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r <br /> J <br /> Kennedy/Jenks Consultants <br /> 3. Tum on meter and immerse pH and temperature probe in a pH 7 buffer solution. Calibrate <br /> meter to pH 7, allowing enough time for meter to stabilize. <br /> 4. Rinse pH and temperature probe with DI water. <br /> 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 /> 7. Perform occasional rechecking of meter calibration to pH 7 calibration solution during usage. <br /> Repeat the calibration process (Steps 2-4) if value for final pH check is more than 0.1 units from <br /> pH 7.0. <br /> 8. Immerse the EC probe in EC solution of known conductivity. Calibrate according to <br /> manufacturer's instructions. <br /> F.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 /> 4. Carry spare batteries and screwdriver in the meter case. <br /> 5. Carry a copy of the instruction manual with meter. <br /> Appendix F Work Plan for Improved Detection Monitoring Program <br /> Page F-2 Musco Family Olive Company, Tracy, California <br /> g:VsymepledmhypE10MX104,00 mus welW+epMN 21ampleppeMimslappdx lAm <br />