RSD of the water dispensed. b) The actual volume dispensed using the water density table (APPENDIX) and the temperature provided..

Chemistry
10th Edition
ISBN:9781305957404
Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Publisher:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Chapter1: Chemical Foundations
Section: Chapter Questions
Problem 1RQ: Define and explain the differences between the following terms. a. law and theory b. theory and...
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3a

Experiment 3
Repeat the experiment above (Question 2) using a 10 mL pipette to dispense the 10 mL of water.
RESULTS -
Table #. 10 mL pipette calibration raw data (in g)
Replicates
1
2
Initial beaker weight (g)
Total weight (g)
Weight of water dispensed (g)
Mean weight of water dispensed
13.1499
23.1284 33-1156
43-1149
53.0098 63.0087
SD
RSD
Mean volume of water dispensed
Calculate.
a) The mean weight, standard deviation and RSD of the water dispensed.
b) The actual volume dispensed using the water density table (APPENDIX) and the temperature
provided..
3.
Transcribed Image Text:Experiment 3 Repeat the experiment above (Question 2) using a 10 mL pipette to dispense the 10 mL of water. RESULTS - Table #. 10 mL pipette calibration raw data (in g) Replicates 1 2 Initial beaker weight (g) Total weight (g) Weight of water dispensed (g) Mean weight of water dispensed 13.1499 23.1284 33-1156 43-1149 53.0098 63.0087 SD RSD Mean volume of water dispensed Calculate. a) The mean weight, standard deviation and RSD of the water dispensed. b) The actual volume dispensed using the water density table (APPENDIX) and the temperature provided.. 3.
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