Podcasts about Asse

AWT's in‑person technical training is a keystone for developing competent water treaters. Yet classroom knowledge only matters when it survives the drive home and emerges later in the field. In this second conversation with Dan Merritt, CWT—National Sales Manager at CH2O Inc. and head of AWT's education committee—Trace Blackmore uncovers how stories, math, and memorable mistakes turn theory into intuition.  Why training keeps evolving  Dan explains that the Association of Water Technologies rewrites courses every year. Instructors refine content, delivery and demonstrations, not for novelty's sake, but because boilers and cooling towers rarely behave like textbook examples. Recognizing that multiple chemical reactions operate simultaneously helps prevent chasing the wrong problem. Updated program design and operations classes now bridge the gap between fundamentals and advanced topics. Specialized modules for sales, membrane/softener maintenance, ASSE 1280 compliance, and a two‑tier wastewater curriculum ensure that attendees can match coursework to their experience and role.  Lessons from experience: paperwork, PPE and people  Anecdotes ground the theory. Dan recounts losing his Certified Water Technologist status for five years after assuming an office manager filed his recertification paperwork. He re‑sat the exam in 2016 and now tells every candidate: verify your own paperwork. Another incident involved a sulfuric acid injection line that still held pressure; a line blew while he was replacing a fitting, covering his jeans in acid—his apron protected his torso, but he still had six‑inch holes in his pants. "Wear your PPE" is his first piece of advice to new technicians. Beyond safety, Dan highlights that water treatment careers demand communication and management skills. Technical strengths don't automatically translate into leadership; becoming a mentor and training others brings lasting fulfillment.    Developing a growth mindset For new practitioners, Dan recommends learning from whoever will teach you and embracing the "nerdy" parts of the job—math, chemistry and calculations translate directly into customer value. After the first year it's easy to plateau, so he urges veterans to intentionally take on new technologies such as wastewater treatment or chlorine dioxide and to share knowledge with younger colleagues. This industry can't be automated or offshored; field troubleshooting will always require hands‑on expertise. Even in sales roles, success comes from offering solutions grounded in a deep technical foundation.  Looking ahead  The episode closes with a call to prepare for AWT's upcoming training seminars (March 10–13 and November 11–14). Attendees should bring system data and be ready to teach one takeaway to their teams when they return. Scaling Up! H2O encourages listeners to invest in their careers, meet peers and instructors, and approach each technical challenge as an opportunity to raise the bar for the entire industry. Listen to the full conversation above. Explore related episodes below. Stay engaged, keep learning, and continue scaling up your knowledge!    Timestamps  01:35 - Trace Blackmore shares a reminder for listeners about the AWT Technical Training on March 10-13   04:12 – Words of Water with James  09:20 - Transition to Interview Recap 11:24 - Second part Interview with Dan Merritt, CWT  12:40 - Losing CWT Certification 20:49 - ASSE 12080 Training 22:49 - Wastewater Training Expansion 38:22 - Sulfuric Acid Incident   Quotes "Failure is not the failure. Quitting is the failure."  "The water treatment industry is not something that you can do remotely. There is always going to be the need for people to troubleshoot water systems."  "Being a mentor is a great way to take that experience that we have and translate it—to give it away to those in our company."  "Don't worry about making mistakes. We all make mistakes, and that's how you learn."  "I swore up and down that I would never be a salesman. Now I'm the sales manager because I realized that selling solutions grounded in technical knowledge isn't about pushing products—it's about helping people."    Connect with Dan Merritt, CWT  Email: dmerritt@ch2o.com   Website: .https://www.ch2o.com/  LinkedIn: https://www.linkedin.com/in/daniel-merritt-cwt-18413819/.    Guest Resources Mentioned   Leaders Eat Last: Why Some Teams Pull Together and Others Don't by Simon Sinek (Paperback)    The AI-Driven Leader: Harnessing AI to Make Faster, Smarter Decisions by Geoff Woods, AI Thought Leadership   The Accidental Superpower: Ten Years On by Peter Zeihan (Narrator, Author)   The Shattering Peace: Old Man's War, Book 7 by John Scalzi (Author), Tavia Gilbert (Narrator), Audible Studios (Publisher)  Education Offerings – AWT  Become Certified – AWT    Scaling UP! H2O Resources Mentioned  AWT (Association of Water Technologies)  AWT Technical Training - Registration  2026 AWT Technical Training Schedule  Scaling UP! H2O Academy video courses  Submit a Show Idea  The Rising Tide Mastermind    Words of Water with James McDonald  Today's definition is a quantitative chemical analysis method to find the unknown concentration of a substance by gradually adding a solution with a known concentration until the reaction is complete, often signaled by an indicator's color change. Can you guess the word?       2026 Events for Water Professionals  Check out our Scaling UP! H2O Events Calendar where we've listed every event Water Treaters should be aware of by clicking HERE.   

