Tight oil reservoir production characteristics developed by CO2 huff ‘n’ puff under well pattern conditions

Tight oil reservoirs have poor physical properties, and the problems including rapid oil rate decline and low oil recovery degree are quite common after volume fracturing. To obtain a general understanding of tight oil reservoir production improvement by CO2 huff ‘n’ puff, the high-pressure physical properties of typical tight oil samples are measured. Combining the typical reservoir parameters, the production characteristics of the tight oil reservoir developed by the CO2 huff ‘n’ puff are numerically studied on the basis of highly fitted experimental results. The results show that: (1) during the natural depletion stage, the oil production rate decreases rapidly and the oil recovery degree is low because of the decrease in oil displacement energy and the increase in fluid seepage resistance. (2) CO2 huff ‘n’ puff can improve the development effect of tight oil reservoirs by supplementing reservoir energy and improving oil mobility, but the development effect gradually worsens with increasing cycle number. (3) The earlier the CO2 injection timing is, the better the development effect of the tight reservoir is, but the less sufficient natural energy utilization is. When carrying out CO2 stimulation, full use should be made of the natural energy, and the appropriate injection timing should be determined by comprehensively considering the formation-saturation pressure difference and oil production rate. The research results are helpful for strengthening the understanding of the production characteristics of tight oil reservoirs developed by CO2 huff ‘n’ puff.

A Review of Ventilation and Environmental Control of Underground Spaces

Because of rapid urbanization, traffic problems, and other factors, underground spaces have been used more in the twenty-first century. Large underground spaces are required for underground city, metro, tunnel, mine, industrial and agricultural engineering, and civil air defense engineering. Underground spaces with varying thermal, ventilation, and lighting environments can face problems of comfort, health, and safety. High temperatures, high humidity, difficulty in flue gas emission, harmful microorganisms, radon, and physical and psychological problems are examples of issues. Air quality control technologies for underground spaces, such as ventilation, dehumidification, natural energy utilization, smoke extraction, and ventilation resistance reduction, are discussed. Ventilation for smoke-proofing/evacuation is also extensively addressed.

Comprehensive Review: Miracle Tree Moringa oleifera Lam

: From ancient times, humans have depended on plants as a source of medicines. The interest in plants is as old as mankind itself. For novel agents to heal various disorders and improve health, the plant kingdom represents a rich store of folk traditional medicines and organic compounds. Various plants with medicinal properties are used as traditional medicines; M. oleifera Lam. (family Moringaceae) is one of them. M. oleifera Lam. drumstick tree is a tropical species known by various regional names as kelor, saguna, sahjan, sajiwan, sajna, Subhanjana, and suragavo. M. oleifera occurs naturally and is also cultivated throughout India. It is a small to medium-sized tree known as an admirable source of nutrition and a natural energy booster. Primary and secondary metabolites such as minerals, protein, vitamins, and various phenolic compounds are present in different parts of the plant. Most parts of this plant (bark, flowers, fruits, leaves, pods, roots, and seeds) show various pharmacological activities such as analgesic, anti-atherogenic, anti-cancer, antidiabetic, anti-fertility, anti-inflammatory, anti-microbial, anti-oxidative, anti-pyretic, etc. M. oleifera has the potential to improve nutrition and to reduce malnutrition, especially among infants and nursing mothers as well as boost food security in developing countries.

Medición de Emociones en Los Jóvenes Hacia Emprendimientos de Bebidas de Guayusa: Implicaciones de Gestión para la Comercialización de Productos

La métrica de las emociones a partir de dispositivos de Neuromarketing valida las respuestas de comportamiento del consumidor desde el cerebro ante los estímulos sensoriales, en este caso, el empaque a través de la vista, y el sabor mediante el gusto de las bebidas energéticas naturales, como método analítico de la neurociencia para la aprobación de nuevos productos en el mercado. Esta investigación exploratorio-experimental tiene como objetivo medir las emociones generadas en los jóvenes hacia emprendimientos de bebidas de Guayusa mediante aplicaciones de Neuromarketing para validar las respuestas del consumidor con su decisión de compra. Los participantes con edades entre 18 a 45 años, consumidores habituales de energizantes, degustaron ocho marcas de bebidas sin conocerlas, luego fueron expuestos a sus empaques. Mediante los datos de Diferencia Asimétrica Prefrontal obtenidos desde un electroencefalograma, fue posible corroborar la respuesta de bebida de mayor aceptación. La validación de aceptación a un nuevo emprendimiento desde la fisiología del cuerpo humano, implica un proceso moderno en la gestión para la comercialización de un nuevo producto, pues considera características específicas que determinan el comportamiento del consumidor. Los resultados prueban que las emociones juegan un rol importante, evidenciando que aún con ausencia en la percepción de orgullo en el tipo de bebida energizante tradicional o natural fue posible validar la marca con mayor aceptación entre los participantes. Emotion metrics from Neuromarketing devices validate consumer behavioral responses from the brain when exposed to sensorial stimuli. This study includes the analyze of consummer reactions when looking at the packaging and tasting the flavor of a natural energy drink Guayusa, used with an electroencephalography headset applied for getting marketing results as an analytical method from neuroscience to validate new products in the market before launching them. This descriptive-experimental research aims to measure the emotions generated in young people towards different brands of Guayusa natural drink through a Neuromarketing application to validate consumer responses regarding their final purchase decision. Participants between 18 to 45 years old with energy drinks consuming habits were considered for tasting eight new beverage brands and then being exposed to their packaging to get acknowledgement of their presentation appealing. Using the prefrontal asymmetric difference data obtained from an electroencephalogram, it was possible to corroborate the most popular beverage response. Validating acceptance of a new brand name, or a new taste was possible from the physiology of the human body of participants; this process implies a modern step in the management and the commercialization of new products. Specific characteristics that determine the consumer's behavior were considered as part of new implications for the commercialization validation process. The results prove that emotions play an important role, evidencing that even with the absence of pride in the traditional or natural type of energy drink, it was possible to validate the brand with greater acceptance among the participants.

