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1 � <br /> Monitoring Well Purging and FLD-103 <br /> ' V Sampling Log Revision 1.0 <br /> ,JuW8 <br /> ' ATC Branch:54-Modesto Date: 3 L� `2 Page of <br /> ATC Representative(s): - Project:0888 StbGkton,Tosco Bulk Terminal 10013 <br /> SSLocation:3505 Navy Drive Stockton,CA <br /> Contact Information: Project No: 75.75118.0888 Task No:54001 <br /> Well ID: MW-22C Contractor: <br /> ' Weather. Temperalure:� <br /> Purging & Sampling Instrumentation &Method <br /> ' Water Level Meter(M°deuio): gu 1 y Interface Probe(m uio):WA <br /> Water Quality Meter(M°d Dy YSI 556 Decontamination Method: Alconox and water rinse 1 <br /> Purging Method: Disp.Bailer _Waters Peristaltic Pump Other: I delta <br /> ' 3 Well Volumes Low Flow Micro Purge Intake Depth(feet below TOC) <br /> Sampling Method: _Teflon Bailer Disposable Boller Dedicated Tubing Other. <br /> Casing Volume Information Purging Calculations <br /> Casing Diameler(Circle): 2" 4- 6" Other Casing Volumes(CV): 9 r y <br /> Casing Multiplier(CM)vai°rert°m): 6 305 1.47 WC 50%Cm 9 1t = o6(CV)(aap x 3.O CV(p')=�D•ePV <br /> ' Monitoring Measurements 4 <br /> Depth to WAPL(feet): IVA <br /> Top of Screen/Total Well Depth(feel): 62 1611.70 6 1 <br /> Depth to Water(DTW)(feel): a ZJ Water Column(WC)(feet): s'6, 0-2, <br /> ' LNAPL Thickness(ft): Purging Start Time: <br /> Purging Data <br /> Time DTW Cum.Vol. TempJvo <br /> Dissolved pH ORP Other <br /> Purged Oxygen (mV) <br /> (24 Hours) (Feet) (Gallons) (°C) (mglL) <br /> t1° 10 t10 mV c4- 7v _ 8. z. S1+tt Ilt3 9d 1. �31 -11UA:i- a )�c� X1,3 C. 3 d' 21=3 12 -115 <br /> Sample Data <br /> ' Sample ID:MW-22C Time of Sample: r Filtered <br /> Container Types,Volumes,&Quantities: <br /> &.10.) Presarvadves Analytical Parameters <br /> ' Glass,40ml-,6 N HCI 8015M;82608 <br /> Ambers,1 L,2 N None 8015M <br /> Well Recovery Data <br /> Approximate Flow Rate(GPM) <br /> Maximum Drawdown(DrWm)(feet). (.� A rD <br /> ' Recovery Type ':. [� Fast _Slow %Recovery= <br /> Purge Water Disposition(Attach Drum Inventory Log-FLD 108). <br /> ' Comments: <br />