Written by Cristobal Cisneros
Starting off on Tuesday fresh soil samples where taken in order to measure the weight of the samples. They were then placed in the oven for 48 hours in order to allow time for the oven to reach 105 degrees and actually have 24 hours of cooking the soil and making sure all the moisture leaves the soil. Thursday the dry samples where weighed once again and then prepared for Friday to have fresh samples collected. On Friday fresh samples where collected and weighed but due to Sunday night into Monday morning being a holiday, on Monday the university would be closed. Since this was the case the oven was set to 65 degrees instead and the dry samples weighed on Tuesday.