| 摘要 | 第4-5页 |
| ABSTRACT | 第5页 |
| Chapter 1 Introduction | 第8-22页 |
| 1.1 Background | 第8-9页 |
| 1.2 Properties of the produced liquid in L area | 第9-15页 |
| 1.2.1 Emulsification characteristics | 第10-11页 |
| 1.2.2 Crude oil emulsion formations and stability | 第11-15页 |
| 1.3 Molecular design and synthesis at low-temperature demulsifier | 第15-18页 |
| 1.4 Mechanism of low-temperature demulsification | 第18-21页 |
| 1.5 Objectives of this study | 第21-22页 |
| Chapter 2 Research on characteristics of crude oil emulsification of produced liquid in L area | 第22-38页 |
| 2.1 Experimental part | 第22-23页 |
| 2.1.1 Instruments used in experiments | 第22-23页 |
| 2.1.2 Materials | 第23页 |
| 2.2 Methods | 第23-24页 |
| 2.2.1 Determination of water content | 第23-24页 |
| 2.2.2 Rheological method | 第24页 |
| 2.3 Results and Discussion | 第24-37页 |
| 2.3.1 Relationship between emulsion stability and water content | 第24-25页 |
| 2.3.2 Relationship between emulsion stability and particle size | 第25-32页 |
| 2.3.3 Results of microscopy integrated and particle size analysis | 第32页 |
| 2.3.4 Relationship between emulsion stability and viscosity of crude oil | 第32-37页 |
| 2.4 Summary | 第37-38页 |
| Chapter 3 Study on demulsification of emulsion produced liquid in L area | 第38-47页 |
| 3.1 Materials | 第38页 |
| 3.2 Instruments used in experiment | 第38页 |
| 3.3 Methods | 第38-39页 |
| 3.3.1 Standard solution of demulsifier | 第38-39页 |
| 3.3.2 Bottle test for demulsification performance | 第39页 |
| 3.4 Results and Discussion | 第39-46页 |
| 3.4.1 Single demulsifiers screening | 第39-43页 |
| 3.4.2 Effect of temperature on breaking emulsion | 第43-44页 |
| 3.4.3 Effect of concentration on breaking emulsion | 第44-46页 |
| 3.5 Summary | 第46-47页 |
| Chapter 4 Study on formulation and evaluation of low temperature demulsification of the produced liquid in L area | 第47-54页 |
| 4.1 Materials | 第47页 |
| 4.2 Instruments used in experiments | 第47页 |
| 4.3 Methods | 第47-48页 |
| 4.4 Results and Discussion | 第48-53页 |
| 4.4.1 Demulsification of sample A at low-temperature demulsifier | 第48-51页 |
| 4.4.2 Demulsification of sample B at low temperature demulsifier | 第51-53页 |
| 4.5 Summary | 第53-54页 |
| Chapter 5 Research on mechanism and influencing factor of demulsification of produced liquid | 第54-62页 |
| 5.1 Materials | 第54页 |
| 5.2 Instruments used in experiments | 第54页 |
| 5.3 Methods | 第54-56页 |
| 5.3.1 Demulsification effectiveness at low temperature | 第54-56页 |
| 5.3.2 Determination of interfacial tension | 第56页 |
| 5.4 Results and Discussion | 第56-61页 |
| 5.4.1 Demulsification effectiveness at low temperature | 第56-57页 |
| 5.4.2 Interfacial tension on demulsifiers at different temperature and concentration | 第57-60页 |
| 5.4.3 Effect of different demulsifiers on interfacial tension | 第60-61页 |
| 5.5 Summary | 第61-62页 |
| Chapter 6 Conclusion | 第62-64页 |
| Reference | 第64-66页 |
| Academic achievement for Master's degree | 第66-67页 |
| Acknowledgement | 第67页 |
