Internal Procedures Manual

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INTERNAL PROCEDURES
MANUAL

Revised 9/21/2018 by Jeremy Oglesby

Calibration and Verification Intervals
EQUIPMENT

TEST METHOD

REQUIREMENT

INTERVAL

MECHANICAL
SHAKERS

IN HOUSE
PROCEDURE
NO. 1

CHECK THOROUGHNESS OF
SIEVING

OVENS

IN HOUSE
PROCEDURE
NO. 2

STANDARDIZE THERMOMETRIC
DEVICE

SOIL OVENS

IN HOUSE
PROCEDURE
NO. 2

STANDARDIZE THERMOMETRIC
DEVICE

COARSE SIEVES

IN HOUSE
PROCDURE
NO. 3

CHECK PHYSICAL CONDITION &
DIMMENSIONS OF OPENINGS

FINE SIEVES

IN HOUSE
PROCEDURE
NO. 4

CHECK PHYSICAL CONDITION

SPECIMEN MOLDS

IN HOUSE
PROCEDURE
NO. 5

CHECK CRITICAL DIMMENSIONS

GENERAL PURPOSE
BALANCES AND
MASSES

IN HOUSE
PROCEDURE
NO. 6

STANDARDIZE

THERMOMETER

IN HOUSE
PROCEDURE
NO. 7

STANDARDIZE

ANALYTICAL
BALANCES AND
MASSES

IN HOUSE
PROCEDURE
NO. 6

CALIBRATE

VACUUM/PRESSURE
MEASUREMENT
DEVICES

EXTERNAL

STANDARDIZE

LENGTH
MEASUREMENT
DEVICES

EXTERNAL

STANDARDIZE

COMPRESSION,
LOADING, OR
TENSILE TESTING
DEVICES

EXTERNAL

STANDARDIZE

PRESSURE
TRANSDUCERS

EXTERNAL

CALIBRATE

UNIT WEIGHT
MEASURES

T19/C29

STANDARDIZE

SULFATE OVEN

T104/C88

CHECK RATE OF EVAPORATION

SULFATE
SOUNDNESS

T104/C88

CHECK PHYSICAL CONDITION

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SAMPLE
CONTAINERS
L.A. MACHINE

T96/C131

CHECK RPM & CRITICAL
DIMMENSIONS

STEEL BALLS

T96/C131

CHECK INDIVIDUAL WEIGHT &
CHARGE WEIGHT

CONICAL MOLD

T84/C128

CHECK CRITICAL DIMMENSIONS

TAMPER

T84/C128

CHECK CRITICAL DIMMENSIONS

FLAKINESS INDEX
SLOTTED PLATE

ARIZ 233

CHECK CRITICAL DIMMENSIONS

TIMING DEVICES

T49, T201,
T202/D5,
D2170, D2171

STANDARDIZE

PENETROMETER
NEEDLE

T49/D5

CHECK CONDITION & CRITICAL
DIMMENSIONS

PENETROMETER

T49/D5

STANDARDIZE FOR PEN. DEPTH

BRASS RINGS &
ASSEMBLIES

T53/D36

CHECK CRITICAL DIMMENSIONS

PYCNOMETERS

T228/D70

CHECK
PHYSICALCONDITION/STANDARDIZE
VOLUME

ROTATIONAL
VISCOMETER

T316/D4402

STANDARDIZE WITH REFERENCE
FLUID

SAYBOLT
VISCOMETER

T59/D244

STANDARDIZE

MECHANICAL
COMPACTOR

T245

STANDARDIZE

CBR PISTON

T193/D1883

CHECK CRITICAL DIMMENSIONS

CA KNEADING
COMPACTOR

T247/D1561

STANDARDIZE

FOLLOWER

T246,
T247/D1560,
D1561

CHECK CRITICAL DIMMENSIONS

CALIBRATION
CYLINDER

T246/D1560

CHECK CRITICAL DIMMENSIONS

MANUAL
COMPACTION
HAMMERS

T245/D6926,
D6927

CHECK CRITICAL DIMMENSIONS/
CHECK MASS OF HAMMER

BREAKING HEADS

T245/D6927

CHECK CRITICAL DIMMENSIONS

PLUNGERS

T167/D1074

CHECK CRITICAL DIMMENSIONS

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GYRATORY
COMPACTOR

EXTERNAL

STANDARDIZE RAM PRESSURE,
ANGLE OF GYRATION, FREQUENCY
OF GYRATION, LVDT

RAM FACE, BASE
PLATE FACE

T312/D7115

CHECK CRITICAL DIMMENSIONS

IGNITION OVEN
INTERNAL BALANCE

T308/D6407

STANDARDIZE

CA KNEADING
COMPACTOR

T190/D2844

STANDARDIZE

SIGMA TESTING
FRAME

External

STANDARDIZE LOAD LVDT

MANUAL HAMMER

T99,
T180/D698,
D1557

CHECK MASS & CRITICAL
DIMMENSIONS

LIQUID LIMIT DEVICE

T89/D4318

CHECK WEAR & CRITICAL
DIMMENSIONS

GROOVING TOOL

T89/D4318

CHECK CRITICAL DIMMENSIONS

HYDROMETER

T88/D422

CHECK CRITICAL DIMMENSIONS

STRAIGHTEDGE

T99, T134,
T135, T136,
T180/D558,
D559, D560,
D698, D1557

CHECK PLANENESS OF EDGE

WEIGHTED FOOT
ASSEMBLY

T176/D2419

CHECK MASS

CBR ANNULAR &
SLOTTED WEIGHTS

T193/D1883

CHECK MASS

STANDARD METAL
SPECIMEN

T190/D2844

CHECK OUTSIDE DIAMETER

METAL FOLLOWER

T190/D2844

CHECK DIAMETER

CONSOLIDOMETERS

T216/D2435,
D4546

CHECK APPARATUS DEFORMATION

STANDARDIZE VOLUME

UNCOMPACTED
VOID MEASURE

UNIT WEIGHT
MEASURE

T121/C138

STANDARDIZE

AIR METER
(PRESSURE)

