Abstract
In this work, seven new non-ionic demulsifiers using different units of ethylene oxide (EO) and propylene oxide (PO) were synthesised. The chemical structure of the prepared demulsifiers was confirmed using Fourier transform-infrared spectroscopy and 1HNMR spectroscopy. The effect of demulsifier concentrations and water loading percentage on demulsification performance were assessed at a temperature of 45°C. Effect of (EO) content, hydrophilic–lipophilic balance (HLB) and relative solubility number (RSN) on the demulsifiers’ performance were investigated. Also, the kinematics of the demulsification process was photographed with an optical polarising microscope. The obtained results show that the maximum demulsification efficiency by L9 at concentration 800 ppm, water content 50%, 120 min and 45°C was 85%.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
