Bio-based Products for Water-in-Crude Oil Emulsification/Demulsification Processes: An Update
Asian Journal of Applied Chemistry Research,
Page 16-31
DOI:
10.9734/ajacr/2021/v10i230232
Abstract
There has been an increase in demand for green demulsifiers that will be as effective as the chemical demulsifiers but without the negative environmental effects. This demand has been partly addressed with the production of some bio-based demulsifiers. It is of importance to know the substances that act as emulsifiers in the production of crude oil and understand the mechanism of emulsification. This paper has reviewed emulsifiers and the mechanism of emulsification as well as bio-based demulsifiers and their mechanisms. This will enhance our knowledge on the type of compounds that can be used in the formation of effective demulsifiers. Innovation of these demulsifiers will enhance crude oil production and in the long run boost profitability and environmental sustainability. Currently, cashew nut shell liquid (CNSL) derivatives are in use for the formulation of effective green demulsifiers for water-in-crude oil emulsions.
Keywords:
- Emulsifiers
- bio-based demulsifiers
- mechanism
- modification
- microbes
How to Cite
Ogechi, O., & Akaranta, O. (2021). Bio-based Products for Water-in-Crude Oil Emulsification/Demulsification Processes: An Update. Asian Journal of Applied Chemistry Research, 10(2), 16-31. https://doi.org/10.9734/ajacr/2021/v10i230232
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Bera B, Khazal R, Schroën K. Coalescence dynamics in oil-in-water emulsions at elevated temperatures. Sci Rep. 2021;11:10990.
Avaialble:https://doi.org/10.1038/s41598-021-89919-5.
Chan Jin Park, Jonghyun Ha, Jae Hong Lee and Ho-Young Kim, Coalescence of oil drops and films on micropillared substrates enabled by enhanced water drainage through pillar gaps, Royal Society of Chemistry. 2021;24.
Tadros, T. Rheology of Dispersions, Wiley-VCH Verlag GmbH, Germany; 2010.
Mao L, Miao S. Structuring food emulsions to improve nutrient delivery during digestion. Food Engineering Reviews. 2015;7:439-451.
Kerkhofs S, Lipkens H, Velghe F, Verlooy P, Martens JA. Mayonnaise production in batch and continuous process exploiting magnetohydrodynamic force. Journal of Food Engineering. 2011;106(1):35-39.
Einloft S, Bernard FL. Encapsulated liquid sorbents for CO2 capture. Advances in Carbon Capture. 2020; 125–150.
Krog N. Additives in Dairy Foods | Emulsifiers. Encyclopedia of Dairy Sciences. 2011:61–71.
Stewart GG. SACCHAROMYCES | Brewer’s Yeast. Encyclopedia of Food Microbiology. 2014:302–308.
Abu Bakar Yaakob and Aliyu Adebayo Sulaimon. Performance assessment of plants extracts as green deulsifiers. Journal of the Japan Petroleum Institue. 2017;60(4):186-193.
Hu YT, Ting Y, Hu JY, Hsieh SC. Techniques and methods to study functional characteristics of emulsion systems. Journal of Food and Drug Analysis. 2017;25(1):16–26.
Wang JJ, Wang XK, Sha ZL, Advanced Mater. Res. 2012:361–363,598–602.
Ghasemi H, Mazloomi H, Hajipour H. Stabilization of multiple emulsions using natural surfactants, Springer Nature Applied Sciences. 2020;2:12.
Roman P, Stability, Characterisation of Emulsions in the presence of Colloidal Particles and Surfactants, Department of Chemical Engineering School of Engineering The University of Birmingham; 2010.
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Qiaomei Z, Yijun P, Xin J, Jinlong L, Min Z, Lijun Y, Review on the Stability Mechanism and Application of Water-in-Oil Emulsions Encapsulating Various Additives, Comprehensive Reviews in Food Science and Food Safety; 2019.
Wu J, Wei W, Li S, Zhong Q, Liu F, Zheng J, Wang J. The effect of membrane surface charges on demulsification and fouling resistance during emulsion separation. J. Membr. Sci. 2018;563: 126–133.
Perles CE, Volpe PLO, Bombard AJF. Study of the cation and salinity effect on electrocoalescence of water/crude oil emulsions. Energy Fuels. 2012;26: 6914–6924.
