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It is defined as the minimum temperature in which the oil has the ability to pour down from a beaker. [1] [2] In crude oil a high pour point is generally associated with a high paraffin content, typically found in crude deriving from a larger proportion of plant material. That type of crude oil is mainly derived from a kerogen Type III.
Corn oil: 230–238 °C [9] 446–460 °F Corn oil: Unrefined: 178 °C [7] 352 °F Cottonseed oil: Refined, bleached, deodorized: 220–230 °C [10] 428–446 °F Flaxseed oil: Unrefined: 107 °C: 225 °F [3] Grape seed oil: 216 °C: 421 °F Lard: 190 °C: 374 °F [5] Mustard oil: 250 °C: 480 °F [11] Olive oil: Refined: 199–243 °C: 390 ...
Stack Tank Oil (STO) density (or API) may also be used by regulatory bodies to classify oil and oil products. Other properties such as Molecular Weight , saturated aromatic resin and asphaltene (SARA), refractive index , wax appearance temperature, asphaltene precipitation, and acid number , are also specified at Stock Tank conditions. [ 1 ]
However, a common temperature and pressure in use by NIST for thermodynamic experiments is 298.15 K (25 °C, 77 °F) and 1 bar (14.5038 psi, 100 kPa). [ 4 ] [ 5 ] NIST also uses 15 °C (288.15 K, 59 °F) for the temperature compensation of refined petroleum products, despite noting that these two values are not exactly consistent with each other.
Typically, the live crude from an oil production installation would have a vapor pressure of 120 psia at 100 °F (726 kPa at 37.8 °C) [1] or 125 psig at 60 °F (862 kPa at 15.5 °C). [2] After stabilisation dead crude would have a Reid vapor pressure of 9 – 10 psig at 100 °F (62 – 69 kPa at 37.8 °C).
These methods are often more time-consuming than entering the values into a VCF calculator; however, due to the variance in methodology and computation of constants, the tables published by the American Petroleum Institute are preferred when dealing with the purchase and sale of crude oil and residual fuels. [7]
Smoke point values can vary greatly, depending on factors such as the volume of oil utilized, the size of the container, the presence of air currents, the type and source of light as well as the quality of the oil and its acidity content, otherwise known as free fatty acid (FFA) content. [2]
The K factor or characterization factor is defined from Rankine boiling temperature °R=1.8Tb[k] and relative to water density ρ at 60°F: . K(UOP) = / The K factor is a systematic way of classifying a crude oil according to its paraffinic, naphthenic, intermediate or aromatic nature. 12.5 or higher indicate a crude oil of predominantly paraffinic constituents, while 10 or lower indicate a ...