Effect of Cod Gelatin and Sodium Alginate on the Nucleation of Gas Hydrates

The effect of mixtures of fish gelatin (protein) from Atlantic cod skin and sodium alginate (polysaccharide) from brown algae on the nucleation of methane-propane hydrate with cubic structure II was studied. The rocking cell method with cooling at a constant rate was used to determine the supercooli...

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Bibliographic Details
Published in:Chemistry and technology of fuels and oils 2023-05, Vol.59 (2), p.255-260
Main Authors: Mirzakimov, U. Zh, Semenov, M. E., Kolotova, D. S., Semenov, A. P., Stoporev, A. S.
Format: Article
Language:English
Subjects:
Amino acids
Chemistry
Chemistry and Materials Science
Fishes
Gas hydrates
Gelatin
Geotechnical Engineering & Applied Earth Sciences
Industrial Chemistry/Chemical Engineering
Methane
Mineral Resources
Mixtures
Nucleation
Polyelectrolytes
Polymer blends
Polymers
Polysaccharides
Polyvinylpyrrolidone
Propane
Reagents
Sodium
Sodium alginate
Supercooling
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Summary:The effect of mixtures of fish gelatin (protein) from Atlantic cod skin and sodium alginate (polysaccharide) from brown algae on the nucleation of methane-propane hydrate with cubic structure II was studied. The rocking cell method with cooling at a constant rate was used to determine the supercooling required for the formation of hydrates both from solutions of the individual polymers and from their mixtures. It was shown that sodium alginate has practically no effect on the formation of the gas hydrates in contrast to gelatin, the inhibiting activity of which had an intermediate value between polyvinylpyrrolidone and polyvinylcaprolactam (commercial kinetic hydrate inhibitors). In the case of blends of the polymers, an insignificant effectiveness reduction was observed with a decrease in the sodium alginate concentration at a fixed gelatin content. The results indicate antagonism in the kinetic inhibition of methane–propane hydrate by mixtures of polyelectrolytes of biological origin. Intermolecular interactions in the polysaccharide–gelatin complexes inevitably affect the ability of the polymers to retard the nucleation process. A more detailed investigation of the hydrate formation kinetics in relation to the ratio of the polymers in the solution will make it possible to reveal the mechanism of their effect and propose mixed reagents to control the hydrate formation process.
ISSN:0009-3092
1573-8310
DOI:10.1007/s10553-023-01524-6