Hao L, Jiang B, Zhang L, Yang H, Sun Y, Wang B, Yang N. Efficient demulsification of diesel-in-water emulsions by different structural dendrimer-based demulsifiers. Ind. Eng. Chem. Res. 2016;55:1748–1759.
Mousavichoubeh M, Shariaty-Niassar M, Ghadiri M. The effect of interfacial tension on secondary drop formation in electro-coalescence of water droplets in oil. Chemical Engineering Science. 2011;66:5330–5337.
Pradhan M, Rousseau D. A one-step process for oil-in-water-in-oil double emulsion formation using a single surfactant. Journal of Colloid and Interface Science. 2012;386:398–404.
Venkatesham V, Nasal M, Robin MJ, Ginto G and Murshid., Studies on Demulsification of Crude Oil Emulsion Using Plant Extracts as Green Demulsifiers, Asian Journal of Applied Science and Technology (AJAST). 2018;2(2):999-1004.
Miguel MG, Machado AH, Lundberg D, Ribeiro AJ, Veiga FJ, Lindman B, Olsson U. Preparation of calcium alginate nanoparticles using water-in-oil nano emulsions. Langmuir. 2012;28(9): 4131–4141.
Aslan D, Dogan M. The influence of ultrasound on the stability of dairy-based, emulsifier-free emulsions: rheological and morphological aspect. European Food Research and Technology. 2017;244:409–421.
Keshmiri K, Mozaffari S, Tchoukov P, Huang H, Nazemifard N. Using Microfluidic Device to Study Rheological Properties of Heavy Oil. arXiv preprint arXiv. 2016;1611:10163.
Taiwo EA. Cashew Nut Shell Oil: A renewable and reliable petrochemical Advances in Petrochemicals. 2015:1-25.
Mgaya JE, Shombe GB, Masikane SC, Mlowe S, Mubofu EB, Revaprasadu N. Cashew nut shell: a potential bio-resource for the production of green environmentally friendly chemicals, materials and fuels. Green Chemistry; 2019.
Zhai K, Pei X, Wang C, Deng Y, Tan Y, Bai Y, Wang P. Water-in-oil Pickering emulsion polymerization of N-isopropyl acrylamide using starch-based nanoparticles as emulsifier. International Journal of Biological Macromolecules. 2019;131: 1032–1037.
Scorzza C, Nieves J, Vejar F, Bullón J. Synthesis and physicochemical characterization of anionic surfactants derived from cashew nut shell oil. Journal of Surfactants and Detergents. 2010;13:27–31.
Matos M, Gutie´rrez G, Iglesias O, Coca J, Pazos C; Characterization, stability and rheology of highly concentrated monodisperse emulsions containing lutein. Food Hydrocolloids 2015;49:156– 163.
Li Y, Xiang D, Stability of oil-inwater emulsions performed by ultrasound power or high-pressure homogenization. PLOS ONE. 2019;14(3):e0213189.
Julio LM, Ixtaina VY, Ferna´ndez MA, Sa´nchez RMT, Wagner JR, Nolasco SM; Chia seed oil-in-water emulsions as potential delivery systems of ω-3 fatty acids. Journal of Food Engineering 2015;162:48–55.
Bai L, Huan S, Gu J, McClements DJ, Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers: Saponins, phospholipids, proteins, and polysaccharides. Food Hydrocolloids. 2016;61:703–711.
Wang Y, Wei X, Li J, Wang F, Wang Q, Chen J, et al. Study on nanocellulose by high pressure homogenization in homogeneous isolation. Fibers and Polymers. 2015;16: 572–578.
Juttulapa M, Piriyaprasarth S, Takeuchi H, Sriamornsak P; Effect of high-pressure homogenization on stability of emulsions containing zein and pectin. Asian Journal of Pharmaceutical Sciences. 2017;12: 21–27.
Atta AM, Abdullah MM, Al-Lohedan HA, Gaffer AK. Synthesis and application of Amphiphilic poly(ionic liquid) Dendron from cashew nut Shell oil as a green oilfield chemical for heavy petroleum crude oil emulsion. Energy & Fuels. 2018;32:4873–4884.
Jin EY, Lim S, Kim SO, Park YS, Jang JK, Chung MS, Park H, Shim KS, Choi YJ. Optimization of various extraction methods for quercetin from onion skin using response surface methodology. Food Sci Biotechnol. 2011;20:1727-33,.
