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2015-00619 - septic
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2450 Countryside Drive - 04-117-23-11-0004
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2015-00619 - septic
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Last modified
8/22/2023 5:05:48 PM
Creation date
4/29/2016 2:31:47 PM
Metadata
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Template:
x Address Old
House Number
2450
Street Name
Countryside
Street Type
Drive
Address
2450 Countryside Dr
Document Type
Septic
PIN
0411723110004
Supplemental fields
ProcessedPID
Updated
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OSTP Pressure Distribution :;�. <br /> Minnesota Pollution ' UNIVERSITY � <br /> Des�gn Worksheet OF MINNESOTA �"i1�' <br /> Control Agency <br /> 12. Calculate the Square Feet per Perforotion. Recommended volue is 4-11 ft Z per perforation. <br /> Does not app(y to At-Grades <br /> a, Bed Area = Bed Width (ft) X Bed Len�th (ft) <br /> 10 ft X 50 ft = 500 ftZ <br /> b. Square Foot per Perforation = Bed Area divided by the Total Number of Perforations. <br /> 500 ftz .- 51 perforations - 9.8 ft�/perforations <br /> 13. Select Minimum Average Head: 1.0 ft <br /> 14. Select Perforation Discharge (GPM) based on Table: 0.74 GPM per Perforation <br /> 15. Determine required Flow Rate by multiplying the Tota( Number of Perfs. by the Perforation Discharge. <br /> 51 Perfs X 0.74 GPM per Perforation = 38 GPM <br /> 16. Vo(ume of Liquid Per Foot of Distribution Pipinq (Table 11): 0.170 Gallons/ft <br /> �7. Vo(ume of Distribution Piping = <br /> Table II <br /> _ [Number of Perforated Latera(s X Length of Laterols X (Volume of Volume of�iquid in <br /> Liquid Per Foot of Distribution Piping] �Pe <br /> � � �g = � Pipe Liquid <br /> 3 X 48 ft X 0.170 al/ft 24.5 Gallons �ameter Per Foot <br /> (inches) (Gallons) ' <br /> 18. Minimum Delivered Volume = Votume of Distribution Piping X 4 1 0.045 j <br /> 1.25 0.078 ' <br /> 24.5 gals X 4 = 97.9 Gallons 1.5 0.110 ; <br /> 2 0.170 � <br /> manio pipe� 3 0.380 � <br /> i 4 0.661 <br /> � <br /> � .-Cleanouts ��� —� <br /> pipe from pump � <br /> � Manitold pipe� <br /> lean outs , �' ` <br /> � <br /> � • ' � <br /> � � � <br /> alternate location -'- <br /> of i e ftom um �Alternate laation <br /> of pipe from pump <br /> Pi e from um <br /> Comments/Special Design Considerations: <br />
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