tryptone as an edible inhibitor for co2 hydrate formation; investigating the triple interaction of water-co2-tryptone system

In this work, the aim was to investigate and introduce a new edible and organic additive capable to be used as a co2 hydrate formation inhibitor# therefore, a protein-based compound called peptone from casein (tryptone) was chosen because of its primary potentials# investigation on the co2 hydrate formation in a high-pressure cell and at 278#15 k in the presence of different concentrations of tryptone proved that at 0#15wt% onwards, the hydrate formation was completely prevented at least for 24 hr and no gas was consumed during 24 hr# therefore, tryptone is worth it to be considered for more investigations in the gas hydrate applications#