Thermodynamic stability of clathrate hydrates relative to their separate chemical components

Abstract

The thermodynamic changes (ΔH, ΔS, and ΔG) for the association of several small molecules (tetrahydrofuran (THF), ethylene oxide (EO), acetone) with water to form corresponding clathrate hydrates are calculated as a function of temperature from experimental information. For THF clathrate hydrate and EO clathrate hydrate at low temperatures, the clathrate is enthalpically stabilized with respect to the components. This is also the likely case for acetone clathrate hydrate. In all the three cases, above the melting points of the guest species, the clathrate increases in enthalpic stability, but entropic factors favour the separated components. Similar changes for THF clathrate hydrate and EO clathrate hydrate occur at the melting point of ice, eventually favouring the liquid components over the clathrate. PACS No.: 65.40-b