Coupling Relationship between Lithofacies and Brittleness of the Shale Oil Reservoir: A Case Study of the Shahejie Formation in the Raoyang Sag

Analyzing the characteristics of rock brittleness in low-permeability mudstone and shale (MS) formations is imperative for efficient hydraulic fracturing stimulation. Rock brittleness depends on the mineral composition, organic matter abundance, and bedding structure. Based on the MS from Shahejie Formation mineral composition (clay mineral, felsic mineral, and calcareous mineral contents), total organic content, and bedding structure (laminated, laminar, and massive), six types of lithofacies were identified: clay-rich MS, felsic-rich MS, calcareous-rich MS, clay MS, felsic MS, and calcareous MS. The quartz, feldspar, calcite, and dolomite of the Shahejie Formation are brittle minerals. Consequently, lithofacies with high felsic and calcareous mineral contents are more brittle. In addition, laminated and laminar MS are also conducive to hydraulic fracturing. Therefore, laminated, organic-rich, and calcareous-rich MS are the dominant lithofacies for hydraulic fracturing in the Shahejie Formation. The lithofacies and brittleness index were predicted by the response characteristics between mineral compositions and logging curves. The 3521–3552 m section of well B11x is dominated by calcareous-rich MS with developed laminae, representing a favorable section for hydraulic fracturing. Fragile minerals and oil are widely developed in the lower part of the lower 1st member of the Shahejie Formation (Es1L) in the southwestern part of Zhaohuangzhuang-Suning, where hydraulic fracturing can be used to increase shale oil production.

Mineral composition of wheat species as influenced by different fertilizer sources and different weed control practices

This research was carried out to determine the effects of agronomic practices on the mineral composition of organically-grown wheat species. In terms of all nutrients evaluated, the mineral content of wheat showed significant differences according to crop years, varieties, weed control methods and fertilizer sources. As the average of all factors, the Cu, Fe, Mn, Se, Zn, Cd, Co, Cr, Ni and Pb contents of the ground wheat grain were; 3.93, 42.8, 79.6, 0.549, 11.34, 0.012, 0.140, 0.194, 3.71 and 0.269 mg / kg, respectively. According to the wheat varieties, the Kırik was superior in terms of Cu, Fe, Se, Zn, Co and Cr, and the Dogu-88 was superior in terms of Mn, Cd, and Ni. The effect of weed control methods on mineral content was variable. According to fertilizer sources, the highest mineral content was obtained from the control plots without fertilizer treatments. The lowest mineral contents were obtained from chemical fertilization, cattle manure and organic fertilizer applications. There was no significant increase in the mineral content of wheat with organic fertilization, however, organic agriculture still preserves its place in terms of healthy food. As a result, it has been determined that the values obtained for all mineral elements were not at a level that pose a risk on the environment, human and animal health according to WHO.

Effect of Brine fermented Pickling to Physicochemical, Anti-nutritional, and Microbiological Attributes of Pickled gboma Eggplant (Solanum macrocarpon)

Gboma eggplant (Solanum macrocarpon) has low calorie, high phenolic and antioxidant, excellent dietary fibre and mineral content. Besides healthy effects, gboma eggplant also contained numerous anti-nutrients unbeneficial for human health. Due to high moisture content, gboma eggplant was highly perishable during post-harvest. This research observed the changes of nutritional proximate, mineral contents, acidification indexes, anti-nutrients, phytochemical and antioxidant properties, texture profiles, microbiological characteristics of both raw and pickled gboma eggplant. Gboma eggplant fruits were soaked in clean water for 2 minutes before cutting their calyx lobes. The pre-treated fruits were submerged in sterilized brine (5% salt) for 8 days. Periodically, pickled samples were taken to examine physicochemical, anti-nutritional, and microbiological attributes of pickled gboma eggplant. Results showed that nutritional proximate of moisture, ash, protein, fat, fibre, carbohydrate was varied slightly during fermentation. There was a decreasing trend of moisture and carbohydrate; meanwhile, there was an increasing trend of ash, protein, fibre during 8 days of fermentation. There was no significant difference of fat during pickling. There was a minor increment of mineral contents in all samples. There was accumulation of phenyllactic acid, ascorbic acid content and titratable acidity with exception of pH. Anti-nutrient contents like tannin, phytate, oxalate, steroidal glycoalkaloid greatly decreased in raw and pickled eggplant. Remarkable increments of total phenolic, flavonoid, DPPH free radical scavenging and FRAP ferric reducing antioxidant of raw and pickled eggplant was presented. Texture profiles of hardness, crispness, fracturability, crunchiness revealed a minor reduction of sensory scores during 8 days of fermentation. Lactic acid bacteria, Bacillus significantly proliferated; meanwhile, Micrococcus and S. aureus were absolutely retarded in pickled eggplant. Yeast and fungi increased in the first 4 days and decreased afterwards. There was no significant difference of proximate compositions; mineral contents; phenyllactic acid, ascorbic acid content, pH and titratable acidity; anti-nutritional contents; phytochemical and antioxidant properties; texture profile (sensory score); microbiological load (with exception of S. aureus) between pickled gloma eggplants at day 6th and day 8th of fermentation. At a quick glance, the length of fermentation could be shorted to 6 days instead of 8 days. However, at the 6th day, S. aureus load was still presented at 0.33±0.01 log CFU/g. The fermentation should be lasted to 8th day so that S. aureus load could be dropped down to zero to ensure microbial food safety. Raw gboma eggplant should be fermented in 8% brine solution for 8 days to obtain the best physicochemical, anti-nutritional, and microbiological properties of pickle. Findings of this research suggested that fermentation pickling would be an appropriate approach to improve nutritional, physicochemical and functional criteria while controlling toxic chemical residues, retarding the growth and proliferation of spoilage and pathogen microorganisms.

