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The sampler will inspect the well for the presence of lock, cap, surface seal integrity, <br /> obstructions, evidence of tampering, debris, or surface water collecting in the flush <br /> mount. <br /> 1.4 Well Purging and Sampling <br /> The wells will be sampled starting at the wells that have historically had the lowest <br /> concentrations of chemicals of concern and ending at the wells that historically have had <br /> the highest concentrations of the chemicals of concern. Sampling will be performed using <br /> the following procedure: <br /> 1. Set-up; <br /> 2. Purging and measurement of field parameters; <br /> 3. Sampling; and <br /> 4. Clean-up and decontamination. <br /> Detailed procedures for performing each of these steps are provided in the following <br /> subsections. <br /> 1.4.1 Set-up <br /> All necessary equipment for purging, sampling and storage will be brought to the well <br /> before the well is opened. Equipment will be placed on a clean HDPE plastic sheet near <br /> the well. General parameters describing the well and field condition(e.g.,well ID, depth, <br /> weather, date and time)will be documented on a field data sheet. Sampling will begin by <br /> opening the well and measuring the depth to the water surface and total well depth. The <br /> pump, tubing, field probe, and drums for purged water will then be set up. <br /> 1.4.2 Purging (Low Flow Protocol) <br /> The wells will be purged using the low flow/minimum drawdown protocol as described <br /> below. The general procedural requirements for purging are as follows. <br /> • The pump will be lowered slowly down the well positioning the well intake at the <br /> middle of the well screen. <br /> • The well will be purged at a low-flow pumping rate. Pumping will begin for the <br /> third well volume at a steady rate of approximately 100 mUmin and the depth to <br /> water will be measured frequently(e.g., every minute for the first few minutes)to <br /> ensure that less than 0.1 foot of drawdown occurs. The pumping rate may be <br />