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0:08.0
0:15.0
Hello Scaling UP! Nation Trace Blackmore
here your host for Scaling UP! h2o the
0:15.0
0:20.7
podcast where we are Scaling UP! on
knowledge so we don’t Scale UP! any of
0:20.7
0:25.5
our water treatment systems
today’s episode is proudly sponsored by
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0:31.6
Radical Polymers nation running a water
treatment business is hard dealing with
0:31.6
0:37.4
your suppliers shouldn’t be and when I
deal with the fine folks over at Radical
0:37.4
0:44.0
Polymers I have always felt like I have
had a partner they test things and the
0:44.0
0:50.3
environments that we are going to use
their products they also make sure that
0:50.3
0:56.1
if I have any questions that I get the
answer that I am looking for Mike and
0:56.1
1:01.2
the fine folks over at Radical Polymers
answer the phone spokes when was the
1:01.2
1:06.3
last time you actually talked with
somebody when you had a technical
1:06.3
1:11.6
support question well they make your
issues their issues and they get right
1:11.6
1:16.4
down to the problem they offer
best-in-class technologies with the
1:16.4
1:21.9
first-class support that I just
mentioned go-to Scaling UP! h2o com
1:21.9
1:28.5
forward slash Radical to find out more
how are you nation I am bringing a show
1:28.5
1:34.8
to you today that is made possible
because you out there in the Scaling UP!
1:34.8
1:42.9
nation has responded to me by asking me
a question that we are going to talk
1:42.9
1:51.5
about on today’s show so we would not
have a show had it not been for someone
1:51.5
1:56.5
letting me know what to talk about so
folks I got to tell you that is so very
1:56.5
2:02.2
important that you keep me primed with
information so I am bringing the correct
2:02.2
2:08.6
things to you as I mentioned on the top
of this show we would not have this show
2:08.6
2:14.9
had it not been for the number one fan
of Scaling UP! h2o James McDonald and I
2:14.9
2:21.5
tell you James McDonald has just been so
good to Scaling UP! h2o he was one of the
2:21.5
2:29.0
first people that I reached out to when
I had the idea to start Scaling UP! h2o
2:29.0
2:35.3
and he said it was a tremendous idea and
he would support me in any way that he
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2:40.6
could well folks I don’t know if you
know this but James McDonald has a huge
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2:45.6
following on LinkedIn and some other
social media groups and he started these
2:45.6
2:50.3
things and he asked questions every
single day and people reply back with
2:50.3
2:56.6
their answers and it’s so very
interesting how large his community has
2:56.6
3:02.1
become and when I told him about the
podcast he immediately announced it on
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3:08.0
his community and James you really got
us started off right so thank you for
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3:12.2
that of course we can thank James
McDonald for industrial Water Week where
3:12.2
3:17.6
we had a day each and every day of the
first week of October where we
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3:23.8
celebrated what an awesome industry that
we are in well James is at it again and
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3:31.8
James went on our website and recorded a
voicemail for me that is a question that
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3:35.4
we’re going to talk about in today’s
show so ladies and gentlemen here’s
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3:38.7
James
hello trace this is James McDonald here
3:38.7
3:42.8
I was curious
how might an industrial water treatment
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3:48.6
professional use all five of their
senses on a daily basis on their jobs to
3:48.6
3:53.5
be the best darn water tours they could
possibly be James thanks so much for
3:53.5
3:59.9
that question I gotta tell you that that
really makes me think it’s one of those
3:59.9
4:07.5
questions that when somebody asks there
are thousands of ways to answer that so
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4:13.4
let’s start with reviewing what the five
senses are so the human body has these
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4:20.6
five senses we have sight smell hearing
taste and touch and when you go to
4:20.6
4:27.5
service if you are servicing that
account the same way each and every time
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4:35.2
I think if you start thinking how can I
use my five senses to make my service
4:35.2
4:43.1
better easier faster more appreciated by
