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轻质原油低温破乳剂研究

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

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