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Appendix A <br /> March 20, 1995 <br />' Page 2 <br />' Monitorine Well Develo ment Purging and Sampling <br />' After well construction was completed, the water level in each well was measured with an <br /> electronic well sounder and the wells were checked for free product using a clear disposable <br /> polyethylene bailer The wells were subsequently developed using a vented surge block <br /> Approximately three well volumes of water were then removed by using a submersible pump <br />' until temperature, pH and conductivity readings stabilized and/or the water cleared of sediment <br /> After a minimum of 24 hours from the time of development, the water level in each well was <br /> measured, and the water checked for visual signs of free product using a clear disposable <br /> rpolyethylene bailer Approximately three to five additional well volumes of water were purged <br /> using a clean bailer until temperature, pH, and conductivity readings stabilized and/or the water <br /> cleared of sediment The water samples were then collected using new disposable polyethylene <br /> bailers Water from the bailers was decanted into appropriate sample containers provided by the <br /> laboratory <br /> The samples were immediately placed in an ice-chest with ice, along with a travel blank, and <br /> submitted under chain-of-custody to a California-certified laboratory for analysis of TPH using <br /> EPA method 8015 and BTEX using EPA method 602 <br /> Water sampling equipment was cleaned prior to development and purging of each well with a <br /> Isolution of Alconox detergent and water to minimize the potential for cross contamination All <br /> water removed during development and purging operations was stored in sealed, labeled 55- <br /> gallon drums <br /> Subsequent to installation and completion, well locations and elevations were surveyed by a <br /> California-licensed surveyor to aid in the determination of the hydraulic gradient and flow <br /> direction <br /> WALLACE KUHL <br /> Rayed p." Sr ASSOCIATES INC <br />