durée : 00:36:11 - 100% Sainté Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Lasanha de Abobrinha Ao Molho BrancoCulinária Falada Com Naluzica®"O sabor que a gente ouve"Ingredientes: 2 abobrinhas italianas, em fatias de 0,5 cm de espessura;1/2 maço espinafre, somente as folhas;1 tomate grande, fatiado finosal e pimenta à gosto;azeite para grelhar e untar a forma ou refratárioMolho Branco com Requeijão:500 ml leite25 g manteiga sem sal2 colheres de sopa de farinha de trigosal a gosto1/2 copo de requeijão de boa qualidadeMontagem:200 g queijo gruyére (ou queijo muçarela)queijo parmesão a gosto ralado , para polvilhar.Preparo:Fatie as abobrinhas com 0,5 cm de espessura no sentido do comprimento.  Escalde o espinafre em água fervente por alguns minutos, escorra bem e tempere com sal e pimenta. Rale o queijo gruyère ou muçarela e o parmesão.  Lave e fatie o tomate em rodelas finas.Tempere as fatias de abobrinha com sal e pimenta.Em uma frigideira untada com azeite, aquecida em fogo médio,  grelhe as fatias de abobrinha por cerca de 2 minutos de cada lado.Reserve.Molho Branco com Requeijão:Em uma panela, derreta a manteiga em fogo médio.Adicione a farinha de trigo e cozinhe, mexendo constantemente com um batedor de arame, por cerca de 1 minuto, até formar uma pasta (roux).Gradualmente, adicione o leite, mexendo continuamente com o batedor de arame para evitar grumos.Cozinhe até que o molho comece a engrossar.Tempere com sal a gosto.Adicione o requeijão e continue mexendo até obter um molho branco sedoso e ligeiramente grosso.Pré-aqueça o forno a 200°C.Em uma forma ou refratário untado com azeite, coloque uma camada de abobrinhas grelhadas.Cubra com um pouco do molho branco.Adicione uma camada de espinafre e, em seguida, as fatias de tomate.Polvilhe com queijo gruyère ou muçarela ralado.Repita as camadas, fazendo um total de 3 camadas de cada ingrediente.Na última camada, termine com espinafre e queijo gruyère ou muçarela.Polvilhe o queijo parmesão por cima.Leve ao forno pré-aquecido 200°C.Asse por cerca de 15 minutos ou até que a superfície esteja dourada e o queijo derretido e borbulhante.Deixe a lasanha esfriar um pouco antes de cortar em pedaços e servir.Desfrute!Me encontre como

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durée : 00:36:16 - 100% Sainté - En s'imposant à Pau 3-0, l'AS Saint-Etienne de Philippe Montanier a marqué les esprits... Et le classement. Une première place retrouvée, un doublé de Lucas Stassin, un Gautier Larsonneur imprenable dans ses cages : retour sur ce quatre à la suite, à la radio et sur YouTube. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

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BOLO ALEMÃOCulinária Falada Com Naluzica®"O sabor que a gente ouve"Ingredientes:2 copos de açúcar5 colheres de sopa de manteiga4 ovos7 colheres de sopa de vinho tinto ou rum3 copos de farinha de trigo1 colher de sopa de fermento em pó90 gramas de chocolate meio amargo picado1 maçã picada2 bananas firmes, picadasModo de PrepararBata em creme o açúcar com a manteiga e os ovos, acrescente o vinho e continue batendo. Misture levemente a farinha com fermento. Por último, acrescente o chocolate. Coloque metade da massa em forma untada e polvilhada, espalhe as frutas por cima e cubra com o restante da massa.Asse em forno médio por 35 minutos.Obs.: Acrescente ainda damasco, laranja cristalizada e banana passa, ou qualquer outra fruta seca que desejar.Coloque 2 colheres de sopa de açucar, 2 colheres de geléia de laranja, canela e cravo em pó, nas frutas, antes de colocá-las no meio da massa. Ainda pode colocar raspas da casca de 1 laranja.Cobertura: Misture 1 copo de açúcar de confeiteiro com suco de 1 limão até o ponto de pingar sem escorrer muito.Desfrute!Me encontre como

