SOP for Calibration of Melting Point Apparatus

1.0 OBJECTIVE

To calibrate the equipment for reliable and accurate results.

2.0 SCOPE

This procedure is applicable to calibrate the Melting point apparatus, installed in the quality control area.

3.0 RESPONSIBILITY

3.1 Doing: Technical Assistant / Executive
3.2 Checking: Executive /Manager

4.0 ACCOUNTABILITY

Head of the department.

5.0 PROCEDURE

5.1 Switch “ON” the mains.
5.2 Switch “ON” the instrument.
5.3 Press “menu” key twice.
5.4 “Recall” will blink.
5.5 Press “enter”.
5.6 Press ‘down’ key till vanillin will blink.
5.7 Press ‘enter’.
5.8 Set point, ‘gradient’ & ‘maximum temperature’ set for vanillin will be displayed.
5.9 Fill vanillin std (previously dried over silica gel for 16 hours.) into the capillary.
5.10 Place the capillary in the heating chamber.
5.11 Press ‘Start’.
5.12 Instrument will beep when set point is reached.
5.13 Press “Start”.
5.14 Note the temperature displayed.
5.15 Repeat the above step for Phenacetin & Caffeine. (previously dried over silica gel for 16 hours.)
5.16 Press “Stop” to start cooling.
5.17 Press ‘menu’ till the submenu displaying ‘threshold’ is displayed.
5.18 Press ‘menu’ seven times.
5.19 ‘Calibration’ is displayed.
5.20 Enter the password.
5.21 Calibration list is displayed.
5.22 Enter the difference between the rated MP & the observed MP of the 3 Standards.
5.23 Rated MP is displayed on the screen in the calibration menu.
5.24 Press UP to store the calibration.
5.25 Press menu till original menu is displayed.

Related: Melting Range or Temperature (Apparatus and Determination)

6.0 ABBREVIATIONS

6.1 SOP - Standard Operating Procedure

QUALITY CONTROL LABORATORY 

CALIBRATION REPORT OF MELTING POINT APPARATUS

CALIBRATION DATE	DATE OF LAST CALIBRATION DONE	NEXT DUE FOR CALIBRATION

INSTRUMENT DETAILS
INSTRUMENT NAME	INSTRUMENT MAKE	INSTRUMENT IDENTIFICATION NO.

OBSERVATION

Sr.No.	Reference Std.	Observed Range	Std. Range
1	Vanillin		81°C – 83°C
2	Phenacetin		134°C – 136°C
3	Caffeine		234°C – 237°C

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