Explain Preparation of burette for Estimation of Reducing Sugar by Fehling Soxhlet?
Preparation of burette - Take a 50 ml burette.
1. Fix the burette into the burette holder, taking care that it is vertical and stable.
Place a beaker underneath the burette.
2. Close the tap, and run some distilled water into the top of the burette. Let the water clean the inside of the burette. Open the tap, and allow the water to drain out. Repeat.
3. Close the tap, and (using the funnel) run some of the required reagent, e.g sugar solution into the top of the burette. Open the tap, and allow the reagent to drain through into the beaker. Repeat.
4. Close the tap, and fill the burette to just above the 0.00 cm3 mark with the required reagent. Use the concave lower meniscus to read the burette. Remove the funnel. Make sure that there are no air bubbles inside the burette. Slowly open the tap, and allow the reagent to run down to (or just past) the 0.00 cm3 mark. Close the tap.
5. Remove the beaker and place a white tile under the burette. Put a conical flask under the burette, and adjust the height of the burette so that the tip is just above the lip of the conical flask.