Specific Water Well Detail | ||
Location Info | |||
Owner: Quenzer, Jerry | Status: Constructed | ||
Location: T17S, R26W, Sec. 12, NE NE SW | County: Ness | ||
Directions: from Utica, 0.5 mi E, 3.5 mi S, and 0.25 mi E | |||
Latitude: 38.5874156 | Longitude: -100.1478766 | Datum NAD 27 | |
Latitude: 38.5874305 | Longitude: -100.1482844 | Datum NAD 83 | |
Longitude and latitude calculated by Survey from township-range-section-quarter calls. Only good to within the quarter call accuracy. | |||
View well on interactive map |
General Info | ||
Well Depth: 40 ft. | Elevation: ft. | |
Static Water Level: 19 ft. | Est. Yield: 10 gpm. | |
Comp. Date: 08-Mar-1983 | Well Use: Domestic | |
DWR Applic. #: | Other ID: Well 3 |
Driller Info | ||
Driller: Karst Water Well Drilling & Service, Inc. | License #: 199 |
Scanned Form | |
View scan of this form in PDF format. | |
You will need the Acrobat PDF Reader, available free from Adobe, to read this file. |
Chemical Sample Submitted?: No
Water Well disinfected?: | ||
Ground water encountered: 0 ft. , 0 ft. , 0 ft. | ||
Pump test data: Well water was 0 ft after 0 hours pumping 0 gpm | ||
Casing Info | ||
Casing Type:
Casing Joints: |
Diam: 0 in. to 0 ft
Diam: 0 in. to 0 ft Diam: 0 in. to 0 ft | |
Casing height above land surface: in
Casing Weight: lbs/ft Wall thickness or gauge no.: |
Screen and Perforation Info | ||
Screen Type: | Screen Openings: | |
Screen-perforated intervals | From: 20 ft to 40 ft
From: 0 ft to 0 ft From: 0 ft to 0 ft | |
Gravel pack intervals | From: ft to ft |
Grout Info | ||
Grout used: | From: 0 to 0 ft
From: 0 to 0 ft From: 0 to 0 ft |
Source of Possible Contamination | ||
Source: | ||
Direction from well: | Distance: 0 ft |
Lithologic Log
(Log data entered by KGS.) | ||
From: 0 ft. to 2 ft. | topsoil | |
From: 2 ft. to 6 ft. | brown clay | |
From: 6 ft. to 8 ft. | sand | |
From: 8 ft. to 14 ft. | brown clay | |
From: 14 ft. to 21 ft. | sand | |
From: 21 ft. to 23 ft. | white clay | |
From: 23 ft. to 38 ft. | gray clay | |
From: 38 ft. to 40 ft. | shale |