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首页> 外文期刊>Organic Geochemistry: A Publication of the International Association of Geochemistry and Cosmochemistry >Changes in the cross-link density of Paris Basin Toarcian kerogen during maturation
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Changes in the cross-link density of Paris Basin Toarcian kerogen during maturation

机译:成熟期巴黎盆地Toarcian干酪根的交联密度变化

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The volumetric swelling of three Paris Basin Toarcian kerogens by a set of 20 organic solvents was measured. There is no evidence of specific interactions (e.g. hydrogen bonds) between the kerogens and the liquids. Their interaction thermodynamics is described reasonably well by Regular Solution Theory. The cross-link density of the three kerogens is too high to permit accurate calculation of the number average molecular weight between cross links. Qualitatively, the swelling data demonstrate that the cross-link density increases with increasing maturation. Surprisingly, the solubility parameter (delta) of the kerogen is constant for the three samples of different maturity. Kerogen extractabilites have been measured and parallel the magnitude of solvent swelling, as expected. (C) 2002 Elsevier Science Ltd. All rights reserved. [References: 28]
机译:测量了一组20种有机溶剂对三种巴黎盆地Toarcian干酪根的体积溶胀。没有证据表明干酪根和液体之间存在特定的相互作用(例如氢键)。它们的相互作用热力学可以用正则解答理论很好地描述。三种干酪根的交联密度过高,无法准确计算交联之间的数均分子量。定性地,溶胀数据表明,交联密度随着成熟度的增加而增加。出乎意料的是,对于三个不同成熟度的样品,干酪根的溶解度参数(δ)是恒定的。如预期的那样,已测定了干酪根提取物,其平行于溶剂溶胀的程度。 (C)2002 Elsevier ScienceLtd。保留所有权利。 [参考:28]

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