Preparation of Low Molecular Weight Guar Gum for Fracturing by Enzymatic Degradation

Feng Chen; Xu Guang Wang; Ren Shu Yang

doi:10.4028/www.scientific.net/AMR.971-973.127

Paper Titles

Numerical Simulation Investigation on Single-Layer Multi-Tracks Laser Milling of A_l2O₃ Ceramic
p.111

Optical and Electrical Properties of P-Type ZnO Thin Film Post-Treated by Plasma-Enhanced Chemical Vapor Deposition
p.115

Phase Transition and Electronic Properties of LiBH₄ via First-Principles Calculations
p.119

Preparation and Performance Characterization of “Turnjujube-Like” CdSe Nanofibers
p.123

Preparation of Low Molecular Weight Guar Gum for Fracturing by Enzymatic Degradation
p.127

Physical and Chemical Compositional Characterization of Six Apple Cultivars
p.131

Properties Study of Mixed Silane Films on the Surface of Steel
p.135

Rearch of Geometry Size Detection and Quality Control Method of Tower Materials
p.139

Recent Advances in the Study of Film Cooling on the Gas Turbine Blade
p.143

HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 971-973Preparation of Low Molecular Weight Guar Gum for...

Preparation of Low Molecular Weight Guar Gum for Fracturing by Enzymatic Degradation

Abstract:

Guar gum was subjected to degradation in high concentration aqueous solution by enzymatic treating to obtain high concentration low molecular weight guar gum for fracturing. The study indicates that the high concentration guar gum aqueous solution can be degraded effectively by enzymatic treating. The enzymatic treating conditions were investigated and the optical enzymatic treating pH, temperature and enzyme add amount are respectively 6, 50°C and 0.1g/L, and various of low molecular weight guar gum with different molecular weight can be obtained by controlling the enzymatic treating time.

You might also be interested in these eBooks

New Technologies for Engineering Research and Design in Industry

View Preview

Info:

Periodical:

Advanced Materials Research (Volumes 971-973)

Pages:

127-130

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.971-973.127

Citation:

Cite this paper

Online since:

June 2014

Authors:

Feng Chen*, Xu Guang Wang, Ren Shu Yang

Keywords:

Enzymatic Degradation, Fracturing Fluid, Guar Gum, Low Molecular Weight, Thickener

Export:

RIS, BibTeX

Price:

Permissions CCC:

Request Permissions

Permissions PLS:

Request Permissions

Сopyright:

Citation:

* - Corresponding Author

References

[1] Fox JE. In: Imeson A, editor. Thickening and gelling agents for food, 2nd ed. New York: Blackie Academic Professional, 1997: 262.

Google Scholar

[2] Prudhomme RK, Constien V, Knoll S. Advances in Chemistry Series, 1989: 89.

Google Scholar

[3] Furia, T. E. Handbook of Food Additives, 2nd ed.; CRC Press: Ohio, 1972, pp.319-320.

Google Scholar

[4] Weaver J, Schmelzl E, Jamieson M. New Fluid Technology Allows Fracturing Without Inemal Breakers (J). SPE 75690.

DOI: 10.2118/75690-ms

Google Scholar

[5] Wang Liwei, Lu Yongjun, Shan Wenwen, Zhang Rusheng. Enzyme Degradation Conditions for Preparing Low Molecular Mass Guar Gum as Hydrofracturing Fluid Thickener [J]. Oilfield Chemistry, 2006, 23(1): 32-35.

Google Scholar

[6] Yu Cheng, Kirk M. Brown, Robert K. Prud'homme. Preparation and characterization of molecular weight fractions of guar galactomannans using acid and enzymatic hydrolysis[J]. Biological Macromolecules, 2002, 31: 29-35.

DOI: 10.1016/s0141-8130(02)00046-6

Google Scholar

[7] Young RJ, Lovell PA. Introduction to polymers, 2nd ed. New York: Chapman & Hall, (1991).

Google Scholar

[8] Robinson G, Ross-Murphy SB, Morris ER. Carbohydrate Res 1982; 107: 17.

Google Scholar