Ethylene Glycol Freezing Point with Water
Ethylene Glycol Freezing Point with Water
(OP)
Hi all,
I have a query regarding the characterisitics of Ethylene Glycol when diluted with water. Apologies in advance if there is a simple explanation to this, I have a mechanical background and chemistry was never really my strength.
We regularly use glycol for pressure testing with water offshore to prevent the formation of potential hydrates in gas wells. It has only come to light (this afternoon) that the reason we use a 60/ 40 mix (EG to Water) is because this is the best concentration that can be achieved with regard to temperature. Upon looking into this, all the graphs I have seen back this up (all though the best seems to be 70/30). A higher concentration of EG will actually freeze at a higher temperature.
Can anybody explain this strange anomaly???
Kindest regards
M
I have a query regarding the characterisitics of Ethylene Glycol when diluted with water. Apologies in advance if there is a simple explanation to this, I have a mechanical background and chemistry was never really my strength.
We regularly use glycol for pressure testing with water offshore to prevent the formation of potential hydrates in gas wells. It has only come to light (this afternoon) that the reason we use a 60/ 40 mix (EG to Water) is because this is the best concentration that can be achieved with regard to temperature. Upon looking into this, all the graphs I have seen back this up (all though the best seems to be 70/30). A higher concentration of EG will actually freeze at a higher temperature.
Can anybody explain this strange anomaly???
Kindest regards
M





RE: Ethylene Glycol Freezing Point with Water
I think you might have an error in your assumption
<<A good friend will bail you out of jail, but a true friend
will be sitting beside you saying " Damn that was fun!" - Unknown>>
RE: Ethylene Glycol Freezing Point with Water
RE: Ethylene Glycol Freezing Point with Water
It's far too long ago that I studied this stuff for me to be able to give you a decent explanation, but it is all to do with intermolecular forces between like and dissimilar molecules varying with concentration. You get similar behavior with boiling points, but those mixtures are called azeotropes.
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RE: Ethylene Glycol Freezing Point with Water
Many thanks
RE: Ethylene Glycol Freezing Point with Water
I stand corrected and learned something new.
<<A good friend will bail you out of jail, but a true friend
will be sitting beside you saying " Damn that was fun!" - Unknown>>
RE: Ethylene Glycol Freezing Point with Water
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RE: Ethylene Glycol Freezing Point with Water