Weights and Measures
Lab Overview
During this investigation, you will be asked to measure substances using household measurement
tools and scientific measuring tools. You will compare the values you obtain to the expected
values and calculate percent error. Relative densities of measured substances will also be
compared.
Practical 1 - Method Accuracy
Things Required
Wheat Flour
All purpose flour
White Sugar
Brown Sugar
Baking Powder
Salt
1 set dry measuring cups and spoons
Weighing balance
1-2 sheets wax paper
1 strainer (wide mesh)
1 medium bowl
1 plastic knife
1 plastic spoon
Measuring Dry Ingredients
Fine Particle Size:
Ingredient 1: FLOUR
1. Use three different methods to measure ½-cup of flour:
a. Dipped Method, leveling with the edge of the knife
ANSWER: 64g
b. Sifted Method, spooning in the flour, leveling with the edge of the knife, no
shaking or Tapping
ANSWER: 65g
c. Sifted Method, spooning in the flour, leveling with the edge of the knife, with
shaking or tapping.
ANSWER: 68g
2. Write down the complete stepwise procedure.
First measure the weight of ½ cup in grams i.e 27g.
For method (a) dip the cup in flour directly and level it with the back of the knife.
Now, measure the weight of the flour.
For method (b) spoon the flour in the cup, level it off without shaking or tapping and use
sifting to measure the weight of the flour.
For method (c) spoon the flour in the cup, level it off with shaking or tapping and use
sifting to measure the weight of the flour.
3. Record the volume (cups) and mass (grams) of flour in Table
Measured Volume Measured Mass
Method
(cups) (grams)
Dipped Flour ½ cup = 125ml 64g
Sifted Flour ½ cup = 125ml 65g
Un-Sifted Flour ½ cup = 125ml 68g
ACCURACY:
Un-sifted flour
Actual mass: 62.5g
Measured mass: 68g
Error: 68-62.5/62.5 x 100 = 8.8%
Dipped flour
Actual mass: 62.5g
Measured mass: 64g
Error: 64-62.5/62.5 x 100 = 2.4%
Sifted flour
Actual mass: 62.5g
Measured mass: 65g
Error: 65-62.5/62.5 x 100 = 4%
Ingredient 2: WHITE FLOUR
1. Use three different methods to measure ½-cup of White flour:
a. Dipped Method, leveling with the edge of the knife
ANSWER: 63g
b. Sifted Method, spooning in the flour, leveling with the edge of the knife, no
shaking or Tapping
ANSWER: 64g
c. Sifted Method, spooning in the flour, leveling with the edge of the knife, with
shaking or tapping.
ANSWER: 63g
2. Write down the complete stepwise procedure.
First measure the weight of ½ cup in grams i.e 27g.
For method (a) dip the cup in white flour directly and level it with the back of the knife.
Now, measure the weight of the white flour.
For method (b) spoon the white flour in the cup, level it off without shaking or tapping
and use sifting to measure the weight of the white flour.
For method (c) spoon the white flour in the cup, level it off with shaking or tapping and
use sifting to measure the weight of the white flour.
3. Record the volume (cups) and mass (grams) of white flour in Table
Measured Volume Measured Mass
Method
(cups) (grams)
Dipped White Flour ½ cup = 125ml 63g
Sifted White Flour ½ cup = 125ml 64g
Un-Sifted White Flour ½ cup = 125ml 63g
ACCURACY:
Un-sifted flour
Actual mass: 62.5g
Measured mass: 63g
Error: 63-62.5/62.5 x 100 = 0.8%
Sifted flour
Actual mass: 62.5g
Measured mass: 64g
Error: 64-62.5/62.5 x 100 = 2.4%
Dipped flour
Actual mass: 62.5g
Measured mass: 63g
Error: 63-62.5/62.5 x 100 = 4%
Granulated Particle Size
Ingredient 1: SUGAR
1. Use two different methods to measure ¼ -cup of Sugar:
a. Dipped Method, leveling with the edge of the knife
ANSWER: 50g
b. Spooning Method, leveling with the edge of the knife, no shaking or Tapping
ANSWER: 51g
c. Spooning Method, leveling with the edge of the knife, with shaking or tapping.
ANSWER: 51g
2. Write down the complete stepwise procedure.
First measure the weight of ¼ cup in grams i.e., 17g
For method (a) dip the cup in sugar directly and level it with the back of the knife.
Now, measure the weight of the sugar.
For method (b) spoon the sugar in the cup, level it off without shaking or tapping and
measure the weight of the sugar.
