Thank You Faculty & Staff

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FACULTY DEDICATION

Without the help of our dedicated faculty and staff, we wouldn't be able to research the way we do. The amount of knowledge between the professors who are volunteering their time to the research project is astounding. There are four professors actively helping with the research project with over sixty years of experience collectively in fields including biology, chemistry and microbiology. This page is for them!

ERIN SHUFRO

Professor Shufro is the Division Chair of Physical Sciences at GHC. She earned her associate degree in 2007 at Monroe Community College in Monroe County, New York. She continued her college career to earn her bachelor's degree in chemistry in 2008 at Northeastern University in Boston, Massachusetts. Before joining GHC in 2016, Professor Shufro was an academic coordinator at Wentworth Institute of Technology. Thank you, Professor Shufro for all the hours you dedicate to our cause. You can reach her at eshufro@highlands.edu.

STAFF DEDICATION

SAMANTHA LEWIS

Samantha Lewis is currently a student at GHC working on her bachelor's in Health Science. She hopes to continue onto a graduate program where she will major in food science, namely food biology and food chemistry. Samantha completed her internship at GHC within the Lake Allatoona Research project. She works as a student lab assistant and manager of the undergraduate research program. She is currently a part of the GHC honor's program and is working on her fourth and fifth honors projects. She is an excellent resource, so ask her ALL the questions!!!!! You can reach her at slewis@highlands.edu.

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