Calibration

Definition and stakes

1911 Encyclopædia Britannica (1911)

“ The common balance for testing equality of mass or weight is so delicate and so easily tested that the process of calibration may frequently with advantage be reduced to a series of weighings, as for instance in the calibration of a burette or measure-glass by weighing the quantities of mercury required to fill it to different marks. The balance may, however, be regarded more broadly as the type of a general method capable of the widest application in accurate testing. ”
Source: Wikisource

1911 Encyclopædia Britannica (1911)

“ The method adopted for dividing up the fundamental interval of any thermometer into sections and steps for calibration may be widely varied, and is necessarily modified in cases where auxiliary bulbs or “ampoules” are employed. The Paris mercury-standards, which read continuously from 0° to 100° C., without intermediate ampoules, were calibrated by Chappuis in five sections of 20° each, to determine the corrections at the points 20°, 40°, 60°, 80°, which may be called the “principal points” of the calibration, in terms of the fundamental interval. ”
Source: Wikisource

Portrait of Harvey Washington Wiley Harvey Washington Wiley,  Principles and practices of agricultural analysis… (1894)

“ In all volumetric analyses the accuracy of the burettes, pipettes, and other graduated vessels should be proved by careful calibration. Many of the disagreements in laboratories where the analytical work is conducted equally well can be due to no other [Pg 88] cause than the inaccuracy of the graduated vessels which are found in commerce. Burettes should not only be calibrated for the whole volume but for at least every five cubic centimeters of the graduation. ”
Source: Gutenberg

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