scholarly journals Development of polymer emulsions stabilized with anionic polyelectrolytes

2021 ◽  
Vol 931 (1) ◽  
pp. 012010
Author(s):  
A V Khvatov ◽  
P A Sakharov ◽  
Yu K Lukanina ◽  
E V Belenko
Keyword(s):  
Fatty Acids ◽  
Structural Formula ◽  
Oil Wells ◽  
Interpolymer Complex ◽  
Drilling Fluids ◽  
Molar Ratios ◽  
Surfactant System ◽  
Anionic Polysaccharides ◽  
Higher Fatty Acids

Abstract The colloidal-chemical principles of the formation of reversibly reversible microemulsions based on compositions of anionic polysaccharides, higher fatty acids, and nonionic polyoxyethylated surfactants have been investigated. The structural formula of the interpolymer complex in the “polyelectrolyte - surfactant” system was proposed, and the molar ratios of the components were determined. The effectiveness of the developed polymer emulsions as drilling fluids for the construction of oil wells is shown.

Mono-and Bis(cyclopentadienyl)hafnium(IV) Derivatives with Higher Fatty Acids

2001 ◽  
Vol 56 (2) ◽  
pp. 141-145 ◽  
Author(s):  
O. P. Pandey ◽  
S. K. Sengupta ◽  
B. P. Baranwal ◽  
Saroj K. Shukla ◽  
Alpana Bhatt
Keyword(s):  
Fatty Acids ◽  
Magnetic Susceptibility ◽  
Carboxylic Acids ◽  
Reaction Products ◽  
Monocarboxylic Acids ◽  
Molar Ratios ◽  
Nmr Data ◽  
Anhydrous Tetrahydrofuran ◽  
Higher Fatty Acids ◽  
C Nmr

Abstract The reactions of Cp2HfCl2 with some higher monocarboxylic acids having straight chains, caprylic (C8H16O2), lauric (C12H24O2), myristic (C14H28O2), palmitic (C16H32O2), stearic (C18H36O2), and behenic (C22H44O2) acid, have been studied in anhydrous tetrahydrofuran in 1:1 and 1:2 molar ratios, respectively. The reaction products isolated, of types Cp2Hf(L)Cl, CpHf(L)2Cl (LH represents different carboxylic acids), have been characterised by conductivity and magnetic susceptibility measurements and spectral (infrared, electronic, 1HNMR and 13C NMR) data. The bonding of the carboxylato ligand in these complexes has been discussed and plausible structures have been established.

Evaluation of polymer/bentonite synergy on the properties of aqueous drilling fluids for high-temperature and high-pressure oil wells

2020 ◽  
pp. 114808
Author(s):  
Paulo C.F. da Câmara ◽  
Liszt Y.C. Madruga ◽  
Nívia do N. Marques ◽  
Rosangela C. Balaban
Keyword(s):  
High Pressure ◽  
High Temperature ◽  
Oil Wells ◽  
Drilling Fluids

scholarly journals SEPARATION OF THE HIGHER FATTY ACIDS

1952 ◽  
Vol 195 (1) ◽  
pp. 299-310 ◽  
Author(s):  
Edward H. Ahrens ◽  
Lyman C. Craig
Keyword(s):  
Fatty Acids ◽  
Higher Fatty Acids

The effect of the microbial flora on the flavour and free fatty acid composition of cheddar cheese

1967 ◽  
Vol 34 (3) ◽  
pp. 257-272 ◽  
Author(s):  
B. Reiter ◽  
T. F. Fryer ◽  
A. Pickering ◽  
Helen R. Chapman ◽  
R. C. Lawrence ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Acetic Acid ◽  
Fatty Acid Composition ◽  
Milk Fat ◽  
Gluconic Acid ◽  
Bacterial Flora ◽  
Single Strain ◽  
Acid Lactone ◽  
Aseptic Conditions ◽  
Higher Fatty Acids

SummaryComparisons were made of the flavour, free fatty acids and bacterial flora of commercial cheese made at different factories and experimental cheese made under aseptic conditions: (i) with δ-gluconic acid lactone instead of starter, (ii) with starter only, (iii) with starter and added floras derived from the curd of the commercial cheeses (reference flora cheeses).Comparison of the bacterial flora of commercial and reference flora cheeses showed that replication of organisms was better with some reference floras than with others. In all the cheeses the lactobacilli increased in numbers during maturation, whilst other groups of organisms died out.The amount of acetic acid present was influenced by the starter and by the lactobacilli. Single-strain starters produced some acetic acid, most of which was lost in the whey; commercial starters produced considerably more, due to the presence in them of Streptococcus diacetilactis. Later in maturation lactobacilli increased the acetic acid content, a greater increase being observed with homo-than with heterofermentative strains.The initial levels of butyric and higher fatty acids in the milk varied with source of the milk and with the season, summer milk having higher levels than winter milk. During cheese-making a slight increase of these acids occurred in every cheese made with starter and a further small increase occurred during ripening. However, there was no increase in the content of these acids in the cheese made with δ-gluconic acid lactone, indicating that lactic acid bacteria were weakly hydrolysing the milk fat.Flavour trials showed that Cheddar flavour was present not only in the reference flora and commercial cheese, but also in the cheese made with starter only. Different starters produced different intensities of flavour; one strain produced an intense fruity off-flavour. Cheeses made with δ-gluconic acid lactone were devoid of cheese flavour.

scholarly journals Kolbe’s Reaction of Higher Fatty Acids. III. Anode Potential in the Electrolysis of Laurio Acid with Platinum Anode

1962 ◽  
Vol 35 (7) ◽  
pp. 1233-1236 ◽  
Author(s):  
Ryoichi Matsuda ◽  
Takeo Hisano ◽  
Toshio Terazawa ◽  
Norio Shinohara
Keyword(s):  
Fatty Acids ◽  
Anode Potential ◽  
Platinum Anode ◽  
Higher Fatty Acids
Sign in / Sign up

Export Citation Format

Share Document