T152/C231

STANDARDIZE

AIR METER
(VOLUMETRIC)

C173

STANDARIZE

AIR METER
(VOLUMETRIC)

T196

STANDARIZE

CHECK STRENGTH

CAPPING MATERIAL

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SLUMP CONE

T119/C143

CHECK CRITICAL DIMMENSIONS

SINGLE USE MOLD

T22, T23/C31,
C39

CHECK DIMMENSIONS

EACH
SHIPMENT

RECORDING
THERMOMETER

C31, C39

STANDARDIZE

MOIST
CABINET/WATER
TANK RECORDING
THERMOMETER

T106/C109

STANDARDIZE

SOUNDNESS
TEMPERATURE
RECORDERS

T104/C88

STANDARDIZE

STORAGE WATER

T106/C109

CHECK FOR LIME SATURATION

BEARING BLOCKS

T106/C109

CHECK PLANENESS

PLATINUM
RESISTANCE
THERMOMETER
(QA)

R18

STANDARDIZE

CALIBRATION
WEIGHTS (QA)

R18

VERIFY

GAUGE BLOCKS
(QA)

R18

VERIFY

SATIN RULES (QA)

R18

VERIFY

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Revised 9/21/2018 by Jeremy Oglesby

Internal Procedures
The procedures included herein are to be used for calibration and/or verification of equipment
not calibrated in accordance with NIST or other nationally recognized standards
organizations. All equipment used during these internal procedures has certificates of
traceability located in the Quality Assurance electronic file.

PROCEDURE #1: MECHANICAL SHAKERS
Equipment:
Timer, readable to 1 second
Calibrated Balance, readable to 1 gram
Coarse nest of sieves (1" to #4)
Fine nest of sieves (#4 to #200)

Prepare a test sample for sieving as instructed in AASHTO T27, Section 7; or ASTM C136, Section 6. For
purposes of determining minimum sieving time it is preferred that the sample be washed and dried to
constant weight. Using the Speedie Calibration Worksheet for Mechanical Sieve Shaker and a calibrated
balance, record the total weight of the sample. Place the sample into the nest of sieves (coarse or fine
depending on which sieving time is being checked) and place the nest of sieves into the shaker. Agitate the
sieves for a desired minimum sieve time. After the agitation is completed, remove the nest from the shaker.
Hand shake each sieve for one minute. For AASHTO, weigh and record the fraction passing each sieve by
hand shaking. Compare it to the total weight of the sample. If any of these fractions exceed 0.5% of the total
weight, the length of shaking time is insufficient, and the test shall be repeated using a longer shaking time.
For ASTM, weigh and record the fraction passing each sieve by hand shaking. Compare it to the weight of
the material retained on that sieve. If any of these fractions exceed 1.0% of the weight of the material
retained on that sieve, the length of shaking time is insufficient, and the test shall be repeated using a longer
shaking time. Repeat this process using a longer shaking time until these conditions are met. Record this
time on both the calibration form and the shaker itself as the minimum sample shaking time. The verification
frequency shall be once every twelve months or sooner if necessary.
PROCEDURE #2: OVEN TEMPERATURE
Equipment:
Calibrated Electronic Thermometer, readable to 0.1 °C

Place the thermocouple probe into a small pan of sand in the oven. Set the oven to the temperature most
likely to be used during testing. Allow the temperature of sand to stabilize. Record the actual temperature
from the thermocouple and the indicated temperature from the oven on the calibration worksheet. Move the
sand to another shelf of the oven and repeat the process until actual and indicated readings have been
taken on all shelves. Repeat the entire procedure for all temperature ranges at which the oven is likely to be
used. If the actual temperature varies from the indicated temperature by more than 5° C then either post the
offset on the oven or call an external agency to calibrate the display. The standardization frequency is once
every twelve months or sooner if necessary. For soil ovens the standardization frequency will be once every
four months or sooner if necessary.
PROCEDURE #3: COARSE SIEVES
Equipment:

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Calipers, readable to 0.001 inches

Sieves are checked visibly for torn and/or clogged screens, and loose welds. The #4 and larger sieves are
checked by randomly measuring ten openings with calipers, and recording them to the nearest 0.001 in. If
any of the openings are found to be greater than the maximum individual opening allowed (AASHTO M92,
Table 1, Column 6; or ASTM E11, Table 1, Column 6) for that particular sieve size, or if the average of the
opening sizes is larger than the maximum average opening allowed; then the sieve is deemed unacceptable
for use. The verification frequency shall be once every six months or sooner if necessary.
PROCEDURE #4: FINE SIEVES
Equipment:
Eye Glass

Sieves are checked visibly for torn and/or clogged screens, and loose welds. The sieves smaller than #4
will be checked visually for defects. The verification frequency shall be once every six months or sooner if
necessary.
PROCEDURE #5: SPECIMEN MOLDS
AASHTO T99, T134, T180, T190, T193, T245, T167 - ASTM D698, D558, D1557, D2844, D1883, D1559,
D1074, D4829
Equipment:
Calipers, readable to 0.001 inches

Determine the number of diameter and height measurements to be taken for the type of mold being
calibrated. Use the calipers to measure the inside diameter of the mold. Repeat this process, taking one half
of the total number of required measurements from each end of the mold. Record each of the measurements
on the calibration form to the nearest 0.001-inch. Stand the mold on end, measure and record the height of
the mold for the required number of measurements. Record the height to the nearest 0.001-inch. Use the
average values of the diameter and height to calculate the volume of the mold, if necessary. Determine if
the mold is in compliance with the applicable specifications. The verification frequency is once every twelve
months or sooner if necessary.

