%0 Journal Article %T Structure–property relationships of the thermal gelation of partially hydrolyzed polyacrylamide/polyethylenimine mixtures in a semidilute regime %+ Faculté des hydrocarbures et de la chimie %+ SONATRACH %+ Institut des sciences analytiques et de physico-chimie pour l'environnement et les materiaux (IPREM) %+ Centre de Recherche en Technologie des Semi-conducteurs pour l'Energétique %A Ghriga, Mohammed Abdelfetah %A Gareche, Mourad %A Khodja, Mohamed %A Andreu, Nathalie %A Lebouachera, Seif El Islam %A Khoukh, Abdel %A Drouiche, Nadjib %A Grassl, Bruno %< avec comité de lecture %@ 0170-0839 %J Polymer Bulletin %I Springer Verlag %V 77 %P 1465-1488 %8 2020 %D 2020 %R 10.1007/s00289-019-02817-9 %K Hydrogel %K Partially hydrolyzed polyacrylamide %K Polyethylenimine %K Gelation time %K Gelation kinetics %Z Chemical Sciences/Theoretical and/or physical chemistry %Z Chemical Sciences/Analytical chemistry %Z Chemical Sciences/Polymers %Z Chemical Sciences/Material chemistryJournal articles %X In this work, the structure–property relationships of the thermal gelation of partially hydrolyzed polyacrylamide (PHPA) and polyethylenimine (PEI) mixtures were investigated under realistic conditions of temperature (80 °C) and salinity (total dissolved solids = 3.4 g/l) of the Algerian reservoir (Tin Fouyé Tabankort) prior to a conformance control application. The reactants were characterized with regard to their hydrolysis degree or branching degree using 13C-nuclear magnetic resonance, and viscosity–average molecular weights (M¯v) were estimated using the Mark–Houwink equation and intrinsic viscosities measurements. The polymers had molecular weights that varied from 5 to 10 × 106 g/mol for PHPAs with initial hydrolysis degrees between 6 and 20 mol%, while the molecular weights of the PEI were between 2 and 67 × 104 g/mol with a constant branching degree of 57–59. Consequently, the effect of steady shear on the gelation time was investigated followed by the effect of reactant concentrations, the polymer and cross-linker molecular weights, the polymer’s hydrolysis degree, the temperature and the initial pH. All experiments were conducted in a semidilute concentration regime while maintaining practical initial gelant viscosities. As a result, the gelation time was found to decrease with reactant concentrations, molecular weights and temperature (Ea = 62 kJ/mol) and to increase with hydrolysis degree. %G English %L hal-02152282 %U https://univ-pau.hal.science/hal-02152282 %~ CNRS %~ UNIV-PAU %~ IPREM %~ INC-CNRS %~ IPREM-PCM %~ TEST-HALCNRS %~ TEST2-HALCNRS