Petroleum Exploration and Development >

2019 , Vol. 46 >Issue 4: 826 - 832

DOI: https://doi.org/10.1016/S1876-3804(19)60241-7

The effect of cations on gelation of cross-linked polymers

  • Mostafa SEDAGHATZADEH ,
  • Khalil SHAHBAZI ,
  • Peyman POURAFSHARY ,
  • Seyed Ali RAZAVI
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  • 1. National Iranian Drilling Company, Ahvaz 90161635, Iran;
    2. Petroleum University of Technology, Abadan 6199171183, Iran;
    3. School of Mining and Geosciences, Nazarbayev University, Astana 010000, Kazakhstan

Received date: 2018-11-15

  Revised date: 2019-04-09

  Online published: 2019-08-24

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Abstract

The effects of different cation concentrations and types on rheological property and stability of Guar, Xanthan, and Partially Hydrolyzed Polyacrylamide (HPAM) cross-linked gels were analyzed through experiments. Also, a new approach was developed to reduce the negative effects of cation by application of multi-walled carbon nano-tubes (MWCNTs). The presence of cations in cross-linked gel system will reduce the viscosity of gel, the higher the cation concentration is, the lower the viscosity will be. The bivalent cation has a greater viscosity reduction effect on gel than monovalent cation. The stability of cross-linked gels is worse with cations, this situation becomes more serious under higher salinity. MWCNTs were added to HPAM gel, cross-linked by (3-Aminopropyl) triethoxysilane (APTES), they surrounded cations and removed them from polymers and reduced the reaction possibility. This method enhances the viscosity and breakdown pressure of cross-linked gels, improves the stability of HPAM cross-linked gel under different operating conditions, and can be applied to related drilling projects.

Key words： cross-linked polymer; gel system; rheological property; stability; cation; multi-walled carbon nano-tubes

Cite this article

Mostafa SEDAGHATZADEH , Khalil SHAHBAZI , Peyman POURAFSHARY , Seyed Ali RAZAVI . The effect of cations on gelation of cross-linked polymers[J]. Petroleum Exploration and Development, 2019 , 46(4) : 826 -832 . DOI: 10.1016/S1876-3804(19)60241-7

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