my customer that’s where the beauty of
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4:48.1
James’s question comes and and it really
makes you think about all the different
4:48.1
4:54.0
things that you can do you’ve heard on
shows before that when I service
4:54.0
4:59.3
accounts or when I teach people how to
service accounts I get them to in their
4:59.3
5:05.3
minds I create a picture of everything
that they know about the account so have
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5:11.4
you been there before what do the past
service reports say within those service
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5:16.6
reports what are the issues that either
have been solved or need to be solved
5:16.6
5:21.1
everything that you know about the
account what do you think you’re going
5:21.1
5:27.5
to walk into when you go to service that
account and that’s creating a hypothesis
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5:32.9
and now during your service
you are simply proving or disproving
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5:40.9
your hypothesis so many water treaters
think their only tool is their test kit
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5:47.5
and folks that’s not it the test kit is
a sideline item when it comes to using
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5:53.3
your brain and everything that you know
about that account and testing that
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5:58.5
hypothesis and moreover about the test
kit the test kit is a phenomenal tool
5:58.5
6:04.4
but there’s so many water treaters out
there that miss really what is going on
6:04.4
6:10.1
with that system because they’re too
busy working in their test kits and
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6:16.4
they’re not working on the account that
they happen to be at so let’s start off
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6:24.5
the first scent with sight now what are
you seeing that you are responsible for
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6:30.1
that’s the first thing that comes in
mind what is your water treatment
6:30.1
6:36.2
program treating so you’re putting some
sort of product into your water that is
6:36.2
6:40.2
ultimately going to treat some sort of
equipment
6:40.2
6:47.4
so my question is have you actually seen
the equipment that you are treating have
6:47.4
6:52.4
you laid eyes on each and every piece of
equipment so you don’t have any
6:52.4
6:57.7
surprises we’ve talked on other shows
how important it is to know what skin
6:57.7
7:02.3
temperatures are and the difference
between bulk water temperature and skin
7:02.3
7:09.0
temperatures if you missed that the skin
temperature is what the interface is
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7:13.5
that that water is going to come in
contact with at the hottest part of
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7:19.0
whatever the equipment is that you are
treating now the bulk water is just the
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7:22.9
average water that’s floating around the
system that’s recirculating through the
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7:28.2
system so on a cooling tower system if I
were to look at the bulk water
7:28.2
7:34.4
temperature the tower water it might say
85 90 degrees but if I were to go up to
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7:37.1
a chiller
I might find that it was a hundred and
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7:42.9
twenty degrees at a certain spot within
that chiller that my water comes in
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7:48.1
contact with now when we run whatever
calculation to figure out where scale is
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7:53.5
going to be a problem that is the number
that I need to use the hottest
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7:57.2
temperature because that’s where I’m
going to have a problem well chiller
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8:01.7
hopefully you’re not going to miss that
but we service all sorts of different
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8:08.9
accounts so have you laid eyes on
everything that your water is flowing
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8:14.3
through and do we know that we are
properly managing that system based on
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8:19.2
that equipment that they have do we know
the hottest temperatures that we’re
8:19.2
8:24.8
going to go on I also have seen
customers especially in areas where they
