Design and Application of Removable Plugging Slurry for Fractured Carbonate Reservoir
To meet the requirements of leakage stopping and reservoir protection at the same time in fractured formation, the removable plugging slurries with high temperature tolerance were designed, evaluated and applied in the field successfully. Analysis shows that the fibre materials can deposit onto crack surface, bridge and seal fractures quickly and the selected particles can bridge in throat near wellbore. The comprehensive grading of filling particles was determined from the point of view of gradient filling. The designed plugging slurries KJD155 and KJD200 with higher total dissolution rates sealed 1 mm, 2 mm, 3 mm, and 4 mm crack blocks effectively at room temperature and high temperature (KJD155 at 155 °C; KJD200 at 200 °C) respectively. Their pressure bearing ability of them was up to 5 MPa under bottom hole conditions, which was beneficial to the next operation. Field application of the designed plugging slurries was carried out successfully and showed that they were removable and did smaller damage to reservoir.
Rheological and Fluid Loss Properties of Water Based Drilling Mud Containing HCl-Modified Fufu as a Fluid Loss Control Agent
Investigation on rheological and fluid loss properties of water based drilling mud containing acid modified fufu starch is presented. Hydrochloric acid at 8% and 16% was used, aiming at improving fufu performance as a fluid loss agent under extreme drilling temperature of 300 F. Three formulations of mud weights of 75, 100 and 150 pcf were used, as proposed by the API and NISOC standards. Rheological properties, which are apparent viscosity, plastic viscosity, yield point and gel strength for the modified fufu showed significant improvement when 16% acid was employed. A significant amount of fluid loss reduction was obtained within light and average mud weights formulation (75pcf and 100pcf). Although none of the samples (modified and unmodified) meet the NISOC fluid loss standard requirement for the applied temperature, a great improvement was observed in ascending order of 16%HCl > 8%HCl > unmodified fufu WBMs, accordingly.
Effect of methods of preparation on the nutrient composition of some cassava products—Garri (eba), ‘Lafun’ and ‘Fufu’
Abstract Changes in the nutrient composition of three cassava products, Garri, Lafun and Fufu, as affected by preparation methods, were studied. Proximate analysis was carried out on the raw sample and sample of the cooked foods for moisture content crude protein, energy, sugar, iron, calcium and phosphorus. There was a slight and variable decrease in protein content of the products with Garri having the lowest amount of protein. The gross energy values of Garri, Lafun and Fufu were found to be 381·5 kcal, 357·7 kcal and 180 kcal, respectively, compared with 174·0 kcal for the raw sample.