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Influence of fat content and temperature of liquid on krypton solubility. Experimental data

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Chemical and Petroleum Engineering Aims and scope

This article is a continuation of a comprehensive experimental study of equilibrium xenon and krypton absorption in water-emulsion solutions as a function of their fat content and temperature. It reports the results of a study of krypton solubility in water, 2.5% milk, creams containing 10 and 22% fat, and a vegetable oil at 0, 24, 37, 50, 60, and 70°C. It proposes as well empirical relationships describing the correlation between krypton absorption and such characteristics of the liquid as its fat content and temperature.

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Authors and Affiliations

  1. Bauman Moscow State Technical University, Moscow, Russia

    A. V. Potapov & I. A. Arkharov

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  1. A. V. Potapov
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  2. I. A. Arkharov
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Translated from Khimicheskoe i Neftegazovoe Mashinostroenie, No. 8, pp. 27–28, August, 2010.

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Potapov, A.V., Arkharov, I.A. Influence of fat content and temperature of liquid on krypton solubility. Experimental data. Chem Petrol Eng 46, 474–478 (2010). https://doi.org/10.1007/s10556-010-9362-1

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  • DOI: https://doi.org/10.1007/s10556-010-9362-1

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