Thank you, Jay, for the details. I'm going to attempt this operation 
next weekend, as this weekend is my beloved nephew's 10th birthday 
and there will be many celebrations. I hope you'll field questions if 
I become totally confused!

I bet I'm going to have to find the knife edges are not sharp. If 
that's the case, do I replace them directly from Mettler or do I have 
other choices?

As for a solid surface, the most immovable objects in my home are 
cast iron radiators. My central heating system is hot water, not 
steam, so the temperature rises and falls slowly. At its hottest, the 
temperature on top of the radiator is probably less than 80F (as I 
have radiator covers that direct the heat out at a lower level). As a 
point of comparison, the ambient temperature here in the summertime 
is often over 90F (at 95F I break down and turn on the AC). Is it 
possible that the radiator heat (winter only, of course) wouldn't 
bother it or would I be better to try to figure something else out?

Thanks again!

Maud

>In a message dated 1/26/04 11:41:16 AM Pacific Standard Time,
>[EMAIL PROTECTED] writes:
>
>>  A local university tagged it for disposal, not because it didn't work
>>  but because it was old (according to my friend who scavenged it for
>>  me *before* it was hurled into a dumpster). You're right, Barry, that
>>  there might be someone there who would still know how to operate it.
>>  But I doubt anyone would know how to calibrate it as there is a
>>  sticker inside that says that Mettler last did this for them in 1995.
>>  After I learn how to calibrate it I hope it'll be easy to figure out
>>  how to operate it. Thanks! Maud
>>
>
>I have one of the wonderful Mettler balances.  The instruction manual is not
>especially helpful for calibration.  It is a starting point, but you have to
>learn what to do yourself.  Thereafter, it is no problem.  You need a precise,
>one-gram weight.  I wasn't satisfied with the brass weights sold commercially
>so I went to a jewelry supply store and bought one gram of platinum.  This
>won't oxidize and is as close to one true gram as is possible.  Yes, 
>you can use
>one milliliter of distilled water, too, but it won't necessarily be
>reproducible.  I keep the weight in a glass vial inside the top 
>compartment of the
>balance and handle it only with tongs. 
>
>There are two adjustments on the balance: zero and span.  You have to zero
>the balance unloaded, then add the weight and adjust the span to 1.0000 gram. 
>Next, add 1.0000 gram to the beam and see that the indicator needle reads
>1.0000.  If not, adjust the zero again.  Then respan it.  It is an iterative
>procedure. 
>
>Importanly, be sure the knife edges are sharp.  You will not be accurate nor
>be able to properly calibrate the instrument if the agate edges have been
>damaged by careless users, or if the instrument was not properly 
>locked prior to
>moving it.  If they are damaged, replace them.
>
>Finally, be sure the balance is on a firm base, not prone to vibration if
>someone walks across the floor.  I used an old marble butcher table which was
>thoughtfully cut into three pieces for me:  two legs and a top. 
>
>This balance is tops.  Keep it clean.  Do not abuse it and it will last your
>lifetime and beyond.
>
>-- Jay Stern
>
>
>[Non-text portions of this message have been removed]
>
>
>
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