Equilibrium Swelling and Syneresis Properties of Xanthan Gum/Cr(III) Gels

Gales, J.R.; Young, T. S.; Willhite, G.P.; Green, D.W.

doi:10.2118/17328-pa

Cited by 34 publications

(17 citation statements)

References 16 publications

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“…This indicates that the effect of the inorganic cations on the carboxyl group is no longer the determining factor for the volume changes of the gel. According to polymer network theories [16], the swelling or the syneresis of a polymer network is governed by the mixing potential and the elastic potential. The mixing potential favors the dispersion of network chains into the solvent and hence swelling, and the elastic potential represents the elastic force imposed by the crosslinks which resists the change of the network chains from their unstrained state.…”

Section: Effect Of Inorganic Salts On the Syneresismentioning

confidence: 99%

“…Gales et al [16] investigated the stability of xanthan gum/Cr 3+ gel, and they showed that the increase of Cr 3+ used in the gel led to the high degree of syneresis. They therefore concluded that reducing the crosslinking density is facilitated to decrease the syneresis, and pointed out the appropriate amount of crosslinking agent was the precondition to ensure the gel possessing the excellent stability.…”

Section: Introductionmentioning

confidence: 99%

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Experimental research of syneresis mechanism of HPAM/Cr3+ gel

Zhang

Chen

et al. 2015

Colloids and Surfaces A: Physicochemical and Engineering Aspect

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Section: Effect Of Inorganic Salts On the Syneresismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Experimental research of syneresis mechanism of HPAM/Cr3+ gel

Zhang

Chen

et al. 2015

Colloids and Surfaces A: Physicochemical and Engineering Aspect

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“…Depending on the composition, a syneresed gel may occupy as little as 5% of the initial solution volume 6 . As Gales 33 explains, syneresis usually occurs in a gel prepared from a relatively dilute polymer solution, which has a relatively low mixing potential compared to a gel with higher polymer concentration. When the gel is first formed (at the gel point) the crosslinking density is usually low so that the elastic potential is still smaller than the mixing potential.…”

Section: Spe 86548mentioning

confidence: 99%

Characterization of Crosslinked Gel Kinetics and Gel Strength Using NMR

Romero‐Zerón

Manalo

Kantzas

2004

SPE International Symposium and Exhibition on Formation Damage Control

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TX 75083-3836, U.S.A., fax 01-972-952-9435. AbstractHighly crosslinked gels are used in high-permeability reservoirs to achieve good fluid-loss control during well completion and workover operations. Crosslinked gels are also commonly used for shutting off unwanted gas and/or water influx into production wells, and for improving the conformance of the near wellbore injection profile in naturally fractured or in high-permeability reservoirs. In all such applications, the appropriate design of the gel treatment is critical to ensure an efficient gel placement. One important variable of the gel application design is the rheology of the gel system for establishing the crosslinking kinetics and the gel strength after gelation is complete. Rheology of gels and gelation rates are commonly determined by rheological methods or in a qualitative mode through bottle testing using a well-known gel strength code (i.e., the Sydansk's Code). The rheological measurements can be both time consuming and expensive, while bottle testing can lead to an inconsistent gel description as a result of the subjective nature of the gel strength code. This paper describes the use of low field nuclear magnetic resonance (NMR0 to monitor gelation rates and to characterize gel strength. This technique provides fast and accurate gel strength characterization and gelation monitoring. Through calibration with polymer concentration, crosslinker concentration, aging of gels, and the effect of brine, it is possible to predict NMR parameters. This then allows for a standardized method for the rheological categorization of gels. The results of this work present the correlation between the NMR spectra, rheological measurements, and the qualitative codification of gel strength. Introduction Gels are swollen polymer networks possessing both the cohesive properties of solids and the diffusive transport properties of liquids. If some of the bonds holding the gel network together can "make-and-break", the gel is called reversible. If the bonds do not dissociate, the gel is called permanent. A permanent gel tends to carry the history of its formation in its structure, and it is best described as a crosslinked system of clusters. Clusters range from small, starlike molecules to large heavily cross-linked, and fairly concentrated microgel cores 1 . Water-based gels are obtained by crosslinking linear flexible water soluble polymers using transition metal ions. These gels are highly elastic with a water content (98% to 99%) trapped in the three-dimensional polymer structure of the gel 2 . Waterbased gels exhibit a wide range of static and dynamic physical properties that make them suitable for numerous applications in the oil and gas industry 3 , such as plugging off lost circulation zones during drilling operations, hydraulic fracturing for stimulating the production of oil and gas formations, controlling excessive water and gas production problems, and plugging depleted wells at the end of the economic life 4,5 . Currently, the most widely used polymer gel-formi...

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“…Among biopolymers, xanthan gum (XG) is by far the most studied 4–18 due to its physical and chemical properties: the ability to increase the viscosity, stability in extremely saline environment and high temperatures and mechanical shear conditions. These properties make this biopolymer interesting for application in conformance control treatment 12 …”

Section: Introductionmentioning

confidence: 99%

Viscoelastic behavior of hydrogel‐based xanthan gum/aluminum lactate with potential applicability for conformance control

Amaral

Oliveira

Pedroni

et al. 2021

J of Applied Polymer Sci

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Gel systems composed of biopolymers can be used, which block the regions of high water permeability during a previously established period, through the in situ formation of a gel inside the rock pores. Among the biopolymers studied, xanthan gum has attracted the greatest attention due to its viscosifying power and good stability in reservoirs subject to severe salinity and temperature from 27 to 90°C. Xanthan chains have the ability to build up physical networks with metals such as aluminum lactate to form hydrogels. Therefore, the objective of this study was to prepare and evaluate, hydrogels made from xanthan gum (XG) cross‐linked with aluminum lactate. Initially, the influence of the gel formulation (biopolymer concentration and cross‐linker) and the reservoir conditions (pH, temperature, salinity) of the gel strength of the system and the injectivity of the gel systems was investigated through rheological tests. Subsequently, was analyzed the morphology of the systems for 30 days by scanning electron microscopy (SEM). The results showed that the systems based on xanthan gum cross‐linked, were able to form strong gels at pH 8, temperature of 70°C and salinity of 29,940 mgL−1 TDS. In general, the evaluated parameters (pH, temperature, salinity, polymer concentration, and cross‐linker) had a direct effect on the initial strength of the gel. However, after aging for 30 days, a drop in gel resistance was observed, since all systems have similar tan (δ) values and these parameters no longer show significant influence The aging analysis of hydrogel systems by SEM showed a difference in the surface microstructure of the dry hydrogel over the 30 days.

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Equilibrium Swelling and Syneresis Properties of Xanthan Gum/Cr(III) Gels

Cited by 34 publications

References 16 publications

Experimental research of syneresis mechanism of HPAM/Cr3+ gel

Experimental research of syneresis mechanism of HPAM/Cr3+ gel

Characterization of Crosslinked Gel Kinetics and Gel Strength Using NMR

Viscoelastic behavior of hydrogel‐based xanthan gum/aluminum lactate with potential applicability for conformance control

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