TECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES

College of Engineering
Laboratory Activity No. 4

Disparity of Measurement between Calibrated and Reference Thermometer

Course Code: ME 5L Program: BSME

Course Title: Mechanical Engineering Lab 1 Date Performed: March 1, 2019
Section: Date Submitted:
Members: Instructor: Engr. Nelson D. Dela Peña, Jr.

1. Martal, Johnvic Leader

2. Sarimos, Renzo John Safety Officer
3. Caligan, Peter James C. Quality Inspector
4. Candelario, Jaycee L./ Montero, Anielle John Document Controller
5. Espique, Ariel Assistant Data Controller

1. Intended Learning Outcomes (ILOs):

The students shall be able to:
1. Identify the parts of the laboratory equipment and its functions.
2. Understand and explain the proper use of the laboratory equipment.
3. Demonstrate the procedure of thermometer calibration.
4. Compute, analyze and interpret observed data.
5. Develop professional ethics, following instructions, quality works, neatness and accuracy.

2. Discussion:
Temperature is defined as the energy level of matter which can be evidenced by some change in that matter.
Temperature measuring sensors come in a wide variety and have one thing in common: they all measure
temperature by sensing some change in a physical characteristic.

The seven basic types of temperature measuring sensors discussed here are thermocouples, resistive
temperature devices (RTDs, thermistors), infrared radiators, bimetallic devices, liquid expansion devices,
and molecular change-of-state and silicon diodes.

Temperature measurement in today’s industrial environment encompasses a wide variety of needs and
applications. To meet this wide array of needs the process controls industry has developed a large number

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of sensors and devices to handle this demand. In this experiment you will have an opportunity to understand
the concepts and uses of many of the common transducers, and actually run an experiment using a selection
of these devices. Temperature is a very critical and widely measured variable for most mechanical engineers.
Many processes must have either a monitored or controlled temperature. This can range from the simple
monitoring of the water temperature of an engine or load device, or as complex as the temperature of a weld
in a laser welding application. More difficult measurements such as the temperature of smoke stack gas from
a power generating station or blast furnace or the exhaust gas of a rocket may be need to be monitored.
Much more common are the temperatures of fluids in processes or process support applications, or the
temperature of solid objects such as metal plates, bearings and shafts in a piece of machinery.

Thermometer

A thermometer is a device that measures temperature or

a temperature gradient. A thermometer has two important
elements: (1) a temperature sensor (e.g. the bulb of a mercury-
in-glass thermometer or the digital sensor in an infrared
thermometer) in which some change occurs with a change in
temperature, and (2) some means of converting this change into
a numerical value (e.g. the visible scale that is marked on a
mercury-in-glass thermometer or the digital readout on an
infrared model). Thermometers are widely used in industries to monitor processes, in meteorology, in
medicine, and in scientific research.

Important Considerations
• The calibration method used at your facility will depend on the types of temperature measuring device,
monitoring frequency and intended use (ex: product receiving, product storage tanks, cold storage areas,
pasteurization).
• The frequency of calibration depends on the type of thermometer and its intended use.
• Thermometers should be calibrated: before use; if dropped; when going from one temperature range to
another; and after a long storage time.
• In most applications, a thermometer should be within ±1°F or ±0.5°C when compared to the reference
thermometer used for calibration.
• Accurate thermometers can be used as a reference thermometer (ex: National Institute of Standards and
Technology, NIST). In some critical applications calibration against a certified reference thermometer is
required.

Proper Thermometer Use What to Do

• Calibrate the thermometer as scheduled.
• Wash and sanitize the thermometer before use.
• Immerse the entire sensing area in the food product for at least 30 seconds or until the temperature reading
is stable.
• Use the appropriate thermometer for the type of food (liquid or solid).

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• Place the thermometer in the thickest part of the product.
• In liquid products, stir before taking the temperature reading. What NOT to Do
• Don’t touch the surface of the container when taking the measurement.
• Don’t take the product temperature only in one place, particularly products that do not have a uniform
shape.

Definition of Terms:

TEMPERATURE - a measure of average heat or thermal energy

MICROCLIMATE - climate of a small, specific place within an area as contrasted with the climate of the
entire area.

URBAN HEAT ISLAND - a metropolitan area which is significantly warmer than its surrounding rural areas,
a night time phenomenon of increased temperatures in the Phoenix Metropolitan area.

THERMOMETER - instrument to measure temperature.

