Pour point

For the piece of clothing "pourpoint", see Doublet (clothing).

The pour point of a liquid is the temperature below which the liquid loses its flow characteristics. It is defined as the minimum temperature in which the oil has the ability to pour down from a beaker.[1][2] In crude oil a high pour point is generally associated with a high paraffin content, typically found in crude deriving from a larger proportion of plant material. That type of crude oil is mainly derived from a kerogen Type III.

  1. ^ Steven A., Treese; Peter R., Pujado; David S. J., Jones (2015). Handbook of Petroleum Processing (2 ed.). 978-3-319-14528-0. p. 1783. ISBN 978-3-319-14528-0.
  2. ^ "pour_point". glossary.oilfield.slb.com. Retrieved 2021-08-01.