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Kennedy/Jenks Consultants <br /> r <br /> 4. Rinse pH and temperature probe with DI water. <br /> r 5. Immerse pH and temperature probe in either a pH 4 or a pH 10 buffer solution, depending on <br /> whether expected pH of samples is above or below pH 7. If expected sample pH is above pH 7, <br /> use pH 10 solution for the second calibration. If expected sample pH is below pH 7, use pH 4 <br /> for the second calibration. Calibrate meter to second pH solution, allowing enough time for <br /> ` meter to stabilize. <br /> 6. Rinse pH and temperature probe with DI water. <br /> r <br /> 7. Perform occasional rechecking of meter calibration to pH 7 calibration solution during usage. <br /> Repeat the calibration process (Steps 24) if value for final pH check is more than 0.1 units from <br /> ► pH 7.0. <br /> 5.5 Maintenance <br /> 1. Store meter in case with pH electrode immersed in a pH 7 buffer solution. <br /> 2. Inspect pH and temperature probes for cracks and scratches. <br /> 3. Inspect pH probe for containing adequate amount of KCI solution. If amount is low, refill as <br /> needed. <br /> r 4. Carry spare batteries and screwdriver in the meter case. <br /> 5. Cary a copy of the instruction manual with meter. <br /> r <br /> r <br /> r <br /> ► <br /> Groundwater Protection Work Plan, The Wine Group SOG 5 <br /> Franzia Winery, Ripon, California 2 <br /> r gksyrPuplPEmiiyobWTA30IH1.01 winegwp'09aepwhWwYyknlappandcesklSP�eazure.doc <br />