By Oliver H. Lowry
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Extra resources for A Flexible System of Enzymatic Analysis
3-2. Steps in making a pipette. Two pipettes are made from each piece of tubing. Steps 1-6 are shown for making a pipette of 10 μ,Ι or less. Step 1A shows the extra step for large pipettes in order to narrow the tubing above and below the future constriction. At the bottom are shown one correct and two faulty constrictions; that on the right is too fragile, that on the left would trap fluid and below the constriction and give jerky delivery. The tip itself should be related to the size of the pipette.
For making and bending the tips less light is produced and glasses may be unnecessary even with quartz. As in all glassblowing, success is increased by using a flame of correct size and temperature. Two burners are ordinarily required, a multiflame burner or blowpipe torch for large and middle-sized flames and a special microtorch (Appendix). Tubing of 4 or 5 mm outer diameter is cut into 20 to 25 cm lengths, each of which will make two pipettes. 5 to 2 mm, depending on the intended volume (Fig.
In either case, the cautious application of heat may hasten solution of the plug. This can be done by using a match flame or immersing the pipette in hot water (60°). Once the constriction is open, the pipette can be filled from above by shaking it like a thermometer. If the tip is closed the same procedure is followed. The fluid is allowed to remain in contact with the plugged orifice and can be very gently heated if necessary. Once the openings are clear, the pipette can be cleaned in the standard way.
A Flexible System of Enzymatic Analysis by Oliver H. Lowry