eprintid: 9408
rev_number: 2
eprint_status: archive
userid: 1
dir: disk0/00/00/94/08
datestamp: 2023-11-09 16:21:23
lastmod: 2023-11-09 16:21:23
status_changed: 2023-11-09 16:15:03
type: article
metadata_visibility: show
creators_name: Bavoh, C.B.
creators_name: Partoon, B.
creators_name: Lal, B.
creators_name: Kok Keong, L.
title: Methane hydrate-liquid-vapour-equilibrium phase condition measurements in the presence of natural amino acids
ispublished: pub
keywords: Amino acids; Ethylene; Ethylene glycol; Hydration; Hydrogen bonds; Ionic liquids; Liquids; Methane; Oil well completion; Phase equilibria; Sapphire; Solutions; Thermodynamics, Clapeyron equations; Concentration ranges; HLwVE points; Liquid-vapour equilibria; Methane hydrate dissociation; Natural amino acids; Thermodynamic effect; Thermodynamic hydrate inhibitors, Gas hydrates
note: cited By 104
abstract: This work reports the thermodynamic effect of five amino acids on methane hydrate phase boundary. The studied amino acids are glycine, alanine, proline, serine and arginine. To effectively investigate the impact of selected amino acids on methane hydrates formation, the methane hydrate-liquid-vapour-equilibrium (HLwVE) curve is measured in amino acids aqueous solutions. Experiments are performed at concentration range of 5�20 wt by employing the isochoric T-cycle method in a sapphire hydrate cell reactor at pressures and temperatures range of 3.86�9.98 MPa and 276.50�286.00 K, respectively. Results suggests that, all studied amino acid inhibits methane hydrate formation. Glycine showed the highest inhibition effect with an average depression temperature of 1.78 K at 10 wt. The impact of inhibition is due to amino acids hydrogen bonding energies, confirmed via COSMO-RS predictions and side group alkyl chain. The inhibition impact of glycine is found to be in the range of some ionic liquid (OH-EMIM-Cl) and slightly higher than ethylene glycol (a conventional thermodynamic hydrate inhibitor) at 10 wt. The methane hydrate dissociation enthalpies in the presence of amino acids are calculated using Clausius�Clapeyron equation, which suggests that, amino acids do not take part in methane hydrate cage occupation during hydrate formation. © 2016 Elsevier B.V.
date: 2017
publisher: Elsevier B.V.
official_url: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85002703858&doi=10.1016%2fj.jngse.2016.11.061&partnerID=40&md5=bbebd342c9e806fda8707396ee29b11b
id_number: 10.1016/j.jngse.2016.11.061
full_text_status: none
publication: Journal of Natural Gas Science and Engineering
volume: 37
pagerange: 425-434
refereed: TRUE
issn: 18755100
citation:   Bavoh, C.B. and Partoon, B. and Lal, B. and Kok Keong, L.  (2017) Methane hydrate-liquid-vapour-equilibrium phase condition measurements in the presence of natural amino acids.  Journal of Natural Gas Science and Engineering, 37.  pp. 425-434.  ISSN 18755100