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Regional reservoir characterization of the Ordovician Upper St. Peter Sandstone, Michigan Basin, USA

By
Zdan Stephen
Zdan Stephen
Umbono Energy, 2700 Technology Forest Boulevard, Suite 230, The Woodlands, Texas 77381, USA
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David A. Barnes
David A. Barnes
Department of Geological and Environmental Sciences and Michigan Geological Survey, Western Michigan University, 1903 West Michigan Avenue, Kalamazoo, Michigan 49008, USA
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Published:
May 10, 2018
Publication history
09 June 201722 March 2018

ABSTRACT

The Middle Ordovician St. Peter Sandstone in the Michigan Basin is a target for hydrocarbon exploration/production, and carbon sequestration and geologic storage. The St. Peter Sandstone is predominantly a marine sandstone with four dominant lithologic facies. The uppermost facies contains zones of porosity and good reservoir quality. Because of the mostly uniform, quartzose detrital grain composition, diagenesis played a dominant role in reservoir quality development. The distribution of diagenetic alteration is believed to result from variations in depositional setting and related geologic processes, including variations in sediment accumulation rate. Early marine carbonate cements preserved precompaction intergranular space available for late diagenetic processes, including the inhibition of quartz overgrowth and decementation. Data from conventional cores, petrographic/petrologic techniques, and wireline logs were used to assess stratigraphic and sedimentologic controls on vertical and horizontal variability of reservoir quality. Evidence for early marine cements and related enhanced reservoir quality is associated with thin shale beds (interpreted as flooding surfaces), which are regionally correlative across the basin.

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Contents

GSA Special Papers

Paleozoic Stratigraphy and Resources of the Michigan Basin

G. Michael Grammer
G. Michael Grammer
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William B. Harrison, III
William B. Harrison, III
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David A. Barnes
David A. Barnes
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Geological Society of America
Volume
531
ISBN electronic:
9780813795317
Publication date:
May 10, 2018

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