Oxidized/crosslinking double-modified starch gel

In view of the many troubles in the present snubbing services, a new type of gel material was developed using the merit of modified starch gel and in combination with the actual need. Lab experiments show that the initiator concentration, charge ratio of acrylamide and starch, reacting temperature and pH of the system affect the gelation time of modified starch gel and gel viscosity. The optimized mass ratio formula of oxidized/crosslinking modified starch gel is 3.6% starch, 0.03% ammonium persulfate, 14.5% acrylamide, 7.3% crosslinker A and 4.7% crosslinker B. When pH of the gel is within 8 to 12, the gelation time is adjustable within an hour. Lab evaluation shows that the applicable temperatures for the gel are 60℃ to 120℃ and its viscosity may be higher than 200×104 mPa·s.