Foley P, Beach ES, Zimmerman JB. Derivation and synthesis of renewable surfactants. Chemical Society Reviews. 2012;41:1499–1518.
Henry JVL, Fryer P, Frith WJ, Norton IT. The influence of phospholipids and food proteins on the size and stability of model sub-micron emulsions. Food Hydrocolloids. 2010;24:66 – 71.
Galet L, Patry S, Dodds J. Determination of the wettability of powders by the Washburn capillary rise method with bed preparation by a centrifugal packing technique. Journal of Colloid and Interface Science, 2010;346:470 – 475.
Mozaffari S, Tchoukov P, Atias J, Czarnecki J, Nazemifard N. Effect of asphaltene aggregation on rheological properties of diluted athabasca bitumen. Energy & Fuels. 2015;29(9):5595-5599.
Pérez-Gregorio RM, García-Falcón MS, Simal-Gandara J, Rodrigues AS, Almeida DPF. Identification and quantification of flavonoids in traditional cultivars of red and white onions at harvest. J Food Compos Anal. 2010;23:592-98.
Victor-Oji CO, Chukwu UJ, Akaranta O. Synthesis and Evaluation of Ethanolamine-Cashew Nut Shell Liquid Products as Crude Oil Emulsion Breakers, Asian Journal of Applied Chemistry Research. 2019;4(4):1-33.
Coutinho JO, Silva MP, Moraes PM, Monteiro AS, Barcelos JC, Siqueira EP, Santos VL. Demulsifying properties of extracellular products and cells of Pseudomonas aeruginosa MSJ isolated from petroleum-contaminated soil. Bioresour. Technol. 2013;128:646–654.
Hossein S, Aida R, Kevin K. Demulsification capabilities of a Microbacterium species for breaking water-in-crude oil emulsions, African Journal of Biotechnology. 2013;12(16):2019-2026,.
Fernanda CP, Rocha ES, Bruno AC, Roque NMP, Raquel DR, Juliana ML, Valdemir AS, Ibrahim MB, Leonie AS, Yeasts and bacterial biosurfactants as demulsifers for petroleum derivative in seawater emulsions, AMB Express. 2017;7:202.
Olugbenga AF, Mariam AA, Adenike AOO. Evaluation of Indigenous Biosurfactant-producing Bacteria for De-emulsification of Crude Oil Emulsions Microbiology Research Journal International. 2017;18(3):1-9.
Silva RCFS, Almeida DG, Luna JM, Rufino RD, Santos VA, Sarubbo LA. Applications of biosurfactants in the petroleum industry and the remediation of oil spills. International Journal of Molecular Science. 2014;15:12523–12542.
Sarubbo LA, Rocha Júnior RB, Luna JM, Rufino RD, Santos VA, Banat IM. Some aspects of heavy metals contamination remediation and role of biosurfactants. Chemical Ecology. 2015;31,707–723.
Almeida DG, Soares Da Silva RCF, Rufino RD, Luna JM, Santos VA, Banat IM, Sarubbo LA. Biosurfactants: promising molecules for petroleum biotechnology advances. Front Microbiol. 2016;7:17–18.
Santos DKF, Rufino RD, Luna JM, Santos VA, Sarubbo LA, Biosurfactants: multifunctional biomolecules of the 21st century. International Journal of Molecular Science. 2016;17:401.
Liu J, Huang XF, Lu LJ, Li MX, Xu JC, Deng HP. Turbiscan Laboratory expert analysis of the biological demulsification of a water-in-oil emulsion by two biodemulsifiers. Journal of Hazard Mater. 2011;190,214–221.
Emmanuel EO, Chinedu GN, Samuel ES, Eze F .A and Kevin C .I, Evaluation of a naturally derived waste brown oil extract for demulsification of crude oil emulsion, Energy Exploration & Exploitation. 2020;0(0):1-18.
Negm NA. et al., Eco-friendly vegetable oil-based metalworking fluid (MWFs) from modification of glycolyzed products of polyurethane. Journal of Surfactants and Detergents. 2016;19(3): 455-466.
[Mahmoud Bekhit, Nasser R. Abd El-Rahman, Nabel A. Negm. Preparation and Efficiency of Environmentally Friendly Metal Working, Fluid (Mwfs) from Chemical Modification of Waste Cooking Oil, Egyptian Journal of Chemistry. 2021;64(9):4849 – 4856.
