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340                                                      Chapter 6

           Table 6.7.1  Preliminary Composition  of the Top  and  Bottom  Products for
            a De-ethanizer




           Component  Feed   K Fi    Relative  Fraction     Distillate"  Bottom a
                      Moles          Volatility  Recovered in  Moles   Product
                                               Distillate              Moles
                                     «Fi



           CH 4       0.05   4.965   7.958     -1.0         -0.05      -0
           C 2H 6(LK)  0.35  1.396   2.238     0.99         0.3465     3.5xlO~ 3
           C 3H 6(HK)  0.15  0.6239  1.0        0.01        0.0015     0.1485

           C 3H 8     0.20   0.5488  0.8796     2.332xlO" 3  4.664x10""  0.1995
           i-Butane   0.10   0.2662  0.4267     6.092xlO" 7  6.092xlO~ 8  -0.10

           n-Butane   0.15   0.2213  0.3547     7.397xlO~ 8  1.110xlO~ 8  -0.15

            a)  Basis: one mole of feed



                Solving these equations simultaneously for A c and B c, we find  that A c = -
            1.996  and B c = 11.41. Using these values of  A c and B c in Equation 6.27.1 and the
            component  mole  balance,  n ; F  = n ; D +  u iB, we can  now  calculate  the moles  of
            methane,  propane,  n-butane,  and  i-butane  in  the  distillate  and  bottom  products.
            The results are given in Table 6.7.1.
                After  calculating  the  temperature  of the  top  and bottom products,  obtain a
            new estimate  of the  column relative volatility  for each component.  Find  the rela-
            tive volatility of each component in the bottom and top product. Assuming that we
            have  a total  condenser, the  composition  of the  vapor  rising  above  the top  tray is
            equal  to  the  composition  of  the  top  product.  The  calculation  for  the  dew-point
            temperature  will  give  the composition  of the  liquid  on the  top tray as well  as the
            temperature.  The  temperature  and  liquid  composition  at  the  bottom  tray  is  ob-
            tained  from  a  bubble  point  calculation.  Next,  calculate  the  relative  volatility  of
            each component at the top and bottom tray. Using these values of the relative vola-
            tility and the values for the feed,  calculate the geometric average volatility,  (ocj) avg,
            of each component  from  Equation 6.26.19. This calculation is summarized in Ta-
           ble 6.7.2
                We can now recalculate  the  composition at the  top  and bottom trays using
            the improved values for the relative volatility for each component.  The procedure





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