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flKennedy/Jenks Consultants � <br /> 5. Make a record of every sample collected, indicating date, time, location, sample ID, sample <br /> type, and name of sample taker. Make sure this information is indicated on the sample container <br /> label and recorded in the field notebook. Also, record other pertinent observations, such as <br /> weather conditions, water level, flow, proximity to underwater or surface discharges, etc. <br /> 6. Close container caps and lids securely and pack samples in a cooler(if cooling is required) or <br /> other receptacle. <br /> .1 <br /> 7. Use packing materials to fill any voids in the cooler or receptacle. Close and fasten the lid i <br /> securely, using tape or elastic cords if necessary. <br /> 8. Fill out chain-of-custody forms and deliver samples to the laboratory as soon as possible, either <br /> in person or by shipping. <br /> 9. Clean all sampling equipment thoroughly and return each component to its designated storage <br /> space. <br /> Considerations and Precautions <br /> 1. Before beginning field sampling operations, determine appropriate containers, preservatives, <br /> and holding times for the parameters to be sampled. Consult the laboratory and standard <br /> methods (APHA, AWWA, WPCF 1985) or 40 CFR 136 (EPA 1987). <br /> 2. Because of the chemical and/or biological volatility of certain sampled substances, immediate <br /> analysis in the field might be required. In other cases, preservation of samples by addition of <br /> chemicals or by cooling is required while they are transported to the laboratory for analysis. The <br /> following parameters usually need immediate field testing: <br /> Temperature <br /> pH <br /> 3. Clean sampling equipment as soon as possible after fieldwork to prevent dried residues and/or <br /> biological growth on the equipment. <br /> 4. Determine all locations to be sampled and the number of samples required before going into the <br /> field. <br /> 5. Consider obtaining from the analytical laboratory containers that have preservatives already <br /> included for specific parameters. <br /> Quality Assurance/Quality Control <br /> 1. Thoroughly clean sampling equipment after each use. Depending on the project goals, cleaning <br /> equipment may require washing in a laboratory soap solution and rinsing in deionized water. <br /> 2. Do not reuse sample containers. <br /> 3. Change gloves or wash hands between sample collections. <br /> Crop Uptake and Assimilative Capacity Work Plan, 2 <br /> Woodbridge Winery, Acampo, California <br />