eprintid: 16143
rev_number: 2
eprint_status: archive
userid: 1
dir: disk0/00/01/61/43
datestamp: 2023-12-19 03:22:42
lastmod: 2023-12-19 03:22:42
status_changed: 2023-12-19 03:05:43
type: article
metadata_visibility: show
creators_name: Rehman, A.U.
creators_name: Abdulwahab, A.
creators_name: Kaur, A.
creators_name: Khan, M.S.
creators_name: Zaini, D.B.
creators_name: Shariff, A.M.
creators_name: Lal, B.
title: Experimental investigation and modelling of synergistic thermodynamic inhibition of Diethylene Glycol and glycine mixture on CO2 gas hydrates
ispublished: pub
keywords: amino acid; carbon dioxide; diethylene glycol; ethylene glycol derivative; glycine; water, chemistry; gas; thermodynamics, Amino Acids; Carbon Dioxide; Ethylene Glycols; Gases; Glycine; Thermodynamics; Water
note: cited By 5
abstract: In this experimental and modelling study, Diethylene glycol (DEG) and Glycine (Gly) mixtures are introduced to hinder carbon dioxide hydrate formation by pushing the phase boundaries on the lower temperature side. The mixture of DEG and Gly with the ratio of 1:1 is experimented at 15, 10, and 5 wt concentrations and the pressure vary from 2.5 to 4.0 MPa. The T-cycle method is employed to assess the effect of the studied blends on the CO2 hydrate by evaluating the hydrate dissociation temperature. Varied compositions of pure DEG and Gly as well as their mixtures are used to compute the synergistic effect. The studied system's thermodynamic hydrate inhibition (THI) influence is a concentration-driven phenomenon. Higher concentration can shift the hydrate liquid vapor equilibrium (HLVE) curve to lower temperatures and high-pressure regions. The outcomes depict that mixture of DEG and Gly at 15 wt. Shows comparatively better results than the mixtures at 5 and 10 wt, respectively. The obtained 10 wt mixture results have also been compared with the conventional hydrate inhibitors and other THIs systems and provide a significant hydrate average suppression (�T) of 2.4 K. Furthermore, the freezing point-based Dickens and Quint Hunt model was also applied to predict the HLVE data of CO2 hydrates and satisfactory agreement found with maximum mean absolute error (MAE) of 0.498 K. A better inhibitory performance was seen when diethylene glycol and glycine were combined, demonstrating the potential of amino acids as synergistic inhibitors in the exploitation of hydrates, transportation of oil and gas, and flow assurance. © 2022 Elsevier Ltd
date: 2022
publisher: Elsevier Ltd
official_url: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85137290206&doi=10.1016%2fj.chemosphere.2022.136181&partnerID=40&md5=33575a29e75a11ee214cb47bafca32e6
id_number: 10.1016/j.chemosphere.2022.136181
full_text_status: none
publication: Chemosphere
volume: 308
refereed: TRUE
issn: 00456535
citation:   Rehman, A.U. and Abdulwahab, A. and Kaur, A. and Khan, M.S. and Zaini, D.B. and Shariff, A.M. and Lal, B.  (2022) Experimental investigation and modelling of synergistic thermodynamic inhibition of Diethylene Glycol and glycine mixture on CO2 gas hydrates.  Chemosphere, 308.   ISSN 00456535