MOLD TYPE

TEST PROCEDURE

REQUIRED NUMBER OF MEASUREMENTS
Diameter

Height

R-VALUE

AASHTO T190, ASTM D2844

CBR

AASHTO T193, ASTM D1883

Marshall

AASHTO T245, ASTM D1559

IMC

AASHTO T167, ASTM D1074

PROCTOR

AASHTO T99, ASTM D698

EXPANSION INDEX

ASTM D4829

PROCEDURE #6: GENERAL PURPOSE BALANCES AND MASSES

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Equipment:
Calibrated Masses, accurate to 0.1 grams
Calibrated Balance, readable to 0.1 grams

For general purpose masses, use a calibrated balance, precise to 0.1 g to verify the mass. If the indicated
mass deviates from the actual mass by more than 0.1% either note the actual mass or submit the mass to
an outside agency for re-certification. For general purpose balances, use calibrated masses to verify the
balance. If the indicated mass deviates from the actual mass by more than 0.1% calibrate the balance using
according to the manufacturer’s instructions or submit the balance to an outside agency for calibration. The
standardization frequency shall be once every twelve months or sooner if necessary.
PROCEDURE #7: THERMOMETER
Equipment:
Calibrated Thermometer, readable to 0.1 °C

Fill a beaker with distilled water. Heat or cool the water to a temperature which is in the range of the intended
use of the thermometer being calibrated. Place the calibrated thermometer and the thermometer being
calibrated in the water. Allow enough time for both thermometers to stabilize. Record the temperature of
both thermometers on the appropriate calibration worksheet. Repeat the above procedure until you have
achieved at least three readings for each thermometer. The standardization frequency shall be once every
12 months or sooner if necessary.
PROCEDURE #8: UNIT WEIGHT MEASURES
AASHTO T19 – ASTM C29
Equipment:
Satin Rule, readable to 0.1 inches
Calipers, readable to 0.001 inches
Glass Plate, capable of covering the complete surface of the bucket
Feeler Gauge, 0.01 inches thick
Calibrated Balance, readable to 0.01 pounds

Use the satin rule to measure the diameter in two locations. Measure the inside and outside height in three
locations. Record these measurements to the nearest 0.1 inch on the calibration form. The difference
between the inside and outside height measurements is equal to the thickness of the bottom. Record the
thickness on the calibration form. Use the calipers to measure the thickness of the upper 1.5 inches of the
sidewall. Record these on the calibration form to the nearest 0.001 inch. Place a glass plate on the rim of
the bucket and use a feeler gauge to check that the rim of the bucket is plane within 0.01 inches. Measure
the volume using the procedure given in AASHTO T19, Section 7; or ASTM C29, Section 8. Weigh the
bucket to the nearest 0.01 pounds and record the weight on the bucket. Record the volume and date of
standardization on the bucket. The standardization frequency shall be once every twelve months or sooner
if necessary.
PROCEDURE #9: SULFATE OVEN
AASHTO T104 – ASTM C28

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Equipment:
Calibrated Thermometer, readable to 1 °C
Griffin low-form beaker (5), 1 liter
Calibrated Balance, readable to 1 gram

Verify the oven temperature by placing the thermocouple probe into a small pan of sand in the oven. Set the
oven so as to maintain a temperature of 230 ± 9 °F (110 ± 5 °C). Allow the temperature of sand to stabilize.
Record the actual temperature from the thermocouple and the indicated temperature from the oven on the
calibration worksheet. If the actual temperature is outside the acceptable range, adjust the oven settings,
wait for the oven and sand to stabilize and take another reading. Repeat until the oven is able to maintain
230 ± 9 °F. If the oven is not able to maintain 230 ± 9 °F, submit the oven to an outside agency for calibration
or repair.

Once the oven temperature has been verified, empty the oven of all samples. Fill five Griffin low-form
beakers with 500 g of water at a temperature of 70 ± 3 °F and place the beakers in the oven at the center
and each corner of the oven. Close the oven doors and keep them close for four hours. At the end of four
hours, remove the four beakers, allow them to cool, and weigh the amount of water remaining in each
beaker. Divide the amount of water lost by four. If the amount of water lost per hour is less than 25 g/h,
remove the oven from service and submit it to an outside agency for calibration or repair. The verification
frequency shall be once every twelve months or sooner if necessary.
PROCEDURE #10: SULFATE SOUNDNESS CONTAINERS
AASHTO T104 – ASTM C28
Equipment:
Eye Glass

Check containers for visibly torn and/or clogged screens, loose welds, any other visible defects by which
the container might be compromised. If a container is found to have some defect, it shall be removed from
service. The verification frequency shall be once every twelve months or sooner if necessary.
PROCEDURE #11: L. A. ABRASION MACHINE
AASHTO T96 - ASTM C131
Equipment:
Tape Measure, readable to 0.001 inches
Timer, readable to 0.1 second

Using a measuring tape, measure the diameter at the right and left edges of the steel drum. Measure the
width and height of the opening. Measure the wall thickness at the left and right edge. Determine if the
cylinder is horizontal using a steel ball to check left-to-right roll. Measure the depth of the interior shelf.
Measure the distance from the shelf to the opening along the outside circumference in the direction of travel.
Record these measurements to the nearest 0.001-inch. Using a stopwatch, and with a charge and sample
loaded in the machine, count and record the number of rotations turned in five minutes. Check that the
number of revolutions is 500 by looking at the counter on the machine. Compare the measured dimensions

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to those specified in AASHTO T96, Figure 1; or ASTM C131, Figure 1. The verification frequency shall be
once every twenty-four months or sooner if necessary.
PROCEDURE #12: LOS ANGELES ABRASION CHARGES
AASHTO T96 - ASTM C131
Equipment:
Calipers, readable to 0.001 inches
Calibrated Balance, readable to 0.1 gram

