Graphical method of fetter (p. 107-108). based on your results in table 1 and the geotechnical engineering properti gren in talle 2, estimate how far a contarminant would hare traveled (d-宀 whose source is at the location of well a and that began leaking into the aquifer 25 years ago. you'll need the geotechnical data to give you the properties controlling flow (k, n). 6. 120 ps] u'se data from the table below to fill n the last row, and to define the hydraulic gradient using the table 1-well field data well b 112, 70 well c 50, 50 120,0 location (x, y coordinates in ft ground elevation (ft amsl depth to water (ft water table elevation (ft 802 21 810 27 table 2- constant head test (darcy tube) data: core length: 8.0 cm core diameter: 2.5 cm as q(cm3/s) dh (cm .0280 0.049 0.093 2.5 424s geotechnical test results dry bulk density: 2.10 g/cnm density of solids: 2.65 g/cm 120 pts] who doesn't love a good espresso? but as i'm sure every great barista knows, the real key is all about every great barista also knows, the ideal espresso shot (double, of course) is 60 ml, extracted at a brewing temperature of 94 °c and a pressure of 9 bars, and takes 26 seconds to "pull" the standard diameter of the brewhead (and therefore of the coffee "puck" through which the water flows) is 58 mm. the "puck" is typically 7/8" thick. 7. (a) what are the hydraulic conductivity 18 pts] and permeability |8 pts) of the ideal espresso puck? be mindful that fluid properties (density and viscosity) are dependent on temperature, so you'll need to do some digging for the right values. (b) in the case of the overzcalous home barista, a common mistake is to grind the coffee too coarse or 25 ml too fine. suppose all of the above parameters are the same, except that the result is a measly sso shot that takes 57 seconds to produce. what's the permeability of that puck 3 pts), and what should be changed to fix the problem [1 pt?