Do you want to publish a course? Click here

Study the effect of temperature Salt drilling fluids on production Casing

دراسة تأثير درجة حرارة سوائل الحفر المالحة على مواسير التغليف الإنتاجية

965   0   44   0 ( 0 )
 Publication date 2017
and research's language is العربية
 Created by Shamra Editor




Ask ChatGPT about the research

This research aims to decrease the cost of last production stages through decreasing the cost of potential casing repair by avoiding the problems that casing string may be exposed to. Such problems are caused by the temperature effect of salt drilling fluids as well as other fluids normally existed in the annular behind casing at the nonecemented intervals.

References used
CICEK ,V 2014-Corrosion Engineering.Willy,NewYork,754p
Farzan, M. Baghery , P. Mardan Dezfully ,H.R, 2011 Corrosion Study of steel API 5A,5L and AISI 1080,1020 in drilling- Mud environment of Iranian hydrocarbon field ISRN Materials Science
NOVIANTI ,E, B.T.H.Marbun ,B,2015 Inegrated Analysis of Optimizing Materials Selecyion Of Geothermal Well by Using a Model for Calculating Corrosion Rates , Proceeding world Geothermal Congress ,Melbourne ,Australia
rate research

Read More

This research aims to increase the production lifetime of oil and gas wells through avoiding the problems that production casing string may be exposed to. Such problems are caused by the effect of different drilling fluids as well as other fluids normally existed in the annular behind casing at the none-cemented intervals.
This research discusses the affecting factors of biogas production in the digester, to define the optimal temperature and suitable loading rate to achieve high digester biogas production. The research focuses on the water compressed continuous flo w digester (chines model), and the results is presented and illustrated in suitable tables and curves.
Green tomato fruits of different studied hybrids such as, Amal, Steel, Tartila, and 2-75/96, which had been grown in a greenhouse at Abi- Jarash Farm were picked up and stored at temperatures of 12 c and 20 c for 29 days. The fruits, which were st ored at 12 c had been transferred to 9 cْ, and then stored for an additional period of two weeks. The chemical composition of the stored fruits was evaluated, which included: acidity percentage, total soluble solids, and the quantity of vitamine C. The ratio of fruit weight loss during storage was studied as well.
comments
Fetching comments Fetching comments
Sign in to be able to follow your search criteria
mircosoft-partner

هل ترغب بارسال اشعارات عن اخر التحديثات في شمرا-اكاديميا