New model of brine viscosity in multicomponent systems, in the temperature range of 298.15 to 313.15 K

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Abstract

The present study proposes models to establish the viscosity of binary, ternary and higher order brines, using mathematical adjustments inspired by extended model of Jones-Dole, where the viscosity is dependent on the temperature and molality of the dissolved solute at atmospheric pressure. The binary systems in aqueous solutions under study are Potassium Fluoride (KF-H2O), Potassium Chloride (KCl-H2O), Sodium Chloride (NaCl−H2O), Magnesium Sulphate (MgSO4[sbnd]H2O), Calcium Chloride (CaCl2-H2O), Magnesium Chloride (MgCl2−H2O) and Sodium Sulphate (Na2SO4−H2O). In the ternary case, the models studied are KCl−NaCl−H2O and MgSO4−NaCl−H2O in the temperature range 298.15−313.15K. Viscosity models are made for binary systems, which allow the generation of ternary and higher order models incorporating couplings. A five-component model, (KCl−MgSO4−Na2SO4−NaCl−H2O)is constructed showing reasonable fit with experimental data available for ideal cases (low concentrations). A general model for "n" components is proposed. It is possible to check the effectiveness and accuracy of these models, estimating their error expressed as %AAD and comparing their results with mathematical models reported in the literature such as those of Hazim Qiblawey (Jones Dole extended) and Laliberté used for such solutions. The proposed model can be extended to more than three components in continuous variable of composition and temperature, using experimental data reported in the literature. The proposed models allow to model the viscosities of the brines under study with a maximum error expressed as %AAD (average absolute deviation) of 2 % in all cases studied. In the ternary case errors are <2 %AAD when using coupling functions.

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Soto-Bubert, A., Spinelli, L., Suarez, C., Rajendran, S., & Acevedo, R. (2025). New model of brine viscosity in multicomponent systems, in the temperature range of 298.15 to 313.15 K. Chemical Thermodynamics and Thermal Analysis, 19. https://doi.org/10.1016/j.ctta.2025.100199

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