Specific Water Well Detail | ||
Location Info | |||
Owner: American Salt Co. | Status: Constructed | ||
Location: T20S, R8W, Sec. 10, SW NW NE | County: Rice | ||
Directions: from Hwy 56 and 14 S: .5 mi E, .25 mi S | |||
Latitude: 38.3304475 | Longitude: -98.1910695 | Datum NAD 27 | |
Latitude: 38.3304579 | Longitude: -98.1914072 | 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: 75 ft. | Elevation: ft. | |
Static Water Level: 25 ft. | Est. Yield: gpm. | |
Comp. Date: 30-Nov-1984 | Well Use: Monitoring well/observation/piezometer | |
DWR Applic. #: | Other ID: MW 84-55 |
Driller Info | ||
Driller: Rosencrantz-Bemis Enterprises, Inc. | License #: 134 |
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: PVC
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: PVC | Screen Openings: Saw cut | |
Screen-perforated intervals | From: 65 ft to 75 ft
From: 0 ft to 0 ft From: 0 ft to 0 ft | |
Gravel pack intervals | From: ft to ft |
Grout Info | ||
Grout used: Neat cement | From: 0 to 10 ft
From: 0 to 0 ft From: 0 to 0 ft |
Source of Possible Contamination | ||
Source: OTHER | ||
Direction from well: | Distance: 0 ft |
Lithologic Log
(Log data entered by KGS.) | ||
From: 0 ft. to 3 ft. | top soil | |
From: 3 ft. to 26 ft. | clay | |
From: 26 ft. to 55 ft. | medium sand | |
From: 55 ft. to 62 ft. | medium sand with clay chips | |
From: 62 ft. to 75 ft. | medium sand | |
From: 75 ft. to ft. | shale |