8:24.8
8:30.1
rent out space maybe office buildings we
have an office building that has a lot
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8:34.7
of radio stations in it well radio
stations bring equipment in that need
8:34.7
8:40.9
cooling and they just simply tap on the
chilled water of the system or they tap
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8:45.3
on to the cooling tower water of the
system and now we’ve got cooling tower
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8:49.5
water going through this very
sophisticated piece of equipment that
8:49.5
8:53.0
can’t
have any fouling in it well folks if
8:53.0
8:56.2
it’s hooked up to cooling tower water
it’s going to get some fouling in it and
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9:02.1
we have to be able to control that if we
don’t know that that’s in there we can’t
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9:06.2
treat it properly
and you better believe that when that
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9:09.9
equipment fails they are going to be
coming to you because you’re the one
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9:14.3
that’s responsible for that water
treatment program if you haven’t seen it
9:14.3
9:21.4
you can’t treat it so by all means
please ask questions if things have been
9:21.4
9:25.4
added to your system and maybe even run
through a list these are the things that
9:25.4
9:30.4
I’m responsible for has there been
anything that I left out of this list I
9:30.4
9:35.9
mentioned service reports earlier but
it’s very important that you know what’s
9:35.9
9:40.5
happened in the past so you can
anticipate what’s going to happen in the
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9:46.5
future if you are looking at your
service reports and I like to go back a
9:46.5
9:53.1
minimum of three months that allows me
to prepare better and I don’t have to go
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9:57.9
back to a particular account because I
wasn’t prepared with something I needed
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10:03.2
to fix a problem so just seeing your
service reports is definitely gonna help
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10:07.3
and then the other thing that comes to
mind is when was the last time you saw
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10:14.3
your client you know the person that
allows you to be in that account there
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10:19.7
are so many water treaters out there
that think that service is just simply
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10:23.3
filling out a service report and
emailing it or dropping it off in
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10:28.6
somebody’s mailbox well folks people
need to know that you care about what is
10:28.6
10:34.5
going on in their systems and if they
don’t understand what you are doing your
10:34.5
10:39.8
service does not mean as much as you
think that it does the next sense we’ll
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10:47.2
go to is smell and immediately when I
think of smell I think of the lizard
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10:53.2
brain the fight-or-flight reaction that
we have in our minds and if we smell
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10:58.2
something really bad that’s our body’s
way of allowing us to know hey we need
10:58.2
11:02.9
to get out of here and the first thing
that comes to mind with that is a
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11:07.3
for those of you that are treating
evaporative condensers with ammonia in
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11:12.8
the refrigeration system sometimes those
can have a leak
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11:17.5
well ammonia does not play very well
with the human body so if you have this
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11:23.1
ammonia smell you need to get out of
that location and let somebody know what
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11:28.0
is going on and a lot of times they have
different sniffing devices that will
11:28.0
11:33.6
alert that there’s an issue there might
even be a respirator with some sort of
11:33.6
11:38.5
air supply unit around some of the
systems that I’ve seen so by all means
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11:44.1
if you smell something that isn’t right
you need to figure out what that is but
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11:48.9
do it after the fact that you’ve got
yourself to a safe location I’ve seen
