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Appendix A
5/20/2009
8
10.
CALIBRATION AND STANDARDIZATION
10.1
Calibration – Daily checks of calibration of balance using a certified
weight must be performed before sample analysis may begin. The
balance is professionally calibrated annually.
11.
PROCEDURE
11.1
Total Suspended Solids
11.1.1
On a clean piece of paper lay out filter pads for numbering
11.1.2
Use a Sharpie permanent ultra fine or very fine point black
marker, sequentially number outside edge of each pad.with a
unique label.
11.1.3
After pads have been labeled, place in a Pyrex dish and dry
overnight in a 105° C oven.
11.1.4
When ready to weigh,remove pads from oven and place into a
desiccator to cool to room temperature.
11.1.5
Turn on analytical balance and computer.
11.1.6
Check calibration.
11.1.7
Click on Balancelink icon and be sure balance has been
detected.
11.1.8
After pads have come to room temperature, weigh pads
individually on balance and enter data into respective spread
sheets and store in their labeled boxes for future use.
11.1.9
When ready to sample, place pad
numbered side down
onto
filtering apparatus.
11.1.10 Filter a known volume of sample through the filter pad.
11.1.11 Rinse pad very well with deionized water to rinse down filter
tower and remove any salts from the pad.
11.1.12 Fold pad in half ,sample side in and place pad into a labeled
foil pouch and place in labeled storage bag and store in -20
°
C
freezer.Place replicate pads side by side in pouch and not on
top of each other.
11.1.13 When ready to analyze, place opened pouch with sample in
105
°
C drying oven overnight.
11.1.14 Repeat steps 11.1.4 – 11.1.7.
11.1.15 Calculate TSS value: