1. Preparation of 50 g. of 2. Adding distilled water until 3.

Calibrating the casa grande

soil passing sieve #40. the soil has the consistency of apparatus, the drop height
peanut butter or frosting. must be 1.0 cm.

4. Spreading a flat layer of soil 5. Grooving a line 6. Cranking the casa grande at a
in cup using spatula/frosting rate of 2 cranks per second until
perpendicular to the can.
knife. it close the grove at half an inch.

7. Weighing the soil sample in 8. Repeat steps 4-7 until 4 9. Oven-drying the soil
the part that the grove successive trials. samples, then weigh.
closed.