investigating the effect of a protein-based addivite on co2 hydrate formation

In the present work, the effect of a protein which is derived from cow’s milk called bovine serum albumin (bsa) on co2 hydrate formation was investigated. bsa was tested at 0.1, 0.15, 0.2, 0.3, and 0.4 wt% and compared with co2 hydrate formation of pure water. at all concentrations, bsa reduced induction time and increased the hydrate formation rate. at 0.2 wt% which was the best concentration, induction time and total time of the reaction were reduced for about 26 and 2.63 times respectively. based on the determined results, bsa showed the ability and potential to be a convenient candidate as a co2 hydrate formation promoter. furthermore, being edible and eco-friendly is another important feature of the investigated protein “bsa”.