Procedure For Calibration of Glassware

1.0 Objective
To define a procedure for analysis of rinsing water samples received from production dept.

so as to as certain the equipments free from previous contamination.
2.0 Scope
Rinsing water samples received from production department at abc Pvt. Ltd.
3.0 Responsibility
3.1 Executive – Quality Control.
3.2 In charge/Head-Quality Control.
4.0 Abbreviations and Definitions
SOP : Standard Operating Procedure
QC : Quality Control
CC NO : Change Control Number
cGMP : Current Good Manufacturing Practice
G : General
5.0 Procedure
5.1 Nominal capacity of the volumetric glassware is determined gravimetrically in cubic

meters at the Indian Standard Reference Temperature 27°C using distilled water

over a temperature range 5°C to 40°C by using prescribed table of conversion.
5.2 Clean the glassware thoroughly following SOP for cleaning of glassware’s.
5.3 Make sure that the vessel or weighing bottle, water and the glassware are at room temperature.
5.4 Accurately weigh the vessel to be verified or a weighing bottle, if the vessel

is intended to deliver on an appropriate standardized balance.
5.5 Fill the vessel intended to contain ( volumetric flask) with distilled water to a

distance of a few millimeters above the graduation line to be tested and make the final

setting of the Meniscus to the line by withdrawing the surplus water by means of a pipette.
5.5.1 Setting of meniscus: Arrange the lighting so that the meniscus appears dark and

distinct in outline. For this purpose it should be viewed against white background and shaded

from undesirable illumination, this can be achieved by keeping black paper around the

vessel 1 mm below the level of setting.
5.5.2 Ensure that your body temperature does not affect volume of water by holdin the

article away from water level. Set the meniscus such that the top of the graduated line is just

touching the bottom of the meniscus. Parallax is avoided when graduation lines are of

sufficient length to be seen at the front and back of the vessel simultaneously.
5.5.3 After 2 minutes weigh the filled vessel for the same accuracy as in 1.3

and measure the temperature of the water.
5.5.4 Hold the vessel intended to deliver (pipettes) in a vertical position and fill to a

few millimeters above the graduation line to be tested. Remove any liquid remaining

on the outside of the jet. (Tip) by means of using tissue paper. Then make the setting by

running out the surplus water and adjusting to the graduation line. Remove any drop of

liquid adhering to the jet by bringing an inclined glass surface into contact with the tip

of the jet. Deliver the water into the tarred weighing bottle with the flow unrestricted.
5.5.5 The method of delivery described above leaves a small quantity of water remaining in

the jet of the pipette, no method of emptying such as blowing out or tapping should be used

which expel liquid completely from the jet. To ensure that the delivery is complete, a waiting

period of approximately 3 seconds be observed. Weigh the weighing bottle to the same

accuracy as in 1.3 and measure the temperature of the water.
5.6 For Burettes:
5.6.1 Hold the burette in a vertical position and fill it to a few millimeters above the

zero graduation. Remove any liquid remaining on the outside of the tip by means of

tissue Paper. Then open the stop cork and drain the liquid and set the meniscus to

zero graduation. Remove any drop of liquid adhering to the tip by bringing an inclined glass surface into contact.
5.6.2 Drain the liquid into a tarred weighing bottle, outflow being interrupted when

the meniscus has come to a few millimeters above the final graduation line. Note the

time taken in secs. Wait for 30 secs and set the meniscus to the graduation line. Weigh

the weighing bottle and measure the temperature of the water. Measure the total length

of the burette the scale length.
5.6.3 The difference between the results of the first 1.3 and the second 1.5 weighing is the

mass of water contained in or delivered by the vessel under verification.
5.7 Identify the calibrated vessel by an appropriate identification mark.
5.8 Enter the details of the calibration in the format provided. Make a file of the calibration formats.
5.9 If there is use of A grade glassware then make record file of the calibration

certificate proved by party with them. In that case there is no need of calibration.
5.10 The frequency of calibration of glassware will be once initially.
6.0 Forms and Records
6.1 None.

7.0 Distribution
7.1 Master copy – Documentation Cell (Quality Assurance)
7.2 Control copy – Quality Assurance, Quality Control
8.0 History