Sensors used to measure temperature of beaker

Iam currently doing a project wherin, I have to create a system that quickly and accurately measure the temperature of a borosilicate beaker containing a specialised chemical reaction and the reagents used in this reaction are very expensive. I need to short list and buy 5 sensors to finish this project. Can you suggest me, I’m in a bit confusion

Hi Akilesh,

Thank you for your first post on the TechForum. We are currently taking a look into this internally for a solution to your post.

Thank you for your patience.


A good start would be to define more precisely what is meant by “quickly” and “accurately” as well as any related considerations such as needing to apply or remove the sensing device quickly, or being able to read the temperature rapidly as opposed to simply recording it.

One option might be use of a high-precision thermistor, such as P/N GA10K3MCD1 or GA10K3A1AM. Such devices have a well-defined relationship between their temperature and electrical resistance, and because of their low mass can track temperature changes relatively quickly. A separate circuit of some sort would be needed to measure resistance and, if needed, display the corresponding temperature.

Another approach might be an integrated circuit sensor such as a AD592CNZ. That particular device is designed to behave as a current source, allowing 1uA of current flow per °K, allowing use of a precision multimeter to read temperature more or less directly. Many similar devices are available, including some with digital outputs that would require a microcontroller or similar device to read.

Whatever sensing device is chosen, some attention should be given to the thermodynamics of the system; a sensor placed on the outside of a container will tend to lag behind changes in the temperature of the contents, because heat must transfer through the container and into the sensor before the change can be measured. Insulating the sensor from the surrounding room environment and ensuring good thermal coupling to the container would help.

Similarly, there is potential for localized temperature differences to occur that could possibly be troublesome. In an uninsulated warm container for example, the fluid near the edges will tend to loose some heat to the atmosphere and be slightly cooler than that near the center of the vessel. Or in cases where reactions are notably exo-or endothermic, the particle/drop size by which additions are made can be a matter of consequence, particularly if a mixture is not well-stirred.

1 Like