Calibration of Karl Fischer Apparatus
The purpose of the standard operating procedure is
to provide guidelines for calibration
scope of this standard operating procedure includes calibration of Karl Fischer
3.2 QA Manager
3.3 Director Technical
4.1 APPARATUS REQUIRED FOR
Dried Beakers, which have been previously
rinsed with acetone.
Calibrated Analytical Balance
4.2 DETERMINATION OF VOLUME:
Clean the measurement/dispensing pipette available with
the respective set of the equipment.
Fill the measuring pipette with water and adjust to the
Dispense the known volumes of water at random or from the
set point of the graduation marks of the pipette.
Repeat the dispensing of water at different set points
and weigh the beaker again and again.
From the different weights obtained calculate the volume
dispensed and co-relate with the graduation of the pipette and assign the value.
of the water dispensed (gm)
Volume of the pipette (ml), V= ————————————————–
of Water at 27oC (gm / ml)