Details of some Lab equipment.

1. INTERNATIONAL ISLAMIC
UNIVERSITY ISLAMABAD
Zeeshan khan
Bs-
biotechnology

2. INSTRUMENTS AND
EQUIPMENTS USED IN LAB
 Sterilization unit.
moist sterilization
dry sterilization
Laminar flow.
types
Distillation unit.
 pH meter.
 Magnetic stirrer.
 Fume hood.
Trouble shooting problems in labs.

3. 1. STERILIZATION UNIT
Sterilization unit works on the principle that eliminates,
removes, kills, or deactivates all forms of life and other
biological agents.
There are two types of the sterilization units.
a. Moist heat sterilization
b. Dry heat sterilization
https://en.wikipedia.org/wiki/Sterilization_(microbiology)

4. MOIST HEAT STERILIZATION
Principle
Denaturation and coagulation of protein due to the latent heat present in
steam
 Types
I. Pasteurization
II. Fractional sterilization or Intermittent sterilization
III. Autoclave
https://microbeonline.com/moist-heat-sterilization-definition-principle-advantages-

5. MOIST HEAT STERILIZATION
I. Pasteurization
The use of pasteurization to kill pathogenic bacteria has helped
reduce the transmission of diseases.
https://en.wikipedia.org/wiki/Pasteurization

6. MOIST HEAT STERILIZATION
ii. Fractional sterilization or Intermittent sterilization
Exposure to a temperature of 100°C (flowing steam) for a definite
period, usually an hour, on each of several days; at each heating the
developed bacteria are destroyed; spores
https://www.drugs.com/dict/fractional-sterilization.html

7. MOIST HEAT STERILIZATION
iii.Autoclave
Autoclaves are used to sterilize equipment and supplies by
subjecting them to high-pressure saturated steam at 121 °C
(249 °F) for around 15–20 minutes depending on the size of the
load and the contents

8. DRY HEAT STERILIZATION
Principle
Dry heat destroys micro-organisms by causing coagulation of proteins
Types
i. Flaming
ii. Hot air oven

9. DRY HEAT STERILIZATION
1. Flaming
2. Hot air oven
170°C (340°F) for 30 minutes,
160°C (320°F) for 60 minutes, and
150°C (300°F) for 150 minutes or longer.
https://microbeonline.com/dry-heat-sterilization-principle-advantages-disadvantages/

10. 2. LAMINAR FLOW
Principle
The principle of laminar flow clean bench is to achieve particle-free working
environment inside and protect the work from cross contamination by any
contaminants outside.
Types
1. Vertical laminar flow
2. Horizontal laminar flow
3. Laminar flow cabinets and hoods
4. Laminar flow benches and booths
https://www.slideshare.net/velswamy/laminar-airflow-manfacturer-in-chennai?qid=19f92a88-1b89-4dcf-
82da-10730cd940f3&v=&b=&from_search=5

11. 2. LAMINAR FLOW
i. Horizontal laminar flow cabinets
It receives a name due to the direction of the air flow which comes from the
above and then changes direction and is processed across the work in a
horizontal direction.

12. 2. LAMINAR FLOW
ii. Vertical laminar flow cabinets
The laminar air directed vertically downwards onto the working area. The air
can leave the working area via holes in the base.

13. MAINTENANCE OF LAMINAR
FLOW
First of all turn on the fan and then the light of the laminar flow.
Spray the spirt inside the laminar flow by following the safety
measures.
Clean the spirt with soft paper.
Place the desired equipment's inside the laminar flow.
Close the door of the laminar flow.
Turn on the U.V light for 10-15 min.
After this a work can be processed.
http://www.ehow.com/list_6872222_maintenance-requirements-laminar-flow-hood.html

14. 3. DISTILLATION UNIT
Principle
It is used to separate the constituents of mixture (either a liquid
or gaseous one). It is a physical process and not a chemical
reaction using the different boiling temperatures of the
constituents to separate them from the others.

