Polysaccharide-containing well drilling and servicing fluids

C - Chemistry – Metallurgy – 09 – K

Patent

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Details

C09K 8/08 (2006.01) C09K 8/20 (2006.01)

Patent

CA 2338444

Disclosed is a method of increasing the thermal stability or decreasing the fluid loss of aqueous polysaccharide-containing fluids which comprises incorporating into the fluids an oligosaccharide mixture composed of arabinose, mannose, galactose, glucose, and xylose sugar units, the oligosaccharide mixture consisting of the water soluble portion of thermally hydrolyzed lignocellulose and consisting primarily of pentosans and hexosans containing from one to four combined sugar units. Preferred fluids contain a biopolymer which increases the low shear rate viscosity of the fluids. Fluids which contain polysaccharides which impart other desirable characteristics to the fluids, such as increased viscosity at higher shear rates, fluid loss control, and the like, also exhibit increased thermal stability upon incoporating the oligosaccharide mixture therein.

La présente invention concerne un procédé d'amélioration de la stabilité thermique ou de diminution des pertes en fluide de boues aqueuses contenant des polysaccharides qui consiste à incorporer dans les boues un mélange d'oligosaccharides composé d'unités sucre arabinose, mannose, galactose, glucose et xylose. Ce mélange d'oligosaccharides contient la partie soluble dans l'eau de lignocellulose hydrolysée thermiquement et il est constitué principalement de pentoses et hexoses contenant de une à quatre unité sucres combinées. Les boues contiennent, de préférence, un biopolymère qui augmente leur viscosité à faible vitesse de cisaillement. Des fluides contenant des polysaccharides, qui apportent d'autres caractéristiques souhaitables à ces fluides, telles qu'un accroissement de viscosité à des vitesses élevées de cisaillement, une diminution de pertes en fluide, ainsi que d'autres effets similaires, présentent aussi une amélioration de leur stabilité thermique due à l'incorporation dudit mélange d'oligosaccharides.

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