Using a balance and set of calipers, measure and record the weight and diameter of each of the steel
spheres. The weight should be measured to the nearest 0.1-gram, and the diameter to the 0.001-inch. The
total charge weight is then taken using the specified number of spheres for each grading as specified in
AASHTO T96, Table 1; and ASTM C136, Table 1. The verification frequency shall be once every twentyfour months or sooner if necessary.
PROCEDURE #13: FINE AGGREGATE SPECIFIC GRAVITY CONE
AASHTO T84 - ASTM C128
Equipment:
Calipers, readable to 0.001 inches

Use the calipers to measure the diameter of the top opening of the cone two times 90° apart. Measure the
bottom opening of the cone the same way. Use the calipers to measure the height of the cone. Measure the
thickness of the cone two times 90° apart at the top and two times 90° apart at the bottom. Record these
dimensions on the calibration form to the nearest 0.001-inch. Compare the measured dimensions to those
specified in AASHTO T84, Section 4; or ASTM C128, Section 4. The verification frequency shall be once
every twenty-four months or sooner if necessary.
PROCEDURE #14: FINE AGGREGATE SPECIFIC GRAVITY TAMPER
AASHTO T84 - ASTM C128
Equipment:
Calipers, readable to 0.001 inches
Calibrated Balance, readable to 0.1 gram

Weigh the tamper on the balance. Record the weight on the calibration form to the nearest 0.1 gram. Use a
set of calipers to measure the diameter of the face of the tamper two times 90° apart. Compare the measured
dimensions and weight to those specified in AASHTO T84, Section 4; or ASTM C128, Section 4. The
verification frequency shall be once every twenty-four months or sooner if necessary.
PROCEDURE #15: TIMING DEVICES
AASHTO T49 - ASTM D5
Equipment:
Calibrated Reference Timing Device, readable to 0.1 seconds

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OR
Landline telephone
NIST Hotline, (303) 499-7111

Method A – Calibrated Reference Timer: Set both the timing device to be standardized and the calibrated
timing device to the same start time. Start both devices simultaneously. Stop the timing device being
standardized once the calibrated timing device reaches 1, 15, and 60 minutes (3 separate instances). If the
reading on the timing device being standardized deviates from 1, 15, or 60 minutes by more than the
allowable range indicated on the standardization form, remove the timer from service and replace with an
acceptable timer or submit it to an outside agency for calibration or repair. The standardization frequency
shall be once every 12 months or sooner if necessary.
Method B – NIST Hotline: Call the NIST Hotline at (303) 499-7111. Listen for the tone marking the beginning
of a minute and start the timing device to be standardized at the tone. If standardizing at 1 minute, remain
on the line and stop the timer at the next tone marking the beginning of the minute. If standardizing for 15
or 60 minutes, hang up the phone and record the time of day (to the minute) that the timing device to be
standardized was started – call back a couple minutes before the 15 or 60 minute mark, and stop the timer
at the appropriate tone marking the beginning of the 15th or 60th minute since having started the timer. For
all 3 times, record the reading on the timing device as it compares to 1, 15, and 60 minutes marked by the
NIST hotline tones. If the reading on the timing device being standardized deviates from 1, 15, or 60 minutes
by more than the allowable range indicated on the standardization form, remove the timer from service and
replace with an acceptable timer or submit it to an outside agency for calibration or repair. The
standardization frequency shall be once every 12 months or sooner if necessary.
PROCEDURE #16: PENETROMETER NEEDLE
AASHTO T49 - ASTM D5
Equipment:
Calibrated Balance, readable to 0.001 gram
Calipers, readable to 0.001 inches

Using a balance readable to 0.001 g, the total weight of the needle and spindle assembly shall be 50.0 ±
0.05 g. The weight of the spindle shall be 47.5 ± 0.05 g. Using dial calipers readable to 0.001 inches, the
length of the penetration needle should be measured. A standard penetration needle shall be approximately
50 mm in length and a long needle shall be approximately 60 mm in length. The diameters of both the
standard and the long needle shall be 1.00 mm to 1.02 mm. The dial calipers shall be used to determine the
metal ferrules diameter and length. The metal ferrule shall have a diameter of 3.2 ± 0.05 mm and a length
of 38 ± 1 mm. The weight of the metal ferrule needle assembly shall be 2.50 ± 0.05 g. Run-out of the needle
tip shall be determined by rolling the ferrule on a flat surface. Run-out is not to exceed 1.0mm. A visual
inspection of the ferrule tip under magnification is to be done to verify that the tip is free of burrs. The
verification frequency shall be once every six months or sooner if necessary.
PROCEDURE #17: PENETROMETER
AASHTO T49 - ASTM D5
Equipment:
Calipers, readable to 0.001 inches

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Use the calipers to adjust the penetrometer until the calipers read 0.800 inches. Read and record the
penetrometer reading. Use the calipers to adjust the penetrometer until the calipers read 1.000 inches. Read
and record the penetrometer reading. If the penetrometer reading differs from 20.3 mm for the 0.800 inch
reading or 25.4 mm for the 1.000 inch reading, submit the penetrometer to an outside agency for calibration
or repair. The verification frequency shall be once every twelve months or sooner if necessary.
PROCEDURE #18: BRASS RINGS AND ASSEMBLIES
AASHTO T53 - ASTM D36
Equipment:
Calibrated Balance, readable to 0.01 grams
Calipers, readable to 0.001 inches

Using the diagrams shown in figure 1 (a) and figure 1 (b) of AASHTO T53, measure both the shoulder ring
and the ring holder critical dimensions using the calipers. Using the balance, record the weight of each steel
sphere. The calibration tolerances for the shoulder rings, the ring holders and the steel spheres can be found
on the calibration worksheet or in AASHTO T53. The verification frequency shall be once every twelve
months or sooner if necessary.
PROCEDURE #19: PYCNOMETER
AASHTO T228 - ASTM D70
Equipment
Calipers, readable to 0.001 inches
Beaker, 0.6 liters
Water Bath
Calibrated Balance, readable to 0.001 grams
Calibrated Thermometer, readable to 0.1 °C

