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Impact of salts on polyacrylamide hydrolysis and gelation: New insights
Author(s) -
El Karsani Khalid S. M.,
AlMuntasheri Ghaithan A.,
Sultan Abdullah S.,
Hussein Ibnelwaleed A.
Publication year - 2014
Publication title -
journal of applied polymer science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.575
H-Index - 166
eISSN - 1097-4628
pISSN - 0021-8995
DOI - 10.1002/app.41185
Subject(s) - polyacrylamide , hydrolysis , chemistry , polymer , ammonium chloride , polymer chemistry , salt (chemistry) , intrinsic viscosity , nuclear chemistry , inorganic chemistry , organic chemistry
ABSTRACT Polyacrylamide (PAM) and its derivatives are the most commonly used polymers in the preparation of polymeric gels for water control in petroleum reservoirs. This study involved the use of polyethylenimine (PEI) as a crosslinker for PAM. In this study, we investigated PAM alkaline hydrolysis at high temperatures. The effects of salts [sodium chloride (NaCl) and ammonium chloride (NH 4 Cl)] on the degree of hydrolysis (DH) of PAM were investigated. These salts were used as retarders to elongate the gelation time of the PAM/PEI system. The data obtained from 13 C‐NMR was used to understand the retardation mechanisms by salts. We found that NH 4 Cl accelerated the extent of hydrolysis more in comparison with NaCl. Moreover, the apparent viscosity of the hydrolyzed samples was measured. PAM hydrolysis in the presence of NH 4 Cl resulted in a lower solution viscosity than that in the presence of NaCl. Therefore, NH 4 Cl was more effective in shielding negative charges on the carboxylate groups of the partially hydrolyzed polyacrylamide (PHPA) chain. NaCl and NH 4 Cl were compatible with the PHPA/PEI system, but sodium carbonate showed a white precipitate. In addition, high‐temperature/high‐pressure elastic modulus data were reported for the first time for this system. Differential scanning calorimetry was coupled with rheology to explain the PAM/PEI crosslinking in the presence of salts. Models were developed to assess the impact of the salts on the PAM DH and the induction period before gelation. © 2014 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2014 , 131 , 41185.