For method (c) spoon the sugar in the cup, level it off with shaking or tapping and
measure the weight of the white sugar.
3. Record the volume (cups) and mass (grams) of sugar in Table
Measured Volume Measured Mass
Method
(cups) (grams)
Dipped White Sugar ¼ cup = 60ml 50g
Spooned White Sugar
¼ cup = 60ml 51g
No Shaking
Spooned White Sugar
¼ cup = 60ml 51g
With Shaking
ACCURACY:
Spooned-With shaking
Actual mass: 51g
Measured mass: 50g
Error: 51-50/50 x 100 = 2%
Spooned-Without shaking
Actual mass: 50g
Measured mass: 51g
Error: 51-50/50 x 100 = 2%
Dipped
Actual mass: 50g
Measured mass: 50g
Error: 50-50/50 x 100 = 0%
Ingredient 2: BROWN SUGAR
1. Use two different methods to measure ¼ -cup of Brown Sugar:
a. Dipped Method, Packed and tapped
ANSWER: 52g
b. Spooning Method, no packing or tapping, shake and level top with knife
ANSWER: 25g
c. Spooning Method, packed and tapped
ANSWER: 52g
2. Write down the complete stepwise procedure.
First measure the weight of ¼ cup in grams i.e., 17g
For method (a) dip the cup in brown sugar directly and level it with the back of the knife.
Now, measure the weight of the brown sugar.
For method (b) spoon the sugar in the cup, don’t pack the brown sugar, level it off
without shaking or tapping and measure the weight of the brown sugar.
For method (c) spoon the brown sugar in the cup, use tapping method and pack the brown
sugar, measure its weight.
3. Record the volume (cups) and mass (grams) of brown sugar in Table
Measured Volume Measured Mass
Method
(cups) (grams)
Dipped Brown Sugar ¼ cup = 60ml 52g
Spooned Brown Sugar
¼ cup = 60ml 25g
No packing or tapping
Spooned Brown Sugar
¼ cup = 60ml 52g
Packed and Tapped
ACCURACY:
Dipped
Actual mass: 50g
Measured mass: 52g
Error: 52-50/50 x 100 = 4%
Spooned-No packing
Actual mass: 50g
Measured mass: 25g
Error: 25-50/50 x 100 = -50%
Spooned-With packing
Actual mass: 50g
Measured mass: 52g
Error: 52-50/50 x 100 = 4%
Very Fine Particles:
Ingredient 1: BAKING POWDER
1. Use two different methods to measure 1 ½ Tbsp of Baking Powder:
a. Dipped Method, leveling with the edge of the knife
ANSWER: 10g
b. Dipped Method, Shaking and tapping
ANSWER: 11g
2. Write down the complete stepwise procedure.
Take 1 ½ T to measure the baking powder, (a) by dipping method and levelling it off
with the back of the knife.
Take 1 ½ T to measure the baking powder, (b) by dipping method with shaking and
tapping.
3. Record the mass (grams) of baking powder in Table
Measured Mass
Method
(grams)
Dipped Baking powder
10g
Leveled
Dipped Baking Powder
11g
Shaking and tapping
ACCURACY:
Dipped-With shaking
Actual mass: 7.1g
Measured mass: 11g
Error: 11-7.1/7.1 x 100 = 0.54%
Dipped, levelled
Actual mass: 7.1g
Measured mass: 10g
Error: 10-7.1/7.1 x 100 = 0.04%
Ingredient 2: TABLE SALT
1. Use two different methods to measure 1 ½ Tbsp of Table salt:
a. Dipped Method, leveling with the edge of the knife
ANSWER: 22g
b. Dipped Method, Shaking and tapping
ANSWER: 24g
2. Write down the complete stepwise procedure.
Take 1 ½ T to measure the table salt, (a) by dipping method and levelling it off with the
back of the knife.
Take 1 ½ T to measure the table salt, (b) by dipping method with shaking and tapping.
3. Record the mass (grams) of salt in Table
Measured Mass
Method
(grams)
Dipped table salt
22g
Leveled
Dipped table salt
24g
Shaking and tapping
ACCURACY:
Dipped, levelled
Actual mass: 17.06g
Measured mass: 22g
Error: 22-17.06/17.06 x 100 = 0.028%
Dipped-With shaking
Actual mass: 17.06g
Measured mass: 24g
Error: 24-17.06/17.06 x 100 = 0.04%
IMPLICATION
The difference in the weight measurements for all the ingredients is due to the removal or
presence of air spaces between the particles and difference in the size of particles. Also, by using
different methods and measuring instruments, we can clearly observe a huge difference in the
measurements.