Use the calipers to measure and verify the critical dimensions of the glass stopper according to figure 1 in
ASTM D70. Fill a 600ml beaker with freshly boiled and cooled distilled water to a level that will allow the top
of the pycnometer to be immersed to a depth of not less than 40 mm. Immerse the beaker in a water bath
to a depth not less than 100 mm. Clamp the beaker in place while ensuring that the top of the beaker is still
above the water level in the water bath. The temperature in the water bath must be maintained to within 0.1
°C of the desired test temperature (calibration must be done for each test temperature that will be used).
Obtain the weight of a clean and dry pycnometer (and stopper). Fill the pycnometer with freshly boiled and
cooled distilled water. Place the stopper on the pycnometer and place the pycnometer in the beaker. The
pycnometer should remain in the water for a minimum of thirty minutes. After the thirty-minute period, remove
the pycnometer and dry the top of the stopper with one stroke (expansion may result in the formation of
small droplets of water, do not re-dry the stopper). Quickly dry the outside area of the pycnometer and obtain
the weight of the pycnometer filled with water. Inspect the pycnometer for any cracks. The calibration
frequency shall be once every twelve months or sooner if necessary.
PROCEDURE #20: ROTATIONAL VISCOMETER
AASHTO T316 - ASTM D4402
Equipment:

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Traceable Brookfield Standard Solution
Calibrated Thermometer, readable to 0.1 °C

Using the manufacturer's system manual, perform calibrations to obtain digital readout to compare against
known viscosity of Brookfield Standard Solution. Partially fill a disposable chamber with viscosity standard.
Place the thermocouple probe in the fluid in the sample chamber. Compare the temperature readings
between the calibrated thermocouple and the two digital readouts on the Brookfield device. The
standardization frequency shall be once every six months or sooner if necessary.
PROCEDURE #21: MECHANICAL COMPACTOR
AASHTO T245
Equipment:
Mechanical Compactor
Hand Compactor
Calibrated Balance, readable to 0.1 grams

Split out six representative samples from a thoroughly blended asphalt sample. Place the samples into
molds and bring the samples up to compaction temperature. Compact three of the specimens using the
mechanical compactor. Compact the other three specimens using hand compactor. Extrude the specimens,
and after cooling, run unit weight measurements. Average the unit weights from the two sets of plugs and
compare. The standardization frequency shall be once every thirty-six months or sooner if necessary.
PROCEDURE #22: FOLLOWER
AASHTO T246, T247 - ASTM D1560, D1561
Equipment:
Calipers, readable to 0.001 inches

Using the calipers, measure the outside diameter and the length of the solid wall metal follower. Record
each of the measurements to the nearest 0.001 inch. The verification frequency shall be once every twelve
months or sooner if necessary.
PROCEDURE #23: CALIBRATION CYLINDER
AASHTO T246, T247 - ASTM D1560, D1561
Equipment:
Calipers, readable to 0.001 inches

Using the calipers, measure the outside diameter and the height of the hollow metal cylinder. Record each
of the measurements to the nearest 0.001 inch. The verification frequency shall be once every twelve
months or sooner if necessary.
PROCEDURE #24: MANUAL COMPACTION HAMMERS
AASHTO T245 - ASTM D6926, D6927

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Equipment:
Calipers, readable to 0.001 inches
Satin Rule, readable to 0.01 inches
Calibrated Balance, readable to 0.1 grams

Disassemble the hammer apparatus and clean the components. Weigh the sliding weight and record the
mass of the weight to the nearest 0.1 gram. Use the calipers to measure the diameter of the hammer face
at three equally spaced points around the circumference. Record the diameters to the nearest 0.001 inch.
Average the three measurements and record. Reassemble the hammer. Using a satin rule, measure the
distance from the bottom of the handle to the top of the sliding weight. Record this as the height of drop to
the nearest 0.01 inch. The verification frequency shall be once every twelve months or sooner if necessary.
PROCEDURE #25: BREAKING HEADS
AASHTO T245 - ASTM D6926, D6927
Equipment:
Marshall breaking head verification device

Place the device in the Marshall breaking head. Position the verification device in such a way that the
inscribed lines are parallel with the top of the Marshall breaking head. Visually verify the dimensions will fit
inside the inscribed lines The verification frequency shall be once every twelve months or sooner if
necessary.
PROCEDURE #26: PLUNGERS
AASHTO T167 - ASTM D1074
Equipment:
Calipers, readable to 0.001 inches

Use the calipers to measure the outside diameter of the plunger. Repeat this process taking measurements
at evenly spaced intervals around the circumference of the plunger. Record each of the measurements to
the nearest 0.001 inch. Stand the plunger on end, measure and record the height of the plunger for the
required number of measurements to the nearest 0.001 inch. The verification frequency shall be once every
twelve months or sooner if necessary.
PROCEDURE #27: GYRATORY COMPACTOR
AASHTO T312 - ASTM D7115
Equipment:
Gyratory Calibration Kit:
Load Cell
Gage Blocks
LVDT
Micrometer

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Revised 9/21/2018 by Jeremy Oglesby

Using manufacturer’s procedures in the equipment manual, perform calibration procedures for height, angle,
and pressure as well as the verification procedure for rotational speed. The calibration frequency shall be
once every 12 months or sooner if necessary.
PROCEDURE #28: RAM FACE, BASE PLATE FACE
AASHTO T312 - ASTM D7115
Equipment:
Calipers, readable to 0.001 inches

