Sampling and analyses of soils and waters 2

Course Location Chemtest Ltd., Newmarket, Suffolk 2
Cost £270
Type of course in situ
Online booking
Course provider First Steps Ltd
Available dates for this course

Please contact First Steps Ltd directly for a current list of course dates

SAMPLING AND ANALYSIS OF SOILS AND WATERS

A ONE DAY HANDS-ON COURSE FOR GEOTECHNICAL ENGINEERS

by

FIRST STEPS LTD & CHEMTEST

Resumé: This course instructs geotechnical engineers in the sampling, storage and subsequent analysis of soils and waters to determine the level of contaminants.

Course outline:

Since the introduction of MCERTS for the chemical testing of soils participating laboratories have had to demonstrate that they can provide accurate and precise analytical data to performance characteristics detailed in the authorising standard. This standard does not, however, offer guidance to the geotechnical engineer on either best sampling practices or the adverse consequences of incorrect sampling, storage and transportation of samples to the laboratory, scheduling and subsequent analysis

This course is designed to address such issues, which may vary greatly depending on the analyte to be determined. Other relevant and practical considerations, including contract review, communication and chain of custody documentation, will also be covered.

Who should attend?

Geotechnical engineers, Geo-environmental Scientists and anyone who needs to take samples of solids, liquids, or gases to be sent to a laboratory for analysis.

Course location:

The course takes place at Chemtest in Newmarket, Suffolk. Directions are to be found in the Contact Us section of the Chemtest website: www.chemtest.co.uk.

Session 1

9.00 – 09.30 Registration & introduction

09.30 – 10.20 Sampling, Part 1: What do you need to know from the investigation? Does the investigation cover all likely contaminants? Is the proposed method of sampling fit for purpose? A review of sampling methodologies will be presented.

10.20 – 10.30 Tea and Coffee

10.30 – 11.30 Sampling, Part 2: Sample containers, preservation, storage and transportation, the problems and pitfalls.

11.30 – 12.30 Sample Dispatch and Receipt: Documentation, chain of custody and requests for analysis. Is the requested method of analysis fit for purpose and will you receive the required limits of detection? Does the laboratory have the necessary level of accreditation for the tests requested

12.30 – 13.30 Lunch

Session 2

13.30 -14.30 Sample Analysis: A tour of the Chemtest laboratories, and pictorial presentation of the flow of a soil and water sample through a laboratory for a range of preparation and analytical techniques. A glossary of terms will be presented so Engineers can tackle the terminology used by Chemists.

14.30 – 14.45 Tea & Coffee

14.45 – 15.45 Analytical results: How to read and interpret the data

that you receive from the laboratory. Which determinands and methods overlap and interact? Do the results meet your expectations and are there any anomalies?

15.45 – 16.15 Review of the day’s course including a small practical exercise in requesting analysis and reviewing a Test Report

16.15 – 16.30 Question and answer session


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French onion soup

French onion soup

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(21 ratings)

By Sara BuenfeldMagazine subscription – 5 issues for £5

PREP: 15 MINS

COOK: 55 MINS

EASYSERVES 4

A deeply savoury soup to use up a garden glut, make sure you caramelise your onions so they're really rich and tender

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Nutrition: per serving


  • kcal
  • 618
  • fat
  • 27g
  • saturates
  • 14g
  • carbs
  • 59g
  • sugars
  • 17g
  • fibre
  • 9g
  • protein
  • 26g
  • salt
  • 2.6g

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Ingredients

  • 50g butter
  • Butter
  • 1 tbsp olive oil
  • olive oil
  • 1kg onion
  • Onion
  • , halved and thinly sliced
  • 1 tsp sugar
  • Sugar
  • 4 garlic cloves, thinly sliced
  • 2 tbsp plain flour
  • 250ml dry white wine
  • 1.3l hot strongly-flavoured beef stock
  • 4-8 slices French bread (depending on size)
  • 140g Gruyère
  • Gruyère
  • , finely grated

Method

  1. Melt the butter with the oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 mins until soft. Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care towards the end to ensure that they don’t burn.
  2. Add the garlic for the final few mins of the onions’ cooking time, then sprinkle in the flour and stir well. Increase the heat and keep stirring as you gradually add the wine, followed by the hot stock. Cover and simmer for 15-20 mins.
  3. To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls. Put a slice or two of toast on top of the bowls of soup, and pile on the cheese. Grill until melted. Alternatively, you can complete the toasts under the grill, then serve them on top.

Recipe from Good Food magazine, April 2013



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