2007
DOI: 10.1016/j.petrol.2006.04.004
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Viscoelastic properties of a high temperature cross-linked water shut-off polymeric gel

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Cited by 116 publications
(75 citation statements)
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“…At 50°C, the gelation time was 162 h; it was reduced to 45 h when the temperature was 80°C; with the temperature further increased to 90°C, the gelation time correspondingly decreased to only 30 h. A possible explanation for the reduction of the gelation time is that the increase of temperature accelerates the crosslinking reaction rate between polymer and cross-linker molecules because of the endothermic nature of the gelation reaction. 36,37 The effect of temperature on the gelation time can be represented using the modified Arrhenius Equation 26 =…”
Section: Energy and Fuelsmentioning
confidence: 99%
“…At 50°C, the gelation time was 162 h; it was reduced to 45 h when the temperature was 80°C; with the temperature further increased to 90°C, the gelation time correspondingly decreased to only 30 h. A possible explanation for the reduction of the gelation time is that the increase of temperature accelerates the crosslinking reaction rate between polymer and cross-linker molecules because of the endothermic nature of the gelation reaction. 36,37 The effect of temperature on the gelation time can be represented using the modified Arrhenius Equation 26 =…”
Section: Energy and Fuelsmentioning
confidence: 99%
“…Elastic moduli (G 0 ) and viscous moduli (G 00 ) were measured to evaluate the strength and adhesion of normal and nanocomposite hydrogels [32]. The effect of nano-silica concentration on elastic moduli (G 0 ) and viscous moduli (G 00 ) of hydrogels were presented in Fig.…”
Section: Rheological Behavior Of Nanocomposite Hydrogelmentioning
confidence: 99%
“…[1][2][3] Their relatively low cost also contributes to the expansion of their application scale, despite the fact that many kinds of new water-plugging agents have been developed in recent years. 4 Anionic polymers, such as hydrolyzed polyacrylamide, are commonly used with crosslinkers to prepare gelling solutions or gelants.…”
Section: Introductionmentioning
confidence: 99%