SOP for
Operation of Analytical Balance
1.0
Purpose
The purpose of
this SOP is to lay down operational procedure of Analytical Balance.
2.0
Scope
This procedure is applicable to QC and QA Departments.
3.0
Responsibility
Officer QC/QA
Asst. Manager QC/QA
Manager QC/QA
4.0
Accountability
Manager QA
5.0
Terms and Definitions
N/A
6.0
References
N/A
7.0
Precautions
7.1
Place the balance
properly level in horizontal position.
7.2
Air current
should not be present near balance.
7.3
During weighing don’t
cause vibrations of the balance.
7.4
Don’t open doors
of the balance during weighing.
8.0
Procedure
8.1
Check that
balance is placed on firm and vibrational free position.
8.2
Check that there
is no temperature fluctuation in weighing balance room.
8.3
Check the level
of the balance by observing that the air bubble is in center.
8.4
Plug in
the cable witch on the balance using power button.
8.5
Automatically
self-checking starts and ends with “OFF”.
8.6
Press
ON/OFF key the display will glow and will show normal weight 0.0000g.
8.7
Allow
the balance for some time to warm up.
8.8
Press
“O/T” key on the menu bar to tare the balance it will show 0.0000g.
8.9
Place
butter paper/container on the pan and close the door of the balance.
8.10
Press
“O/T” key on the menu bar to tare the balance it will show 0.0000g.
8.11
Press
“Print” button and take a print out.
8.12
Slowly
add desired amount of weight to butter paper/container and observe when the
reading becomes stable press “Print” button and take print out.
8.13
Transfer
the weighed material to the flask or beaker as required.
8.14
Reweigh
the butter paper/container by placing on the same position on the pan.
8.15
Difference
between the two weights is the actual weight of the transferred material.
8.16
Make entry
in the Analytical balance log book.
8.17
Properly
clean the balance using soft nylon brush or cotton.
9.0
Abbreviations
9.1
SOP Standard Operating Procedure
9.2
QC Quality Control
9.3
QA Quality Assurance
9.4
Asst Assistant
9.5
g gram
10.0
Annexure
N.A
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