Mineral Composition in Delactosed Dairy Products: Quality and Safety Status

Mineral elements are ingested through the diet (Li, Be, B, Na, Mg, Al, K, Ti, V, Cr, Mn, Fe, Co, Ni, Cu, Zn, As, Se, Sr, Mo, Ag, Cd, Sb, Ba, Tl, Pb, and Bi). Essential minerals have structural, biochemical, nutritional and catalytic functions; therefore, they are fundamental for human health. In this research, thirty commercial delactosed dairy products from different varieties were supplied by various markets in Sicily (Italy), and their mineral contents were determined by using inductively coupled plasma mass spectrometry (ICP-MS) with the following aims: (1) to highlight the differences among various products; (2) to evaluate if it is possibly related to the analyzed samples of their product group; (3) to evaluate the nutritional quality and safety related to intake of these dairy products. Evident differences were found among the samples depending on the type of product. A good separation between mozzarella—on the one hand—and crescenza and primo sale—on the other—was observed. The mozzarella samples were distinguished by the higher Fe, V and Co contents, and the lower amount of Al. Based on shares of the RDA, the analyzed dairy samples are a good source of Ca (up to 58% of the nutrient reference values), with a relatively high concentration of Na (between 5.5% and 22%). Any safety risk for consumers due to exposures to toxic elements through analyzed samples is excluded. The obtained results give reason to expect further insight concerning the direct comparison between the delactosed and non-delactosed product, in order to evaluate if the manufacturing process can affect the content of some mineral.

Chemical Composition and Thermogravimetric Behaviors of Glanded and Glandless Cottonseed Kernels

Common “glanded” (Gd) cottonseeds contain the toxic compound gossypol that restricts human consumption of the derived products. The “glandless” (Gl) cottonseeds of a new cotton variety, in contrast, show a trace gossypol content, indicating the great potential of cottonseed for agro-food applications. This work comparatively evaluated the chemical composition and thermogravimetric behaviors of the two types of cottonseed kernels. In contrast to the high gossypol content (3.75 g kg−1) observed in Gd kernels, the gossypol level detected in Gl kernels was only 0.06 g kg−1, meeting the FDA’s criteria as human food. While the gossypol gland dots in Gd kernels were visually observed, scanning electron microcopy was not able to distinguish the microstructural difference between ground Gd and Gl samples. Chemical analysis and Fourier transform infrared (FTIR) spectroscopy showed that Gl kernels and Gd kernels had similar chemical components and mineral contents, but the former was slightly higher in protein, starch, and phosphorus contents. Thermogravimetric (TG) processes of both kernels and their residues after hexane and ethanol extraction were based on three stages of drying, de-volatilization, and char formation. TG-FTIR analysis revealed apparent spectral differences between Gd and Gl samples, as well as between raw and extracted cottonseed kernel samples, indicating that some components in Gd kernels were more susceptible to thermal decomposition than Gl kernels. The TG and TG-FTIR observations suggested that the Gl kernels could be heat treated (e.g., frying and roasting) at an optimal temperature of 140–150 °C for food applications. On the other hand, optimal pyrolysis temperatures would be much higher (350–500 °C) for Gd cottonseed and its defatted residues for non-food bio-oil and biochar production. The findings from this research enhance the potential utilization of Gd and Gl cottonseed kernels for food applications.

Surface morphology properties of biochar feedstock for soil amendment

A soil amendment is any material added to a soil to improve soil physical properties, support plant growth, improve soil fertility, organic matter, and water holding capacity, improve soil chemical and biological properties. Biochar is an organic amendment that improve soil fertility, mitigates climate change, and effectively keeps nutrients and available to plants. The chemical and physical properties of the biochar are important to know the suitable applications of biochar. The chemical and physical properties of the biochar are depending on the process and biomass feedstock. The research aimed to find out the kind of biomass feedstock for biochar as a soil amendment. The biochar feedstock was evaluated using scanning electron microscopy (SEM) and electron dispersive X-ray (EDX) analysis and can predicting possible uses for the biochars. The result showed that the biochar surface morphology properties were influenced by the feedstock types and pyrolysis temperature. The pores development and mineral contents in coconut shell biochar are the most suitable for soil amendment.

