Roles of amino acid hydrophobicity on methane-THF hydrates in the context of storage and stability

This report reveals the success of the formation of mixed methane-THF hydrates at room temperature (298.2 K) and a pressure of 9.2 MPa equipped with a hybrid stirring in the presence of amino acids as kinetic promoters. Five different amino acids in increasing order of hydrophobicity: glutamic acid, valine, leucine, methionine, and tryptophan, were used to investigate their effects on methane uptake, formation, and dissociation kinetics. The addition of hydrophobic amino acids (tryptophan, methionine, and leucine) promotes the hydrate formation to completion, which doubly increases the methane uptake compared to that without amino acids and with hy-drophilic amino acids (glutamic acid and valine) at the same condition. The results indicate that the hydro-phobicity has a positive contribution to the methane uptake by creating a hydrophobic area, enhancing hydrate growth to completion. Moreover, the time taken to complete hydrate by 90 percent has a negative correlation to the molecular weight of the amino acids. The morphological studies demonstrate that the hydrates with hy-drophobic amino acids were more consolidated than the addition of hydrophilic amino acids. Lastly, the hydrates with hydrophobic amino acids show excellent stability for 30 days even if they are stored at a temperature higher than their equilibrium temperature at atmospheric pressure. The small amount of gas lost was due to intrinsic loss only. This opens the possibility for cost-reduction for methane hydrate in commercialization.

Automated summary

This study reveals that using amino acids as kinetic promoters can enhance the formation of mixed methane-THF hydrates at room temperature and pressure, with hydrophobic amino acids showing the most significant effect.