氧化/交联双重改性淀粉冻胶

鉴于目前不压井作业中存在的诸多问题,利用改性淀粉冻胶的优越性,结合实际生产要求,研究了一种新型冻胶材料。室内实验表明,引发剂浓度、丙烯酰胺与淀粉投料比、反应温度、体系p H值等因素影响改性淀粉冻胶成胶时间和胶体黏度。优化出氧化/交联改性淀粉冻胶质量比配方为3.6%淀粉+0.03%过硫酸铵+14.5%丙烯酰胺+7.3%交联剂A+4.7%交联剂B。冻胶在p H值8~12范围内,成胶时间在1 h内可控调节。室内评价冻胶适用温度60~120℃,黏度可高于200×104 m Pa·s。

Oxidized/crosslinking double-modiifed starch gel

In view of the many troubles in the present snubbing services, a new type of gel material was developed using the merit of modified starch gel and in combination with the actual need. Lab experiments show that the initiator concentration, charge ratio of acrylamide and starch, reacting temperature and pH of the system affect the gelation time of modified starch gel and gel viscosity. The optimized mass ratio formula of oxidized/crosslinking modified starch gel is 3.6% starch, 0.03% ammonium persulfate, 14.5% acrylamide, 7.3% crosslinker A and 4.7% crosslinker B. When pH of the gel is within 8 to 12, the gelation time is adjustable within an hour. Lab evaluation shows that the applicable temperatures for the gel are 60℃ to 120℃ and its viscosity may be higher than 200×104 mPa·s.