RE:What do u call Yes my profile pic is figure#4 from a study done by Yallup and Scotchman of Halliburton that I've posted about 4 times now. Forget about Oyler. He's "Jale bolas" as they say in Spanish slang here.
I've read Yallup and Scotchman's study on the Canje source kitchen thouroughly. The main take aways: 1) The rate of heat flow was low enough to allow for the slow cooking of kerogen into hydrocrabons because of the thickness that you describe 2)the Canje is still cooking up oil right now because the "oil window" or conditions required to cook up oil still exist. 3) source rock risk is minimal because it underlies a wide area. The green in my profile pic is a map of the source kitchen. The fan structures in my profile pic are the ones you refer to. Yallup and Scotchman mapped them using actual seismic info. Kawa is smack dab at the vertex of the fan arms. At the mouth, as Dr. Budlong said. So......what's going on with those supply boats anyway? Pressure? Hmmmm