Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
50 Cards in this Set
- Front
- Back
The difference between static level and pumping level on a well |
Drawdown |
|
Typical characteristics of groundwater and surface water sources.
- Monthly changes in chemical and physical characteristics |
Groundwater: consistent year around
Surface Water: highly variable |
|
Typical characteristics of groundwater and surface water sources.
- Coliform and other enteric bacteria |
Groundwater: normally absent
Surface Water: normally present |
|
Typical characteristics of groundwater and surface water sources.
- Important dissolved gasses |
Groundwater: CO2 and H2S
Surface Water: O2 |
|
Typical characteristics of groundwater and surface water sources.
- Hardness and TDS
|
Groundwater: generally high
Surface Water: generally low |
|
Typical characteristics of groundwater and surface water sources.
-Turbidity |
Groundwater: normally low
Surface Water: highly variable |
|
This allows intake structures on lakes and reservoirs to pump water of the best quality. |
The ability to pump from various levels. |
|
Layers in a stratified lake or reservoir. |
Upper layer: Epilimnion (warm layer that "floats" over cooler layers)
Middle layer: Mesolimnion
Lower layer: Hypolimnion |
|
Conditions that can cause water in the bottom of a lake or reservoir to be circulated to upper levels. |
- Fall turnover
- Prevailing directional winds, which cause "upwelling" |
|
Minimum grouting necessary for the exterior of a well casing. |
The casing should be grouted from the surface down to the first impermeable layer. |
|
Water in the well casing moves above the upper confining layer in the aquifer. |
Artesian well |
|
Subterranean strata able to yield or produce water. |
Aquifer |
|
Aquifer with no upper confining layer. |
Water table aquifer |
|
Water wells should not be located too close to these. |
- Septic tank or cess pool (100 ft min)
- Septic system leach field (200 ft min)
- Sanitary sewer (100 ft min) |
|
Nuisance algae in lakes and reservoirs can be controlled with this chemical. |
Copper sulfate (Bluestone) CuSO4 |
|
This chemical can enhance the effectiveness of copper sulfate when the total alkalinity of the water is greater that 150 mg/L. |
Citric acid |
|
The land area draining into a reservoir or stream. |
Watershed |
|
Industrial or agricultural activity directly above a shallow water table well can cause this. |
Contamination of the aquifer and well |
|
The upper saturated zone of an unconfined aquifer. |
Water table |
|
The development of significant daily changes in the pH and total alkalinity of surface water indicates this. |
An increase in the algae population, with possible taste and odor problems |
|
When the static water level in a well is normal and drawdown is less than normal, this is indicated. |
Worn or damaged pump impellers or turbines |
|
When the static water level in a well is normal and drawdown is excessive, this is indicated. |
- Well screen incrustation
-Silting or mudding-in of the well screen |
|
The proper way to abandon an existing well. |
Fill the well casing with cement grout or bentonite clay |
|
The most common sources of taste and odor in surface water sources. |
Algae and decayed vegetation |
|
Algae in sufficient numbers to alter the color of the water. |
Bloom |
|
The most common causes of taste and odor in well water. |
- Dissolved gas such as hydrogen sulfide
- Minerals such as sulfates and iron |
|
This condition at the bottom of stratified lakes and reservoirs may cause sediment minerals such as iron, manganese, and phosphate to be released into the water and may cause the production of hydrogen sulfide. |
Anaerobic conditions |
|
Activities that should be limited or regulated on a watershed. |
- Recreations such as hunting and camping - Logging - Agriculture - Mining |
|
In stratified lakes or reservoirs, this is the region between the upper warm water layer and the colder water below. |
Thermocline |
|
These conditions can indicate that a groundwater source is under the influence of surface water. |
- Significant seasonal changes in water temperature.
- Significant seasonal changes in water chemistry such as pH and alkalinity.
- Detection of insect body parts in the water. |
|
Typical range of pH for ground water and surface water. |
pH 6.5 to 8.5 |
|
Components of a water well. |
- Sanitary seal
- Casing
- Well screen
- Vent |
|
This test procedure can provide a quick estimate of the total dissolved solids (TDS) in water. |
Specific Conductance, or Conductivity |
|
This may contribute to excessive nitrate levels in groundwater |
- leaching from septic systems
- agricultural fertilizers
- barnyard run-off |
|
The presence of dissolved iron and manganese in water may stimulate this. |
The growth of nuisance microorganisms such as the iron bacteria Crenothrix. |
|
These conditions contribute to the corrosive characteristics of water. |
- high dissolved oxygen - low pH - low alkalinity - soft water - high water temperature - excess free CO2 |
|
An estimate of the taste and odor characteristics of drinking water can be determined by this test. |
The threshold odor test.
The threshold odor test is determined by diluting water samples with "odor free water" until there is no detectable odor. The amount of dilution determines the threshold odor number for the sample. |
|
Microorganisms that can grow in the presence or absence of oxygen. |
Facultative Anaerobes |
|
Characteristics of ferrous iron "clear water iron".
- Solubility - appearance - valence charge |
- Soluble in water
- Colorless
- Fe+2 |
|
Characteristics of ferric iron "red water iron".
- Solubility - appearance - valence charge |
- Low solubility
- red-brown rust color
- Fe+3 |
|
High nitrate levels are more likely found in this type of water well. |
Shallow water wells |
|
Colder water temperatures have this affect on the solubility of oxygen. |
The oxygen solubility increases |
|
Appearance of deposits left by minerals in water.
- calcium and magnesium
- iron
- manganese |
calcium and magnesium = Chalky white
iron = Reddish brown - rust color
manganese = Dark purple to black |
|
These ions contribute to the total alkalinity of water. |
Bicarbonate - HCO3 Carbonate - CO3-2 Hydroxide - OH-
|
|
These microorganisms are often associated with taste and odor problems in drinking water. |
Diatoms, such as Asterionella and Fyceteragilaria Green algae, such as Chlorella Blue-green "algae" such as Anabaena Bacteria, such as Actinom |
|
Characteristics of P-Alkalinity (Phenolphthalein) - pH of endpoint - Alkalinity measured |
Endpoint: pH 8.3 Alkalinity measured: All of hydroxide and 1/2 of carbonate |
|
These ions are associated with water hardness |
Calcium and Magnesium |
|
These methods are used to determine the corrosive or aggressive characteristics of water. |
- Langlier Stability Index (LSI) - Rysner Stability Index (RSI) - Baylis Curve - Marble Test (Calcium Carbonate Stability Test) - Coupon Test |
|
Term used for corrosion caused by contact of two dissimilar metals. |
Galvanic Corrosion |
|
Exess carbon dioxide in well water can produce these effects. |
- Lower the pH - cause the water to be corrosive |