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11:53.7
water treat or smell products to see if
they are good or not and I’ve also seen
11:53.7
11:58.3
him do that with reagents folks I’m just
not that good I couldn’t tell you what
11:58.3
12:05.4
the expiration date is on a reagent
based on smelling it so I say you’re
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12:10.9
probably going to do more damage than
good by smelling some of our reagents
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12:16.7
just make sure you keep your test kit
where it’s well stocked it’s within
12:16.7
12:21.8
expiration dates it’s clean and it’s
ready to use I don’t think you’ll have
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12:28.8
an issue there as far as smelling your
actual water treatment products I don’t
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12:33.0
know what that’s going to tell you some
of the things that we’re using I would
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12:39.1
not recommend that at all so if that’s a
quality control measure that you are
12:39.1
12:45.8
using the smelling things I’m going to
ask you to find another way to verify if
12:45.8
12:50.8
your products are correct and something
that we do is we do a very quick
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12:55.6
dilution on our products if we ever have
something in question and we will run
12:55.6
13:01.3
whatever active tests maybe it’s an acyl
test or a phosphate test something like
13:01.3
13:06.1
that and if we get the right number
based on our dilution we know that
13:06.1
13:12.5
products okay so maybe change how you’re
doing that now I have seen people smell
13:12.5
13:15.5
samples that they will get from the
system
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13:20.7
and I do this myself I will smell a
closed-loop sample and if it smells a
13:20.7
13:26.4
certain way more often than not it has
biological fouling in it now this is
13:26.4
13:33.4
very qualitative mind you but I have
found it to be true I found that if it
13:33.4
13:41.1
has a strong sweet almost cucumber II
odor normally that leads me to the fact
13:41.1
13:44.9
that there’s some biological activity
higher than normal in that system and
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13:51.6
then I back that up with either a dip
slide or a TP and that tells me was that
13:51.6
13:55.0
really the case or not now I will say
there have been some times where I found
13:55.0
14:00.0
some weird odors in the system and it
wasn’t biological and sometimes you
14:00.0
14:04.2
don’t even know what the odors are the
thing I will leave you with on this
14:04.2
14:09.7
sense is please be careful with this
some of our products when they mix
14:09.7
14:16.7
together they do not like each other and
they can create some odors that can
14:16.7
14:23.4
knock us out so folks take care of
yourself and if you’re using smell to
14:23.4
14:28.0
figure out if things are right or wrong
outside of a water sample I would really
14:28.0
14:34.0
discourage you from doing that next up
is hearing and hearing everybody I think
14:34.0
14:38.1
comes to mind maybe it’s just me but I’m
pretty sure you’ve got this image in
14:38.1
14:43.6
your head too of the chemical feed pump
and you can hear almost instantly if
14:43.6
14:50.0
that chemical feed pump is primed or not
it makes a very distinct sound so
14:50.0
14:54.7
without even having to walk up to the
pump we can normally tell whether it’s
14:54.7
14:58.3
primed or not
well that’s using our hearing and I
14:58.3
15:04.5
think if we apply that to everything in
the mechanical room we can tell what
15:04.5
15:09.3
sounds normal and what doesn’t sound
normal if you’ve ever heard a boiler
15:09.3
15:14.8
feedwater pump come on you know what
that is supposed to sound like well if
15:14.8
15:19.5
it comes on and it doesn’t sound right
that might be an issue
15:19.5
15:24.4
maybe if bearings gone maybe something’s
going on with the workings of the pump
15:24.4
15:28.8
and nobody has noticed that yet and now
you
15:28.8
15:33.6
the friendly neighborhood water treater
goes to the person that’s in charge of
15:33.6
15:39.0
that equipment and lets them know that
you notice something during your regular
15:39.0
15:44.4
service and they’re like wow well we’ve
got to order a new pump or a new kit to
15:44.4
15:48.8
repack the bearings or whatever they
need to do you are now the reason for
15:48.8
15:51.5
that because you knew what it sounded
like
15:51.5
15:55.5
same thing with cooling tower and
closed-loop recirculation pump so you
15:55.5
15:59.4
know what those things are supposed to
sound like and if they’re not sounding
