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12-1JULY 2004
MARLAP
Sampling
Concentration, Separation,
Isolation, etc. Steps
Sample
Preparation
Measurement
FIGURE
12.1ŠDegree of error in laboratory sampl
e preparation relative to other activities
12 LABORATORY SAMPLE PREPARATION12.1Introduction
On first impression, sample preparation may s
eem the most routine aspect of an analytical
protocol. However, it is critical that analysts
realize and remember that
a measurement is only as
good as the sample preparation
that has preceded it. If an a
liquant taken for analysis does not
represent the original sample accurate
ly, the results of this analysis
are questionable. As a general
rule, the error in sampling and the sample
preparation portion of an analytical procedure is
considerably higher than that in the me
thodology itself, as illu
strated in Figure 12.1.
One goal of laboratory sample
preparation is to provide, without sample loss, representative
aliquants that are free of laboratory contaminati
on that will be used in the next steps of the
protocol. Samples are prepared in accordance
with applicable standard operating procedures
(SOPs) and laboratory SO
Ps using information provided by fi
eld sample prepar
ation (Chapter 10,Field and Sampling Issues that Affect Laboratory Measurements
), sample screening activities,
and objectives given in the appropriate pl
anning documents. The laboratory sample preparation
techniques presented in this chapter include the
physical manipulation of the sample (heating,
screening, grinding, mixing, etc.) up to the
point of dissolution. Steps such as adding
carriers and tracers, followed by wet ashing or
fusion, are discussed in Chapter 13 (SampleDissolution) and Chapter 14 (SeparationTechniques).This chapter presents some general guidance
Contents
12.1Introduction
……………………..12-1
12.2General Guidance for Sample Preparation..12-2
12.3Solid Samples
…………………..12-12
12.4Filters
………………………..12-30
12.5Wipe Samples
…………………..12-31
12.6Liquid Samples
………………….12-32
12.7Gases
…………………………12-36
12.8Bioassay
………………………12-36
12.9References
……………………..12-37
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