Preparation and temperature resistance mechanism of nanoparticle-enhanced polymer gel

In order to solve the problem of poor stability of HPAM (partially hydrolyzed polyacrylamide) gel as a plugging agent at 150 °C, this paper investigates the preparation of a polymer gel strengthened with nano-SiO₂, exhibiting good thermal stability, using a low-cost, low-hydrolysis anionic polymer. The experimental results indicated that when the gel was prepared with 1 wt% HPAM, 1 wt% water-soluble phenolic resin (WSPR) as a crosslinker, and 1 wt% nano-SiO₂ as a stabilizer, the dehydration rate of the gel was less than 5 wt% after 180 days of aging at 150 °C. In order to identify the stability mechanism of nano-SiO₂-strengthened polymer gel, we conducted rheological tests, Cryo-SEM analysis, Fourier transform infrared (FTIR) spectroscopy, and solid-state nuclear magnetic resonance (NMR) analysis on the polymer gel before and after adding nanoparticles. The methods described in the study demonstrate the excellent long-term thermal stability of the polymer gel strengthened with nano-SiO₂ from both chemical bonding and microscopic perspectives. The results of rheological experiments indicated that the addition of nanoparticles improved the yield stress and long-term thermal stability of the gel. The scanning electron microscope (SEM) microstructure analysis confirmed that the addition of nanoparticles resulted in high-density cavities between the microscopic network structures of the gel. This facilitated the trapping of a significant amount of free water and the formation of a stable spatial mechanical support structure, ultimately enhancing the macro-mechanical strength of the gel. Additionally, FTIR and NMR experiments demonstrated that the nanoparticles effectively inhibited the hydrolysis of amide groups to carboxylate, thereby significantly preventing the high-temperature degradation of the gel and maintaining its strength after prolonged aging.