Hydrate formation experiments are carried out to evaluate the synergy between three natural proteins (whey protein, casein peptone, and bovine serum albumin (BSA)) and four standard references kinetic hydrate inhibitors (KHIs) (poly-(vinyl pyrrol idone) (PVP), poly(vinylcaprolactam) (PVCap), Luvi-cap 55w, and HIOP-1800) that are used commercially as well as in research. Hydrate inhibiting efficiency is appraised by comparing the induction times (delay in hydrate nucleation) provided by the reference KHIs and by the blends of KHIs with the proteins. The induction times (ITs) were measured at 0.5 wt% of the reference KHIs to compare against the blended concentrations with 0.25 wt % of the reference KHIs and 0.25 wt% of the protein synergists(keeping the total concentration equal to 0.5 wt.%). Results showed that all the three proteins have hydrate inhibition synergy with the KHIs. Amongst the three proteins, BSA showed the most consistent synergy with the four KHIs and had the largest increase in the Its. It significantly enhanced PVP's and PVCap's Its by 32% and 1996, respectively. It showed exceptional synergy with HIOP-1800 and enhanced its IT by 65%. When blended with Luvicap 55w, BSA provided almost the same IT as when Luvicap 55w was used alone. Peptone from casein showed its highest synergy with PVCap, and resulted in its IT increase by 15%. The third protein, whey, showed its best synergy with HIOP-1800 and elevated its IT by 15%. Apart from the benefit of enhanced hydrate inhibition (increase in the Its of most KHIs), these three natural proteins when blended with KHIs at the same total concentration of the inhibitor product make them cost-effective, partially biodegradable, and more sustainable.
展开▼
