With a rising population, the demand for energy has increased over the years. As per the projections, both fossil fuel and renewables will remain as major energy source (678 quadrillion BTU) till 2030 with fossil fuel contributing 78% of total energy consumption. Hence, attempts are continuously made to make fossil fuel production more sustainable and cheaper. From the past 40 years, polymer flooding has been carried out in marginal oil fields and have proved to be successful in many cases. The common expectation from polymer flooding is to obtain 50% ultimate recovery with 15 to 20% incremental recovery over secondary water flooding. Both naturally derived polymers like xanthan gum and synthetic polymers like partially hydrolyzed polyacrylamide (HPAM) have been used for this purpose. Earlier laboratory and field trials revealed that salinity and temperature are the major issues with the synthetic polymers that lead to polymer degradation and adsorption on the rock surface. Microbial degradation and concentration are major issues with naturally derived polymers leading to loss of viscosity and pore throat plugging. Earlier studies also revealed that polymer flooding is successful in the fields where oil viscosity is quite higher (up to 126 cp) than injection water due to improvement in mobility ratio during polymer flooding. The largest successful polymer flood was reported in China in 1990 where both synthetic and naturally derived polymers were used in nearly 20 projects. The implementation of these projects provides valuable suggestions for further improving the available processes in future. This paper examines the selection criteria of polymer, field characteristics that support polymer floods and recommendation to design a large producing polymer flooding.
The addition of polymer to injection fluid increases the crude oil recovery by improved sweep efficiency. Although it is the most widely used method for chemical enhanced oil recovery (CEOR), limitations such as lower stability of the polymer under reservoir conditions hinder the efficiency of the process. In the current study, a novel nanoparticle assisted polymer flooding approach was carried out to overcome these limitations. To determine whether nanoparticles influence the displacement efficiency of the injected fluid, we used a blend of xanthan gum and nickel nanoparticles. We have evaluated the changes in the dilute solution viscosity of xanthan when the nickel nanoparticles are added and have found out that a xanthan-nickel nanoparticles mixture has a higher intrinsic viscosity of 55.25 dL/g compared to 49.13 dL/g for the gum solution. Efficiency of nanoparticle assisted polymer flooding was evaluated in sand packed bioreactors with ∼0.6 PV of residual oil in place (ROIP). Flooding results demonstrated the highest recovery of 5.98% of additional ROIP with xanthan-nickel nanoparticle mixture compared to 4.48 and 4.58% of ROIP during the separate flooding of xanthan and nanoparticles, respectively. Results suggested the novel nanoparticle assisted polymer flooding approach is able to increase oil recovery beyond available methods.
Porridge (koozh) is one of the traditional foods made from Eleusine coracana L. grains (Finger millet). It is a soft food prepared from processed (germinated & fermented) finger millet flour (FMF). However, in the modern world of fast food, koozh is usually prepared from non-processed (non-germinated & non-fermented) FMF. Hence, present study was undertaken to evaluate the macro and micro nutrient contents in koozh prepared from germinated (fermented & non-fermented) and non-germinated (fermented & non-fermented) FMF. Highest protein, carbohydrate and glycoprotein contents were found in koozh prepared from germinated & non-fermented FMF. The free amino acid contents are higher in germinated & fermented condition when compare to other preparations. No significant change was observed in the calorific value of all preparations. There is no statistical difference in macro-nutrients & micro-nutrients minerals such as calcium, iron, magnesium, manganese, phosphorous and zinc among all the preparations. However, copper content is higher in non-germinated condition, whereas selenium, silicon and sulphur are higher in germinated FMF when compared to others. Significant level of total phenol, total flavonoid and free radical scavenging activity was observed in all preparations, which increased further during fermentation. The present observations, lead us to conclude that koozh prepared from germinated & non-fermented FMF contains higher level of carbohydrate, protein and glycoprotein, however germinated & fermented koozh has increased aminoacids, phytochemicals and free radical scavenging activity. Hence it is suggested that the consumption of koozh made from germinated & fermented FMF may provide easily digestible and energetic nutrients for healthier life.
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