Misinformation and the Mindsponge mechanism of trust

Misinformation is a serious issue, especially during the COVID-19 global health crisis. In this digital era, people are expected to process a huge amount of information every day. Based on the Mindsponge framework information processing, we explore the role of trust as a facilitator within the information filtering process, a natural energy-saving mechanism of how the human mind works. This mechanism can help explain how modern humans are prone to misinformation.

A variational sheath model for gyrokinetic Vlasov-Poisson equations

We construct a stationary gyrokinetic variational model for sheaths close to the metallic wall of a magnetized plasma, following a physical extremalization principle for the natural energy. By considering a reduced set of parameters we show that our model has a unique minimal solution, and that the resulting electric potential has an infinite number of oscillations as it propagates towards the core of the plasma. We prove this result for the non linear problem and also provide a simpler analysis for a linearized problem, based on the construction of exact solutions. Some numerical illustrations show the well-posedness of the model after numerical discretization. They also exhibit the oscillating behavior.

Triboelectric Nanogenerators for Energy Harvesting in Ocean: A Review on Application and Hybridization

With recent advancements in technology, energy storage for gadgets and sensors has become a challenging task. Among several alternatives, the triboelectric nanogenerators (TENG) have been recognized as one of the most reliable methods to cure conventional battery innovation’s inadequacies. A TENG transfers mechanical energy from the surrounding environment into power. Natural energy resources can empower TENGs to create a clean and conveyed energy network, which can finally facilitate the development of different remote gadgets. In this review paper, TENGs targeting various environmental energy resources are systematically summarized. First, a brief introduction is given to the ocean waves’ principles, as well as the conventional energy harvesting devices. Next, different TENG systems are discussed in details. Furthermore, hybridization of TENGs with other energy innovations such as solar cells, electromagnetic generators, piezoelectric nanogenerators and magnetic intensity are investigated as an efficient technique to improve their performance. Advantages and disadvantages of different TENG structures are explored. A high level overview is provided on the connection of TENGs with structural health monitoring, artificial intelligence and the path forward.

Natural Energy Bars With Protein Improvement From Animal Origin Foods

The energy bars provide the consumer with nutritional and organoleptic quality, as well as a prolonged shelf life without the need to modify the temperature for storage, however, they do not satisfy the nutritional requirements of high-quality proteins since they are usually made from cereals, which are low cost ingredients and great energy contribution. The objective of this study was to create an energetic and nutritious bar, without diminishing the technological quality of the commercial bars and that, due to their sensory characteristics, are easily included in the daily consumption of people who exercise and want to control their weight. A product was formulated with a greater contribution and protein quality, and with a functional dose of macronutrients. The product was prepared in compliance with the regulations of the Ecuadorian Institute for Standardization (INEN) and the Food Codex, the premixing and roasting of ingredients was controlled and finally food with animal protein source such as egg white and powdered milk was added. For the premix oat flakes, nuts such as nuts, almonds and hazelnuts, chia seeds and honey were used, then added egg white and powdered milk. The protein content it reached was 29.01% on a wet basis, a fat value of 23.10% and carbohydrates of 25.24% on 100 g of sample on a wet basis. The energy distribution of macronutrients was balanced, and the sensory evaluation showed good product acceptability. Keywords: cereal bars, protein, immediate energy. Resumen Las barras energéticas proporcionan al consumidor calidad nutricional y organoléptica, así como una vida de anaquel prolongada sin necesidad de modificar la temperatura para su almacenamiento, sin embargo, no satisfacen los requerimientos nutricionales de proteínas de alta calidad ya que generalmente están elaboradas a base de cereales, que son ingredientes de bajo costo y gran aporte energético. El objetivo se este estudio fue crear una barra energética y nutritiva, sin disminuir la calidad tecnológica de las barras comerciales y que por sus características sensoriales sean fácilmente incluidas en el consumo diario de personas que se ejercitan y quieren controlar su peso. Se formuló un producto con un mayor aporte y calidad proteica, y con una dosis funcional de macronutrientes. El producto se elaboró cumpliendo las normativas del Instituto Ecuatoriano de Normalización (INEN) y del Codex alimentario, se controló la premezcla y tostado de ingredientes y finalmente se adicionó los alimentos con fuente proteica animal como la clara de huevo y leche en polvo. Para la premezcla se utilizaron hojuelas de avena, frutos secos como nueces, almendras y avellanas, semillas de chía y miel de abeja, luego se adicionó la clara de huevo y la leche en polvo. El contenido proteico que alcanzó fue de 29,01% en base húmeda, un valor en grasas de 23,10% y de carbohidratos de 25,24% de muestra en base húmeda. La distribución energética de macronutrientes fue equilibrada y la evaluación sensorial arrojó una buena aceptabilidad del producto. Palabras claves: barras de cereales, proteína, energía inmediata.