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were measured relative to the top of the casing using a Solinst water level meter The <br /> relative prezometnc level in each well and hydraulic gradient were determined by subtracting <br />' the depth to groundwater from the relative casing elevation (Table 1) <br /> After water levels were measured, a clean PVC bailer was used to purge approximately 6 <br />' to 7 gallons of water from monitoring wells MW-8, MW-9 and EW-1 Temperature, pH and <br /> conductivity were measured at one-gallon intervals using an ICNI water analyzer The purge <br /> water was stored in 55-gallon DOT-approved drums and stored on-site Field data sheets <br />' are included in Appendix A <br />' TABLE 1 <br /> RELATIVE GROUNDWATER ELEVATIONS <br /> Genova Bakery <br />' 749 North Sierra Nevada Street, Stockton, California <br /> Relative Depth to Groundwater Relative Groundwater <br />' Well Casing Elevation <br /> No Elevation 9-16-94 10-19-94 12-12-94 9-16-94 10-19-94 12-12-94 <br />' MW-8 9732 6464 6434 6298 3268 3298 3.134 <br /> MW-9 9616 6414 6386 6247 32 72 3300 3439 <br /> EVV-I <br /> 9692 6421 6403 62 78 3271 3289 3414 <br /> ' Measurements to feet <br /> 3.2 Groundwater Sample Collection and Analyses <br /> Water samples were collected from NIW-8, MW-9 and EW-1 using new disposable plastic <br /> bailers Each water sample NN as collected in two 40 nil VOA vials and ti anspor ted in a <br /> chilled container to Alpha Analytical Laboratories in Ukiah Each sample was analyzed for <br /> TPH as gasoline and BTE&,X in accordance with EPA methods 5030 and 602, respectively <br /> 4 0 FINDINGS <br /> 4.1 Relative Groundwater Elevation and Gradient <br /> The relative elevation of the groundwater in each well was calculated by subtracting the <br /> water depth fiom the surveyed casing elevation (Table 1) Compaiison of the measurements <br /> indicate that groundwater at the site rose an average of 133 feet between the October and <br /> December 1994 monitorings <br /> G. e.4,y Qtxznz 94111 <br />