Issaka SA, Nour AH, Yunus RM. Review on the fundamental aspects of petroleum oil emulsions and techniques of demulsification, Journal of Petroleum Environment Biotechnology. 2015;6:2.
Hydrogen Bonding Interactions and Solubility; 2019.
Available:https://chem.libretexts.org/@go/page/52397
Murtada Mohammed Abdulredha, Siti Aslina, Hussain Luqman, Chuah Abdullah; Overview on petroleum emulsions, formation, influence and demulsification treatment techniques, Arabian Journal of Chemistry. 2020;13(1):3403-3428.
Nina M, Kovalchuk, Marten Reichow, Thomas Frommweiler, Daniele Vigolo and Mark J. H. Simmons, Mass Transfer Accompanying Coalescence of Surfactant-Laden and Surfactant-Free Drop in a Microfluidic Channel, American Chemical Society. 2019;35(28):9184–9193.
Weheliye WH, Dong T, Angeli P. On the effect of surfactants on drop coalescence at liquid/liquid interfaces. Chemical Engineering Science. 2017;161:215–227.
Bera B, Khazal R, Schroën K. Coalescence dynamics in oil-in-water emulsions at elevated temperatures. Sci Rep. 2021;11:10990.
Avaialble:https://doi.org/10.1038/s41598-021-89919-5.
Chan Jin Park, Jonghyun Ha, Jae Hong Lee and Ho-Young Kim, Coalescence of oil drops and films on micropillared substrates enabled by enhanced water drainage through pillar gaps, Royal Society of Chemistry. 2021;24.
Tadros, T. Rheology of Dispersions, Wiley-VCH Verlag GmbH, Germany; 2010.
Mao L, Miao S. Structuring food emulsions to improve nutrient delivery during digestion. Food Engineering Reviews. 2015;7:439-451.
Kerkhofs S, Lipkens H, Velghe F, Verlooy P, Martens JA. Mayonnaise production in batch and continuous process exploiting magnetohydrodynamic force. Journal of Food Engineering. 2011;106(1):35-39.
Einloft S, Bernard FL. Encapsulated liquid sorbents for CO2 capture. Advances in Carbon Capture. 2020; 125–150.
Krog N. Additives in Dairy Foods | Emulsifiers. Encyclopedia of Dairy Sciences. 2011:61–71.
Stewart GG. SACCHAROMYCES | Brewer’s Yeast. Encyclopedia of Food Microbiology. 2014:302–308.
Abu Bakar Yaakob and Aliyu Adebayo Sulaimon. Performance assessment of plants extracts as green deulsifiers. Journal of the Japan Petroleum Institue. 2017;60(4):186-193.
Hu YT, Ting Y, Hu JY, Hsieh SC. Techniques and methods to study functional characteristics of emulsion systems. Journal of Food and Drug Analysis. 2017;25(1):16–26.
Wang JJ, Wang XK, Sha ZL, Advanced Mater. Res. 2012:361–363,598–602.
Ghasemi H, Mazloomi H, Hajipour H. Stabilization of multiple emulsions using natural surfactants, Springer Nature Applied Sciences. 2020;2:12.
Roman P, Stability, Characterisation of Emulsions in the presence of Colloidal Particles and Surfactants, Department of Chemical Engineering School of Engineering The University of Birmingham; 2010.
Carolina CBM, Alexandra F, Sabel M, Björn L, Håkan E, Emulsion Formation and Stabilization by Biomolecules: The Leading Role of Cellulose, Multidisciplinary Digital Publishing Institute 2019;11(10):1570.
Qiaomei Z, Yijun P, Xin J, Jinlong L, Min Z, Lijun Y, Review on the Stability Mechanism and Application of Water-in-Oil Emulsions Encapsulating Various Additives, Comprehensive Reviews in Food Science and Food Safety; 2019.
Wu J, Wei W, Li S, Zhong Q, Liu F, Zheng J, Wang J. The effect of membrane surface charges on demulsification and fouling resistance during emulsion separation. J. Membr. Sci. 2018;563: 126–133.
Perles CE, Volpe PLO, Bombard AJF. Study of the cation and salinity effect on electrocoalescence of water/crude oil emulsions. Energy Fuels. 2012;26: 6914–6924.
