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Burette information


A burette (also spelled as buret)[1] is a graduated glass tube with a tap at one end, for delivering known volumes of a liquid, especially in titrations. It is a long, graduated glass tube, with a stopcock at its lower end and a tapered capillary tube at the stopcock's outlet. The flow of liquid from the tube to the burette tip is controlled by the stopcock valve.

There are two main types of burette; the volumetric burette and the piston burette. A volumetric burette delivers measured volumes of liquid. Piston burettes are similar to syringes, but with a precision bore and a plunger. Piston burettes may be manually operated or may be motorized.[2] A weight burette delivers measured weights of a liquid.[3]

  1. ^ "buret", Wiktionary, 2023-03-17, retrieved 2023-04-17
  2. ^ Mendham, J.; Denney, R. C.; Barnes, J. D.; Thomas, M. J. K. (2000), Vogel's Quantitative Chemical Analysis (6th ed.), New York: Prentice Hall, ISBN 0-582-22628-7 Section 3.12, p.79, "Burettes"
  3. ^ Redman, H. N. (1963). "An improved type of weight burette for use in volumetric analysis". Analyst. 88 (1049): 654–655. Bibcode:1963Ana....88..654R. doi:10.1039/AN9638800654.

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react with about 20 cm3 of this solution (for a titration using a 25 cm3 burette): suitable solid acids include oxalic acid dihydrate, potassium hydrogen...

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same stopcock. Stopcocks are often parts of laboratory glassware such as burettes, separatory funnels, Schlenk flasks, and columns used for column chromatography...

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ISBN 978-0-19-925244-2. Retrieved 2009-04-20. Bussey, George Muir; Gaspey, Thomas; Burette, Théodose (1850). A History of France and of the French People. Retrieved...

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phenolphthalein, is used. Titrant is added to the sample by means of a burette. The volume of titrant used to cause a permanent color change in the sample...

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fractionating column, 4 thermometer/boiling point temperature, 5 condenser, 6 cooling water in, 7 cooling water out, 8 burette, 9 tap, 10 collection vessel...

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top right to settle parameters 3. Pour 250g of the sample 4. Fill the burette with salt solution (2.5%) function of the flour humidity 5. Start the chronometer...

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