The effect of cations on gelation of cross-linked polymers
The effects of different cation concentrations and types on rheological property and stability of Guar, Xanthan, and Partially Hydrolyzed Polyacrylamide (HPAM) cross-linked gels were analyzed through experiments. Also, a new approach was developed to reduce the negative effects of cation by applicat...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
KeAi Communications Co., Ltd.
2019-08-01
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| Series: | Petroleum Exploration and Development |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1876380419602417 |