Scientists’ tests protect country’s natural wonder
When we turn on our tap and clear, fresh drinking water pours out, we usually don’t give it a second thought.
But there is a whole army of specialists making this happen as they work to maintain the high quality of Scotland’s drinking water.
Located in Edinburgh’s Heriot- Watt University Research Park is Juniper House, one of two large laboratories in the country tasked with sampling and testing Scotland’s water ( the other is in Henderson
Drive, Inverness).
There are 340 staff working here, each a skilled chemist or biologist responsible for quality testing, inspecting and analysing our drinking water.
Each day between 400 and 500 samples go through rigorous tests at Juniper House. When they arrive in myriad bottles, they are labelled and wheeled to the Quantitative and Qualitative Taste and Odour Room for the taste testers. Unlike Juniper House’s other laboratories, the wearing of white lab coats is forbidden in this room to prevent cross contamination.
Each sample is heated to 25° C before being decanted into glass goblets with a cap on top.
“It’s like a beehive with everyone in the colony working together,” says Sarah Hutchison, laboratories team leader, who explained nothing is left to chance as each one of the tasters is trained to pick up any abnormal odours and tastes on their noses and tongues, and that each sample is tested by three different tasters. Tasters have a list of describing words to use for smells such as “fruity”, “musty” or even “cucumber”.
These tests are regarded as the most important on the premises, explained Sarah, “because taste and odour are among the first things customers will notice about the quality of their water”, and, like sommeliers tasting wine, great care and attention is taken by Scottish Water’s master tasters during this process.
As one of the youngest senior scientists in the labs, Sarah’s colleague, microbiologist Sarah Sinclair has an important role to play as the eyes, nose and mouth of the organisation in her job as a trained taste tester.
Sarah, who has been at Scottish Water since graduating, said: “We’re doing this to make sure the water that comes out your tap is safe, clean, high quality drinking water.
“We’re very lucky in this country as a lot of countries don’t have the facilities or expertise as Scottish Water does. I love my role, especially the practical side. There’s never a boring moment in ‘micro’ [microbiology], every day is different.
“I feel we’re doing a public service so I do feel responsible. People take it for granted that you turn on the tap and get clear, fresh drinking water – we help make that happen.”
Chief scientist Elise Cartmell added: “Everyone’s water is tested, wherever they are in the country. Samples in the north of Scotland travel to our Inverness laboratory to ensure those in the Highlands and Islands receive the same high standard of service as they do in Edinburgh.
“Half of our 340- strong workforce is doing testing and analysis, the other 170 people are in technical logistics, out sampling every single day of the year.”
Today, no other country’s water supply is given the stringent testing that goes on
Pictures: