Enzymatic method for improving the injectability of polysacchari

Chemistry: molecular biology and microbiology – Process of utilizing an enzyme or micro-organism to destroy... – Treating animal or plant material or micro-organism

Patent

Rate now

  [ 0.00 ] – not rated yet Voters 0   Comments 0

Details

166246, C13L 300

Patent

active

043260373

ABSTRACT:
A method for enhancing the ability of polysaccharides in aqueous solution to flow through a porous medium comprises contacting the polysaccharides with an endoenzyme capable of hydrolyzing at least one of the linkages of the sugar units of the polysaccharides and maintaining the polysaccharides in contact with the enzyme under hydrolysis conditions for a time sufficient to decrease the tendency of the polysaccharides to plug the porous medium yet insufficient to decrease the viscosity of the aqueous polysaccharides by more than 25%. The partially hydrolyzed polysaccharides are useful as thickening agents for flooding water used to recover oil from oil-containing subterranean formations.

REFERENCES:
patent: 3966618 (1976-06-01), Colegrove
patent: 4010071 (1977-03-01), Colegrove
patent: 4119491 (1978-10-01), Wellington
patent: 4165257 (1979-08-01), Stokke

LandOfFree

Say what you really think

Search LandOfFree.com for the USA inventors and patents. Rate them and share your experience with other people.

Rating

Enzymatic method for improving the injectability of polysacchari does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Enzymatic method for improving the injectability of polysacchari, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Enzymatic method for improving the injectability of polysacchari will most certainly appreciate the feedback.

Rate now

     

Profile ID: LFUS-PAI-O-1264140

  Search
All data on this website is collected from public sources. Our data reflects the most accurate information available at the time of publication.