The Effect of Hyrolysis of Polyacrylamide on Solution
The higher the percent hydrolysis, the more polyacrylamides are affected by the divalent ions and at the 35% hydrolysis level may begin to precipitate. With fresh injection waters, the higher hydrolyzed polyacrylamides (25-35%) produce the most viscous polyacrylamides (25-35%) produce the most viscous solutions.
In addition to chain scission, hydrolysis of the amide group leads to the generation of a carboxylic acid group and an ammonium ion (at low pH, see Fig. 3), or the conversion of the acrylamido-2
Effect of partially hydrolyzed polyacrylamide
The effect of HPAM on emulsion stability of the stimulated PWPF was investigated in this study. HPAM increases viscosity, interfacial tension, absolute zeta potential value, and interfacial dilational viscoelasticity elasticity of oil droplets, making oil droplets difficult to approach and coalesce.
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Flows of dilute hydrolyzed polyacrylamide solutions
The effect of the hydrolysis on the pressure drop is investigated in a porous media test section designed to minimize polymer degradation. The investigations were carried out for various solvent conditions, and it is shown that the maximum increase in pressure drop is mainly dependent on the molecular weight of the polymers.
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Hydrolysis of polyacrylamide and acrylic acid-acrylamide
The pH increase leads to the dissociation of the carboxylate groups and to a 80 B <3 40 20 Time Figure 13 Hydrolysis kinetics of polyacrylamide A calculated for initial pH=3.75 with different hypotheses: curve A, without acceleration; curve B, with acceleration but without pH variation; curve C, with acceleration and pH variation Hydrolysis of copolymers: H. Kheradmand et al. decrease of Nx.
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Alkaline Hydrolysis of Polyacrylamide
Specific features of the hydrolysis of polyacrylamide and its derivatives under various conditions are characterized. The most efficient procedures for performing hydrolysis in dilute and concentrated aqueous solutions and suspensions, as well as during acrylamide polymerization in aqueous solutions and emulsions, are discussed.
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Assessment of Polyacrylamide Based Co-Polymers Enhanced
The hydrolysis in HPAM, however, significantly increases at temperatures above 70 °C. As the degree of hydrolysis reaches the critical value of 40%, polymer precipitation (due to bridging effect) occurs in the presence of high concentrations of divalent cations [5,7,8,9,10,11]. The degree of hydrolysis is defined here as the fraction of the
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Effects of Rice Bran Protein Hydrolysates
Thai Edible Oil Co., Bangkok. The bran was kept in a poly-ethylene bag at 4℃ for less than 3 months before use. Refined soybean oil without exogenous antioxidants was provided by Lamsoon（Thailand）Public Company Limited. The enzymes, i.e. Viscozyme L from Aspergillus sp.（density of 1.2 g/mL）; a-amylase from A. oryzae
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Effects of active site cleft residues on oligosaccharide
Effects of active site cleft residues on oligosaccharide binding, hydrolysis, and glycosynthase activities of rice BGlu1 and its mutants Salila Pengthaisong School of Biochemistry, Institute of Science, and Center for Biomolecular Structure, Function and Application, Suranaree University of Technology, Nakhon Ratchasima, 30000 Thailand
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Polyacrylamide and its derivatives for oil recovery
Polyacrylamide is an umbrella term used to describe the homo-polymer of acrylamide and the copolymer of acrylamide with a small amount of other monomers. Owing to their superior property on increasing viscosity and gelling ability in the presence of crosslinkers, polyacrylamides has become the primarily selection for polymer
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Empirical Correlations for Viscosity of Polyacrylamide
The objective of this study is to provide a set of correlations to predict viscosity of polymer solutions that account for the individual effects of four major parameters; namely, shear rate, concentration, molecular weight and degree of hydrolysis, as well as the combined effects of all these four parameters on polymer solutions.
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[PDF] Effect of Dissolved Iron and Oxygen on Stability
This paper describes an experimental study of the stability of a hydrolyzed polyacrylamide (HPAM) polymer and an HPAM-2acrylamido-tertbutylsulfonic acid (ATBS) terpolymer in the presence of varying initial levels of dissolved oxygen (0 to 8,000 ppb), Fe2þ (0 to 220 ppm), and Fe3þ (0 to 172 ppm). A special method was developed to attain and confirm dissolved-oxygen levels.
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EFFECTS OF BAMBARA GROUNDNUT PROTEIN ISOLATE ON PROTEIN
Effects of protein isolate from bambara groundnut (BGPI) at different levels (0–1.5%) on autolysis and gel property of surimi from sardine (Sardinella albella ) were investigated. Higher inhibitory activity against autolysis for kamaboko (40/90C) and modori (65/90C) gels was observed when BGPI level increased up to 1%.
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Effects of Different UV Irradiations on Properties
Effects of Different UV Irradiations on Properties of Cassava Starch and Biscuit Expansion Bangkok 10900, Thailand. 2 Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand. this study was aimed to determine the effects of different UV wavelengths (especially UVB)
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