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REP20322
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REP20322
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Entry Properties
Last modified
8/24/2016 11:48:54 PM
Creation date
11/27/2007 2:51:18 AM
Metadata
Fields
Template:
DRMS Permit Index
Permit No
M1988112
IBM Index Class Name
Report
Doc Date
1/27/1993
Doc Name
MEMO-SUMMARY REPORT FOR THIRD-PARTY SAMPLING
From
HAGLER BAILLY INC
To
MLRD
Media Type
D
Archive
No
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• <br />i <br />Sampling and Reporting Guidelines for Third-Party Monitor <br />The following outlines the guidelines for the collection and analysis of samples and for <br />reporting required for the third-party monitor at the Battle Mountain Resources, Inc. <br />(BMRI) San Luis Gold Project in Costilla County, Colorado: <br />1) Receive sample containers, laboratory deionized (DI) water, coolers, chain-of-custody <br />forms and seals from analytical laboratory. For the first sampling trip, Halepaska & <br />Associates and or BMRI provided the sample containers, DI water, coolers and <br />chain-of-custody forms. <br />2) Observe BMRI/contractor collect samples and filter sample, where necessary. <br />3) Record Seld data in notebook and note any deviations from sampling protocol. <br />4) Label sample bottles. <br />5) Accept a split from BMRI/contractor and place sample bottle in iced cooler. Record <br />the type, volume, preservation and number of each sample type collected in the field <br />notebook. <br />6) Observe decontamination procedures. <br />7) Fill out chain-of-custody forms. <br />8) Check to see the information on the forms and on the sample containers matches. <br />9) Check information on bottle labels and ensure container is full and tightly sealed. <br />Check for presence of all QC samples. Maintain samples on ice. <br />10) Dispatch samples to laboratory and sign over chain-of-custody forms. <br />11) Receive analytical results from the laboratory. <br />12) Verify laboratory analyses. Check for the following items: <br />• Analysis performed as requested <br />• Correct analytical method used <br />• Holding times not exceeded <br />• Laboratory QC samples acceptable <br />
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