• Economic and Environmental Geology
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• v.56 no.6
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• pp.799-816
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• 2023

Mineralogical and geochemical studies of shales within the Lower Anambra Basin was conducted to unravel the depositional environment, provenance, maturity, paleo-weathering conditions, and tectonic settings. Mineralogical studies conducted using X-ray diffraction analysis revealed that the samples were composed of kaolinite, montmorillonite, chlorite, and illite. KaolinIite is the dominant mineral, constituting approximately 41.5% of the bulk composition, whereas the non-clay minerals are quartz, ilmenite, and sillimanite. Geochemical analysis showed a predominance of SiO₂, Al₂O₃, and Fe₂O₃ contents of the shale samples with mean values of 52.29%, 14.09%, and 6.15% for Imo Shale (IS); 52.31%, 16.70%, and 7.39% for Mamu Shale (MS); 43.21%, 21.33%, and 10.36% for Enugu Shale (ES); 53.35%, 15.64%, and 7.17% for Nkporo Shale (NS); and 51.24%, 17.25%, and 7.78% for Agwu Shale (AS). However, the shales were depleted in Na₂O, MgO, K₂O, MnO, TiO₂, CaO, and P₂O₅. The trace element ratios of Ni/Co and Cu/Zn of the shale suggest an oxic depositional environment. The average SiO₂ vs. Al₂O₃ ratio of the shales indicated textural maturity. Compared to the PAAS standard, the shales plot below the PAAS value of 0.85, suggesting a high degree of maturity and intensive chemical weathering, further confirmed on a CIA vs. PIA plot. On log (K₂O/Na₂O) against SiO₂ and tectonic setting discriminant function diagrams, the shales plot mostly in the field of passive continental margin tectonic setting. The discriminant function diagrams as well as Al₂O₃/TiO₂ ratio of the shales showed that they were derived from a mixed source (mafic and intermediate igneous rocks).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.3
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• pp.195-205
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• 1985

As a part of investigation to use the Anatrctic krill, Euphausia superba, more effectively as a food source, processing conditions, utilizations and storage stability of krill paste (intermediate product of krill) were examined and also chemical compositions of krill paste were analyzed. Frozen raw krill was chopped, agitated with $25\%$ of water to the minced krill and then centrifuged to separate the liquid fraction from the residue. This liquid fraction was heated at $98^{\circ}C$ for 20 min. to coagulate the proteins of krill, and it was filtered to separate the protein fraction. Krill paste was prepared with grinding the protein fraction, adding $0.2\%$ of polyphosphate and $0.3\%$ of sodium erythorbate to the krill paste for enhancing of functional properties and quality stability. The krill paste was packed in a carton box, and then stored at $-30^{\circ}C$. Chemical compositions of krill paste were as follows : moisture $78\%$, crude protein $12.9\%$, crude lipid $5.9\%$, and the contents of hazardous elements of krill paste as Hg 0.001 ppm, Cd 1.15 ppm, Zn 9.1 ppm, Pb 0.63 ppm and Cu 11.38ppm were safe for food. The amino acid compositions of krill paste showed relatively high amount of taurine, glutamic acid, aspartic acid, leucine, lysine and arginine, which occupied $55\%$ of total amino acid and also taurine, lysine, glycine, arginine and proline were occupied $65\%$ of total free amino acid. Fatty acid compositions of krill paste consist of $32.4\%$ of saturated fatty acid, $29.6\%$ of monoenoic acid and $38.0\%$ of polyenoic acid, and major fatty acids of product were eicosapentaenoic acid ($17.8\%$), oleic acid ($16.9\%$), palmitic acid ($15.3\%$), myristic acid ($8.7\%$) and docosahexaenoic acid ($8.4\%$). In case of procssing of fish sausage as one of experiment for krill paste use, Alaska pollack fish meat paste could be substituted with the krill paste up to $30\%$ without any significant defect in taste and texture of fish sausage, and the color of fish sausage could be maintained by the color of krill paste. Judging from the results of chemical and microbial experiments during frozen storage, the quality of krill paste could be preserved in good condition for 100 days at $-39^{\circ}C$.