Microfacies and sequence stratigraphy of the Amapa Formation, Late Paleocene to Early Eocene, Foz do Amazonas Basin, Brazil

On the basis of thin-section studies of cuttings and a core from two wells in the Amapa Formation of the Foz do Amazonas Basin, five main microfacies have been recognized within three stratigraphic sequences deposited during the Late Paleocene to Early Eocene. The facies are: 1) Ranikothalia grainstone to packstone facies; 2) ooidal grainstone to packstone facies; 3) larger foraminiferal and red algal grainstone to packstone facies; 4) Amphistegina and Helicostegina packstone facies; and 5) green algal and small benthic foraminiferal grainstone to packstone facies, divisible locally into a green algal and the miliolid foraminiferal subfacies and a green algal and small rotaliine foraminiferal subfacies. The lowermost sequence (Si) was deposited in the Late Paleocene-Early Eocene (biozone LF1, equivalent to P3-P6?) and includes rudaceous grainstones and packstones with large specimens of Ranikothalia bermudezi representative of the mid- and inner ramp. The intermediate and uppermost sequences (S2 and S3) display well-developed lowstand deposits formed at the end of the Late Paleocene (upper biozone LF1) and beginning of the Early Eocene (biozone LF2) on the inner ramp (larger foraminiferal and red algal grainstone to packstone facies), in lagoons (green algal and small benthic foraminiferal facies) and as shoals (ooidal facies) or banks (Amphistegina and Helicostegina facies). Depth and oceanic influence were the main controls on the distribution of these microfacies. Stratal stacking patterns evident within these sequences may well have been related to sea level changes postulated for the Late Paleocene and Early Eocene. During this time, the Amapa Formation was dominated by cyclic sedimentation on a gently sloping ramp. Environmental and ecological stress brought about by sea level change at the end of the biozone LF1 led to the extinction of the larger foraminifera (Ranikothalia bermudezi). (c) 2009 Elsevier B.V. All rights reserved.

Monoalkyl carbonates in carbonated alcoholic beverages

The presence of monoethyl carbonate (MEC) in beer and sparkling wine is demonstrated for the first time, as well as the formation of this species in drinks prepared with a distilled beverage and a carbonated soft drink. A capillary electrophoresis (CE) equipment with two capacitively coupled contactless conductivity detector ((CD)-D-4) was used to identify and quantify this species. The concentrations of MEC in samples of lager beer and rum and cola drink were, respectively, 1.2 and 4.1 mmol/l, which agree with the levels of ethanol and CO2 available in these products. Previous results about the kinetics of the reaction suggest that only a small amount of MEC should be formed after the ingredients of a drink are mixed. However, in all three cases (whisky and club soda: rum with cola; gin and tonic water), MEC was quickly formed, which was attributed to the low pH of the drinks. (C) 2012 Elsevier Ltd. All rights reserved.