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´óÃçµ¼: ½ð±Ò+5, ·ÒëEPI+1, ¡ï¡ï¡ï¡ï¡ï×î¼Ñ´ð°¸, ллÀ² 2015-12-23 22:51:31
´óÃçµ¼: ½ð±Ò+5, ·ÒëEPI+1, ¡ï¡ï¡ï¡ï¡ï×î¼Ñ´ð°¸, ллÀ² 2015-12-23 22:51:31
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Ñо¿ ¸ß¾²Ñ¹´¦ÀíÏ ѹÁ¦Óë´¦Àíʱ¼ä ¶Ô ÆäÄý½ºÇ¿¶È¡¢Ê§Ë®ÐÔ µÈ¹¦ÄÜÌØÐÔ ¼° ÏÔ΢½á¹¹±ä»¯ Ó°Ïì¡£Ñо¿½á¹û ±íÃ÷£¬Ñ¹Á¦¼°Ê±¼ä´¦Àí ¶Ô ¸´ºÏÎï ¹¦ÄÜÐÔÖÊ Ó°Ïì Ç÷ÊÆÏàËÆ£¬400MPaÏ ´¦Àí15min£¬¸´ºÏÄý½º µÄÄý½ºÇ¿¶È ´ïµ½×î¼Ñ£¬Äý½ºÇ¿¶È ´ïµ½3.21N£»¸´ºÏÄý½º µÄʧˮÂÊ ÔÚ200MPaʱ ´ïµ½×îС£¬Ê§Ë®ÂÊΪ7.15% This paper researched the effect of pressure and processing time on microstructure change and functional characteristics such as gel strength and fluid loss characteristic under high hydrostatic pressure (treatment). Results show that the effects of pressure and processing time on compound functional characters tend to be similar, for example, composite gel was processed for 15min under 400MPa, the gel strength reached the optimal level, which was 3.21N; while being processed under 200MPa, the water loss rate of composite gel reached the lowest level, which is 7.15%. Èç¹ûµÚÒ»¾äÊDZêÌ⣬ÄÇôµÚÒ»¾ä¾Í¸Ä³É£º Effect of pressure and processing time on microstructure change and functional characteristics such as gel strength and fluid loss characteristic under high hydrostatic pressure (treatment). |
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