| 초록 |
In this work, we investiagted the thermodynamic inhibition mechanism of CO2 hydrate formation using glycine, L-alanine, and L-valine as a model system. To confirm their capabilities in inhibiting the formation of CO2 hydrates, three-phase (liquid-hydrate-vapor) equilibrium conditions in the presence of 0.1 to 3.0 mol% amino acid solutions were determined in the range of 273.05 to 281.45 K and 14.1 to 35.2 bar. From quantitative analyses, the inhibiting effects of the amino acids on a mole concentration basis decreased in the following order: L-valine ＞ L-alanine ＞ glycine. However, the inhibiting effects of the amino acids on a weight concentration basis have the opposite order: glycine > L-alanine > L-valine. According to the analyses, it was concluded that thermodynamic inhibition mechanism of CO2 hydrate formation is driven by both "hydrogen bond" and "hydrophobic effect". These kind of fundamental understandings on thermodynamic inhibition of is expected to give us a meaningful insight to desgin better THIs. |
