Synthesis and application of polyaminoamide as new paraffin inhibitor from vegetable oil

Gang Chen; Ying Tang; Jie Zhang

doi:10.1186/1752-153X-5-82

Synthesis and application of polyaminoamide as new paraffin inhibitor from vegetable oil

Chem Cent J. 2011 Dec 8:5:82. doi: 10.1186/1752-153X-5-82.

Authors

Gang Chen¹, Ying Tang, Jie Zhang

Affiliation

¹ College of Chemistry and Chemical Engineering, Xi'an Shiyou University, Xi'an Shaanxi, 710065, China. gangchen@xsyu.edu.cn.

Abstract

In this work, a series of novel paraffin inhibitor, polyaminoamide (PAA), was designed and prepared by aminolysis and poly-condensation using soybean oil and canola oil as the raw material. The property of the PAAs as paraffin inhibitor was investigated, the results show several PAA samples are potent in paraffin inhibition, and PPC-2 is the most effective one. Besides, the paraffin crystal morphology analysis was carried out to provide the mechanism of paraffin inhibition.