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3.0 SAMPLING AND LOGGING <br /> 3.1 OBTAINING SAMPLES <br /> Borings will be continuously cored or sampled at depth intervals specified by the project <br /> manager,based on the intended use of the boring. Continuous sampling is recommended; <br /> however, samples and/or cuttings will be obtained for logging purposes at least every 5 feet for <br /> all borings. Drive samples will be used to log hollow stem auger borings if continuous cores are <br /> not collected. The samples and/or drill cuttings will be collected and described. A lithologic log <br /> of these samples will be made. Samples for chemical analysis will be collected in accordance <br /> with the protocol SOIL SAMPLING FOR CHEMICAL ANALYSIS. <br /> 3.1.1 Discrete Sampling <br /> For discrete sampling of mud rotary or auger borings, sampling will be accomplished by driving <br /> or pushing a split-barrel sampler or Shelby tube. The field geologist/engineer will record <br /> information on the BORING LOG pertaining to thesampling, such as rate of penetration, <br /> hydraulic ram pressure or drive-hammer blow count, coring smoothness, and sample recovery. <br /> In general, the split-barrel sampler will be opened for observation and logging of the retrieved <br /> core. <br /> At selected depth intervals, the split-barrel sampler may be fitted with brass or stainless steel <br /> liners for collection of soil samples for possible subsequent chemical or physical testing. <br /> Samples may be retained for future review and/or preserved for chemical or physical testing, as <br /> specified by the project manager. The samples will be stored and labeled to show project <br /> number, boring number, and cored interval denoted either by depth or a sequential numbering <br /> system. Procedures for preservation and transport of soil samples retained for chemical analysis <br /> are presented in the protocol SOIL SAMPLING FOR CHEMICAL ANALYSIS. <br /> DRILLING AND DESTRUCTION OF SOIL BORINGS Page 3 of 6 <br /> PROTO-DD.doc - REVISION DATE:MARCH 1996 DD-3. <br />