Collecting Chemical Analysis Samples

Collecting samples for chemical analysis is the backbone of our operation. Let's go over how to do it properly! This process is VERY easy and you'll be performing from memory before you know it!!

Get ONE LARGE bottle sample from each site you visit. You shouldn't have more than one large bottle from one site for chemical analysis.

Label with site #, collection date, collection time, kit #, and collector's initials.

Collect water from 1" below surface water (you're going to have to dunk your hand).

Place lid on bottle and place into cooler.

NEXT: WHEN YOU RETURN TO THE LAB WITH THE SAMPLES

Place a small piece of green tape on the top of the sample with the date written in Sharpie marker.

Rotate most recent date to the rear of the collection of samples. We will test the oldest samples first.

Return icepacks to freezer.

Replace equipment used in the kit (trash bag, labeled bottles, gloves, etc.). Please make sure to throw all trash away and prep the kit for the next group to use it. If we all do our part in cleaning up after ourselves, everyone will have clean kits to work out of.

Testing Microbiology Samples

We follow these rules specifically. The process is very easy, but make sure you follow the rules and you'll be performing from memory before you know it!!! Hands must be washed before putting on gloves. Surfaces must be wiped down with sodium hypochlorite (bleach water) before and after testing. Label tray with site number, collection time/date, processing time/date, processor's initials. Retrieve sample and Colilert from refrigerator. Aseptically (just means free of pathogenic microorganisms) add one packet of reagent to the sample. Re-cap bottle and shake until reagent is mostly dissolved. (If sample "flashes blue" it contains excessive chlorine and is invalid for analysis) Pour into Quanti-Tray. Place tray in rubber insert for Quanti-Tray sealer machine. The sealer works like a laminator and seals the backing onto the tray. Feed tray into Quanti-Tray sealer. Place tray into incubator and incubate at 35.0 degrees Celsius for 24 hours . After incubation, the tray is

Processing Chemical Analysis Samples

Don't let the words "processing chemical analysis" overwhelm you! It is so easy once you do it a couple of times! You'll be working from memory before you know it! We will be collecting from FOUR different sites for SUMMER SEMESTER 2021 . You can find the addresses and some photos of the sites under the "SITES" tab. We are currently running SIX chemical tests on the samples. For SUMMER 2021 , we will be testing for the following: Sulfate HR (High Range) Ammonia Nitrogen HR Nitrate-Nitrogen LR (Low Range) Chlorine (FREE/TOTAL/COMBINED) pH Phosphates Each test has it's own set of very to follow instructions. You can find these instructions in the binder in the lab. They are also listed here on the website for your convenience. Check under CHEMICAL ANALYSIS INSTRUCTIONS in the drop down menu on our site to find them digitally! EXAMPLE #1 ~ SULFATE Turn on calorimeter ENTER into testing menu (it should already be highlighted) Use arrow keys to toggle (an

Laboratory Safety Rules

No eating or drinking is permitted in the laboratory. No open food or beverage can be taken into the laboratory. Please leave food on the table outside of the lab. Lab benches are to be kept free of extraneous items while conducting experiments. This includes personal items such as backpacks, cellphones, and unnecessary books. All personal items should be put in the designated cabinets. Students must wear closed-toe shoes that cover the top of the foot and appropriate clothing at all times in the laboratory. Keep hands away from your face, eyes, and mouth when working with chemicals or microorganisms. This includes not applying cosmetics, not adjusting contact lenses, and not biting your fingernails. Long hair should be pulled up and out of your face while in the laboratory. If any chemicals or other agents splash into your eyes, immediately go to the nearest sink and flush your eyes with water. Report ANY and ALL accidents, spills, BREAKAGES , or injuries to the instructor, no m