Preparation
and Standardisation of Volumetric Solutions
It is not always possible nor is it essential, to prepare volumetric solutions of a desired theoretical molarity. A solution of approximately the desired molarity is prepared and standardised by titration against a solution of a primary standard. The molarity factor so obtained is used in all calculations, where such standardised solutions are employed.
As
the strength of a standard solution may change upon standing, the molarity
factor should be redetermined frequently. Volumetric solutions should not
differ from the prescribed strength by more than 10 per cent and the
molarity should be determined with a precision of 0.2 per cent. When
solutions of a reagent are used in several molarities, the details of the
preparation and standardisation are usually given for the most commonly
used strength. Stronger or weaker solutions are prepared and standardised
using proportionate amounts of the reagent or by making an
exact dilution of a stronger solution. Volumetric solutions
prepared by dilution should be restandardised either as directed for
the stronger solution or by comparison with another
volumetric solution having a known ratio to the stronger solution.
The water used in preparing volumetric solutions complies with the requirements of the monograph on Purified Water, unless otherwise specified. When used for the preparation of unstable solutions such as potassium permanganate or sodium thiosulphate, it should be freshly boiled and cooled. When a solution is to be used in an assay in which the endpoint is determined by an electrochemical process (e g. potentiometrically), the solution must be standardised in the same way.
Blank Determinations
Where
it is directed that "any necessary correction" be made by a
blank determination, the determination should be done using the same
quantities of the same reagents treated in the same manner as the solution
or mixture containing the portion of the substance under examination but
omitting the substance under examination.
No comments:
Post a Comment