Crude oil components

  • Type: Project
  • Department: Chemical Engineering
  • Project ID: CNG0330
  • Access Fee: ₦5,000 ($14)
  • Pages: 10 Pages
  • Format: Microsoft Word
  • Views: 1.2K
  • Report This work

For more Info, call us on
+234 8130 686 500
or
+234 8093 423 853
The Crude Oil Quality Group (COQG) is sponsoring this document as an informational tool to be used
by personnel in the petroleum industry. This document is intended to provide basic information on the
effects that certain crude oil contaminants have on refinery operations. COQG’s goal is for this
document to provide beneficial material to all parties involved in the crude oil supply chain - from the
wellhead, to pipelines, and to the refinery gate.
This initial document is intended to be the first step in development of a more comprehensive industry
report that will cover the effects of additional crude contaminants. On behalf of the COQG, I would
like to express thanks for the efforts of Clifford Mills and Aaron Dillard of ConocoPhillips and Bruce
Carlile of ITS-Caleb Brett in the initial draft of the document. We are soliciting papers on crude oil
contaminants from others in the industry so that the document can more fully cover all contaminants.
If you are interested in submitting a paper, or information in any form, on crude oil contaminants,
please contact:
Tish Marshall
COQG Director
[email protected]
Crude oil components
For more Info, call us on
+234 8130 686 500
or
+234 8093 423 853

Share This
  • Type: Project
  • Department: Chemical Engineering
  • Project ID: CNG0330
  • Access Fee: ₦5,000 ($14)
  • Pages: 10 Pages
  • Format: Microsoft Word
  • Views: 1.2K

500
Leave a comment...

    Related Works

    ABSTRACT   Demulsification (emulsion breaking) is necessary in many practical applications such as the petroleum industry, painting and waste-water treatment in environmental technology. Chemical demulsification is the most widely applied method of treating water-in-crude oil emulsions and involves the use of chemical additives to accelerate the... Continue Reading
    ABSTRACT Demulsification (emulsion breaking) is necessary in many practical applications such as the petroleum industry, painting and waste-water treatment in environmental technology. Chemical demulsification is the most widely applied method of treating water-in-crude oil emulsions and involves the use of chemical additives to accelerate the... Continue Reading
    ABSTRACT  In this study, the whole plant of Mimosa pudica was extracted using absolute ethanol. The crude  ethanolic extract and its isolated triterpenoid glycoside were tested for antifungal activity towards  Aspergillus flavus and Trichophyton rubrum using Well Diffusion Method. At concentrations of 25 – 100 mg/mL, the extract possesses... Continue Reading
    ABSTRACT In this study, the whole plant of Mimosa pudica was extracted using absolute ethanol. The crude ethanolic extract and its isolated triterpenoid glycoside were tested for antifungal activity towards Aspergillus flavus and Trichophyton rubrum using Well Diffusion Method. At concentrations of 25 – 100 mg/mL, the extract possesses... Continue Reading
    ABSTRACT This research investigated how the sweetness of sugar substitute compares to the sweetness of sugar. In this research different percentage solution of sugar, artificial sweetener and natural sweetener (10%, 1%, 0.1% and 0.01%) were prepared. Ten volunteers were gathered for the sensory evaluation in this case tasting of the solution, the... Continue Reading
    ABSTRACT This research investigated how the sweetness of sugar substitute compares to the sweetness of sugar. In this research different percentage solution of sugar, artificial sweetener and natural sweetener (10%, 1%, 0.1% and 0.01%) were prepared. Ten volunteers were gathered for the sensory evaluation in this case tasting of the solution, the... Continue Reading
        ABSTRACT This research investigated how the sweetness of sugar substitute compares to the sweetness of sugar. In this research different percentage solution of sugar, artificial sweetener and natural sweetener (10%, 1%, 0.1% and 0.01%) were prepared. Ten volunteers were gathered for the sensory evaluation in this case tasting of the... Continue Reading
    ABSTRACT This research investigated how the sweetness of sugar substitute compares to the sweetness of sugar. In this research different percentage solution of sugar, artificial sweetener and natural sweetener (10%, 1%, 0.1% and 0.01%) were prepared. Ten volunteers were gathered for the sensory evaluation in this case tasting of the solution, the... Continue Reading
    ABSTRACT  This research investigated how the sweetness of sugar substitute compares to the sweetness of sugar. In this research different percentage solution of sugar, artificial sweetener and natural sweetener (10%, 1%, 0.1% and 0.01%)... Continue Reading
    ABSTRACT This research investigated how the sweetness of sugar substitute compares to the sweetness of sugar. In this research different percentage solution of sugar, artificial sweetener and natural sweetener (10%, 1%, 0.1% and 0.01%) were prepared. Ten volunteers were gathered for the sensory evaluation in this case tasting of the solution, the... Continue Reading
    Call Us Get this work