Hao L, Jiang B, Zhang L, Yang H, Sun Y, Wang B, Yang N. Efficient demulsification of diesel-in-water emulsions by different structural dendrimer-based demulsifiers. Ind. Eng. Chem. Res. 2016;55:1748–1759.
Mousavichoubeh M, Shariaty-Niassar M, Ghadiri M. The effect of interfacial tension on secondary drop formation in electro-coalescence of water droplets in oil. Chemical Engineering Science. 2011;66:5330–5337.
Pradhan M, Rousseau D. A one-step process for oil-in-water-in-oil double emulsion formation using a single surfactant. Journal of Colloid and Interface Science. 2012;386:398–404.
Venkatesham V, Nasal M, Robin MJ, Ginto G and Murshid., Studies on Demulsification of Crude Oil Emulsion Using Plant Extracts as Green Demulsifiers, Asian Journal of Applied Science and Technology (AJAST). 2018;2(2):999-1004.
Miguel MG, Machado AH, Lundberg D, Ribeiro AJ, Veiga FJ, Lindman B, Olsson U. Preparation of calcium alginate nanoparticles using water-in-oil nano emulsions. Langmuir. 2012;28(9): 4131–4141.
Aslan D, Dogan M. The influence of ultrasound on the stability of dairy-based, emulsifier-free emulsions: rheological and morphological aspect. European Food Research and Technology. 2017;244:409–421.
Keshmiri K, Mozaffari S, Tchoukov P, Huang H, Nazemifard N. Using Microfluidic Device to Study Rheological Properties of Heavy Oil. arXiv preprint arXiv. 2016;1611:10163.
Taiwo EA. Cashew Nut Shell Oil: A renewable and reliable petrochemical Advances in Petrochemicals. 2015:1-25.
Mgaya JE, Shombe GB, Masikane SC, Mlowe S, Mubofu EB, Revaprasadu N. Cashew nut shell: a potential bio-resource for the production of green environmentally friendly chemicals, materials and fuels. Green Chemistry; 2019.
Zhai K, Pei X, Wang C, Deng Y, Tan Y, Bai Y, Wang P. Water-in-oil Pickering emulsion polymerization of N-isopropyl acrylamide using starch-based nanoparticles as emulsifier. International Journal of Biological Macromolecules. 2019;131: 1032–1037.
Scorzza C, Nieves J, Vejar F, Bullón J. Synthesis and physicochemical characterization of anionic surfactants derived from cashew nut shell oil. Journal of Surfactants and Detergents. 2010;13:27–31.
Matos M, Gutie´rrez G, Iglesias O, Coca J, Pazos C; Characterization, stability and rheology of highly concentrated monodisperse emulsions containing lutein. Food Hydrocolloids 2015;49:156– 163.
Li Y, Xiang D, Stability of oil-inwater emulsions performed by ultrasound power or high-pressure homogenization. PLOS ONE. 2019;14(3):e0213189.
Julio LM, Ixtaina VY, Ferna´ndez MA, Sa´nchez RMT, Wagner JR, Nolasco SM; Chia seed oil-in-water emulsions as potential delivery systems of ω-3 fatty acids. Journal of Food Engineering 2015;162:48–55.
Bai L, Huan S, Gu J, McClements DJ, Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers: Saponins, phospholipids, proteins, and polysaccharides. Food Hydrocolloids. 2016;61:703–711.
Wang Y, Wei X, Li J, Wang F, Wang Q, Chen J, et al. Study on nanocellulose by high pressure homogenization in homogeneous isolation. Fibers and Polymers. 2015;16: 572–578.
Juttulapa M, Piriyaprasarth S, Takeuchi H, Sriamornsak P; Effect of high-pressure homogenization on stability of emulsions containing zein and pectin. Asian Journal of Pharmaceutical Sciences. 2017;12: 21–27.
Atta AM, Abdullah MM, Al-Lohedan HA, Gaffer AK. Synthesis and application of Amphiphilic poly(ionic liquid) Dendron from cashew nut Shell oil as a green oilfield chemical for heavy petroleum crude oil emulsion. Energy & Fuels. 2018;32:4873–4884.
Jin EY, Lim S, Kim SO, Park YS, Jang JK, Chung MS, Park H, Shim KS, Choi YJ. Optimization of various extraction methods for quercetin from onion skin using response surface methodology. Food Sci Biotechnol. 2011;20:1727-33,.
