How does the acrylamid can in oil industry affect the thermal stability of pva hydrogel?
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The acrylamide in oil industry affects the thermal stability of PVA hydrogel by influencing the polymer chains and cross-linker bonds. Acrylamide-based gels, when exposed to high temperatures, can suffer from thermal stability loss due to the rupture of polymer chains and breakage of cross-linker chains. The presence of acrylamide, along with other raw materials like AMPS, can lead to the formation of interpenetrating three-dimensional network polymer gels with enhanced thermal stability in high-temperature and high-salinity conditions. By incorporating acrylamide into the gel system, the resulting hydrogel can exhibit stable continuous entanglement at elevated temperatures, showcasing satisfactory thermal stability and self-healing properties. Therefore, acrylamide plays a crucial role in influencing the thermal stability and performance of PVA hydrogels in oil industry applications.
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4 Citations | The acrylamide copolymers with APTAC and Na-MMT clay enhance thermal stability of hydrogels by increasing interplanar spacing, improving gel strength, and controlling polymerization for high-temperature oil reservoir applications. |
| Acrylamide in PVA hydrogel enhances thermal stability, enabling stable entanglement at 130°C, making it suitable for high-temperature oil reservoir applications, as shown in the study. | |
06 Sep 2018 25 Citations | Not addressed in the paper. |
Related Questions
What is acrylamide?4 answersAcrylamide is a chemical compound that is commonly used in various industries such as water treatment, oil drilling, pulp and paper, mining, and others. It is naturally formed when starchy foods or carbohydrates are heated at high temperatures, such as during frying or baking. Acrylamide can contaminate surface water, ground air, and air channels that flow into wells, rivers, and the sea. Exposure to acrylamide has been associated with an increased risk of kidney disorders, endometrial cancer, ovarian cancer, and neurodegenerative disorders like Alzheimer's and Parkinson's. It is considered toxic to humans and has been found to be a carcinogen in laboratory animals, with suspected carcinogenicity in humans. The presence of acrylamide has been detected in various food products, including potato chips, biscuits, popcorn, corn flakes, breakfast cereals, and baked muesli. High levels of acrylamide in food can have adverse effects on human health. Further research is needed to fully understand the potential effects of acrylamide on human health.
Formation of acrylamide?4 answersAcrylamide is formed in food during high-temperature cooking processes, such as frying, baking, grilling, and roasting, particularly in carbohydrate-rich foods. The formation of acrylamide is influenced by various factors including processing time and temperature, type of oil used, size of the food, reuse of oil, food type and brand, storage conditions, and the presence of antioxidants in the oil. The Maillard reaction is the main route causing acrylamide formation, and reducing AA precursors in raw materials, such as asparagine and reducing sugars, can help limit acrylamide formation in food products. Acrylamide can also be formed during coffee roasting, and coffee beverages contribute to acrylamide exposure. Various mitigation techniques have been explored to reduce acrylamide formation in foods, including the use of lactic acid bacteria, yeasts, and cell extracts, as well as conventional techniques such as blanching and microwave cooking.
Introduction about acrylamide?5 answersAcrylamide is a toxic compound that is found in various food products and is formed during high-temperature cooking processes. It is known to have detrimental effects on human health, including neurodegenerative disorders like Alzheimer's and Parkinson's. Acrylamide exposure can occur through diet, occupation, lifestyle, and environmental factors. The compound is particularly concerning in occupational settings, where it can cause sensorimotor and proprioceptive neuropathy. High levels of acrylamide have been detected in commonly consumed food products, such as potato chips, biscuits, and popcorn. The presence of acrylamide in food increases the risk of developing cancer. Mitigation strategies have been developed to reduce acrylamide levels in food products. Further research is needed to fully understand the potential effects of acrylamide on human health.
What are risks associated with acrylamide in foods?5 answersAcrylamide in foods is associated with various risks to human health. It has been identified as a possible carcinogenic compound to humans, and studies have shown a potential positive relationship between dietary acrylamide exposure and cancer risk. Acrylamide also exhibits neurotoxicity, genotoxicity, and reproductive toxicity. Additionally, it has been found to have hepatosplenic toxicity and cardiotoxicity. The levels of acrylamide in food products, particularly bakery items, are a concern, as these are major sources of dietary acrylamide. The evolving legislative situation in the European Union highlights the need for food producers to comply with regulations regarding acrylamide levels in their products. Various approaches, such as the use of asparaginase, calcium salts, antioxidants, and acids, have been explored to reduce acrylamide levels in bakery products. Overall, the risks associated with acrylamide in foods emphasize the importance of further research and mitigation measures to ensure food safety and protect human health.
How does the heat affect the acrylamide concentration in foods ?5 answersHeat treatments applied to food can have varying effects on the concentration of acrylamide. In some cases, high-temperature treatments can lead to the formation of acrylamide. This is particularly true for starch-rich foods such as potato chips, French fries, and breakfast cereals. However, it has been observed that heat treatments at higher temperatures can actually result in lower acrylamide production for the same level of microbial inactivation. The dynamics and sensitivities of the processes at high temperatures play a role in this phenomenon. The formation of acrylamide is influenced by factors such as the content of asparagine and reducing sugars in raw potatoes, as well as the processing conditions of time and temperature. Mitigation strategies have been developed to reduce acrylamide formation, such as the use of riboflavin and UV light to initiate monomer reactions of acrylamide. Overall, the concentration of acrylamide in heat-treated foods can vary depending on the type of food, cooking ingredients, and cooking methods.
What are the health effects of acrylamide exposure?5 answersAcrylamide exposure has been associated with various health effects. Studies have reported that acrylamide can have carcinogenic, genotoxic, teratogenic, and neurotoxic effects, based on animal studies. Occupational exposure to acrylamide has been linked to neurotoxicity in workers. Additionally, dietary intake of acrylamide from processed foods, as well as exposure from cigarette smoking, cosmetics usage, and other environmental sources, can have significant effects on human health. Chronic acrylamide exposure has been shown to cause central and peripheral neuropathy. It has also been found to damage the blood-cerebrospinal fluid barrier and impair secretory and transport functions, which may contribute to acrylamide-induced neurotoxicity. Overall, acrylamide exposure is considered harmful and further research is needed to fully understand its impact on human health.