YSI 556(Yellow Springs Instruments)Set up, Calibration, & Operation

Kuskokwim Watershed Council

Water Quality Training Workshop

August 2007

Facilitated by Lisa Ferber,Zender Environmental Health & Research GroupPresentation modified from YSI training module (courtesy of TTT Environmental)

•Rugged Probe Guard

•Internal barometer

•Simultaneous display of all data

•Tests for temperature, specific conductance, pH, dissolved oxygen, and oxidation-reduction potential at one time

YSI 556 Features

YSI 556 Key Features

Cable

Dissolved Oxygen (DO) Probe

Transport / Calibration Cup

Strain Relief

Metal Probe Connector Nut

pH/ORP Probe

Conductivity / Temperature Probe

Probe Sensor Guard

Set Up

• Screen Features• Keypad Features

Screen Features

Main display

Status bar

Barometer reading (optional). Updated in real time, not corrected to sea level.

Battery charge, pulsing indicates that battery is charging, flashing indicates that batteries almost exhausted.

Current time

Current date

Keypad Features

Backlight / Contrast

Arrows Keys

Enter Key

Period/Decimal Point Key

On/Off Key

Escape Key - Use to return to previous position in menu

Alpha/Numeric Keys - Used to enter letters and numbers

Minus/Hyphen (-) Key

Calibration

• Calibration Tips• Accessing the Calib

ration Mode• Conductivity• pH• Dissolved Oxygen

Calibration Tips

• Remove probe guard for calibration

• Ensure the sensors are completely submersed in calibration solutions when calibrating

• Use ambient temperature water to rinse the probe and calibration cup between calibration solutions

• For maximum accuracy, use a small amount of previously-used calibration solution to pre-rinse the probe and calibration cup after rising with water

• Have several clean, absorbent paper towels or cotton cloths available to dry the probe and calibration cup between rinses and calibration solutions

Calibration Mode• Press the On/Off key to

display the run screen.

• Press the Escape key to display the main menu screen.

• Use the arrow keys to highlight the Calibration selection.

• Press the Enter key to display the Calibration screen.

• Choose the desired parameter to calibrate

Temperature• There are no routine maintenance or calibration procedures for the

temperature probe.

• Temperature should be checked prior to each field day using a NIST-traceable thermometer

• Recommend placing YSI probe and NIST thermometer in a container of tap water, allowing temperatures to stabilize (~1-2 minutes), and then recording both temperatures.

• Temperatures should be within +/- 0.15 C, or YSI probe should be returned for repair.

Conductivity

• Clean Conductivity cell using brush provided

• Rinse in DI water and remove any excess

• Ensure conductivity reading is 0.00 uS/cm in air with a dry sensor

Conductivity• Pre rinse sensors then use

fresh, clean conductivity calibration solution

• Lightly tap side of the calibration cup to remove air bubbles trapped in cell

• Use the arrow keys to highlight the Conductivity selection and press Enter to display the Conductivity calibration screen

• Use the arrow keys to highlight the Specific Conductance selection

• Press Enter. The Conductivity Calibration Entry Screen is displayed

Conductivity• Use the keypad to

enter the calibration value of the standard you are using (1.413 mS/cm)

• Press Enter. The Conductivity Calibration Screen is displayed.

• Allow at least one minute for temperature equilibration before proceeding

Conductivity• When the reading

shows no significant change for approximately 30 seconds, press Enter. The screen will indicate that the calibration has been accepted by displaying “calibrated” along the top and prompt you to press Enter again to Continue.

• Press Enter. This returns you to the Conductivity Calibrate Selection Screen.

• Press Escape to return to the calibrate menu.

pH• Use the arrow keys to

highlight the pH selection.

