聚合物
粘弹性
粘度
聚丙烯酰胺
超分子化学
悬挂(拓扑)
化学工程
流变学
高分子化学
材料科学
复合材料
分子
化学
有机化学
数学
同伦
纯数学
工程类
作者
Yongping Huang,Yong Hu,Changlong Liu,Yining Wu,Chenwei Zou,Liyuan Zhang,Mingwei Zhao,Caili Dai
标识
DOI:10.1016/j.petsci.2024.03.018
摘要
A gel based on polyacrylamide, exhibiting delayed crosslinking characteristics, emerges as the preferred solution for mitigating degradation under conditions of high temperature and extended shear in ultralong wellbores. High viscosity/viscoelasticity of the fracturing fluid was required to maintain excellent proppant suspension properties before gelling. Taking into account both the cost and the potential damage to reservoirs, polymers with lower concentrations and molecular weights are generally preferred. In this work, the supramolecular action was integrated into the polymer, resulting in a significant increase in the viscosity and viscoelasticity of the synthesized supramolecular polymer system. The double network gel, which is formed by the combination of the supramolecular polymer system and a small quantity of Zr-crosslinker, effectively resists temperature while minimizing permeability damage to the reservoir. The results indicate that the supramolecular polymer system with a molecular weight of 268 × 104 g/mol can achieve the same viscosity and viscoelasticity at 0.4 wt% due to the supramolecular interaction between polymers, compared to the 0.6 wt% traditional polymer (hydrolyzed polyacrylamide, molecular weight of 1078 × 104 g/mol). The supramolecular polymer system possessed excellent proppant suspension properties with a 0.55 cm/min sedimentation rate at 0.4 wt%, whereas the 0.6 wt% traditional polymer had a rate of 0.57 cm/min. In comparison to the traditional gel with a Zr-crosslinker concentration of 0.6 wt% and a G′ of 7.77 Pa, the double network gel with a higher G' (9.00 Pa) could be formed only at 0.1 wt% Zr-crosslinker, which greatly reduced the amount of residue of the fluid after gel-breaking. The viscosity of the double network gel was 66 mPa s after 2 h shearing, whereas the traditional gel only reached 27 mPa s.
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