Journal
JOURNAL OF NATURAL GAS SCIENCE AND ENGINEERING
Volume 26, Issue -, Pages 1-5Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jngse.2015.05.026
Keywords
Maize starch; Methane hydrate; Formation; Dissociation; Stability
Categories
Ask authors/readers for more resources
The effects of maize starch on the methane hydrate formation/dissociation rates and stability were investigated in the present work. Maize starch at 5 concentrations of 200, 400, 600, 800 and 1000 ppm was tested. The results showed that maize starch at low concentrations had no significant effect on hydrate formation; however, at the concentrations higher than 400 ppm, maize starch increased the hydrate formation rates. The most effective concentration of maize starch was 800 ppm. At this concentration, methane can be stored in hydrate 2.5 times more than in the case of pure water when no maize was used. Hydrate stability was studied at ambient pressure and two temperatures below the ice point (272.2 K and 269.2 K). The results showed that for all samples the maximum dissociation rate occurred at the beginning of the process and then the rate decreased. At all concentrations, mole percentage dissociated at 272.2 K was lower than at 269.2 K and the hydrate formed at 800 ppm maize starch had the maximum stability. (C) 2015 Elsevier B.V. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available