Tables of the dynamic and kinematic viscosity of aqueous KCl solutions in the temperature range 25–150 °C and the pressure range 0.1–35 MPa

Kestin, J.; Khalifa, H. Ezzat; Correia, Robert J.

doi:10.1063/1.555640

Cited by 98 publications

(46 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Type and concentration of salt had marginal effects on viscosity (Table 2). These findings support previous studies on dynamic viscosity of KCl and NaCl solutions (Kestin et al, 1981). Thus, natural oil composition may partially explain the differences in viscosity of spread samples in this study.…”

Section: Resultssupporting

confidence: 93%

See 1 more Smart Citation

Taste perception and purchase intent of oil‐in‐water spreads: effects of oil types and salt (NaCl or KCl) concentrations

Rodriguez

Torrico

Osorio

et al. 2017

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary Associations of sodium intake with heart‐related problems are creating awareness towards reducing sodium. Potassium chloride (KCl), a substitute for sodium chloride (NaCl), has the disadvantage of imparting bitterness at high concentrations. We evaluated physical characteristics, taste perception and purchase intent of KCl and NaCl in oil‐in‐water spreads/emulsions composed by olive, rice bran and soya bean oils. Consumers (N = 300) evaluated saltiness/bitterness of emulsions prepared with 65% oil, and NaCl (0.5% and 1.0%) or KCl (0.75% and 1.5%). Olive oil spreads (104.07–107.43 Pa s) had higher viscosity compared to other spreads (59.16–74.96 Pa s). Type of oil had significant effects on bitterness, overall taste liking and viscosity. Taste liking decreased due to bitterness of olive oil spreads (mean drop=1.72–2.43). Purchase intent was positively associated with saltiness and pH and increased with oil claims (increase = 1.3%–22.1%) compared to sodium claims (increase = 0.0%–12.9%). These findings are useful for understanding taste perception of emulsions.

show abstract

Section: Resultssupporting

confidence: 93%

“…As regards the type of salt, viscosity for KCl emulsions was similar compared to that of NaCl emulsions (Table 2). These findings support previous studies on dynamic viscosity of KCl and NaCl solutions (Kestin et al, 1981). Rheology of substances inside a food matrix may influence sensory perception (Rao, 2010).…”

Section: Resultssupporting

confidence: 91%

Taste perception and purchase intent of oil‐in‐water spreads: effects of oil types and salt (NaCl or KCl) concentrations

Rodriguez

Torrico

Osorio

et al. 2017

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…It was then mixed with 6 vol % diiodomethane as an X-ray dopant to insure a sufficient contrast between the crude oil and the aqueous solution in the micro-CT images. Densities and viscosities of all the fluids were either measured or estimated from data available in the literature [Kestin et al, 1981]. The relevant fluid properties are also summarized in Table 1.…”

Section: Rock Samples and Fluidsmentioning

confidence: 99%

In situ characterization of wettability alteration and displacement mechanisms governing recovery enhancement due to low‐salinity waterflooding

Khishvand

Alizadeh

Kohshour

et al. 2017

Water Resources Research

View full text Add to dashboard Cite

A series of micro‐scale core‐flooding experiments were performed on reservoir core samples at elevated temperature and pressure conditions to develop better insights into wettability alteration and pore‐scale displacement mechanisms taking place during low‐salinity waterflooding (LSWF). Two individual miniature core samples were cut from a preserved reservoir whole core, saturated to establish initial reservoir fluid saturation conditions, and subsequently waterflooded with low‐salinity and high‐salinity brines. A third miniature sister core sample was also cut, solvent‐cleaned, and subjected to a dynamic wettability restoration process (to reestablish native state wettability) and then a low‐salinity waterflood. All samples were imaged during the experiments using a micro‐CT scanner to obtain fluid occupancy maps and measure in situ oil‐water contact angles. The results of the experiments performed on the preserved core samples show a significantly improved performance of low‐salinity waterflooding compared to that of high‐salinity waterflooding (HSWF). Pore‐scale contact angle measurements provide direct evidence of wettability alteration from weakly oil‐wet toward weakly water‐wet conditions during LSWF, whereas contact angles measured during HSWF remain unchanged. We believe that the reduction in oil‐water contact angles toward increased water‐wetness lowers the threshold water pressure needed to displace oil from some medium‐sized pore elements. Contact angles measured during the dynamic wettability restoration process show an equilibrium wettability state very similar to the initial one observed in the preserved samples. This indicates that drilling fluid contaminants had a negligible effect on the reservoir rock wettability. The experimental results also reveal similarities between saturation trends for the preserved‐LSWF and restored‐LSWF tests.

show abstract

“…For the NaCl-H 2 O system, there are two viscosity models covering a large T -P-m region. One model was developed by Spivey et al [18], which is compared with reliable experimental data (273 K to 423 K, 1 bar to 350 bar, and 0 to 6 mol · kg −1 ) 5, the binary viscosity model is extrapolated to predict the viscosity of ternary aqueous alkali-chloride solutions.…”

Section: Introductionmentioning

confidence: 99%

The Viscosity of Aqueous Alkali-Chloride Solutions up to 623 K, 1,000 bar, and High Ionic Strength

Mao

Duan

2009

Int J Thermophys

View full text Add to dashboard Cite

An accurate viscosity (dynamic viscosity) model is developed for aqueous alkali-chloride solutions of the binary systems, LiCl-H 2 O, NaCl-H 2 O, and KCl-H 2 O, from 273 K to 623 K, and from 1 bar to 1,000 bar and up to high ionic strength. The valid ionic strengths for the LiCl-H 2 O, NaCl-H 2 O, and KCl-H 2 O systems are 0 to 16.7 mol · kg −1 , 0 to 6mol · kg −1 , and 0 to 4.5 mol · kg −1 , respectively. Comparison of the model with about 4,150 experimental data points concludes that the average absolute viscosity deviation from experimental data in the above range is within or about 1 % for the LiCl-H 2 O, NaCl-H 2 O, and KCl-H 2 O mixtures, indicating the model is of experimental accuracy. With a simple mixing rule, this model can be extrapolated to predict the viscosity of ternary aqueous alkali-chloride solutions, making it useful in reservoir fluid flow simulation. A computer code is developed for this model and can be obtained from the author: (maoshide@cugb.edu.cn).

show abstract

Tables of the dynamic and kinematic viscosity of aqueous KCl solutions in the temperature range 25–150 °C and the pressure range 0.1–35 MPa

Cited by 98 publications

References 6 publications

Taste perception and purchase intent of oil‐in‐water spreads: effects of oil types and salt (NaCl or KCl) concentrations

Taste perception and purchase intent of oil‐in‐water spreads: effects of oil types and salt (NaCl or KCl) concentrations

In situ characterization of wettability alteration and displacement mechanisms governing recovery enhancement due to low‐salinity waterflooding

The Viscosity of Aqueous Alkali-Chloride Solutions up to 623 K, 1,000 bar, and High Ionic Strength

Contact Info

Product

Resources

About