Table 2 The effect of different parameters on wettability changes in the presence of hydrogen.
References | Temperature (K) | Pressure (MPa) | Mixture(s) | Findings |
|---|---|---|---|---|
Iglauer et al.122 | 296–343 | 0.1–25 | H2 | Increase in hydrogen wettability with all three parameters |
Al-Yaseri and Jha123 | 323 | 5, 10, 15, and 20 | H2 | Maintaining the strong water-wet properties of basalt |
Ali et al.124 | 323 | 0.1, 15, and 25 | H2 | Decrease water-wettability in the presence of long-chain organic acids |
Hosseini et al.125 | 298–353 | 0.1–20 | H2 | Decrease in water wettability with pressure increasing the contact angle of water with stearic acid concentration increasing the contact angle with salinity and tilting plate angle decreasing the contact angle with the temperature |
Hosseini et al.126 | 308–343 | 5–20 | H2 | Reduction of water wettability by pressure temperature and organic acids |
Al-Mukainah et al.127 | 323.15 | 0.1–6.89 | H2 | Reduction of contact angle with pressure greater wettability change in shale with higher TOC |
Zeng et al.130 | 396, 323, 343 | 0.1–25 | H2 | Insignificant effect of temperature and pressure on wettability increase in the contact angle of water with an increase in organic acid concentration |
Hashemi et al.131 | 303.15 and 323.15 | 2, 5, 7, 10 | CH4 + 0 to 80% H2 | No dependence between salinity, pressure, and temperature with the contact angle Pure H2 and pure N2 and the mixture had similar wettability states (strongly water-wet) |
Liu et al.128 | 310.15 | 3.5 | H2 | Decreased water wettability in samples containing bacteria |
Hosseini et al.129 | 298 and 323 | 0.1 and 8.27 | H2 | Increasing the contact angle by increasing the carbon number Increase water wettability by using nanofluids |
