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IX. DISCUSSION OF RESULTS <br />• <br />The capacity of different interburden samples to <br />imbibe water is first discussed as it is related to Coloc•;yo <br />mine lithology and different coal seams. Next, appraisal <br />is made of the effects water leaching has on soluble salts <br />contained in the soil and rock interburden associated caith <br />X seam coal. Afterwards, experimental data are related to <br />different sources of water quality data for nearby streams <br />and the Yampa River that embrace the Colowyo environs. Sub- <br />sequently, a judgment is rendered concerning potentially <br />harmful or toxic substances in different strata and whether <br />or not one can expect significant amounts of soluble salts <br />to be leached from the interburden by precipitation, ground <br />and/or surface waters. <br />For the most part, data reported here are relevant to <br />drill hole no. 3-56-G13 (G-59) and deal mainly with the strata <br />above X seam and the floor beloca X seam. A second part caill be • <br />issued, at a later date, cahich treats interburden leaching tests <br />from the X seam doc~mcaard to the floor of F seam. <br />In Section V, Sampling Tech~liques and Sample Preparation, <br />an explanation is given on the manner in which the interburden <br />was partitioned into 38 samples for testing, and cahy G-59 cans <br />redrilled for missing core in November 1976. Later, caeights <br />and residual moisture of each samplecaere measured 'and recorded; <br />these appear in Table II. It is most apparent from a perusal <br />of the data in Table II that the residual moisture in tlce <br />stored cores was very loca, as rer_eived. Recently drilled <br />samples contained considerably more moisture. Results of sub- <br />sequent tests for water saturation percentage (Table III) shoca <br />some segments of the interburden, when finely ground or crushed <br />to dust, can retain considerable amounts of canter (to Ue specific, <br />40 to 61% moisture) before becoming saturated with water. <br />• <br />