Gas hydrates have been proposed as a potential technology for a number of applications, such as separation of gas mixtures, CO2 capture, transportation, and sequestration, methane storage and transport, and seawater desalination. Most of these applications will benefit from reduced induction time of hydrate nucleation, enhanced hydrate growth rate, and maximum water-to-hydrate conversion. The addition of surfactants to the gas–water system serves this purpose in a very effective manner. This review focuses on different surfactants that were utilized for gas hydrate formation studies; insights have been provided on the possible mechanisms of action through which these surfactants affect hydrate formation kinetics. A thorough analysis of the existing literature on surfactants suggests that enhanced rate of hydrate nucleation and growth kinetics may not be directly linked to micelle formation. Conversely, reduced surface tension in the presence of surfactants not only enhances the mass transfer but also changes the morphology of hydrate formation, which in turn enhances gas–water interactions for faster hydrate growth rate.

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Globally, India is the leading producer of fruits. Fruits after consumption leave a peel which is a nuisance to the environment as a solid waste. In this article, commonly available large volume-fruit peels (FP) (viz. banana, orange, citrus, lemon and jackfruit) were investigated for surface, physical and chemical characteristics with a view to propose their valorization in detail. Each FP was characterized by proximate and ultimate analysis, porosity, particle density, bulk density, point of zero charge (pH pzc ), surface pH, surface charges, water absorption capacity, BET surface area, scanning electron microscopy, Fourier transform infrared spectroscopy and TGA/derivative of thermogravimetric. The BET surface area of FP is very less, between 0.60 and 1.2 m 2 /g. The pH pzc and surface pH values of orange peel (OP), citrus peel (CP), lemon peel (LP) and jackfruit peels (JFP) are in the range of 3-4. The pH pzc value and surface pH of banana peel (BP) is closer to 7. The order of surface acidity is OP > LP > CP > JFP > BP. From TG curves it is clear that FPs are stable below 150C. The results will be useful for rational design, when FP is used as a substrate for bioactive compounds, phenolic antioxidants, organic acids, enzymes, biofertilizer, production of energy and as adsorbents.