四川煤田上三叠统极薄煤层瓦斯抽采程度分析

针对四川煤田地质条件复杂,煤层赋存条件差,瓦斯灾害严重的现状,对开采上三叠统须家河组极薄煤层的10对煤矿进行了现场实测和实验室煤样分析,得出了煤层瓦斯压力、含量与煤层埋深的关系。结果表明:四川煤田上三叠统须家河组极薄煤层属于难抽采煤层,瓦斯压力梯度为0.003～0.006MPa/m,瓦斯含量为6～8m3/t。     

新场气田土壤中纳米黄铁矿的发现及讨论

四川盆地西部新场气田地表土壤中发现了纳米微粒黄铁矿，利用单偏光显微镜、电子显微镜和能普仪等对其进行观察分析，发现黄铁矿微粒直径为0.06～0.3 μm，并聚集成椭球体，故称其为纳米微粒球状黄铁矿。利用中子活化法和原子力显微镜等对土壤中气体和天然气中非烃类元素的种类、含量和形态进行观察分析，发现井场附近土壤中烃类的含量高出该区土壤样品平均含量的数百倍。最终认为：①纳米微粒黄铁矿的产生与天然气泄漏和烃类渗漏作用密切相关；②今后该纳米微粒黄铁矿可以作为一种天然气藏存在的标志性矿物；③天然气泄漏使生态环境受到严重的影响。该发现为油气勘探地球化学法提供了新的依据。研究结果表明应当立即关注天然气泄漏对生态环境的负面影响。     

豆浆发酵调味汁的研究

利用发酵剂将大豆蛋白分解为氨基酸态氮，辅以种曲和糖类的呈味作用，在6d内快速生产出一种大豆氨基酸调味汁。从豆浆处理与蛋白变性的关系、发酵剂的选择到对产品风味的影响进行了研究。研制出的氨基酸调味汁口感好、营养丰富，为大豆的深加工提供了一项新的技术。     

层次分析法预测致密油甜点区的可行性——以川中侏罗系大安寨段为例

川中侏罗系大安寨段为典型自生自储致密油藏,储层物性差,纵向裂缝较发育,单井产量受多因素综合控制,无法用常规油藏勘探开发思维及已有行业评定标准进行分析。通过对川中侏罗系大安寨段进行研究,结合《SYT6943–2013致密油地质评价方法》,运用层次分析法预测川中侏罗系大安寨段致密油甜点区,并和当前掌握的地质情况与开采情况对比。研究表明:使用层次分析法可将模糊定性的地质结论量化为科学权重,有效解决了因地质资料不足而造成的分析瓶颈,降低了勘探风险;但致密油属非常规油藏,与常规油藏差别大,评估时各参数并不是越高或者越低越好的线性关系,而是需要找出参数区间或者上下限;层次分析法需与行业标准结合运用才能提高运算精度。     

川西北地区上三叠统油气勘探方向

文章对川西北地区上三叠统油气成藏条件进行了系统分析，认为该地区须二、四段储层在晚成岩A期和早成岩期致密化。须四段地层压力高于须二段，储层间存在强烈的分隔性和流体的封闭环境。须一段烃源岩在晚侏罗世-白垩纪初进入成烃高峰期。强生烃区分布在江油-安县-绵阳地区。中坝须二段、魏城须四段气藏形成于印支期和燕山中晚幕，储层致密化和非均质性使高压区油气运聚规模有限。生烃量大、次生孔隙和微裂缝系统发育带是获得高产气井的关键因素。构造的早期形成和继承性隆升，是高丰度气藏形成的有利条件。高孔隙度发育区梓潼凹陷西斜坡、魏城-文兴场为须二、四段有利勘探区。     

四川软玉猫眼颜色品种划分及呈色机理初步研究

依据颜色的不同，对四川软玉猫眼进行了品种划分。通过电子探针和X射线衍射分析，结果表明四川软玉猫眼的颜色由其结构中Fe的含量决定。     

Assessing shale gas resources of Wufeng-Longmaxi shale (O3w-S1l) in Jiaoshiba area,SE Sichuan (China) using Petromod II: Gas generation and adsorption

Taking Well JY4 as example, the authors present petroleum system modeling with PetroMod software for shale gas resource assessment of Wufeng-Longmaxi shale in Jiaoshiba area, which takes account of hydrocarbon adsorption process within source rocks. On the basis of burial and thermal modeling, source rocks adsorption parameters obtained from isothermal adsorption of gas measurements were defined. The results show that the total gas content of Wufeng-Longmaxi shale is estimated in rang of 4.6–10.5 * 10⁶ kg/km², and the proportion of absorbed gas content is around 22–50% in Jiaoshiba area.     

NaOH treatment reduces capsaicin content and pungency of ‘Makedoniko’ pepper (Capsicum annuum L.)

Pickled peppers are preferred by certain consumer groups at reduced pungency. To investigate the reduction in pepper pungency and capsaicin content, fresh ‘Makedoniko’ hot peppers were treated with 0, 0.5 or 1% NaOH before preserved in acid brine for 60 days. Pepper physicochemical traits were monitored following NaOH treatment and during preservation. Capsaicin content was measured in the beginning and at the end of preservation, and the peppers were also tested organoleptically. Preservation in acid brine induced the typical green–yellow product colour, increased firmness and decreased the dry mass in all treatments. NaOH‐treated pepper increased phenolics, chlorophyll and antioxidant content in dry mass during preservation faster than the control. Capsaicin content was reduced by 25 or 50% following 0.5 or 1% NaOH treatment, respectively. Pepper organoleptic pungency was also decreased following 1% NaOH treatment. NaOH reduces capsaicin content and pungency of ‘Makedoniko’ pepper, with minor effects on its processed product quality.