Rheology and Molecular Mechanisms of Fracturing Fluids: A Comparison of Three Thickener Types—A Case Study

To address the lack of systematic comparison regarding rheological properties and the unclear structure-property relationships among three core fracturing fluid materials including synthetic polymers, vegetable gums, and microbial polysaccharides, this study selected acrylamide-based polymers, hydroxypropyl guar gum and xanthan gum as the representative systems. The steady-state viscosity, rheological curves, thixotropy, viscoelasticity, and temperature-shear resistance of the three samples were systematically characterized at concentrations ranging from 0.1 to 0.7 wt% using an MCR301 rotational rheometer. The outcomes indicate that the structural strength values of all three materials increase with rising concentration, but their rheological behaviors and stability differ significantly due to distinct molecular structures. The acrylamide-based copolymer forms a temporary network via weak hydrogen bonds (amide-carboxyl or amide-amide) and physical entanglements, exhibiting thixotropy and a stress pre-elastic response. The most significant effects occur at 0.7 wt%, with a thixotropic loop area of 2.874 Pa·s^-1 and a stress overshoot of 4.97 Pa.; hydroxypropyl guar gum has insufficient thermal stability and poor heat resistance. Its viscosity retention rate is as low as 31%, and it always exhibits a solution-type rheological property of G' < G″; the xanthan gum exhibits elastic gel properties with tanδ < 1 due to its double-helix molecular structure. It has excellent temperature shear tolerance and the viscosity retention value can reach up to 98.6 mPa·s. Two mathematical models were established and demonstrated strong applicability: a modified Carreau model for flow curve fitting yielded a coefficient of determination (R²) greater than 0.95, enabling accurate description of fluid-type transitions; a four-parameter equation for temperature-shear resistance curves also achieved an R² above 0.95, effectively characterizing viscosity evolution with temperature.