15:59.4
16:03.5
right ask your question hey I noticed
this has a different pitch is it
16:03.5
16:06.6
supposed to sound like that and they
said oh yeah we’ve just replaced it or
16:06.6
16:11.8
we put a variable frequency drive on and
that’s why it’s not as loud as it used
16:11.8
16:16.6
to be by the way we put a variable
frequency drive on this unit did you
16:16.6
16:21.6
need to know that mister water treater
so you can definitely use your senses to
16:21.6
16:25.2
find if there is new equipment on there
but then also the equipment that you
16:25.2
16:30.1
have does it sound like it’s supposed to
we always talk to our customer about fan
16:30.1
16:33.8
belts on cooling towers you can
definitely hear fan belts when they
16:33.8
16:39.9
become loose and normally they’re not
out there with us looking at the cooling
16:39.9
16:44.3
tower as regularly as we are now they
might have a maintenance company that
16:44.3
16:47.7
might come once a quarter well we’re
coming once a week or once every two
16:47.7
16:52.4
weeks or once every month so we can now
either let the maintenance company know
16:52.4
16:56.1
if we’ve got a good relationship with
them that something’s going on with the
16:56.1
16:59.6
cooling tower belt normally it just
needs to be tightened or we can let the
16:59.6
17:05.5
customer know about that and then they
really get the sense that we appreciate
17:05.5
17:11.6
being there so much we’re treating their
equipment just like it was our equipment
17:11.6
17:19.1
the next sense is taste and James I
really struggled with this one but a
17:19.1
17:24.4
story that happened to me when I was
very young in the water treatment
17:24.4
17:28.9
industry came to mind and I’m going to
leave the names out to protect the
17:28.9
17:35.7
innocent but I was working for a company
and they sent me down to their Atlanta
17:35.7
17:41.2
offices so I could learn more about
core products that we were using how
17:41.2
17:45.9
they queue seed them what we did with
water samples how we troubleshooted
17:45.9
17:51.3
problems for other reps writing those
reports you know just training me inside
17:51.3
17:56.9
the office so I was working in the lab
and a gentleman called me and said
17:56.9
18:02.8
something was wrong with a particular
product that we had sent him well I was
18:02.8
18:06.8
just really excited that I could run
some tests on a retain sample and for
18:06.8
18:11.1
those of you that don’t know most
blenders whenever they blend a product
18:11.1
18:17.7
they draw off maybe 10 ounces or so of
sample so they can retain that so if
18:17.7
18:21.6
there’s ever an issue they can pull that
out they can test it and they can see
18:21.6
18:27.2
what went wrong with that so I very
anxiously went out and got the sample I
18:27.2
18:32.8
made a dilution I tested all these
things and it tested perfectly within
18:32.8
18:39.7
all the QC limits that I had on my paper
so I called it back and I said look it’s
18:39.7
18:43.8
it’s a beautiful product it’s one of the
best things I think we’ve ever made here
18:43.8
18:47.1
and you as well you’re not doing your
job right because I can tell you
18:47.1
18:51.9
something’s wrong with it well then I
started ask questions and there was the
18:51.9
18:57.6
learning lesson in this story you have
to ask questions before you just start
18:57.6
19:03.6
doing and now we both get smarter by
doing that well he let me know that the
19:03.6
19:09.3
product just did not taste properly well
folks I didn’t know what to do with that
19:09.3
19:14.0
at that moment in time I asked him not
to drink the products anymore and I
19:14.0
19:18.6
think I passed that along up the chain
I’m not sure what actually happened with
19:18.6
19:22.6
that it was a good product but if you
got anything about that story please
19:22.6
19:28.5
don’t taste your water treatment where’s
that goes for reagents to don’t do that
19:28.5
19:32.7
I think Frank leckrone of aqua Phoenix
told a story once where somebody said
19:32.7
19:36.3
something was wrong with one of their
products because it did not taste right
19:36.3
19:41.1
folks don’t do that that does not make
sense and that is not the correct way
19:41.1
19:49.8
for you to be q seen products now I
don’t recommend tasting products I just
19:49.8
19:53.0
said that but I did remember from
chemistry class that
19:53.0
19:57.4
certain things had different taste so
we’re going to move over to food not our
19:57.4
20:02.3
water treatment wares but things that
are have a high pH that are caustic they
20:02.3
20:07.6
normally steam the tongue they have a
sharp piercing taste and things that are
20:07.6
20:13.0
more acidic with a low pH or very tart
they’re vinegary they’re sour so if that
