凝固点降低法测定分子量实验改进  

Improvement on Experimental Method for Determining Molecular Weight by Freezing Point Fall Method

作　　者：王晓晖[1] 曹高娃[1] 汤天夫 

机构地区：[1]内蒙古民族大学化学学院,内蒙古通辽028043 [2]内蒙古通辽市第五中学,内蒙古通辽028046

出　　处：《内蒙古民族大学学报（自然科学版）》2005年第5期520-522,共3页Journal of Inner Mongolia Minzu University：Natural Sciences

摘　　要：从三方面对凝固点降低法测定分子量的实验进行了改进,一是以水-葡萄糖体系代替原来的苯-萘体系;二是以上端带有乳胶头的玻璃管代替搅拌棒;三是在浸没贝克曼温度计水银球的液面上方5～10 mm处的常规内测玻璃壁上添加一个小铜螺栓.结果表明,本实验具有省试剂,误差小,少污染,便于操作等特点.In this paper, experimental method for determining molecular weight by freezing point fall method was improved from following three aspects. First, replace the system of benzene-naphthalene with the system of water-glucose; second, replace glass pipe with a colloidal cap on its top with muddler;third, add to a small copper bolt on the inner measurement tube＇s glass wall above 5-10 mm the liquid surface in which Beckmann Thermometer＇ s mercury bulb was immerged. The results show that the experiment have distinctive features such as saving reagent, less error,less pollution,convenient for operation.

关 键 词：葡萄糖 凝固点 贝克曼温度计 分子量 

分 类 号：O645[理学—物理化学]