Keeping the ram heads perpendicular to their axis, visually inspect the platen side of each mold bottom to
confirm that it is flat and parallel to its face. Inspect the smoothness of the inside finish of the molds in
accordance with ANSI B 46.1. Use the calipers to measure the height of the molds. Use the calipers to
measure the diameters of the ram face and base plate face. Measure each diameter twice with the second
measurement at a right angle to the first measurement. Determine the average diameter from the two
measurements. Record each of the measurements on the calibration form to the nearest 0.001 inch. The
calibration frequency shall be once every twelve months or sooner if necessary.
PROCEDURE #29: IGNITION OVEN INTERNAL BALANCE
AASHTO T308 - ASTM D6307
Equipment:
Calibrated Masses, 8000 grams

Using manufacturer’s procedures in the equipment manual, perform the calibration procedure for the ignition
oven internal balance. If, for any reason, the calibration fails or cannot be completed, submit the internal
balance to an outside agency for repair or calibration. The calibration frequency shall be once every twelve
months or sooner if necessary.
PROCEDURE #30: MANUAL HAMMER
AASHTO T99, T180 - ASTM D698, D1557
Equipment:
Calipers, readable to 0.001 inches
Satin Rule, readable to 0.01 inches
Calibrated balance, readable to 0.1 grams

With the calipers, measure and record two diameters of the face of the hammer 90° apart, to the nearest
0.001 inch. Record the average of the two diameters. With the hammer fully retracted, place the satin rule
inside the guide sleeve until it makes contact with the face of the hammer. Measure and record the distance
from the bottom of the guide sleeve to the bottom of the hammer face to the nearest 0.01 inch. Record the
height of drop of the hammer. Disassemble the hammer. Weigh and record the weight of the hammer to the
nearest 0.1 gram. Measure and record the diameters of the vent holes near the hammer. The verification
frequency shall be once every twelve months or sooner if necessary.
PROCEDURE #31: LIQUID LIMIT DEVICE

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Revised 9/21/2018 by Jeremy Oglesby

AASHTO T89 - ASTM D4318
Equipment:

The verification frequency shall be once every twelve months or sooner if necessary.
PROCEDURE #32: GROOVING TOOL
AASHTO T89 - ASTM D4318
Equipment:
Calipers, Readable to 0.001 inches

Use the calipers to measure the appropriate dimensions as outlined on the calibration sheet. The verification
frequency shall be once every twelve months or sooner if necessary.
PROCEDURE #33: HYDROMETER
AASHTO T88 - ASTM D422
Equipment:
Calipers, readable to 0.001 inches

Measure and record the required lengths and diameter of the hydrometer as shown in ASTM E100 figure 2.
The verification frequency shall be once every twenty-four months or sooner if necessary.
PROCEDURE #34: STRAIGHTEDGE
AASHTO T99, T134, T135, T136, T180 - ASTM D558, D559, D560, D698, D1557
Equipment:
Feeler Gauge, 0.005 inches
Glass Plate, 12 inch
Satin Rule, 0.01 inches

Measure and record the length of the straightedge to the nearest 0.1”. Lay the straightedge on the glass
plate. Check for gaps between the glass plate and the straightedge along the entire length of the
straightedge using the 0.01” and 0.005” feeler gauges. The verification frequency shall be once every six
months or sooner if necessary.
PROCEDURE #35: WEIGHTED FOOT ASSEMBLY
AASHTO T176 - ASTM D2419
Equipment:
Calibrated Balance, readable to 0.1 grams

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Revised 9/21/2018 by Jeremy Oglesby

Measure and record the mass of the weighted Foot Assembly. Measure the diameter of the face of the
weighted Foot Assembly. The verification frequency shall be once every twelve months or sooner if
necessary.
PROCEDURE #36: CBR ANNULAR & SLOTTED WEIGHTS
AASHTO T193 - ASTM D1883
Equipment:
Calibrated Balance, readable to 0.1 grams
Calipers readable to 0.001 inches

Measure and record the mass of the weight. Measure and record the outside diameter of the weight. The
verification frequency shall be once every twelve months or sooner if necessary.
PROCEDURE #37: STANDARD METAL SPECIMEN
AASHTO T190 - ASTM D2844
Equipment:
Calipers, readable to 0.001 inches

Using the diagram shown in figure 8 of the AASHTO T190/ASTM D2844, use the calipers to measure the
outside diameter and the height of the standard metal specimen. Record each of the measurements on the
calibration form to the nearest 0.001 inch. The verification frequency shall be once every twelve months or
sooner if necessary.
PROCEDURE #38: METAL FOLLOWER
AASHTO T190 - ASTM D2844
Equipment:
Calipers, readable to 0.001 inches

Using the calipers, measure the outside diameter and the length of the solid wall metal follower. Record
each of the measurements on the calibration form to the nearest 0.001 inch. The verification frequency shall
be once every twelve months or sooner if necessary.
PROCEDURE #39: UNIT WEIGHT MEASURE
AASHTO T121 - ASTM C138
Equipment:
Satin Rule, readable to 0.1 inches
Calipers, readable to 0.001 inches
Glass Plate, capable of covering the complete surface of the bucket
Feeler Gauge, 0.01 inches thick
Calibrated Balance, readable to 0.01 pounds

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Revised 9/21/2018 by Jeremy Oglesby

Measure the weight of the filled calibration vessel by filling the vessel, sliding the glass plate on top of the
vessel to ensure it is completely full, and weighing the amount of water contained within the vessel. Measure
the weight of the filled measuring bowl by filling the bowl, sliding the glass plate on top of the bowl to ensure
it is completely full, and weighing the amount of water contained within the bowl. Determine the effective
volume of the calibration vessel using the formula R = w/W; where R is the effective volume of the calibration
vessel, w is weight of water contained in the filled calibration vessel, and W is the weight of water contained
in the filled measuring bowl. To calibrate the gauge graduations, screw the short tubing into the underside
of the measuring bowl cover. Fill the measuring bowl with water. Clamp the cover to the measuring bowl.
Using a syringe, inject water into petcock attached to the short tubing until it is expelled through the opposite
petcock. Once all the air from inside the measuring bowl has been removed, pump the meter until the gauge
reads slightly beyond the initial pressure line. Wait several seconds for the air temperature to stabilize, then
pump or bleed off air to adjust the gauge to the initial pressure line. Close both petcocks and press the
needle valve to release air into the bowl. Wait for the gauge to stabilize. The gauge should read 0.0 % air.
If it does not, adjust the initial pressure line until two tests verify the position of the new initial pressure line.