20:13.0
20:20.1
helps you identify some of the things in
your food by all means use that and then
20:20.1
20:27.0
for those of you out there that are
wondering what the tastes are that we
20:27.0
20:34.1
have available to us well there are five
of them and they are sweet sour salty
20:34.1
20:39.9
bitter and umami some of you might be
saying mommy what the heck is that well
20:39.9
20:45.3
that folks is that flavor that when you
get it it’s like oh wow that is the best
20:45.3
20:50.8
piece of steak that I have ever had it’s
a quality that’s associated with meat
20:50.8
20:56.6
and I remember reading somewhere that
Heinz ketchup was one of the few
20:56.6
21:01.9
condiments that had each of the five
flavors in there I don’t know what
21:01.9
21:05.6
that’s going to do to help you with your
water treatment program but now you have
21:05.6
21:11.4
that information I really enjoy
chemistry and I also love cooking
21:11.4
21:17.7
because of the chemistry that’s involved
and I can make a little change this is
21:17.7
21:22.5
especially true with baking you make a
little change in an ingredient and you
21:22.5
21:28.7
can see what that does to the final
product well that’s just like product
21:28.7
21:33.6
blending to me so I find that very
interesting you might have heard of a
21:33.6
21:39.8
chef called Gordon Ramsay and he’s over
in the UK but he has a lot of shows that
21:39.8
21:46.8
he does here in the United States and he
actually interviews his future chefs by
21:46.8
21:52.7
getting them to taste a dish that he
prepares so the interview is here eat
21:52.7
21:59.5
this now you tell me what the ingredient
was that I just used to prepare this
21:59.5
22:05.1
dish imagine an interview like that the
second part of that interview is he
22:05.1
22:07.0
makes
every one of his chefs in his
22:07.0
22:13.2
restaurants prepare him a scrambled egg
he says that if a chef cannot produce a
22:13.2
22:17.4
scrambled egg properly they are not
gonna work for him so if you ever go for
22:17.4
22:22.2
an interview with him and now you know
so James I’m struggling with the taste
22:22.2
22:27.5
portion I’m just gonna say let’s protect
the Scaling UP! Nation out there and stop
22:27.5
22:32.3
drinking your water treatment where’s
the final one is touch and this is
22:32.3
22:37.0
something that we’re gonna be using all
the time I’m going to start out with the
22:37.0
22:42.4
warning defense and this is when you go
to grab something hot you know make sure
22:42.4
22:47.8
you know the temperature of it first so
maybe not grab it maybe just sample
22:47.8
22:52.9
touch it to make sure that it’s the
right temperature and we deal with a lot
22:52.9
22:58.2
of hot things we’ve had several shows on
boilers because we deal with things that
22:58.2
23:03.0
boil well folks that means hot that
means we can get burned so we have to
23:03.0
23:07.6
take care of ourselves when I think of
getting samples we’re either dealing
23:07.6
23:12.6
with a hot system or a closed system so
if we’re expecting something to be hot
23:12.6
23:20.3
and it’s not hot we instantly know that
maybe the equipment is off or maybe we
23:20.3
23:25.9
took the sample in a bad place because
that was an offshoot of the main system
23:25.9
23:32.5
and it may not be calling for either
heat or cooling at that time so by all
23:32.5
23:39.2
means we can use our sense of touch to
see if we have a good representative
23:39.2
23:44.4
sample another thing that comes to mind
is blending products we were talking
23:44.4
23:48.8
earlier about baking is a lot like
blending or water treatment products
23:48.8
23:54.7
well depending on what we’re putting
together we have certain raw materials
23:54.7
24:00.9
that will create heat or absorb heat now
the fancy names for those is exothermic
24:00.9
24:06.9
that actually gets hotter and then
endothermic that absorbs heat so it gets
24:06.9
24:13.0
colder well depending on what we’re
adding next we can actually use that to
24:13.0
24:18.4
heat or cool a product to affect the
solubility of what’s going in if we
24:18.4
24:21.2
didn’t know that
we wouldn’t be able to blend the product
24:21.2
24:27.6
properly so when you get your finished
water treatment goods it’s a very good
24:27.6
24:33.1
chance that somebody used their sense of
touch to make sure that everything that
24:33.1
24:39.0
needed to be in that product is in that
product the last thing that I’m going to
24:39.0
24:45.7
add to help in answering James question
is a public service announcement folks
24:45.7
24:50.4
we’ve got to take care of our five
senses or they are not going to be there
24:50.4
24:57.6
to help us find out more about not just
what we do in our job but enjoy life so
24:57.6
