Xanthan gumme ka waiwai rheological kū hoʻokahi, ka wai hoʻoheheʻe maikaʻi, ma ka thermal stability a me ka waikawa a me ka alkali, a me nā ʻano paʻakai like ʻole, e like me ka thickener, suspending agent, emulsifier, stabilizer, hiki ke hoʻohana nui ʻia i ka meaʻai, ka aila, ka lāʻau lapaʻau a pēlā aku. ʻoi aku ma mua o 20 mau ʻoihana, ʻo ia ka hana nui loa o ka honua i kēia manawa a he nui nā USES o microbial polysaccharides.
ʻO ka ʻaila ʻaila xanthan gum he ʻano mea hoʻohui maikaʻi, kiʻekiʻe, pili i ke kaiapuni, e hoʻohana ana i ka laulā ākea, ka mahana, ka waikawa, ka alkali, ka paʻakai, me ka hoʻomanawanui ikaika, hiki ke hoʻomaikaʻi i ka hiki o ka mea paʻa paʻa a me ka permeability. o ka slurry, e ho'ēmi i ke kaomi i ke kaʻina hana o ka wili, hoʻopaʻa i ka pā borehole, hoʻemi i ka pōʻino i ka waihona, hoʻomaikaʻi i ka pono o ka wili, workover, hoʻopau maikaʻi i ka hana.Loaʻa iā ia kahi mea hoʻohui lepo maikaʻi i paʻa no ka manawa lōʻihi i loko o ka brine saturated a me ka mahana o 85. No laila, he mea hoʻoneʻe aila maikaʻi loa ia no ke kiʻekiʻe wela a me ka kiʻekiʻe paʻakai ʻaila. , emulsification, kūpaʻa i hoʻokahi. ʻO ka bioadhesive maikaʻi loa.
'ikamu | XC-Maʻa mau | XC-Plus | ||
ʻO ke ʻano | ʻO ke keʻokeʻo a ka ʻulaʻula e kahe ana ka pauka | |||
Nui ʻāpana | 40 mesh/80 mesh | |||
Viscosity (1% solution ma 1% KCL) (mPa.s) | ≥1200 | ≥1200 | ||
PH (1% hoʻonā) | 6.0 –8.0 | 6.0 –8.0 | ||
Mākū (%) | ≤13 | ≤13 | ||
Pohō ma ka maloʻo ʻana (%) | 6-16 | 6-16 | ||
Laki ʻāhi | ≥6.0 | ≥6.0 | ||
Ho'āʻo Rheology 0.28% XG i loko Hoʻonā wai kai | 600 rpm | ≥70 | ≥75 | |
300 rpm | ≥55 | ≥60 | ||
200 rpm | ≥45 | ≥50 | ||
100 rpm | ≥35 | ≥40 | ||
6 rpm | ≥20 | ≥23 | ||
3 rpm | ≥18 | ≥20 | ||
Brookfield LV,1.5rpm(mPa.s) | ≥1950 | ≥3000 | ||
ʻO ka hoʻoholoʻana i ka starch qualitative | ʻinoʻino | ʻinoʻino | ||
Ka Hoʻoholo Guar Qualitative | ʻinoʻino | ʻinoʻino | ||
ʻAno hoʻopuehu | Hoʻopuehu a hoʻopuehu ʻole |