Soil Chemistry and Clay Mineralogy of an Alluvial Chronosequence from the North Carolina Sandhills of the Upper Coastal Plain, USA

Temporal changes in soil development were assessed on fluvial terraces of the Little River in the upper Coastal Plain of North Carolina. We examined five profiles from each of six surfaces spanning about 100,000 years. Soil-age relationships were evaluated with inter-surface clay mineral comparisons and regression of chemical properties versus previously reported optically-stimulated luminescence ages using the most developed subsoil horizon per profile. Bases to alumina (Bases/Al2O3) ratios have negative correlations with age, whereas dithionite-Fe (FeD) concentrations are positively correlated with time and differentiate floodplain (<200 yr BP) from terrace (≥10 ± 2 ka) soils and T4 pedons (75 ± 10 ka) from younger (T1-T3b, 10 ± 2–55 ± 15 ka) and older (T5b, 94 ± 16 ka) profiles. Entisols develop into Ultisols with exponentially decreasing Bases/Al2O3 ratios, reflecting rapid weatherable mineral depletion and alumina enrichment during argillic horizon development in the first 13–21 kyr of pedogenesis. Increasing FeD represents transformation and illuviation of free Fe inherited from parent sediments. Within ~80–110 kyr, a mixed clay mineral assemblage becomes dominated by kaolinite and gibbsite. Argillic horizons form by illuviation, secondary mineral transformations, and potentially, a bioturbation-translocation mechanism, in which clays distributed within generally sandy deposits are transported to surface horizons by ants and termites and later illuviated to subsoils. T5b profiles have FeD concentrations similar to, and gibbsite abundances greater than, those of pedons on 0.6–1.6 Ma terraces along Coastal Plain rivers that also drain the Appalachian Piedmont. This is likely because the greater permeability and lower weatherable mineral contents of sandy, Coastal Plain-sourced Little River alluvium favor more rapid weathering, gibbsite formation, and Fe translocation than the finer-grained, mineralogically mixed sediments of Piedmont-draining rivers. Therefore, recognizing provenance-related textural and mineralogical distinctions is crucial for evaluating regional chronosequences.

Technological Feasibility of Couscous-Algae-Supplemented Formulae: Process Description, Nutritional Properties and In Vitro Digestibility

The aim of this work was to develop functional couscous in a traditional Tunisian manner (hand rolling), enriched in algae biomass (6% w/w). Four Chlorella vulgaris (C. vulgaris) biomasses and one mixture of C. vulgaris and two macroalgae biomasses (Ulva rigida and Fucus vesiculosus) were used. The C. vulgaris strain was subjected to random mutagenesis and different culture conditions (Allmicroalgae), resulting in different pigmentations and biochemical compositions. Couscous samples were characterized in terms of nutritional properties, oscillatory rheology properties and digestibility. All biomasses provided a significant supplementation of nutrients and excellent acceptance. The enrichment resulted in lower firmness, higher viscoelastic functions (G′ and G″) and a significant improvement in the cooking quality. Major differences between couscous samples with different microalgae were observed in protein and mineral contents, fully meeting Regulation (EC) No. 1924/2006 requirements for health claims made on foodstuffs. The amount of digested proteins was also higher in algae-containing samples. The fatty acid profile of the enriched couscous varied in a biomass-specific way, with a marked increase in linolenic acid (18:3 ω3) and a decrease in the ω6/ω3 ratio. Sensory analysis revealed that microalgae-containing products could compete with conventional goods with an added advantage, that is, having an ameliorated nutritional value using algae as a “trendy” and sustainable ingredient.

Carcass and Pork Quality and Gut Environment of Pigs Fed a Diet Supplemented with the Bokashi Probiotic

The aim of this study was to determine the effect of probiotics on gut microbiota, on carcass and meat quality and on mineral contents in the longissimus lumborum (LL) muscle in pigs. The research was carried out with 120 hybrid pigs deriving from Naïma sows and P-76 boars. Pigs from the experimental group received the EM®Bokashi probiotic (Greendland Technologia EM®, Janowiec n/Wisłą, Poland) in their feed (containing Saccharomyces cerevisiae, Lactobacillus casei and Lactobacillus plantarum). The study showed that EM®Bokashi probiotic supplementation resulted in a significantly higher count of lactic acid bacteria (LAB) and yeasts in the feed, a lower number of Clostridium in the mucosa and colorectal digesta as well as a lower Enterobacteriaceae count in the colorectal digesta. The research showed that carcasses of the pigs who received the EM®Bokashi probiotic had a higher lean percentage and lower fat content than the carcasses of the control fatteners. Diet supplementation with the EM®Bokashi probiotic resulted in a lower pH and technological yield (TY) and a higher drip loss and shear force at a lower protein content in LL muscle. Moreover, the administration of the probiotic to fatteners resulted in higher yellowness (b*) and saturation (C*) and higher concentrations of Na, Mg and Se in meat.