15. TYPES OF DISTILLATION
1. Batch distillation.
It refers to the use of distillation in batches, meaning
that a mixture is distilled to separate it into its
component fractions before the distillation still is
again charged with more mixture and the process is
repeated.

16. TYPES OF DISTILLATION
2. Continuous distillation
It is an ongoing separation in which a mixture
is continuously (without interruption) fed into
the process and separated fractions are
removed continuously as output streams.

17. LABORATORY BASED
DISTILLATION UNIT
1. Simple distillation
2. Fractional distillation
3. Steam distillation
4. Vacuum distillation
5. Air sensitive vacuum distillation
6. Short path distillation
7. Zone distillation

18. DISTILLATION UNIT
MAINTENANCE
To aid removal of refractory lay heater assembly on its side.
Note:
Wire leads connecting refractory to the heater housing are short and
provide very little slack. Use care to prevent damage to wiring.
Carefully pull refractory from top of heater housing.
Remove nut, star washer, wire lead and flat washer from
screw.
Remove the nuts on the other side of the refractory.
Separate refractory from the heater housing.

19. 3. PH. METER
Principle
The basic principle of the pH meter is to measure the
concentration of hydrogen ions.

20. MAINTENANCE OF P.H
METER
Dry storage of p.H electrode
Dry storage causes dehydration of the glass electrode and the precipitation
of salts
 To avoid these problems the electrode tip must be permanently stored in a
specially formulated storage solution.
Preventing electrode contamination
Avoid measuring harsh chemicals such as highly caustic solutions (e.g. pH
Up and silica additives), or concentrated solutions such as raw nutrient.
Avoid placing the electrode in oily solutions as they can “coat” the
electrode.
Clean the electrode regularly using an electrode cleaner. Be aware that most
cleaners are only designed to remove inorganic contaminants.

21. 4. MAGNETIC STIRRER
Principle
Works on the principle of electro magnetic rotation and is used for the
mixing, heating and stirring

22. MAINTENANCE MAGNETIC
STIRRER
The magnetic stirrer must never be immersed in
water or a cleaning solution of any kind.
It is very easy to damage the surface of the
equipment if you use chlorine based cleaning agents,
cleaning wool or cleaning agents that contain metal
parts or ammonium. Thus special care must be taken.
The magnetic stirrer in almost maintenance free. The
protective film on the standing surface can be left as it
is if desired as well.

23. MAINTENANCE MAGNETIC
STIRRER
It is advisable to change the status of the magnetic stirrer
to standby mode, making sure the digital display
disappears before cleaning it.
Also make sure you disconnect the secondary power
cable from the magnetic stirrer prior to cleaning.
The equipment must be thoroughly checked before each
use and in case you notice an defect in the power cable,
secondary cable or the mains plugs, they must be replaced

24. MAINTENANCE MAGNETIC
STIRRER
Any necessary repairs on the equipment must be
carried out only the authorized service agent.
In case the magnetic stirrers needs to be shipped to
the authorized service agent for repairs, you should
make sure that device is packed properly to prevent
any transit damage.

25. 5. FLAME HOOD
Principle
The air is drawn in from the front (open) side of the cabinet, and either
either expelled outside the building

26. MAINTENANCE OF FUME
HOOD
Performance testing
The measurement of face velocity will determine how well the fume
hood is capturing and removing toxins, gases, dusts, and other
materials. To measure face velocity, the sash should first be placed at
the lowest working height. Then, the plane of the hood should be
divided into three equal sections. Finally, face velocity should be
measured at the center of each section.
Note
The laboratory personnel who works on the maintenance of the fume

27. TROUBLE SHOOTING
PROBLEMS IN LAB
Troubleshooting is a form of problem solving
Repairing failed products or processes on a machine or a system
Troubleshooting is applied to something that has suddenly stopped working
https://www.northeastern.edu/careers/blog/stepping-back-how-to-troubleshoot-
workplace-mistakes/
https://www.northeastern.edu/careers/blog/stepping-back-how-to-troubleshoot-
workplace-mistakes/