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The pressure on the bore face varies with the pressure needed to implode a given capsule. The ratio of pressures falls off with increasing implosion pressure. For example, a 2000-p.s.i. pressure capsule will produce about three times this pressure, whereas a 10,000-p.s.i. pressure will produce about twice as much. Here's how Dowell calculates the implosion induced pressure. An implosion is to be made in a perforated interval at a depth of 3000 feet in a 5'/ 2 -inch. casing. In this case they may use a 4-inch diameter by 14 inch long capsule whose yield pressure is 3300 p.s.i. Since the hydrostatic head of water at 3000 -feet is approximately 1300 p.s.i., an additional 2000-p.s.i. surface pressure
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INTERPRETS
must be applied to implode the capsule. When this pressurized fluid falls 14 inches in the well bore, it has developed 48,350 ft.-lb. of energy. Most of this energy, released at the instant of the implosion, expends as 8600-p.s.i. pressure against theface of the formation adjacent to the capsule. Then, a diminishing wave of force moves up and down the casing until all of the energy is released. Dowell uses implosions mainly as starters for fracturing or acidizing treatments for wells. In the first case, the implosion breaks the blocked formation at the bore face. Then fluids may be injected deeper into the formation. In acidizing, implosions, besides overcoming normal penetration problems, may per-
mit speeded up injection of acid, thus getting the acid where it is needed before becoming spent. When cither fracturing or acidizing are to be used in a well where there are more than one producing zones, implosions help penetration into dense zones. Thus they give selectivity of treatment without the aid of mechanical tools or temporary plugging agents, both more difficult to use than implosions. Mr. Setser and .1. P. Moran of Dowell described the implosion technique in a paper "The Implosion Method of Improving Well Injectivity" presented at the American Petroleum Institute's Spring Meeting of the Southwestern District Division of Production. B.F.G.
From Safflower to Ice Cream Liquid safflower oil replaces butterfat in new dessert r \ new frozen dessert made with polyunsaturated, cholesterol-free safflower oil hit the Southern California consumer market last month. Though beamed primarily at the medically informed—those who are heeding the advice of doctors by cutting down on their intake of saturated fats—the product is not a health food item. It stands squarely on fine taste, texture, and appearance in vying for a share of the big ice cream market. Manufacturer, Frozen Desserts Co., Los Angeles, says even experts can't tell the difference between its product, called Hi-SafT, and true ice cream. Instead of butterfat, Hi-Saff's fat content is comprised entirely of liquid safflower oil, which is chiefly notable for its high linoleic acid content. Polyunsaturated linoleic acid, an essential fatty acid, is necessary for certain bodily processes, yet can't be synthesized by the body. Most medical men feel the reason for the high incidence of coronary heart disease in the U. S. and other countries lies in the fact that most of the fat consumed is of the animal or saturated types, which are poor in essential fatty acids and which prob34 A
ably contain some agent that tends to raise cholesterol levels in the blood. Nowadays, most doctors strongly urge their heart patients— and potential heart patients—to eschew ice cream and other dairy products. Hi-Saff, free of butterfat, is claimed to be entirely safe for these people. By California State law, Hi-Saff must be labeled an "imitation" ice cream. Only difference between an imitation ice cream and true ice cream is the source of fat used in the product. True ice cream must contain butterfat—at least 10%—while imitations can be made with other animal or vegetable fats or combinations of these. Except for Hi-Saff, however, all imitation ice creams are made by substituting saturated
INDUSTRIAL AND ENGINEERING CHEMISTRY
fats for butterfat. Frozen Desserts, for example, a pioneer in imitation ice cream manufacture, has always used hydrogenated vegetable oils in its products. The idea of using an unsaturated fat in an imitation ice cream evolved as a result of scattered phone calls from doctors and heart patients inquiring about the nature of the fat in the company's regular line of imitation ice cream products. Then, when the medical literature began to deal more frequently with the relation between dietary fats and the incidence of coronary heart disease, Frozen Desserts took up the problem in earnest. After much investigating, the company succeeded in developing a (Continued on page 36 A)
Imitation ice cream comes in several flavors and is enriched with vitamins A a n d D. A f t e r the initial sales c a m p a i g n in C a l i f o r n i a , Frozen Desserts Co. is looking t o w a r d nationw i d e distribution o f Hi-Saff
I/EC
Any ideas in these Silicate Reactions'? When P Q Sodium Silicate is mixed with acid or acidic compounds, you quickly see a typical reaction—the silica is released. Depending on concentration and temperature, silica precipitates as a floe, or as a lumpy mass or as a gel. Many uses of the soluble silicates spring from combinations with other chemicals. Take for instance:
Sodium Silicate P L U S . . . ammonium sulfate = silica sol magnesium salts = complex magnesium silicates aluminum salts = complex aluminum silicate iron oxide = iron silicate—silica complex zinc oxide = complex insoluble silicate The coupon below is for your convenience in requesting additional information or samples.
Fill in, attach to your business letterhead and mail to PHILADELPHIA QUARTZ COMPANY, Public Ledger Building, Phila. 6, Pa.
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Mail a copy of folder "Silicate Reactions at Work"
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We want to try a sodium silicate for
Ion Exchange Resins Go Synthetic resin looks good as carbon dioxide absorbent in closed anesthesia systems
NAME. COMPANYADDRESSCITY
ZONE_
.STATE-
see also Chemical Materials Catalog, pages 408-409
P H I L A D E L P H I A
Q U A R T Z
C O M P A N Y
1 1 2 9 Public L e d g e r B u i l d i n g , P h i l a d e l p h i a 6, Pennsylvania
S O L U B L E
S I L I C A T E S
SODIUM SILICATES . SODIUM METASILICATE . SODIUM SESQUISILICATE . SODIUM ORTHOSILICATE · POTASSIUM
SILICATES
associates: Philadelphia Quartz Co.of California. Berkeley & Los Anp.eles,California; Taeoma.Wasnintton; National Silicates Limited.Toronto, Canada Circle No. S on Readers' Service Card
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p r o d u c t capable of m a i n t a i n i n g a stable oil a n d water emulsion. Sev eral n o n h y d r o g e n a t e d polyunsatu rated vegetable oils w e r e tested, a n d patents covering use a n d incorpora tion of these specific oils were a p plied for. Because of its higher d e gree of polyunsaturation, safflower oil was finally chosen over t h e other vegetable oils, a n d a n e w p r o d u c t j o i n e d t h e growing safflower oil m a r ket ( I E C , N o v e m b e r 1958, page 23 A ) . Frozen Desserts obtains t h e oil from Pacific Vegetable Oil's R i c h m o n d , Calif., refinery. T h e n e w p r o d u c t is being intro duced via a heavy advertising c a m paign stressing the quality a n d flavor of Hi-Saff as well as its nutritional value. After t h e initial c a m p a i g n , which is expected to p u t t h e prod uct in grocery stores t h r o u g h o u t California, Frozen Desserts will b e thinking in terms of national fran chising a n d distribution. Hi-Saff comes in various flavors a n d is vitamin enriched. Ingredi ents a r e water, n o n h y d r o g e n a t e d safflower oil, nonfat milk solids, su gar, corn sirup solids, honey, vege table stabilizer, vegetable emulsifier, lecithin (soy phosphatides), n a t u r a l a n d artificial flavors a n d colors, a n tioxidant, vitamin A, a n d vitamin D . Calorically, Ili-Saff is a b o u t equal to conventional ice c r e a m . J.S.
Medical
Π Mail house organ, Silicate P's