Screw the curved tube into the petcock attached to the short tubing. Open the petcock and allow water to
fill the calibration vessel. Open the opposite petcock allowing water to flow back into the measuring bowl.
The bowl now contains 5.0 % air. Pump the meter until the gauge reads slightly beyond the initial pressure
line. Wait several seconds for the air temperature to stabilize, then pump or bleed off air to adjust the gauge
to the initial pressure line. Close both petcocks and press the needle valve to release air into the bowl. Wait
for the gauge to stabilize. Press the needle valve again to release any additional air. The gauge should read
5.0 % air. If in two or more tests the gauge deviates from the actual air percentage by more than 0.2 %, the
gauge will be reset using the calibration screw on the gauge hand such that two or more subsequent trials
will produce readings within 0.2 % of the actual air percentage. The calibration frequency shall be once
every three months or sooner if necessary.
PROCEDURE #41: AIR METER (VOLUMETRIC)

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ASTM C173
Equipment:
Satin Rule, readable to 0.1 inches
Calipers, readable to 0.001 inches
Glass Plate, capable of covering the complete surface of the bucket
Feeler Gauge, 0.01 inches thick
Calibrated Balance, readable to 0.01 pounds

Fill the air meter with water, which is at 70 °F, to the 7 % mark on the neck. Using a known mass of water,
which is at 70 °F, fill the meter to the zero mark. Calculate the amount of water which was added to fill the
meter to the zero mark. Using the volume calculation shown in AASHTO T19, section 8, determine the
volume of water required to fill the air meter to the zero mark. Next, calculate the volume percent of the bowl
by the following equation. (volume of water required to fill the air meter to the zero line/volume of the
bowl)*100. Repeat this procedure by filling the meter to the 5 % mark initially, then repeat the procedure by
filling to the 3 % mark. The verification frequency shall be once every twelve months or sooner if necessary.
PROCEDURE #42: AIR METER (VOLUMETRIC)
AASHTO T196
Equipment:
Satin Rule, readable to 0.1 inches
Calipers, readable to 0.001 inches
Glass Plate, capable of covering the complete surface of the bucket
Feeler Gauge, 0.01 inches thick
Calibrated Balance, readable to 0.01 pounds

Revised 9/21/2018 by Jeremy Oglesby

Fill the air meter with water, which is at 70 °F, to the 7 % mark on the neck. Using a known mass of water,
which is at 70 °F, fill the meter to the zero mark. Calculate the amount of water which was added to fill the
meter to the zero mark. Using the volume calculation shown in AASHTO T19, section 8, determine the
volume of water required to fill the air meter to the zero mark. Next, calculate the volume percent of the bowl
by the following equation. (volume of water required to fill the air meter to the zero line/volume of the
bowl)*100. Repeat this procedure by filling the meter to the 5 % mark initially, then repeat the procedure by
filling to the 3 % mark. The verification frequency shall be once every twelve months or sooner if necessary.
The verification frequency shall be once every thirty-six months or sooner if necessary.
PROCEDURE #43: CAPPING MATERIAL
Equipment:
Steel Cube Molds
Compression Machine

Prepare test specimens using a cube mold and base plate conforming to the requirements of Test Method
C 109/C 109M and a metal cover plate conforming in principle to the design shown in ASTM C617 Fig. 1.
Bring the various parts of the apparatus to a temperature of 68 to 86 °F (20 to 30 °C), lightly coat the surfaces
that will be in contact with the sulfur mortar with mineral oil, and assemble near the melting pot. Bring the
temperature of the molten-sulfur mortar in the pot within a range of 265 to 290 °F (129 to 143 °C), stir
thoroughly, and begin casting cubes. Using a ladle, or other suitable pouring device, quickly fill each of the
three compartments until the molten material reaches the top of the filling hole. Allow sufficient time for
maximum shrinkage, due to cooling, and solidification to occur (approximately 15 min) and refill each hole
with molten material. After solidification is complete, remove the cubes from the mold without breaking off
the knob formed by the filling hole in the cover plate. Remove oil, sharp edges, and fins from the cubes and
check the planeness of the bearing surfaces in the manner described ASTM C109. After storage at room
temperature to the desired age, but not less than 2 h, test cubes in compression following the procedure
described in Test Method C109, and calculate the compressive strength. The verification frequency shall be
once every three months or sooner if necessary.
PROCEDURE #44: SLUMP CONE
AASHTO T119 - ASTM C143
Equipment:
Calipers, readable to 0.001 inches
Satin Rule, readable to 0.01 inches

Use the calipers to measure the diameter of the top opening of the slump cone at four locations equally
spaced around the circumference. Repeat this procedure for the diameter of the bottom opening. Measure
the height of the cone at four equally spaced locations. Measure the thickness of the metal used in the cone
at four random locations. Record these measurements, and their averages to the nearest 0.001 inch.
Measure the diameter of the tamping rod to the nearest 0.001 inch. Use a tape measure to measure the
length of the tamping rod. Record the length to the nearest 1/16th of an inch. Verify that all the
measurements satisfy the requirements of AASHTO T119, Section 2 or ASTM C143, Section 5. The
verification frequency shall be once every twelve months or sooner if necessary.
PROCEDURE #45: SINGLE USE MOLD
AASHTO T22, T23 - ASTM C31, C39

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Revised 9/21/2018 by Jeremy Oglesby