PREDICTION -the expected result of a scientific test

INDEPENDENT VARIABLE - the factor of interest in a scientific study; the variable that is changed in an
experiment

DEPENDENT VARIABLE - the factor that is measured in a scientific study;

REPLICATION - multiple measurements of the independent variable; it increases the sample size in a
scientific study to account for the variation in nature and any experimental errors

DATA - the measurements collected by a scientist in a study; the dependent variables

RESULTS - a summary of the data collected in a study

3. Materials and Equipment:

 Thermometer
 Data Acquisition Instrument
 Personnel Protective Devices
 Laboratory Manual for ME Lab 1
 Electric Stove
 Container

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4. Procedure:

I. Personal and General laboratory safety

1. Never eat, drink, or smoke while working in the laboratory.
2. Read labels carefully.
3. Do not use any equipment unless you are trained and approved as a user by your
Professor/Instructor.
4. Wear safety glasses or face shields when working with hazardous materials and/or equipment.
5. Wear gloves when using any hazardous or toxic agent.
6. Clothing: When handling dangerous substances, wear gloves, laboratory coats, and safety shield or
glasses. Shorts and sandals should not be worn in the lab at any time. Shoes are required when
working in the machine shops.
7. If you have long hair or loose clothes, make sure it is tied back or confined.
8. Keep the work area clear of all materials except those needed for your work. Coats should be hung
in the hall or placed in a locker. Extra books, purses, etc. should be kept away from equipment that
requires air flow or ventilation to prevent overheating.
9. Disposal - Students are responsible for the proper disposal of used material if any in appropriate
containers.
10. Equipment Failure - If a piece of equipment fails while being used, report it immediately to your lab
assistant or tutor. Never try to fix the problem yourself because you could harm yourself and others.
11. If leaving a lab unattended, turn off all ignition sources and lock the doors.
12. Never pipette anything by mouth.
13. Clean up your work area before leaving and wash hands before leaving the lab and before eating.

II. Preparing the experiment

Personal and General laboratory safety

1. Observed Proper Safety Precaution measures, wear safety eye goggles, remove all laces, no playing around
during activity.
2. Conduct a visual inspection on the triple beam bgalance to ensure that it is in good working condition.
II. Calibration of Thermometer Procedure
1. Set up a container filled with water resting on the electric burner. Place the designated cover.
2 . Insert the thermometer in the hole that fit its size, ensure that the thermometer will not touch any side of the
container.
3. Get the temperature. Use it as initial temperature.
4. Turn on the electric stove and allow the Water to come to its boiling point.
5. After a certain time, record the readings of the thermometer and experiment is repeated until it reached the
boiling point.
III. Instruction
6. Record all data gathered.
7. Analyze the data and get the percentage error of the measurement.

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5. Data and Results:

Time(minute) Calibrated Reference Percentage Error

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2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
AVERAGE PERCENT ERROR:

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6. Computations, Analysis and Interpretation of Statistical Data and Results:

Formula:

𝑨𝒄𝒕𝒖𝒂𝒍−𝑻𝒉𝒆𝒐𝒓𝒆𝒕𝒊𝒄𝒂𝒍
% 𝑬𝒓𝒓𝒐𝒓 = 𝒙𝟏𝟎𝟎%
𝑻𝒉𝒆𝒐𝒓𝒆𝒕𝒊𝒄𝒂𝒍

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7. Illustration/Diagram:

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8. Conclusion and Recommendation:

Conclusion

Recommendation

9. Documentation

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10. Duties of responsibilities

MEMBERS:

LEADER: Espique, Ariel

- The person who leads or commands the group.
SAFETY OFFICER: Caligan, Peter James C.
- are responsible for monitoring activities in the workplace and ensuring that
nobody in your groupmates are violating safety regulations. The essential
aim of their job is to minimize occupational injuries, accidents, and health
problems.
QUALITY INSPECTOR: Sarimos, Renzo John
- Monitor operations to ensure that we meet the expected outcomes after
performing the experiment. It also recommend adjustments to the assembly
or procedure and inspect, test, or measure materials that used in this
experiment.
DOCUMENT CONTROLLER: Martal, Johnvic
- manage and oversee documents for this particular experiment or for a group
experiment
ASSISTANT DATA CONTROLLER:
- Ensures compliance with experiments data processing standards. Identifies,
corrects, and reports deviations. Monitors data and resolves data problems.

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