The experimental study and molecular dynamic simulation of THF hydrate growth kinetics in the presence of Arabic and Guar gum: New approaches in promotion of THF hydrate formation

Abstract

The effect of two natural polymers, Guar gum and Arabic gum, on tetrahydrofuran hydrate formation kinetics was examined and simulated in the present investigations. The experiments were conducted under atmospheric pressure in a batch reactor. The induction time and growth rate of the hydrate formation were measured and the results of two gums were compared together. Both of the gums dramatically promoted the hydrate formation nucleation and growth rate at very low concentrations; overally Guar gum was better and at best it decreased the induction time (delay time) of the hydrate formation by 11 times. This is most likely the first report of edible molecules that promote the rate of THF/H2O hydrate formation. The molecular dynamic simulation showed that the presence of gums causes a greater tendency to order the water molecules around the THF molecules for forming the hydrate cages. Although there is a greater probability of hydrogen bonding between Arabic gum and water molecules, Guar gum has a better effect on the hydrate growth rate compared to the Arabic gum. After all, in addition to promote the THF hydrate formation rate, the most important property of these natural polymers is that they are edible and environmentally-friendly, so they can be considered as a novel candidate for the future of clathrate hydrate science and storage of H2 and He through the THF hydrate.