25:02.6
when it comes to sight please use safety
glasses I’ve seen so many people out
25:02.6
25:08.1
there that refuse to use safety glasses
and it just takes a second it takes less
25:08.1
25:13.0
than a second for an accident to happen
we’re using some stuff in our test kit
25:13.0
25:17.5
that could create a problem if it gets
in our eyes and definitely some of our
25:17.5
25:20.9
water treatment products will do that as
well why take the chance
25:20.9
25:26.4
make sure you have safety glasses as far
as smell I’m going to equate that to
25:26.4
25:31.5
respiratory so if you need a paper mask
because you’re dealing around a
25:31.5
25:36.2
particular system that contamination
might be an issue by all means use that
25:36.2
25:40.0
paper mask if you’re dealing with some
of the nastier products that we deal
25:40.0
25:45.5
with in our industry you might want to
get fitted for a respirator when we talk
25:45.5
25:49.6
about hearing folks you have to protect
your hearing I think that is the number
25:49.6
25:54.7
one thing that hurts
water treaters as they get older they
25:54.7
25:58.2
walk into chiller rooms or boiler rooms
and they don’t wear hearing protection
25:58.2
26:04.8
and then later in life they can’t hear
certain pitches my dad was very big
26:04.8
26:09.9
about making sure that we always wore
hearing protection and how you choose to
26:09.9
26:15.6
use it is up to you whether you use the
the small foam earplugs that you roll
26:15.6
26:21.1
and stick into your ear or if you use
ear muffs make sure you’re protecting
26:21.1
26:27.0
your hearing something I will mention
about reusable earplugs is how clean are
26:27.0
26:32.1
they whatever is on that ear plug is now
going into
26:32.1
26:40.1
your ear and your ear canal is a really
good absorber so if you’ve got some old
26:40.1
26:45.9
reagent or product on your gloves and
now you’re going to roll that in your
26:45.9
26:51.2
ear plug not a good idea folks get a new
pair it’s not worth it those things are
26:51.2
26:57.4
cheap as far as taste folks if I don’t
do anything on this show but educate
26:57.4
27:02.1
people to stop drinking their cooling
tower products and their reagents I
27:02.1
27:06.6
think that this was a successful show
don’t do that that’s all we’re gonna
27:06.6
27:13.1
leave that and then finally is touch we
touch a lot of things that are hot that
27:13.1
27:18.3
are sharp all these things you know when
we cut ourselves we cannot use the most
27:18.3
27:23.5
valuable tools that we have our hands so
do you need gloves to protect you from
27:23.5
27:28.6
chemicals do you need gloves to protect
you from heat have both of those
27:28.6
27:35.1
available to you so you can now use your
hands to complete whatever you need to
27:35.1
27:40.8
do folks the bottom line is take care of
yourself I know you’re in a hurry but if
27:40.8
27:46.0
you’ll take a few seconds to make sure
that everything that you walked in there
27:46.0
27:51.5
with will walk out there with you when
you’re done I think you’re gonna have a
27:51.5
27:59.2
much nicer day James what a very
creative question you asked me and you
27:59.2
28:03.6
really made me think on this one and as
I mentioned at the top of the show the
28:03.6
28:10.1
beauty of this question is it really
makes everybody think I bet you’re out
28:10.1
28:12.8
there and you’re thinking Tracy I can
think of five other things that you
28:12.8
28:17.4
didn’t mention on one of those senses
well that is the importance of this
28:17.4
28:24.0
question how do we use our five senses
to make sure that everything that we’re
28:24.0
28:28.9
doing is the right thing and we’re
continuously getting better in a safe
28:28.9
28:35.1
way folks if you have a question for me
just like James did you can go to our
28:35.1
28:40.0
website Scaling UP!
h2o com and you will see a pop up on
28:40.0
28:44.9
the right side of the screen that says
syn voicemail click on that whatever
28:44.9
28:49.6
vais you are using it will activate your
microphone and it will send it directly
28:49.6
28:55.6
to the fine folks here at Scaling UP! h2o
and you might even hear your voice on
28:55.6
29:00.1
your favorite podcasts James thanks
again for your question thanks for all
29:00.1
29:06.5
you do for Scaling UP! h2o and nation I
want to thank you for listening to
29:06.5
29:12.1
Scaling UP! h2o and all you do for
Scaling UP! h2o we would not have the
29:12.1
29:16.4
numbers and the Scaling UP! Nation if it
weren’t for you letting other water
29:16.4
29:21.8
treaters know how awesome this podcast
is and how we’re all contributing to it
29:21.8
29:27.1
so we’re all getting better folks you’re
gonna get another episode next week and
29:27.1
29:30.1
I’ll talk to you then