| Abstract: | It has been observed that the viscosity of polyacrylamide (PAM) solution decreased with an increase in high-speed stirring time. The viscosities of PAM solutions decrease initially and then remain constant as the stirring time is increased. The final values depend on the stirring speed. This decrease was assumed to be due to a change in the dissolved state and/or the degradation of PAM molecules. It was discovered through experimentation that the molecular weight decreased, implying that the PAM molecules were degraded. |
