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:may <br /> removing five to ten well volumes of water. All groundwater <br /> removed from the well and decontamination liquids will be <br /> containerized pending characterization and proper disposal. The <br /> well will be considered developed when measurements of <br /> temperature, conductivity and pH stabilize and when the water is <br /> relatively free of suspended material. <br /> 3.5 WELL SAMPLING <br /> The wells will be sampled no less than 24 hours after <br /> development. Water level measurements will be made using a <br /> 5olinst water level indicator. Then each well will be checked <br /> for the presence of free product utilizing an interface probe or <br /> a clear acrylic bailer designed for free product measurements. <br /> Water level data and product thickness data will be recorded for <br /> later groundwater flow direction and gradient calculations. <br /> Each well will be purged of three well volumes of groundwater <br /> utilizing a decontaminated bailer or pump (depending on volume of <br /> water to be removed) . A water sample will be collected when the <br /> water reaches 80 percent of its initial level. If the well is <br /> slow to recover, the sample will be collected after the well has <br /> stabilized. Wells in which free product has been identified will <br /> not be sampled for dissolved hydrocarbons. Measurements of <br /> temperature , conductivity, and pH will be measured and recorded <br /> to verify well stabilization. <br /> Groundwater will be sampled using a new Voss Technologies <br /> disposable bailer. The water samples will be placed in <br /> appropriate bottles (see table below) or containers supplied by <br /> the laboratory. Care will be taken that no headspace is present <br /> in sample bottles which will be analyzed for volatile organic <br /> _ . compounds. once samples are collected, the bottles will be <br /> placed in "zip-loc" bags and sealed with security tape. The <br /> samples will be stored in a refrigerated ice chest until delivery <br /> 3-6 <br />