The effect of formate brines on the emulsification of ionic, non-ionic, and enzymatic surfactants

Linda Tatiana Lezama Viveros; Roozbeh Rafati; Amin Sharifi Haddad

doi:10.1016/j.ces.2022.118016

The effect of formate brines on the emulsification of ionic, non-ionic, and enzymatic surfactants

Linda Tatiana Lezama Viveros, Roozbeh Rafati^* (Corresponding Author), Amin Sharifi Haddad

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

Abstract

Environmental concerns on contamination of subsurface porous media by toxic chemicals have motivated the petroleum industry to replace them with environmentally sustainable (green) and biodegradable alternatives. Green surfactants have emerged such as sugar, enzymatic, and microbial based surfactants. However, their emulsification with different oils and salinity
conditions is unknown. In this study, different oil and brine systems are tested to measure interfacial properties, rheology and emulsification of Coco Glucoside (CG), a sugar-derived surfactant; and Greenzyme (GZ), an enzymatic-environmentally friendly surfactant. Emulsification with light and medium crude oil in the presence of sodium chloride and sodium formate brines gave similar results with 10-20 μm average droplet size. However, medium heavy crude oil with potassium formate produced 98 vol% emulsion with 3-6 μm average
droplet size. Most of the emulsions demonstrated a shear thinning behaviour apart from emulsions resulting from Coco Glucoside and medium-heavy crude oil in which a clear Newtonian behaviour was observed.

Original language	English
Article number	118016
Number of pages	24
Journal	Chemical Engineering Science
Volume	263
Early online date	16 Sep 2022
DOIs	https://doi.org/10.1016/j.ces.2022.118016
Publication status	Published - Dec 2022

Keywords

Emulsification
Alpha Olefin Sulfonate
Coco Glucoside
Critical Micelle Concentration
Gibbs Energy
Formate Brine

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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Cite this

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title = "The effect of formate brines on the emulsification of ionic, non-ionic, and enzymatic surfactants",

abstract = "Environmental concerns on contamination of subsurface porous media by toxic chemicals have motivated the petroleum industry to replace them with environmentally sustainable (green) and biodegradable alternatives. Green surfactants have emerged such as sugar, enzymatic, and microbial based surfactants. However, their emulsification with different oils and salinityconditions is unknown. In this study, different oil and brine systems are tested to measure interfacial properties, rheology and emulsification of Coco Glucoside (CG), a sugar-derived surfactant; and Greenzyme (GZ), an enzymatic-environmentally friendly surfactant. Emulsification with light and medium crude oil in the presence of sodium chloride and sodium formate brines gave similar results with 10-20 μm average droplet size. However, medium heavy crude oil with potassium formate produced 98 vol% emulsion with 3-6 μm averagedroplet size. Most of the emulsions demonstrated a shear thinning behaviour apart from emulsions resulting from Coco Glucoside and medium-heavy crude oil in which a clear Newtonian behaviour was observed.",

keywords = "Emulsification, Alpha Olefin Sulfonate, Coco Glucoside, Critical Micelle Concentration, Gibbs Energy, Formate Brine",

author = "{Lezama Viveros}, {Linda Tatiana} and Roozbeh Rafati and {Sharifi Haddad}, Amin",

note = "Acknowledgments The authors would like to thank BTP Solutions for providing the Greenzyme samples to perform the experiments, the School of Engineering at the University of Aberdeen for providing research facilities to conduct this research. They acknowledge the National Council of Science and Technology (CONACYT) and the Secretariat of Energy (SENER) of Mexico for providing funding. The authors also need to express their special thanks to our Laboratory Technicians, Jennifer Freeman and Iona Copley for helping us throughout the way. ",

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T1 - The effect of formate brines on the emulsification of ionic, non-ionic, and enzymatic surfactants

AU - Lezama Viveros, Linda Tatiana

AU - Rafati, Roozbeh

AU - Sharifi Haddad, Amin

N1 - Acknowledgments The authors would like to thank BTP Solutions for providing the Greenzyme samples to perform the experiments, the School of Engineering at the University of Aberdeen for providing research facilities to conduct this research. They acknowledge the National Council of Science and Technology (CONACYT) and the Secretariat of Energy (SENER) of Mexico for providing funding. The authors also need to express their special thanks to our Laboratory Technicians, Jennifer Freeman and Iona Copley for helping us throughout the way.

PY - 2022/12

Y1 - 2022/12

N2 - Environmental concerns on contamination of subsurface porous media by toxic chemicals have motivated the petroleum industry to replace them with environmentally sustainable (green) and biodegradable alternatives. Green surfactants have emerged such as sugar, enzymatic, and microbial based surfactants. However, their emulsification with different oils and salinityconditions is unknown. In this study, different oil and brine systems are tested to measure interfacial properties, rheology and emulsification of Coco Glucoside (CG), a sugar-derived surfactant; and Greenzyme (GZ), an enzymatic-environmentally friendly surfactant. Emulsification with light and medium crude oil in the presence of sodium chloride and sodium formate brines gave similar results with 10-20 μm average droplet size. However, medium heavy crude oil with potassium formate produced 98 vol% emulsion with 3-6 μm averagedroplet size. Most of the emulsions demonstrated a shear thinning behaviour apart from emulsions resulting from Coco Glucoside and medium-heavy crude oil in which a clear Newtonian behaviour was observed.

AB - Environmental concerns on contamination of subsurface porous media by toxic chemicals have motivated the petroleum industry to replace them with environmentally sustainable (green) and biodegradable alternatives. Green surfactants have emerged such as sugar, enzymatic, and microbial based surfactants. However, their emulsification with different oils and salinityconditions is unknown. In this study, different oil and brine systems are tested to measure interfacial properties, rheology and emulsification of Coco Glucoside (CG), a sugar-derived surfactant; and Greenzyme (GZ), an enzymatic-environmentally friendly surfactant. Emulsification with light and medium crude oil in the presence of sodium chloride and sodium formate brines gave similar results with 10-20 μm average droplet size. However, medium heavy crude oil with potassium formate produced 98 vol% emulsion with 3-6 μm averagedroplet size. Most of the emulsions demonstrated a shear thinning behaviour apart from emulsions resulting from Coco Glucoside and medium-heavy crude oil in which a clear Newtonian behaviour was observed.

KW - Emulsification

KW - Alpha Olefin Sulfonate

KW - Coco Glucoside

KW - Critical Micelle Concentration

KW - Gibbs Energy

KW - Formate Brine

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DO - 10.1016/j.ces.2022.118016

M3 - Article

VL - 263

JO - Chemical Engineering Science

JF - Chemical Engineering Science

SN - 0009-2509

M1 - 118016

ER -

The effect of formate brines on the emulsification of ionic, non-ionic, and enzymatic surfactants

Abstract

Keywords

UN SDGs

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