The impact of amino acids on methane hydrate phase boundary and formation kinetics

Bavoh, C.B. and Nashed, O. and Khan, M.S. and Partoon, B. and Lal, B. and Sharif, A.M. (2018) The impact of amino acids on methane hydrate phase boundary and formation kinetics. Journal of Chemical Thermodynamics, 117. pp. 48-53.

Full text not available from this repository.
Official URL: https://www.scopus.com/inward/record.uri?eid=2-s2....

Abstract

The thermodynamic and kinetic effects of two amino acids (valine and arginine) on methane hydrate formation was evaluated by measuring the dissociation temperature of methane hydrate in the range of 4.5�10 MPa using the T-cycle method. The kinetics of methane hydrate formation was evaluated at 7.1 MPa and 274.15 K. The experiments were conducted at concentrations of 0.01 and 0.05 mass fraction. Both amino acids showed a slight inhibition effect on the phase boundary of methane hydrate. The predicted methane hydrate phase boundary data in the presence of amino acids was strongly correlated with the experimental data with R = 0.9996 and an AAE less than 0.15 K. However, these amino acids also showed hydrate formation rate enhancement compared to pure water. In addition, the total methane uptake at the end of the experiments was increased in the presence of these amino acids. © 2017 Elsevier Ltd

Item Type: Article
Impact Factor: cited By 3
Uncontrolled Keywords: Amino acids; Enzyme kinetics; Hydration; Kinetics; Methane; Phase boundaries, Dissociation temperature; Equilibrium phase; Formation kinetics; Hydrate formation; Inhibition effect; Kinetic effect; Mass fraction; Methane hydrates, Gas hydrates
Depositing User: Mr Ahmad Suhairi Mohamed Lazim
Date Deposited: 01 Aug 2018 02:04
Last Modified: 01 Aug 2018 02:04
URI: http://scholars.utp.edu.my/id/eprint/21789

Actions (login required)

View Item
View Item