Are the amino acids thermodynamic inhibitors or kinetic promoters for carbon dioxide hydrates
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DOI: 10.1016/j.jngse.2018.02.001
Abstract: Abstract: This study deals with the carbon dioxide (CO2) hydrate formation in aqueous solutions, containing 0.5 wt% amino acids (L-valine, L-phenylalanine, L-cysteine, L-methionine and L-threonine) under isochoric conditions. Systematic experiments were conducted in both stirred (300 rpm)… read more here.
Keywords: stirred conditions; amino acids; acids thermodynamic; gas ... See more keywords