6732 results about "Saline water" patented technology

Xanthan gels hydratable in brine, methods of making these xanthan gels, and methods of using these compositions in subterranean formation applications, such as gravel packing, are provided herein.

A method of acidizing a subterranean formation with a diverting agent composed of a gelled or thickened viscoelastic foam or fluid generated from (i.) an amidoamine oxide gelling agent and (ii.) an acid or foam, water and / or brine. The gelled or thickened foam or fluid may be generated in-situ or introduced directly into the formation by mixing of the amidoamine oxide gelling agent and acid or foam, water and / or brine. As the acid spends, the acidizing fluid thickens. When the acid is further spent, the fluid viscosity declines eventually returning to a low viscosity state, allowing for easy cleanup. The process allows for selective acidizing of less permeable zones of the formation and more uniform stimulation of the hydrocarbon bearing formation.

Antimicrobial salt solutions for food safety and quality applications are disclosed. Because these solutions contain a substantial concentration of salt, they are adaptable to a variety of food-processing applications, such as for chilling brine applications, disinfecting meat baths / rinses, beef injection brines, poultry chill tanks, brines used in cheese manufacture, as a wash to kill salmonella on hard-boiled eggs, and as a wash to disinfect produce, which can become contaminated with salmonella and other pathogenic bacteria in the field. These make use of concentrated salt solutions that depress the freezing point of the solution, to provide a low temperature bath or shower in which food products can be cooled. A preferred formulation contains between 25 ppm and 25,000 ppm surfactant, between 0.1% acid and 25% acid, and between 72.5% and 99.9% salt. This blend can then be dissolved in water to make a solution of between about 1% total solids by weight up to the saturation point, which can be used as an antimicrobial solution for food safety applications. An even more preferred range of solutions would be 17% by weight of between 0.3% and 6.0% citric acid, between 50 and 500 ppm SLS, and between 94% and 99.7% sodium chloride, and can be used in process temperatures of about −6.7° C.