In gas and petroleum industry, the waste gas stream from the sweetening process of a sour natural gas stream is commonly referred as acid gas. Chemical Looping Combustion (CLC) technology has the potential to exploit the combustible fraction of acid gas, H2S, to produce energy obtaining a flue gas highly concentrated on CO2 and SO2, which can be cost-effectively separated for subsequent applica...

In this study, operation of compressor station has been investigated by exergy approach. Exergy analysis is a thermodynamic method which shows the irreversibility of a system quantitatively. Gas compressors are used to compensate the pressure drop along the gas pipeline significantly. The compression process causes temperature rise of gas; in this regard gas cooler is applied to reduce the temp...

In the development of high temperature sour gas reservoirs, gas–liquid sulfur two phase percolations exist, which have a significant impact on permeability and well productivity. There are currently few reports experimental studies relative permeability. This study improves equipment process, it proposes an method for measuring curve. Several typical core samples from reservoir in Sichuan Basin...

It has been postulated for decades that ion channels serve as receptors for most sour tasting stimuli. Though many candidates exist, definitive evidence linking any particular channel to sour taste perception has been elusive. Several studies have suggested that two members of the polycystic kidney disease-like family may function as components of an ionotropic taste receptor mediating the tran...

Morphological studies showed that tree shape in Bitter sweet orange and Yuma citrange was spheroid with spreading growth habit and wide branch angle. Leaves were simple with dark green color, medium size and brevipetiolate in Sour orange while Yuma citrange had trifoliate leaves with medium and green color. Bitter sweet orange had the highest leaf lamina length (10.4 mm) than other rootstocks. ...

Sour skin is a common bacterial disease that can affect most onion varieties all over the world (Burkholder 1950; Sotokawa and Takikawa 2004). Because sour skin bacteria have an uncanny ability to survive in moist environments, it is one of the major threats to the sweet onion industry with up to 50% losses in some fields or storage rooms (Howard F. Schwartz 2008). Sour skin bacteria can enter ...