Effect of amino acid side chains on HCFC-141b hydrate formation

doi:10.19799/j.cnki.2095-4239.2021.0540

Abstract

Abstract:

Cold storage technology is a key technique of reducing the power grid's peak-to-valley disparity and achieving peak control of the load side of the power grid. Hydrate as a cold storage medium has some advantages such as high cold storage capacity and high phase transition temperature. In this study, aliphatic and aromatic amino acids are used as green additives to investigate the influence of amino acid side chains on HCFC-141b hydrate formation and cold storage capacity. The experimental results demonstrate that the addition of five amino acids can effectively shorten the induction time of HCFC-141b hydrate formation and significantly increase hydrate production and the cold storage capacity in HCFC-141b hydrates. Among them, the experimental system with the addition of valine has the highest cold storage capacity in hydrates in this study, which is approximately 261.24 kJ/kg. It is much higher than that in the pure water system, which is approximately 57.83 kJ/kg. The experimental system containing tryptophan has a larger average cold storage capacity in hydrates than the system containing aromatic amino acids, which is approximately 222.14 kJ/kg. The cold storage capacity is lower than that in the experimental system with the addition of valine. It can be shown that amino acids can stimulate hydrate formation, with amino acid side chain groups and hydrophobicity being the key elements that influence hydrate formation kinetics. The aromatic amino acid side chain groups have stronger effects on reducing the induction time and increasing the hydrate growth rate than the aliphatic amino acid side chain groups. The aliphatic amino acid side chain groups are more favorable to increasing hydrate synthesis and cold storage capacity. Amino acids exhibit surface activity that facilitates the dispersion of certain HCFC-141b into the water phase and increases the contact area between water and HCFC-141B, which promotes the formation of hydrates.

Key words: hydrate, induction time, HCFC-141b, amino acid, hydrophobic, cold storage

CLC Number:

TB 02

Rong LI, Zhigao SUN, Jia SONG. Effect of amino acid side chains on HCFC-141b hydrate formation[J]. Energy Storage Science and Technology, 2022, 11(7): 2126-2132.

Figures/Tables 10

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Table 1

Table 2

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氨基酸^[31]	结构式
缬氨酸 (亲水指数为4.2)
亮氨酸 (亲水指数为3.8)
甲硫氨酸 (亲水指数为1.9)
苯丙氨酸 (亲水指数为2.8)
色氨酸 (亲水指数为-0.9)

实验编号	实验体系
E1	水+HCFC-141b
E2	水+HCFC-141b+1.3%缬氨酸
E3	水+HCFC-141b+1.5%亮氨酸
E4	水+HCFC-141b+2.0%甲硫氨酸
E5	水+HCFC-141b+0.3%色氨酸
E6	水+HCFC-141b+1.5%苯丙氨酸

项目	No.1	No.2	No.3
冰质量/g	17.8	20.2	19.7
冰融化前后温度/℃	-7.0/20.8	-7.0/30.6	-2.9/29.3
温水质量/g	224.3	231.3	251.7
温水放热前后温度/℃	30.0/20.8	41.8/30.6	38.9/29.3
冰相变潜热/(kJ/kg)	332.6	333.1	331.3
相对误差/%	-0.7%	-0.6%	-1.1%

实验体系	1.3%缬氨酸	1.5%亮氨酸	2.0%甲硫氨酸	0.3%色氨酸	1.5%苯丙氨酸	纯水
No.1	260.30	237.86	236.03	217.08	209.17	56.60
No.2	277.49	248.12	225.73	223.18	216.25	41.10
No.3	245.92	246.77	238.28	226.16	219.64	75.80
平均值	261.24	244.25	233.34	222.14	215.02	57.83

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