durée : 00:30:41 - 100% Sainté - Ce serait la meilleure série de la saison, et une première place provisoire retrouvée au classement : l'AS Saint-Etienne (42 pts) se déplacera à Pau pour la 25e journée de Ligue 2. Le "4 à la suite", mission impossible ? Nos analyses d'avant-match sont à retrouver dans 100% Sainté. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Mentre Cuba è sempre più isolata, senza forniture di petrolio, medicine e dei più essenziali beni di prima necessità, un incidente tra la Guardia costiera cubana e un motoscafo americano rischia di peggiorare la situazione. Ne parliamo con Roberto Da Rin, giornalista de Il Sole 24Ore, esperto di America Latina.A Ginevra riprendono i colloqui tra Stati Uniti e Iran, in un clima di crescente tensione e scarsa volontà di accondiscendenza tra le due parti. Ne parliamo con Pejman Abdolmohammadi, professore di Storia e Istituzioni del Medio Oriente all'Università di Trento.

durée : 00:02:14 - 100% Sainté, la chronique Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

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durée : 00:32:48 - 100% Sainté - Depuis l'arrivée de Philippe Montanier, l'AS Saint-Etienne a su se relever successivement contre Montpellier et Guingamp. L'entraîneur a-t-il déjà imposé sa patte ? Nos analyses d'avant-match sont à retrouver dans 100% Sainté. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

durée : 00:02:30 - 100% Sainté, la chronique Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

durée : 00:03:16 - 100% Sainté, la chronique Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

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durée : 00:34:09 - 100% Sainté - Après le nouveau match nul de Reims samedi, l'AS Saint-Etienne revient au coude à coude avec les Champenois en battant Guingamp à l'extérieur et remonte à la 3e place (40 pts). Les Verts n'avaient pas enregistré une telle série depuis novembre dernier. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Zuppa di Porro dell'10 febbraio 2026: rassegna stampa quotidiana

Re Carlo III pronto ad aiutare la polizia sull'ex principe Andrea. Learn more about your ad choices. Visit megaphone.fm/adchoices

E dopo l'apertura sull'accordo Roma Berlino di cui troverete altri dettagli nel servizio di Andrea Pira, con il commento di Mario Ajello ci spostiamo a Crans Montana dove va in scena un'altra vergognosa decisione, con l'inviata Claudia Guasco parliamo di turismo e di come conservare il primato italiano di paese più visitato al mondo, dall'Italia ci spostiamo a Davos con Angelo Paura e l'ultima trovata spaziale del miliardario Elon Musk, con Camilla Mozzetti e Federica Pozzi passiamo alla cronaca e scandagliamo il delitto di Anguillara per scoprire altri terribili dettagli, quindi il cinema dell'esperta Gloria Satta che ci porta sul set dell'ultimo film di Muccino, e chiudiamo con la storia di sport di Massimo Boccucci e della sfida di San Marino

COMMERCE AND THE ORIGINS OF THE FELLOWSHIP Colleague Charles Spicer. The Anglo-German Fellowship was headquartered at the Metropole Hotel in London in 1935, immediately attracting major business interests, including Unilever, which had vast assets in Germany and sought to avoid war to protect its commercial empire. While business leaders were initially anxious about the brutality of the Nazi regime, the stabilization following the Night of the Long Knives led optimists to believe the regime could be civilized. Ribbentrop took credit in Berlin for the Fellowship's success, which gave members extraordinary access to Hitler. The organization also attracted Germanindustrialists like Robert Bosch, who despised the Nazis but joined the Berlin counterpart, the Deutsch-Englische Gesellschaft, hoping to maintain international ties and prevent conflict. NUMBER 2 1945-46. TWO GERMAN ADMIRALS ACCUSED  N THE NUREMBERG TRISL

Host Natalie Grueninger interviews Dr Stephen Campbell about Leonardo da Vinci's life, work, and the myths that surround him. They explore his early years in Florence, his Milanese network, anatomical studies, and his later years in France. The conversation examines common misconceptions, highlights key works such as 'The Last Supper' and the 'Sala delle Asse', and considers why Leonardo's fragmented biography continues to captivate modern audiences. Learn more about Dr Campbell https://arthist.jhu.edu/directory/stephen-j-campbell/ Buy the book! https://press.princeton.edu/books/hardcover/9780691193687/leonardo-da-vinci Find out more about your host at https://www.nataliegrueninger.com Support Talking Tudors on Patreon!