Lesson 1 6 General Laboratory Equipment Overview Labware

Lesson 1 -6 General Laboratory Equipment

Overview Labware Glassware Plasticware Common laboratory equipment Safety Quality assessment Equipment maintenance Recordkeeping

Labware Various shapes, sizes, and purposes Store reagents Prepare reagents Use in test procedures Disposable versus reusable

Composition of “Labware” Glass Flint Borosilicate Quartz

Composition of “Labware” Plastic Polyethylene Polystyrene Polypropylene

Types Bottles of Labware Test tubes Beakers Graduated cylinders Flasks

Test Tubes Test tubes Hold small volumes Most only estimate volumes

Beakers Estimate volumes Mix solutions Noncritical measurements

Graduated Cylinders Many sizes Read volume at meniscus

Flasks Erlenmeyer Noncritical measurements Volumetric Critical measurements Read meniscus

Flasks

Safety Follow manufacturer’s instructions and laboratory SOP manual Potential hazards Exposure to blood or other possible infectious material (OPIM) Electrical hazards Hazardous reagents Moving parts in instruments

Quality Assessment (QA) Procedure manual Equipment maintenance program Documentation required Record service/repair Performance checks Temperatures Calibration

Centrifuges Types Clinical Microcentrifuge Serological Refrigerated Ultra

Centrifuges Safety Use approved tubes Balance rotor Keep tubes capped Open after completely stopped Clean spills

Centrifuges Balance tubes in rotor

Centrifuges Quality assessment Verify speed Verify timer

Autoclaves Sterilize/decontaminate Pressurized steam 121°C, 15– 20 min, 15 psi Safety Burn/scald hazard Quality assessment Regular maintenance Performance - Indicator strips

Autoclaves

Balances Types Top load Cabinet Different sensitivities Different capacities

Balances Safety Quality assessment No jarring No drafts Calibrate Observe limits

p. H Measurement p. H meter Measures H+ ion concentration Electrodes p. H paper Safety Quality assessmemt

p. H Measurement

Temperature Controlled Chambers Types Incubators Refrigerators Freezers Waterbaths See Table 1 -24

Temperature Control Chambers Safety No food Quality assessment Calibrated thermometers Records Backup power