Foley P, Beach ES, Zimmerman JB. Derivation and synthesis of renewable surfactants. Chemical Society Reviews. 2012;41:1499–1518.
Henry JVL, Fryer P, Frith WJ, Norton IT. The influence of phospholipids and food proteins on the size and stability of model sub-micron emulsions. Food Hydrocolloids. 2010;24:66 – 71.
Galet L, Patry S, Dodds J. Determination of the wettability of powders by the Washburn capillary rise method with bed preparation by a centrifugal packing technique. Journal of Colloid and Interface Science, 2010;346:470 – 475.
Mozaffari S, Tchoukov P, Atias J, Czarnecki J, Nazemifard N. Effect of asphaltene aggregation on rheological properties of diluted athabasca bitumen. Energy & Fuels. 2015;29(9):5595-5599.
Pérez-Gregorio RM, García-Falcón MS, Simal-Gandara J, Rodrigues AS, Almeida DPF. Identification and quantification of flavonoids in traditional cultivars of red and white onions at harvest. J Food Compos Anal. 2010;23:592-98.
Victor-Oji CO, Chukwu UJ, Akaranta O. Synthesis and Evaluation of Ethanolamine-Cashew Nut Shell Liquid Products as Crude Oil Emulsion Breakers, Asian Journal of Applied Chemistry Research. 2019;4(4):1-33.
Coutinho JO, Silva MP, Moraes PM, Monteiro AS, Barcelos JC, Siqueira EP, Santos VL. Demulsifying properties of extracellular products and cells of Pseudomonas aeruginosa MSJ isolated from petroleum-contaminated soil. Bioresour. Technol. 2013;128:646–654.
Hossein S, Aida R, Kevin K. Demulsification capabilities of a Microbacterium species for breaking water-in-crude oil emulsions, African Journal of Biotechnology. 2013;12(16):2019-2026,.
Fernanda CP, Rocha ES, Bruno AC, Roque NMP, Raquel DR, Juliana ML, Valdemir AS, Ibrahim MB, Leonie AS, Yeasts and bacterial biosurfactants as demulsifers for petroleum derivative in seawater emulsions, AMB Express. 2017;7:202.
Olugbenga AF, Mariam AA, Adenike AOO. Evaluation of Indigenous Biosurfactant-producing Bacteria for De-emulsification of Crude Oil Emulsions Microbiology Research Journal International. 2017;18(3):1-9.
Silva RCFS, Almeida DG, Luna JM, Rufino RD, Santos VA, Sarubbo LA. Applications of biosurfactants in the petroleum industry and the remediation of oil spills. International Journal of Molecular Science. 2014;15:12523–12542.
Sarubbo LA, Rocha Júnior RB, Luna JM, Rufino RD, Santos VA, Banat IM. Some aspects of heavy metals contamination remediation and role of biosurfactants. Chemical Ecology. 2015;31,707–723.
Almeida DG, Soares Da Silva RCF, Rufino RD, Luna JM, Santos VA, Banat IM, Sarubbo LA. Biosurfactants: promising molecules for petroleum biotechnology advances. Front Microbiol. 2016;7:17–18.
Santos DKF, Rufino RD, Luna JM, Santos VA, Sarubbo LA, Biosurfactants: multifunctional biomolecules of the 21st century. International Journal of Molecular Science. 2016;17:401.
Liu J, Huang XF, Lu LJ, Li MX, Xu JC, Deng HP. Turbiscan Laboratory expert analysis of the biological demulsification of a water-in-oil emulsion by two biodemulsifiers. Journal of Hazard Mater. 2011;190,214–221.
Emmanuel EO, Chinedu GN, Samuel ES, Eze F .A and Kevin C .I, Evaluation of a naturally derived waste brown oil extract for demulsification of crude oil emulsion, Energy Exploration & Exploitation. 2020;0(0):1-18.
Negm NA. et al., Eco-friendly vegetable oil-based metalworking fluid (MWFs) from modification of glycolyzed products of polyurethane. Journal of Surfactants and Detergents. 2016;19(3): 455-466.
[Mahmoud Bekhit, Nasser R. Abd El-Rahman, Nabel A. Negm. Preparation and Efficiency of Environmentally Friendly Metal Working, Fluid (Mwfs) from Chemical Modification of Waste Cooking Oil, Egyptian Journal of Chemistry. 2021;64(9):4849 – 4856.
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