Enhancement of melt elasticity for poly(3-hydroxybutyrate-co-3-hydroxyvalerate) by addition of weak gel

2007 ◽  
Vol 107 (2) ◽  
pp. 1320-1324 ◽  
Author(s):  
Keiichi Arakawa ◽  
Tadashi Yokohara ◽  
Masayuki Yamaguchi
Keyword(s):  
Melt Elasticity ◽  
Weak Gel

scholarly journals Sugar and no sugar added fruit microalgae-enriched jams: a study about their physicochemical, rheological, and textural properties

2021 ◽  
Author(s):  
Zaida Natalia Uribe-Wandurraga ◽  
María Bravo-Villar ◽  
Marta Igual ◽  
Carmen Savall ◽  
Purificación García-Segovia ◽  
...  
Keyword(s):  
Food System ◽  
Textural Properties ◽  
Arthrospira Platensis ◽  
Microalgae Biomass ◽  
Textural Parameters ◽  
Weak Gel ◽  
Biomass Extract ◽  
And Control ◽  
Colour Coordinates ◽  
Control Samples

AbstractJams are preparations of fruits whose main preserving agent is sugar. Due to this, health concerns of consumers have resulted in a sugar reduction, and its replacement using alternative sweeteners and introducing new ingredients enhancing nutritional properties. In this study, four types of fruits jams (plum, strawberry, apple, and peach), with or without sugar, were prepared using two microalgae biomass, Arthrospira platensis (Spirulina) and Chlorella vulgaris, and Dunaliella salina extract as ingredients at different mix levels of concentrations, 0.10%–0.10%–0.05% respectively, for plum; 0.04%–0.00%–0.01 respectively, for strawberry; 0.06%–0.04%–0.00% respectively, for apple and 0.00%–0.01%–0.04% respectively, for peach. Physicochemical, rheological, and textural parameters were evaluated. Substitution of sugar/fructose syrup in the jam’s preparation caused changes in pH values, solid soluble content, and rheological and textural properties compared to sugar jams. Using sugar or sweeteners as isomalt, stevia and sucralose and microalgae biomass or extract showed significant changes in colour coordinates, however, these differences were not perceptible by the human eye. Jams containing microalgae biomass-extract showed higher G', G'', G*, and η* values than their corresponding control samples. All the jams presented weak-gel characteristics, distinguishing fruit jams. However, the results of weak-gel model analysis suggest that the influence of the different ingredients in the food system depends not only on their concentration but also on the interactions in the gel structure. Strawberry and apple jams showed no significant differences between microalgae biomass-extract samples and control samples, for both sugar and no sugar added jams being the best-obtained samples.

Effect of Dissolved Oxygen Content on Gelling Strength of Chromium Gel in Block Hai 1

2014 ◽  
Vol 1008-1009 ◽  
pp. 243-246
Author(s):  
Peng Fei Yuan ◽  
Guang Sheng Cao ◽  
Xiao Ma ◽  
Xiao Ping Wang ◽  
Xin Tian
Keyword(s):  
Dissolved Oxygen ◽  
Oxygen Content ◽  
Good Effect ◽  
Factors Affecting ◽  
Profile Control ◽  
Liaohe Oilfield ◽  
Weak Gel ◽  
Main Factors ◽  
Implementation Effect ◽  
Gelling Time

Jinma company of Liaohe oilfield has carried out weak gel flooding in-depth in block Hai1 and achieved good effect. But in the process of profile and flooding, problems of gelation fluctuating and gelling rate declining seriously affected the implementation effect of the profile control and flooding project. It is researched that one of main factors affecting gelling effect of profile and flooding system is the dissolved oxygen. Aiming at this problem, this paper studies critical value affecting gelling in combination with the actual situation of polymer displacement in block Hai 1. The experimental results show that, content of dissolved oxygen affects both gelling strength and gelling time of weak gel in the way that when dissolved oxygen content is between 0mg/L and 3mg/L, low gelling strength and long gelling time are obtained, while in the range of 4mg/L-10mg/L, gelling effect is good. Two critical values are respective 1.5mg/L and 7mg/L.

Anomalous melt elasticity of isotactic ethylene—propylene block copolymers

Polymer ◽  
1975 ◽  
Vol 16 (12) ◽  
pp. 936-937 ◽  
Author(s):  
F.N. Cogswell ◽  
D.E. Hanson
Keyword(s):  
Block Copolymers ◽  
Ethylene Propylene ◽  
Melt Elasticity

scholarly journals Optical and rheological studies on weak gel-sol transition in aqueous solutions of poly(N-isopropylacrylamide)-block-polystyrene

2017 ◽  
Vol 11 (7) ◽  
pp. 589-599 ◽  
Author(s):  
S. Sanjeevi Prasath ◽  
J. Brijitta ◽  
B. V. R. Tata ◽  
R. G. Joshi ◽  
K. Chennakesavulu ◽  
...  
Keyword(s):  
Aqueous Solutions ◽  
Weak Gel

Priority Selection of Weak Gel Flooding Formula on Heterogeneous Reservoir

2014 ◽  
Vol 1073-1076 ◽  
pp. 2248-2251
Author(s):  
Wen Xiang Wu ◽  
Xin Song ◽  
Yue Fu ◽  
Peng Fei Yuan
Keyword(s):  
Gelation Time ◽  
High Viscosity ◽  
Development Stage ◽  
Water Flooding ◽  
Cross Linking ◽  
Heterogeneous Reservoirs ◽  
Weak Gel ◽  
Core Displacement ◽  
Selection Of ◽  
Gel System

Nowadays, most of the oilfields have been entered later development stage, it is difficult for reservoirs to depend on water flooding technology to improve recovery factor enormously. To satisfy deep flooding demand on heterogeneous reservoirs, the weak gel system is developed in the lab. Due to the mixture of organic chromium and HAPM, forming the organic weak gel system. HPAM concentration is from 1300mg/l to 1500mg/l and from 150mg/l to 210mg/l for cross-linking agent, the weak gel system formed stably with the high viscosity which is above 10000mp·s and moderate gelation time is from 45h to 130h.The best formula was selected with HPAM concentration 1500mg/l, and cross-linking agent concentration 210mg/l.The core displacement experiment shows the weak gel system has a well flooding effect on heterogeneous reservoirs, and its recovery rate increases 16.2%。

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