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Published on: March 21, 2016
Hidratos de gas termogénicos en el Golfo de México
Resumen
Se encontraron hidratos de gas termogénicos en sedimentos del Golfo de México cerca de filtraciones de petróleo. Estos hidratos de gas se encuentran en zonas sísmicas específicas en la pendiente continental.
Área de la Ciencia:
- Geología Geología Geología.
- La geoquímica es la geoquímica.
- Ciencias Marinas Ciencias Marinas.
Sus antecedentes:
- Los hidratos de gas son estructuras parecidas al hielo compuestas de moléculas de gas atrapadas dentro de una red cristalina de agua.
- Los hidratos de gas termogénicos se forman a temperaturas y presiones más altas en comparación con los hidratos de gas biogénicos.
- El Golfo de México es conocido por su compleja geología y sistemas de hidrocarburos.
Objetivo del estudio:
- Para informar sobre el descubrimiento de hidratos de gas termogénicos en el noroeste del Golfo de México.
- Caracterizar la presencia y la asociación de estos hidratos de gas con las características geológicas.
Principales métodos:
- Recuperación de sedimentos del núcleo del fondo marino.
- Inspección visual y análisis de núcleos de sedimentos para la presencia de hidratos y características asociadas (por ejemplo, tinción de aceite).
- Interpretación de datos sísmicos para identificar estructuras geológicas asociadas con la aparición de hidratos.
Principales resultados:
- Los hidratos de gas termogénicos se recuperaron de capas de sedimento poco profundas (algunos metros superiores).
- Los hidratos de gas se encontraron en asociación con núcleos de sedimentos manchados de aceite.
- Se observaron hidratos en zonas esporádicas de "eliminación" dentro de los datos sísmicos.
- La región afectada en la ladera continental abarca al menos varios cientos de kilómetros cuadrados.
Conclusiones:
- Los hidratos de gas termogénicos están presentes en el noroeste del Golfo de México.
- Su aparición está relacionada con la filtración de hidrocarburos y anomalías sísmicas específicas.
- Estos hallazgos contribuyen a la comprensión de la distribución de hidratos en ajustes de margen activo.
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