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
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