SOP FOR RECEIPT, CODING AND CALIBRATION OF GLASSWARE

SOP FOR
RECEIPT, CODING AND CALIBRATION OF GLASSWARE

1.0 OBJECTIVE

1.1 To lay down a
standard procedure for receipt, coding and
calibration of glassware.

2.0 SCOPE

2.1 This procedure is applicable for, receipt, coding and calibration of glassware in Quality Control
Laboratory.

3.0 RESPONSIBILITY

3.1 Officer
and above Q.C

4.0 ACCOUNTABILITY

4.1 Head -Quality Control.

5.0 PROCEDURE

5.1 Receipt
of glassware’s

5.1.1 On receipt of
glassware, the details are entered into format for “Glassware inventory cum
breakage register” (Format No.:- XXX/QC/XXX/XX-XX).

5.1.2 Give In – House Identification number to all glassware.

5.1.3 The
In-House Identification number is written on “Certificate of Accuracy” given by
manufacturer of Class – A Glassware.

5.1.4 New
glassware should be calibrated (except Class – A) before it is used for routine
analysis.

5.1.5 For
Class – A glassware, calibration certificate should be filled and preserved

5.1.6 The
codification of glassware is  followed as
below:               

Prefix                          –          Name

VF                               –          Volumetric Flask

B                                  –          Burette

GP                               –          Graduate Pipette

BP                               –          Bulb Pipette

MC                              –          Measuring Cylinder

CF                               –          Conical Flask

IB                                –          Indicator bottle

RB                               –          Reagent Bottle

FLV                             –          Vacuum 
Filtration flask

Cnd                              –          Condenser

NC                               –          Nesseler cylinder

JK                                –          Kjeldhal  Flask

FB                               –          Flask bottom Flask

SF                                –          Separating  funnel

IF                                 –          Iodine flask

Bkr                              –          Beaker

SCF                             –          Stoppered  conical 
flask

FI                                 –          Funnel

RB                               –          Round bottom flask.

5.1.7 Serial
Number: Give serial number starting from 001, 002 … etc for every item.

5.1.8 Glassware
calibration is applicable to the following of Class – B volumetric glassware:

5.1.8.1 Volumetric flasks – 5 ml, 10 ml, 25 ml, 50 ml, 100 ml, 250
ml, 500 ml and 1000 ml..

5.1.8.2 Pipettee – 1 ml, 2 ml, 5 ml, 10 ml, 20 ml, 25
ml and 50 ml.

5.1.8.3 Burettes – 10 ml, 25 ml and 50 ml and 100 ml.

5.1.9 Tolerance
limits for the volume is given in Annexure for “Tolerance limit for class ‘b’ glassware”
(Annexure No.:- XXX/QC/XXX/XX-XX).

5.1.10 Glassware complying with the tolerance limit can
be used as such.

5.1.11 In case of glassware which are
not complying as per the tolerance limits (Annexure No.: XXX/QC/XXX/XX-XX),
shall be discarded.

5.1.12 Calibration is based on
the weight of water held by the particular glassware and converting the same
into ml.

5.1.13 Conversion factors for 1 gm of water at
different temperatures are as below (Refer Textbook of Quantitative Chemical
analysis by Vogel 5^th Edition Page No. 87).

                        (a)        At 20⁰
C 1 gm is equivalent to 1.0027 ml.

                        (b)        At 24⁰ C 1 gm is equivalent
to 1.0037 ml.

                        (c)        At 25⁰ C 1 gm is equivalent
to 1.0041 ml.

                        (d)        At 26⁰ C 1 gm is equivalent
to 1.0044 ml.

5.2 Perform the calibration
as below

5.2.1 Volumetric flasks

5.2.1.1 Take the weight of empty flask (WI).
Fill water up to the mark.

5.2.1.2 Take
the weight of flask with water (W2).

5.1.2.3 Calculate the water weight (W2 – W1) and
multiply with conversion factor.

5.2.2 Bulb
Pipette

5.2.2.1 Take an empty dried beaker, place on a balance
and tare the weight of beaker.

5.2.2.2 Pipette out water exactly up to the mark,
transfer in to the beaker and weight.

5.2.2.3 Calculate the weight of the water only and
convert the weight of water into volume by multiplying with water conversion
factor.

5.2.3 Burette

5.2.3.1 Take an empty dried beaker, place on a balance
and tare the weight of the beaker

5.2.3.2 Fill the burette with water upto the`Zero’ mark,
and then transfer the water accurately into the burette, so that whole of the
water in the burette is transferred to the beaker.

5.2.3.3 Calculate the weight of water alone and convert
it into volume by multiplying with conversion factor.

Precautions                   

(a) Care
should be taken in maintaining the water temperature (25 ⁰C +
1 ⁰C) for the all calibration purpose.

(b)  All calibration results should be recorded as
per Format for “Glassware Calibration Record”

(c) Any
glassware if damaged during use shall be immediately discarded and recorded as
per format for “Glassware inventory cum breakage register” 

(d) Room
temperature maintained should be (25 ⁰C + 1 ⁰C)
for all calibration purpose.

6.0
ENCLOSURES

6.1 Annexures

Sr. No.	Annexure Title	Annexure No.	No. of pages
1	Tolerance limit for class ‘b’ glassware	XXX/QC/XXX/XX-XX	1

   

6.2 Formats

Sr. No.	Format Title	Format No.	No. of pages
1	Glassware inventory cum breakage register	XXX/QC/XXX/XX-XX	1
2	Glassware Calibration Record	XXX/QC/XXX/XX-XX	1

7.0 ABBREVIATIONS        

7.1 SOP  Standard
Operating Procedure.

7.2 Q.C.  Quality Control

8 REFERENCES

8.1 In house

9.0 CHANGE CONTROL HISTORY

Sr. No.	Change Control Number	Reason for change
1.	NIL	NEW SOP

 

END OF DOCUMENT

ANNEXURE
– I 

TOLERANCE
LIMIT FOR CLASS ‘B’ GLASSWARE 

A.        Volumetric flasks 

B.        Bulb Pipettes

C.        Burettes

Reference:
IP 2010, Volume – I, 2.1.6