Equipment:
Calipers, readable to 0.001 inches
Satin Rule, readable to 0.1 inches
Slump Rod, 3/8 inch or 5/8 inch diameter

Use the satin rule to measure the outside height of the mold at two evenly spaced points around the
circumference. Record the two measurements and the average to the nearest 0.1 inch. Use the calipers to
measure the thickness of the wall at four equally spaced locations around the circumference. Record the
individual measurements and the average to the nearest 0.001 inch. Measure the diameter in two locations.
Record the individual measurements and the average to the nearest 0.001 inch. When making
measurements, care must be used to avoid flexing the mold as this could generate erroneous results.
Subject the mold to the dry Roding test as described in AASHTO M205; and ASTM C470, Section 7.3.2. A
sampling of molds shall be tested in each shipment; those that do not meet the requirements of this
specification will be returned to the manufacturer. The verification frequency shall be once every for every
shipment received or sooner if necessary.
PROCEDURE #46: RECORDING THERMOMETER
ASTM C31, C39
Equipment:
Calibrated Thermometer, readable to 0.1 °C

Fill a beaker with distilled water. Heat or cool the water to a temperature which is in the range of the intended
use of the thermometer being calibrated. Place the calibrated thermometer and the thermometer being
calibrated in the water. Allow enough time for both thermometers to stabilize. Record the temperature of
both thermometers on the appropriate calibration worksheet. Repeat the above procedure until you have
achieved five readings for each thermometer. The verification frequency shall be once every six months or
sooner if necessary.
PROCEDURE #47: MOIST CABINET/WATER TANK RECORDING THERMOMETER
AASHTO T106 - ASTM C109
Equipment:
Calibrated Thermometer, readable to 0.1 °C

Fill a beaker with distilled water. Heat or cool the water to a temperature which is in the range of the intended
use of the thermometer being calibrated. Place the calibrated thermometer and the thermometer being
calibrated in the water. Allow enough time for both thermometers to stabilize. Record the temperature of
both thermometers on the appropriate calibration worksheet. Repeat the above procedure until you have
achieved five readings for each thermometer. The verification frequency shall be once every six months or
sooner if necessary. The verification frequency shall be once every six months or sooner if necessary.
PROCEDURE #48: STORAGE WATER
AASHTO T106 - ASTM C109
Equipment:

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Revised 9/21/2018 by Jeremy Oglesby

The verification frequency shall be once every six months or sooner if necessary.
PROCEDURE #49: BEARING BLOCKS
AASHTO T106 - ASTM C109
Equipment:
Feeler Gauge, 0.001 inches thick

Using the feeler gauge, check the planes of the bearing blocks. If the blocks are out of compliance, submit
them to be machined. The verification frequency shall be once every six months or sooner if necessary.
PROCEDURE #50: FLAKINESS INDEX SLOTTED PLATE
ARIZ 233
Equipment:
Calipers, readable to 0.001 inches

Use the calipers to measure the width of each slot in the plate three times at evenly spaced intervals. Record
these dimensions on the calibration form to the nearest 0.001 inch. Compare the measured dimensions to
those specified in ARIZ 233, Section 2. The calibration frequency shall be once every twelve months or
sooner if necessary.
PROCEDURE #51: CONSOLIDOMETERS/SWELL ARM DEFORMATION
AASHTO T216 – ASTM D2435, D4546
ARIZ 249
Equipment:
Weights with a total mass of 11,000 g, capable of applying specified loads

Assemble the consolidometer with a hard steel disk of approximately the same height as the test specimen
and 1 mm smaller diameter than the ring in place of a sample. Moisten the porous stones, if filter papers are
to be used they should be moistened also. Sufficient time shall be allowed for the moisture to be squeezed
from them during the calibration process. Load and unload the consolidometer as in the test and measure
the deformation for those loads. On graph paper, plot the corrections to be applied to the deformation of
the test specimen.
PROCEDURE #52: CBR PISTON
AASHTO T193, ASTM D1883
Equipment:
Calipers

Using calipers, record at least 4 measurements at the bottom of the piston to determine an average diameter
and at least one measurement to determine the length of the piston.

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Revised 9/21/2018 by Jeremy Oglesby

PROCEDURE #53: SAYBOLT VISCOMETER
AASHTO T59, ASTM D244
Equipment:
Viscosity Reference Standard - Preferably Cannon S600
Calibrated Stop Watch
ASTM 19C or 19F Thermometer

Power on Saybolt bath and set bath temperature controller to 50⁰C and allow bath time to stabilize once
temp has been reached. Obtain a representative sample of certified reference standard oil and pour 100ml into a
125-ml Erlenmeyer flask, place cork or rubber stopper loosely on top of flask. Immerse the flask in a heated
bath no greater than 53⁰C making sure the sample is heated throughout while stirring the sample without
incorporating bubbles. Place rubber stopper at end of viscometer and pour oil from flask into viscometer
until oil is at least ¼” above the overflow rim. Insert appropriate ASTM glass thermometer (19C or 19F) into
the thermometer support and stir the oil until the temperature remains constant within 0.05F of the test
temperature during 1 min of continuous stirring at 60r/min avoiding bubble formation. Once the temperature
has remained constant for 1 minute, remove the thermometer from the sample and quickly remove the oil
from the gallery until its level is below the overflow rim using withdrawal tube or pipet. Place the receiving
flask where the stream of oil from the bottom of the viscometer will just strike the neck of the flask. Snap
the cork from the viscometer using the attached cord, at the same instant start the timer. Stop the timer the
instant the bottom of the meniscus reaches the graduation mark. Record the efflux time in seconds.

For reporting, multiply the efflux time by the calibration correction factor the viscometer used.

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Title                           : Internal Procedures Manual
Author                          : Jeremy Oglesby
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Create Date                     : 2018:09:21 18:04:11Z
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