Sampling procedures

December 1st, 2023

The accuracy and integrity of your results can be greatly influenced by sampling technique. Following these simple instructions will help ensure high quality results.  Please make sure you are using the appropriate bottles that correspond with the testing package you have chosen.

Bottles

Sampling containers vary based on the packages we offer. For package choices, please see “Pricing” on the right side of the screen.  All containers can be procured at the laboratory, free of charge. If you have any questions regarding these supplies, please call us at 978-391-4428.

Prior to sampling

When the sample is collected for bacteria or inorganic chemical parameters, sufficient air space (1/2 inch) should be left in the top of the bottle to facilitate shaking prior to analysis. Keep sample bottles closed until they are to be filled and be careful not to contaminate inside surfaces of containers. Fill containers without rinsing and cap immediately.

Sampling procedure

  • Remove aeration screen or other attachments from faucet.
  • If tap cleanliness is in doubt it may be cleaned with either an alcohol prep pad or a weak solution of Clorox bleach.
  • Run hot water first (if available) for 2-3 minutes then turn off. Run the cold water for 2-3 minutes.
  • Reduce water flow to permit filling bottle without splashing.
  • Fill sample container(s) with cold water and recap immediately.
  • Deliver samples to the laboratory as soon as possible.
  • Samples must be received at the laboratory within 24 hours of collection.
  • Place samples in cooler with ice or ice pack if you are dropping off outside of business hours.

Special sampling instructions for radon or volatile organics

If sampling for radon or volatile organic compounds, special vials are required. They must be filled so that there is a solid column of water (no air bubbles or head space) present after capping the vials. Invert the vial after filling and observe for any rising bubbles/air. If there are any bubbles/air, add more water. (Note: Radon in Air has separate instructions included in the kit – please follow those instructions.)

Labeling

If you are sampling from more than one location, please designate which bottles were taken from which location.

PLEASE NOTE: When sampling for a package, please fill all bottles at the same location.

For example: Our comprehensive package contains 5 bottles; fill all 5 bottles from one faucet, for example, your kitchen faucet.

Common improper sampling techniques

Do not take bacteria samples from a hose as they will almost certainly fail. Use a faucet that has been cleaned properly.

Parameter Information

June 28th, 2023

Total Coliform Bacteria – Indicator organism used to assess sanitary quality of water. Result must be 0 or Absent.

Alkalinity – Acid-neutralizing capability of water.

Ammonia – A gas that is an indication of organic waste.

Arsenic – Naturally occurring heavy metal found in some well waters.

Calcium – Naturally occurring mineral which is the primary component of hardness. Used in some road salts.

Chloride – A component of salt. High concentrations may taste salty and may cause corrosion of metals.

Chlorine – A disinfectant that may affect taste and/or odor.

Color – Color is considered an aesthetic problem and can be used to confirm problems such as high iron and/or manganese.

Conductivity – The ability of water to carry an electrical current. Directly proportional to amount of total dissolved solids.

Copper – Present in most home plumbing systems. Blue/green stains in sinks and tubs is a prime indicator of   copper corrosion, usually the result of low pH.

Hardness – Soft 0-60 mg/L; Moderate 61-120 mg/L; Hard 121-180 mg/L; Very hard >181 mg/L. To convert mg/L to   grains per gallon, divide by 17.1.

Iron – Naturally occurring element in well waters. May cause brown stains, discolored water, and bad taste.

Lead – Found in some plumbing fixtures, and older homes that may have used lead solder.

Magnesium – Naturally occurring mineral that contributes to total hardness.

Manganese – Naturally occurring element in well waters. May cause stains, bad taste and odor.

Nitrate – May originate from failed septic systems, agricultural run-off, organic decay, and excessive use of lawn     fertilizers.

Nitrite – An intermediate form of nitrate that is part of the naturally occurring Nitrogen Cycle.

Odor – The intensity of odor is reported in a threshold odor number, with zero indicating that no odor is present.

pH – Acid/Base determination.  Neutral is 7.0; Acidic is <7.0, Basic is >7.0.

Potassium – An abundant element generally found in water systems.

Sediment – A visual determination of the presence or absence of sediment in water.

Sodium – Found in most waters; component of salt. High levels may indicate road salt intrusion.

Sulfate – Widely distributed in nature and usually found in ground water.

Turbidity – The clarity or cloudiness of water.


MCL – Maximum Contaminant Level (or limit)

MRL – Minimum Reporting Level (the lowest we can report)

Any results that exceed the MCL, if one applies, will be flagged with a # sign.

The guideline of 20 mg/L for Sodium when exceeded does not require treatment of the water to reduce the levels to prevent adverse health effects on public health. Rather the guideline represents a level of sodium in water that physicians and sodium sensitive individuals should be aware of in cases where sodium exposures are being carefully controlled.


For further information please visit these web sites:

 

Information on private well water

Information on ground and drinking water

Arsenic Speciation Analysis

January 3rd, 2023

Arsenic is present in some well waters, and can be particularly prevelant in central and northern Massachusetts. Analysis is typically performed for “Total” Arsenic where a single value will be reported. As most waters will not exceed the MCL (EPA limit) of 0.010 mg/L, the total arsenic value is sufficient. If the MCL is exceeded and treatment is required, the arsenic value should be broken down into its 2 different forms or “species”, those being +3 and +5. The type of arsenic present may have a profound impact on the type of treatment system that may be required. To determine the two species, called “speciation”, the water sample is passed through a special resin which will separate the two forms, both forms are analyzed and the three results reported as total, +3, and +5.

The cost of this speciation analysis is $65.00 per sample. We will send out a specially preserved bottle for sample collection which is then returned to us for analysis. Please call the lab or email us at info@nashobaanalytical.com to have a sample bottle sent to you.

When and why do I need to have my water tested?

May 10th, 2010

You should have your water tested at least once per year for Coliform Bacteria and every two or three years for a more comprehensive package that includes inorganic and organic chemical parameters. You should have your water tested if you notice a sudden change in your well water or if a household member or visitor experiences any ill effects.

You can find more information on private wells from the Mass DEP.

My water smells or tastes bad, what should I do?

May 10th, 2010

A list of common problems with drinking water leading it to have an undesirable color, taste, or smell can be found at the Mass DEP website, along with potential treatment options. If you would like your water analyzed for any of these problems, please contact us.

Why does my hair have a green tinge after I wash it?

May 10th, 2010

Acidic water (low pH) can leach copper out of household plumbing. It is the copper in the water that causes the green tinge and is particularly pronounced in hair that has been treated or dyed. The problem is solved by treating the pH problem, not by removing the copper.

Why do I have brown stains in my sinks, tubs, and toilets?

May 10th, 2010

High iron content is one of the most frequent problems encountered in this region. It will require a treatment system of some sort which depends upon the level of iron present as well as the chemical makeup of your water.

Why is my dishwasher black inside?

May 10th, 2010

High manganese content in the water would be the primary culprit. A treatment system for iron/manganese removal may be required.

What is the white crust that builds up on my shower head?

May 10th, 2010

High calcium and magnesium levels will result in hard water that, upon drying out, will leave a white crust. High sodium levels (from salt) may also show this effect.