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Water Quality of Flow Through Cured-in-Place Pipe (CIPP)

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    Final report, June 4, 2014 to December 31, 2016
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  • Abstract:
    Though this study did not include replication, the preponderance of the data from field and simulated-field experiments indicates that Cured-in-Place Pipe (CIPP), with some care in enforcing the Caltrans specification and delaying the reintroduction of natural flow, will result in concentrations of Volatile Organic Compounds (VOCs) that will not likely impact downstream receiving waters. Some measured concentrations were above the toxicity threshold for sensitive aquatic species, however, all concentrations were below all other known toxicity thresholds (e.g. trout). To be protective of water flowing through the CIPP, enhancements may be necessary to protect the most sensitive aquatic species. Cure method had a clear benefit to the most concerning constituent, styrene. Ultraviolet (UV) curing was clearly superior and the other volatile concentrations detected were all measured at levels below known environmental thresholds. The water quality results, in terms of protection of aquatic species, can be categorized by soil conditions. For unsaturated soil conditions, UV-cured resin, styrene-free resin, and steam-cured, styrene-base resin with forced heated air treatment would be protective of all aquatic species without the need to divert flow. For all other scenarios, water cannot be allowed to flow through the pipe until 96 hours after CIPP installation. For saturated soil conditions, UV-cured and non-styrene CIPP met all water quality criteria. For styrene-based CIPP in saturated conditions, forced heated air appears to be a contributing factor to bring concentrations below environmental thresholds by Day 4. Additional enhancements may be necessary for saturated soil conditions that are presumably causing a heat sink that may be inhibiting the curing process.
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    urn:sha256:e9643066fcdaf8175e30c6a35dac79ec81e2209198236221101995956c4eed53
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    Filetype[PDF - 42.52 MB ]
File Language:
English
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