• Press Enter. The pH calibration screen is displayed

• Select the 2-point option to calibrate the pH sensor using two calibration standards. Press enter.

pH 7.00 Calibration• Place the correct amount

of pH 7.0 buffer into a clean, dry or pre-rinsed calibration cup and allow at least one minute before continuing (this allows pH to stabilize)

• Use the keypad to enter the calibration value of the buffer you are using at the current temperature. (check calibration solution bottles)

• Press Enter. The pH calibration screen is displayed

pH 4.00 or 10.00 Calibration

• Remove pH 7.0 buffer and place the correct amount of pH 4 or 10 buffer into a clean, dry or pre-rinsed calibration cup and allow at least one minute before continuing

• Use the keypad to enter the calibration value of the buffer you are using at the current temperature. (check calibration solution bottles)

• Press Enter. The pH calibration screen is displayed

Dissolved Oxygen• Place approximately 3 mm

(1/8 inch) of water in the bottom of the transport/calibration cup and place the sensors back in the cup engaging only a couple threads

• WAIT 15 – 20 MINUTES (5 minutes if the instrument has already been warmed up for ~10-15 minutes)

• Use the arrow keys to highlight the Dissolved Oxygen selection.

• Use the arrow keys to highlight the DO% selection.

• Press Enter. The DO Barometric Pressure Entry Screen is displayed.

Dissolved Oxygen• NOTE: Make sure that the

DO and temperature sensors are not immersed in the water

• Engage only 1 or 2 threads of the calibration cup to ensure the DO sensor is vented to the atmosphere.

• Hit enter to enter the current local barometric pressure (instrument has internal barometer)

• Press Enter. The DO% saturation calibration screen is displayed.

Run Mode

• Real-Time Data• Taking a

Measurement in the Field

Real-Time Data• Press the On/Off key or

select Run from the main menu to display the run screen.

• Make sure the probe sensor guard is installed.

• Place the probe module in the sample. Be sure to completely immerse all the sensors.

• Rapidly move the probe module through the sample to provide fresh sample to the DO sensor. (Note the DO sensor requires flow past the membrane.)

• Watch the readings on the display until they are stable.

Measurements in the Field

• Ensure that meter has been switched on for 15 – 20 minutes before sampling and sensors calibrated

• Place probe into media to be measured

• If flow of water is slow, move probe ~ 1 foot per second to obtain correct DO readings

• Wait for a stable result (Response can vary based on conditions)

• Either press ‘Log one sample’ to save data to the memory or press ‘Start logging’ to capture a series of data

Storage

• Short Term Storage• Long Term Storage

Short Term Storage

– No matter what sensors are installed in the instrument, it is important to keep them moist without actually immersing them in liquid. Immersing them could cause some of them to drift or result in a shorter lifetime.

– YSI recommends that short term storage of all multi-parameter instruments be done by placing approximately 1/2 inch of tap water (NOT DI water!) in the transport/calibration cup that was supplied with the instrument, and by placing the probe module with all of the sensors installed into the cup. The use of a moist sponge instead of a 1/2 inch of tap water is also acceptable, as long as its presence does not compromise the attachment of the cup to the probe module. The transport/calibration cup should be sealed to prevent evaporation.

– NOTE: Ensure that an o-ring is installed in the o-ring groove on the threaded end of the probe module body.

– CAUTION: The water level has to be low enough so that none of the sensors are actually under water. Check the transport/calibration cup periodically to make certain that the water is still present or the sponge is still moist.

Long Term Storage• Remove the pH or pH/ORP sensor from the probe module and store

according to the individual sensor storage instructions.

• Seal the empty port with the provided port plug.

• NOTE: Leave the conductivity/temperature sensor and dissolved oxygen sensor, with membrane cap still on, in the probe module.

• Place 1/2 of water, deionized, distilled or tap, in the transport/calibration cup.

• CAUTION: The water level has to be low enough so that none of the sensors are actually under water. Check the transport/calibration cup periodically to make certain that the water is still present or the sponge is still moist.

YSI Environmental1725 Brannum Lane

Yellow Springs, Ohio 45387

Tel: 800-897-4151 Fax: 937-767-9353

Email: environmental@ysi.comwww.ysi.com

TTT Environmental549 W. Int’l Airport Rd. #B12Anchorage, AK 99518 Tel: 907-770-9041Fax: 907-770-9046Email: tttenviro@gci.netwww.tttenviro.com

Zender Environmental Health & Research Group310 E. 10th Street, Anchorage, AK 99501

Tel: (907) 277-6050 www.zendergroup.orgEmail: lferber@zendergroup.org or lzender@zendergroup.org

Contacts