Experimental investigation of CO2 uptake in CO2 hydrates formation with amino acids as kinetic promoters and its dissociation at high temperature

dc.contributor.authorSrivastava, Shubhangi
dc.contributor.authorKollemparembil, Ann Mary
dc.contributor.authorZettel, Viktoria
dc.contributor.authorClaßen, Timo
dc.contributor.authorGatternig, Bernhard
dc.contributor.authorDelgado, Antonio
dc.contributor.authorHitzmann, Bernd
dc.contributor.corporateSrivastava, Shubhangi; Department of Process Analytics and Cereal Science, University of Hohenheim, Stuttgart, Germany
dc.contributor.corporateKollemparembil, Ann Mary; Department of Process Analytics and Cereal Science, University of Hohenheim, Stuttgart, Germany
dc.contributor.corporateZettel, Viktoria; Department of Process Analytics and Cereal Science, University of Hohenheim, Stuttgart, Germany
dc.contributor.corporateClaßen, Timo; Department of Process Analytics and Cereal Science, University of Hohenheim, Stuttgart, Germany
dc.contributor.corporateGatternig, Bernhard; German Engineering Research and Development Center LSTME Busan, Busan, Republic of Korea
dc.contributor.corporateDelgado, Antonio; German Engineering Research and Development Center LSTME Busan, Busan, Republic of Korea
dc.contributor.corporateHitzmann, Bernd; Department of Process Analytics and Cereal Science, University of Hohenheim, Stuttgart, Germany
dc.date.accessioned2025-06-05T13:55:51Z
dc.date.available2025-06-05T13:55:51Z
dc.date.issued2022
dc.date.updated2024-12-02T06:32:55Z
dc.description.abstractThe dissociation of CO2 gas hydrates (GH) with amino acid kinetic promoters and without promoters was studied at a high temperature of 90 °C for a period of 20 min to understand the percentage of CO2 gas and to select the best promoter that aids CO2 gas entrapment along with stability at a high temperature. The possibility of using four hydrophobic food grade amino acids, namely cysteine, valine, leucine, and methionine, and one surfactant, lecithin, as kinetic promoters for CO2 GH has been studied. The amino acids were added 0.5 g (wt%), and lecithin was added 5 g for the GH production. Furthermore, the amino acids leucine and methionine gave some positive results, therefore, these amino acids were carried further for the experimentation purpose in the production of CO2 GH. Also, a combinational use of these amino acids was studied to investigate the effect on % CO2 retention in comparison to the normal GH. From the results, it was observed that the stability of GH decreases with an increase in temperature, but the addition of promoters, especially leucine + methionine + lecithin increased the CO2 uptake during GH formation.en
dc.description.sponsorshipOpen Access funding enabled and organized by Projekt DEAL.
dc.description.sponsorshipUniversität Hohenheim (3153)
dc.identifier.swb1847463029
dc.identifier.urihttps://doi.org/10.1038/s41598-022-12538-1
dc.identifier.urihttps://hohpublica.uni-hohenheim.de/handle/123456789/16961
dc.language.isoeng
dc.rights.licensecc_by
dc.subjectCO2 gas hydrates
dc.subjectAmino acid promoters
dc.subjectHigh temperature stability
dc.subjectGas entrapment
dc.subjectHydrophobic amino acids
dc.subjectCO2 retention
dc.subjectKinetic enhancement
dc.subject.ddc540
dc.titleExperimental investigation of CO2 uptake in CO2 hydrates formation with amino acids as kinetic promoters and its dissociation at high temperatureen
dc.type.diniArticle
dcterms.bibliographicCitationScientific reports, 12 (2022), 8359. https://doi.org/10.1038/s41598-022-12538-1. ISSN: 2045-2322
dcterms.bibliographicCitation.issn2045-2322
dcterms.bibliographicCitation.issue1
dcterms.bibliographicCitation.journaltitleScientific reports
dcterms.bibliographicCitation.originalpublishernameNature Publishing Group UK
dcterms.bibliographicCitation.volume12
local.export.bibtex@article{Srivastava2022, url = {https://hohpublica.uni-hohenheim.de/handle/123456789/16961}, doi = {10.1038/s41598-022-12538-1}, author = {Srivastava, Shubhangi and Kollemparembil, Ann Mary and Zettel, Viktoria et al.}, title = {Experimental investigation of CO2 uptake in CO2 hydrates formation with amino acids as kinetic promoters and its dissociation at high temperature}, journal = {Scientific reports}, year = {2022}, volume = {12}, }
local.export.bibtexAuthorSrivastava, Shubhangi and Kollemparembil, Ann Mary and Zettel, Viktoria et al.
local.export.bibtexKeySrivastava2022
local.export.bibtexType@article
local.subject.sdg7
local.subject.sdg9
local.subject.sdg13
local.title.fullExperimental investigation of CO2 uptake in CO2 hydrates formation with amino acids as kinetic promoters and its dissociation at high temperature

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