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3.2 Logging <br /> Soil was extruded from the second brass tube and screened for the presence of organic <br />' vapors, using a PID, and the reading were recorded on the boring logs The soil was then <br /> described in accordance with the Unified Soil Classification System Boring Logs are <br /> included in Appendix A <br />' 3.3 Well Completion <br />' Boring B-6 was completed as groundwater monitoring well MW-4 using 2-inch diameter <br /> PVC casing with 0 020 screen from 5 to 20 feet The filter pack (#3 Lonestar sand) was <br />' installed from 4 feet to 20 feet A surge block was used to set the sand pack Bentonite <br /> pellets were used to make a 1 5-foot plug and the well was grouted to the surface with <br /> Portland cement <br />' 3.4 Monitoring Well Purge Procedures <br />' On December 11, 1994, the water levels in each monitoring well were measured relative to <br /> the top of the casing using a Solinst water level meter The relative piezometrrc level in each <br /> well and hydraulic gradient were determined by subtracting the deptli-to-water from the <br /> relative casing elevation (Table 1) <br /> After water levels were measured, a clean PVC bailer was used to surge and purge each <br /> well Five to eight gallons (minimum three well volumes) of water were removed from each <br /> well to stabilize temperature, pH and conductivity (Appendix C) Stabilization parameters <br /> were measured at one-gallon intervals using an ICM water analyzer The purge water was <br /> stored on-site in 55-gallon DOT drums <br /> TABLE 1 <br /> RELATIVE GROUNDWATER ELEVATIONS <br /> Grant Line Gas & Food <br /> I 2420 Grant Line Road <br /> Depth to Groundwater Groundwater Elevation <br /> Well No Casing Elevation <br />' 4-13-94 12-11-94 4-13-94 12-11-94 <br /> MW-1 2000 817 882 1183 11 18 <br /> MW-2 2016 808 886 1208 1130 <br /> MW-3 <br /> 1955 725 799 1230 1156 <br /> MW-4 1921 ---- 809 ---- 11 12 <br /> ' Measurements In Feet <br /> (l.oI-&—I Add Semcs+.I.. <br /> SC 94M 101aOZIG..f Lis O..R Fb d QR U12 94 <br />