1. Kuskokwim Watershed Council Water Quality Training Workshop
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 Group
Presentation modified from YSI training module
(courtesy of TTT Environmental)

2. YSI 556 Features 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

3. YSI 556 Key Features Strain Relief Metal Probe Connector Nut
pH/ORP Probe
Conductivity / Temperature Probe
Probe Sensor Guard
Cable
Dissolved Oxygen (DO) Probe
Transport / Calibration Cup

4. Set Up
Screen Features
Keypad Features

5. 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

6. Keypad Features Backlight / Contrast On/Off Key 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

7. Calibration Calibration Tips Accessing the Calibration Mode
Conductivity pH
Dissolved Oxygen

8. 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

9. 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

10. 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 +/ C, or YSI probe should be returned for repair.

11. 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

12. 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

13. Conductivity
Use the keypad to enter the calibration value of the standard you are using ( mS/cm)
Press Enter. The Conductivity Calibration Screen is displayed.
Allow at least one minute for temperature equilibration before proceeding

14. 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.

16. 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.

17. 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

18. pH 4.00 or 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

19. 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.

20. 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.

21. Run Mode
Real-Time Data
Taking a Measurement in the Field

22. 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.

24. 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

25. Storage
Short Term Storage
Long Term Storage

26. 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.

27. 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.

28. Contacts
Zender Environmental Health & Research Group 310 E. 10th Street, Anchorage, AK Tel: (907) or
TTT Environmental 549 W. Int’l Airport Rd. #B12
Anchorage, AK 99518
Tel: Fax:
YSI Environmental 1725 Brannum Lane Yellow Springs, Ohio Tel: Fax: