mechanism of polyacrylamide gel syneresis determined senegal

mechanism of polyacrylamide gel syneresis determined by c-13

Mechanism of Polyacrylamide Gel Syneresis Determined by C-13

Usually, the gel phase shrinks in volume during this process. For a gel in a pore, this shrinkage in volume reduces the aility of the gel to reduce water flow. As such, syneresis is the mechanism whereby the effectiveness of the gel changes with time. Figure 2 shows photographs of a gel as it shrinks during syneresis.

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experimental research of syneresis mechanism of hpam/cr3+ gel

Experimental research of syneresis mechanism of HPAM/Cr3+ gel

The syneresis mechanisms of the water-shutoff gel have been studied by some researchers, and the over-crosslinking mechanism is generally accepted as the primary reason of the gel shrinkage. 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

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stability of polyacrylamides in hard brines at elevated

Stability of polyacrylamides in hard brines at elevated

Mechanism of polyacrylamide gel syneresis determined by C-13 NMR Conference Digiacomo, P M ; Schramm, C M - Soc. Pet. Eng. AIME, Pap.; (United States) Recently, interest has developed in using polyacrylamide gels at temperatures above 150/sup 0/F in formations containing relatively hard brines.

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syneresis in food gels and its implications for food quality

Syneresis in food gels and its implications for food quality

Mechanism of syneresis11.3.1. Polymeric gels. In his analysis of syneresis in gelatine gel, Kunitz in 1928 realized that two important factors must play a major role in this phenomenon, namely the osmotic pressure and the elasticity of the polymeric gel matrix. This view is still held in modern polymer physics.

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mechanisms of protein silver staining in polyacrylamide gels

Mechanisms of protein silver staining in polyacrylamide gels

Chapter 12 Conventional Isoelectric Focussing in Gel Slabs and Capillaries and Immobilised pH Gradients, The Proteome Revisited Theory and Practice of all Relevant Electrophoretic Steps, 10.1016/S0301-4770(01)80044-0, (123-215), (2001).

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polyacrylamide gel electrophoresis (page) - instrumentation

Polyacrylamide Gel Electrophoresis (PAGE) - Instrumentation

Polyacrylamide gel electrophoresis (PAGE) is a technique widely used in biochemistry, forensic chemistry, genetics, molecular biology and biotechnology to separate biological macromolecules, usually proteins or nucleic acids, according to their electrophoretic mobility. The most commonly used form of polyacrylamide gel electrophoresis is the

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the application of gels in enhanced oil recovery: theory

The Application of Gels in Enhanced Oil Recovery: Theory

P. M. DiGiacomo and C. M. Schramm, Mechanism of Polyacrylamide Gel Syneresis Determined by C-13 NMR, Paper SPE 11787, Presented at the International Symposium on Oilfield and Geothermal Chemistry, Denver, CO, June 1–3 (1983).

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polyacrylamide gel formed by cr(iii) and phenolic resin for

Polyacrylamide gel formed by Cr(III) and phenolic resin for

Interestingly, the gel images in Fig. 4 (insets) show that the strength of the Cr(III) gel is H grade , but the syneresis (expulsion of water from the gel) of the chromium system gradually increases over time. The reason for this result is that the amide group of polyacrylamide is hydrolyzed to a carboxyl group over a period of time under high

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hydrolysis and precipitation of polyacrylamides in hard

Hydrolysis and precipitation of polyacrylamides in hard

Mechanism of polyacrylamide gel syneresis determined by C-13 NMR Conference Digiacomo, P M ; Schramm, C M - Soc. Pet. Eng. AIME, Pap.; (United States) Recently, interest has developed in using polyacrylamide gels at temperatures above 150/sup 0/F in formations containing relatively hard brines.

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experimental research of syneresis mechanism of hpam/cr3+ gel

Experimental research of syneresis mechanism of HPAM/Cr3+ Gel

Abstract. Experimental investigations have been conducted to elucidate the syneresis mechanism of HPAM (partly hydrolyzed polyacrylamide)/Cr3+ gel. The gel prepared with HPAM of high hydrolysis

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gel formation of polyacrylamide in the presence of glyoxal

Gel formation of polyacrylamide in the presence of glyoxal

In t gel vs 1/T for 5 g/l polyacrylamide and 1 g/l glyoxal at pH 7.1. On the other hand, the gelation time of glyoxal/polyacrylamide solution is a strong function of pH as illustrated in Fig. 6 . The gelation times, which also can be judged by visual inspection, were determined from the change in the slope of the time dependence of the elastic

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syneresis in food gels and its implications for food quality

Syneresis in food gels and its implications for food quality

Mechanism of syneresis11.3.1. Polymeric gels. In his analysis of syneresis in gelatine gel, Kunitz in 1928 realized that two important factors must play a major role in this phenomenon, namely the osmotic pressure and the elasticity of the polymeric gel matrix. This view is still held in modern polymer physics.

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gelation behavior as a function of concentration of sodium

Gelation behavior as a function of concentration of sodium

DiGiacomo P, Schramm C (1983) Mechanism of polyacrylamide gel syneresis determined by C-13 NMR. In: SPE oilfield and geothermal chemistry symposium, Society of Petroleum Engineers. El-karsani KSM, Al-Muntasheri GA, Hussein IA (2014) Polymer systems for water shutoff and profile modification: a review over the last decade.

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equilibrium swelling and syneresis properties of xanthan gum

Equilibrium Swelling and Syneresis Properties of Xanthan Gum

Swelling and syneresis properties were measured by equilibrium swelling for xanthan gum-Cr(III) gels that had been aged for over 100 days. A degree of swelling, defined as fractional change in gel volume relative to the sample volume at gel point, was determined for each gel from the gel volume measured under equilibrium swelling conditions.

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wo2007014447a1 - gelation of undenatured proteins with

WO2007014447A1 - Gelation of undenatured proteins with

The present invention concerns the gelation of an undenatured protein and a polysaccharide dispersions by a gradual pH adjustment of their mixture The final pH of the mixture is close to or lower than the isoelectric point of the protein when anionic polysaccharides are used.

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gel formation of polyacrylamide in the presence of glyoxal

Gel formation of polyacrylamide in the presence of glyoxal

In t gel vs 1/T for 5 g/l polyacrylamide and 1 g/l glyoxal at pH 7.1. On the other hand, the gelation time of glyoxal/polyacrylamide solution is a strong function of pH as illustrated in Fig. 6 . The gelation times, which also can be judged by visual inspection, were determined from the change in the slope of the time dependence of the elastic

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mechanism of sodium tripolyphosphate inhibiting the syneresis

Mechanism of sodium tripolyphosphate inhibiting the syneresis

This work was undertaken to determine quantitatively long-term swelling and syneresis properties of a widely used, xanthan gum-based gel system and to relate the long-term properties to gel structure.

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experimental research on amphiphilic polymer/organic chromium

Experimental research on amphiphilic polymer/organic chromium

Together with low syneresis gelling mechanism proposal, the static and dynamic properties of the formulated gel were evaluated in terms of bulk gel stability, gelation time, and gel strength, on the effect of polymer and crosslinker concentration, salinity, temperature, storage and loss modulus and plugging rate.

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syneresis in food gels and its implications for food quality

Syneresis in food gels and its implications for food quality

The term syneresis was invented by Graham in 1864 [3] to describe the undesirable phenomenon where liquid is expelled from a gel. Syneresis marks the upper limit of the liquid holding capacity of

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novel processing of silica hydrosols and gels

NOVEL PROCESSING OF SILICA HYDROSOLS AND GELS

Some aspects of the syneresis behavior of the quick-set silica gels seem to resemble the phase transition characteristics of polyacrylamide gels studied by Tanaka [15-171. He observed reversible collapses in gel volume resulting from small changes in liquid composition or temperature. Re-versibility of silica gel syneresis has not been

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crosslinked polyacrylamide composite hydrogels impregnated

Crosslinked Polyacrylamide Composite Hydrogels Impregnated

Polymeric hydrogels are designed to serve many purposes in various fields of human endeavor. Herein, crosslinked polyacrylamide (PAM) composite hydrogels impregnated with coal fly ash (CFA) were synthesized, characterized and tested as fracture sealing agents in high water producing permeable zones in petroleum industry. The concept of utilizing CFA as an inorganic additive in the matrix of

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wo2007014447a1 - gelation of undenatured proteins with

WO2007014447A1 - Gelation of undenatured proteins with

The present invention concerns the gelation of an undenatured protein and a polysaccharide dispersions by a gradual pH adjustment of their mixture The final pH of the mixture is close to or lower than the isoelectric point of the protein when anionic polysaccharides are used.

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viscoelastic behaviour of partly hydrolysed polyacrylamide

Viscoelastic behaviour of partly hydrolysed polyacrylamide

The second aspect is the measurement of the gel elasticity (after gel formation) that is related to the gel cross-link density (Laurent et al., 1980; Pearson and Graessley, 1980; Prud'homme and

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