文章摘要
李强,于小荣,肖雪,罗跃,杨欢.纳米SiO2增强PAM/PEI冻胶的制备及性能[J].精细化工,2021,38(1):
纳米SiO2增强PAM/PEI冻胶的制备及性能
Preparation and properties of nanosilica-reinforced PAM/PEI gels
投稿时间:2020-05-25  修订日期:2020-08-29
DOI:
中文关键词: 纳米增强冻胶  聚乙烯亚胺  聚丙烯酰胺  调剖堵水  抗温性  抗盐性  稳定性
英文关键词: nanosilica-reinforced gel  polyethylenimine  polyacrylamide  profile control and water shutoff  high-temperature resistance  salt resistance  stability
基金项目:双亲磁响应纳米破乳剂的设计、制备及其处理
作者单位E-mail
李强 长江大学 1710688455@qq.com 
于小荣 长江大学 yxr_cjdx@163.com 
肖雪 长江大学  
罗跃 长江大学 lyue1958@163.com 
杨欢 长江大学  
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中文摘要:
      以十六烷基三甲基溴化铵改性SiO2为增强剂构建C-SiO2/聚丙烯酰胺(PAM)/聚乙烯亚胺(PEI)冻胶体系,模拟油藏环境对其抗温性、抗盐性、长期稳定性进行了考察。结果表明,C-SiO2/PAM/PEI冻胶体系在酸性环境下不能成胶,当pH≥7时,C-SiO2/PAM/PEI冻胶体系成胶时间缩短,强度增强。温度由30 ℃提高到120 ℃,成胶时间由20 h缩短为1 h,冻胶强度不断提高,在120 ℃下最终可达到I级。矿化度由0 mg/L上升到100000 mg/L,成胶时间3 h延缓为5 d,成胶强度由I级降为G级。在120 ℃下,pH为9,矿化度为70000 mg/L NaCl溶液中,C-SiO2/PAM/PEI冻胶体系最终强度可达到H级,表观黏度可达600000 mPa·s,且维持360 d以上不脱水,具有良好的长期稳定性。结果表明,C-SiO2由于本身强度提高了冻胶体系的强度、耐温性和长期稳定性。
英文摘要:
      A C-SiO2/polyacrylamide (PAM)/ polyethylenimine (PEI) gel system was constructed using cetyltrimethylammonium bromide modified SiO2 (C-SiO2) as reinforcing agent, and its temperature resistance, salt resistance and long-term stability were investigated in simulated reservoir environment. The results showed that C-SiO2/PAM/PEI could not form gel under acidic environment, while its gelation time decreased and gel strength increased at pH≥7. The gelation time reduced from 20 h to 1 h and the gel strength reached to grade I with the rising temperature from 30 ℃ to 120 ℃. In addition, The gelation time of C-SiO2/PAM/PEI was postponed from 3 h to 5 d and the gel strength reduced from grade I to G when the salinity of NaCl solution increased from 0 mg/L to 100000 mg/L. Under the condition of 120 ℃, pH = 9, NaCl solution with salinity of 70,000 mg/L, C-SiO2/PAM/PEI gel system had ultimate strength of grade H, apparent viscosity of 600000 mPa·s, and maintain more than 360 d without dehydration, with good long-term stability. The results showed that C-SiO2 and PAM molecules could form hydrogen bonds, which forms more compact 3D network structure, thus improved the water-holding capacity of C-SiO2/PAM/PEI. In addition, the strength of C-SiO2 improved the strength, temperature resistance and long-term stability of the gel system.
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