Article Sidebar
Published:
Jun 5, 2022DOI:
10.4314/njtd.v19i1.2Keywords:
Article Details
In accordance with the Copyright Act of 1976, which became effective January 1, 1978, the following statement signed by each author must accompany the manuscript submitted: "I, the undersigned author, transfer all copyright ownership of the manuscript referenced above to the Nigerian Journal of Technological Development, in the event the work is published. I warrant that the article is original, does not infringe upon any copyright or other proprietary right of any third party, is not under consideration by another journal, and has not been published previously. I have reviewed and approve the submitted version of the manuscript and agree to its publication in the Nigerian Journal of Technological Development." A copyright transfer form may be downloaded from the NJTD Website (http://njtd.com.ng/index.php/njtd). Author(s) will be consulted, whenever possible, regarding republication of material. All authors must have access to the data presented and the authors and sponsor (if applicable) must agree to share original data with the editor if requested.
Main Article Content
Thermal Stability of Bio-Polymers and their Blends
Abstract
Studies from research have shown that one of the major problems associated with the use of polymers during polymer flooding is polymer degradation. Polymers lose their viscosity as well as their efficiency in the presence of high temperatures. Hence, the need for polymers that are environmentally friendly and can withstand high reservoir temperatures. Therefore, this study was necessary to address this challenge. Three commercial bio-polymers currently being used in the oil and gas industry were used in this study, they are Xanthan gum, Guar gum, and the Imported Locust bean gum (LBG). Also used in this study were, Gum Arabic and Nigerian Locust bean gum (LBG). The thermal stabilities of these polymers were investigated at different temperatures to determine their thermal resistances at high temperatures. Polymer blending was applied to study the impact of blending on the thermal stabilities of the different polymer blends formulated. Rheological analysis was carried out before and after subjecting the polymers and polymer blends using temperatures from 50oC to 150oC. The results showed that Guar gum, Imported LBG, and Nigerian LBG displayed improved resistances from 75oC to 90oC compared to Xanthan gum, which was thermally stable up to 70oC. Furthermore, the blends showed higher stable temperatures compared to that of polymers alone and also compared to the thermal stability of Xanthan gum. This study showed that the blends would perform better at high-temperature reservoir conditions.
