2012
DOI: 10.1002/ceat.201200239
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Non‐Newtonian Flows in Annuli with Variable Eccentric Motion of the Inner Tube

Abstract: In the horizontal drilling process, due to the weight of the drill string, the column may be located at a lower portion of the wellbore, thereby exhibiting an eccentric configuration. It is important to predict the eccentricity effect on the drilling fluids flowing through the annular, a subject not often discussed in the literature. The fluid dynamics of non-Newtonian fluids (xanthan gum solutions) flowing through annuli with the variable eccentricity motion of the inner tube was investigated. The effects of … Show more

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Cited by 11 publications
(5 citation statements)
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“…Vieira Neto et al studied the fluid dynamics of non‐Newtonian fluids in an annular space with variable eccentric movement of the inner tube. The effects of four operational variables on the pressure drop were quantified: XG concentration (0.5, 1, and 1.5 mg/g), eccentricity (0, 0.23, and 0.46), inner tube rotation (100 and 200 rpm), and fluid flow rate (5, 7, and 9 m 3 /h).…”
Section: Introductionmentioning
confidence: 99%
“…Vieira Neto et al studied the fluid dynamics of non‐Newtonian fluids in an annular space with variable eccentric movement of the inner tube. The effects of four operational variables on the pressure drop were quantified: XG concentration (0.5, 1, and 1.5 mg/g), eccentricity (0, 0.23, and 0.46), inner tube rotation (100 and 200 rpm), and fluid flow rate (5, 7, and 9 m 3 /h).…”
Section: Introductionmentioning
confidence: 99%
“…The parameters K, A, B, C , and D of these equations were estimated by a regression technique , using the experimental results obtained with the OTH. Tab.…”
Section: Resultsmentioning
confidence: 99%
“…As shown in Figure 4 and Figure 5, the mixture of carrageenan with amino acids leads to interesting results, mainly the formation of a gel when mixing carrageenan with lysine, and the break of the viscous state of carrageenan when mixing with arginine or serine. Viscosity is directly associated with molecular interactions; the greater the intermolecular forces, the higher the viscosity of the system [77]. Several natural systems are formed and structured by electrostatic complexes between proteins and polysaccharides.…”
Section: Discussionmentioning
confidence: 99%
“…The nature of the electrically charged group also influences the strength of interactions. Certain proteins interact more strongly with polysaccharides containing sulfonic groups than polysaccharides with only carboxylic groups [77]. Most proteins have some lysine residues; the amino groups of lysine are usually exposed on the protein's surface and are highly reactive when protonated.…”
Section: Discussionmentioning
confidence: 99%
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