Urea extraction crystallization
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The urea extraction crystallization is a process for separating linear paraffins (n-paraffins, n-alkanes) from hydrocarbon mixtures through the formation of urea-n-paraffin-clathrates. The process is primarily used to lower the pour point of petroleum products, by-products of the process are n-paraffins in high purity. The method may also applied for the separation of fatty acids and fatty alcohols. In addition to urea also thiourea is used in the process.
In 1939 German chemist Friedrich Bergen was trying different extractants to separate serum proteins from milk at low temperature. When he tried urea, he noticed that something unusual was going on with milk lipids. A treatment with octanol serendipitously revealed that it combines with urea in large crystals. Bergen investigated different lipids, alkanes and alcohols and found out that at least six carbon atoms are required, and that branched hydrocarbons don't participate in the phenomenon.[2]
Not being an expert in hydrocarbons and urea, he cooperated with Matthias Pier from BASF/IG Farben and then with Wilhelm Schlenk, filing for patents[3][4][5] with the latter in 1940, which were awarded in 1953. They didn't publish their findings until 1949[6] because German authorities classified the discovery during the World War II,[7] but the patent applications were confiscated by Allies' Technical Oil Mission after the war[8] so Sonneborn was able to put a pilot oil dewaxing plant in Petrolia, Pennsylvania into operation already in 1950.[7][9] DEA AG followed the suit in 1954 and Standard Oil in 1956,[7] and worldwide research in the topic took off in the 1950s.[10]
Raw materials

In addition to the n-alkanes are also unbranched fatty acids with more than four carbon atoms, their esters and unbranched fatty alcohols can migrate into the channels of the crystallized urea and form a clathrate.
A deviation from the linear molecular geometry, for example, by C=C-double bonds in the molecule, leads to a less stable inclusion compound. Thus stearic acid (C18: 0) forms more stable urea adducts compared to oleic acid (C18: 1 cis -9) or linoleic acid (C18: 2 cis -9, cis -12). A branching in the fatty acid molecule or an autoxidation result in a large deviation from the straight-chain molecular structure, so that these compounds do not form urea adducts. This is used as part of the fatty acid analysis and for the separation or enrichment of specific fatty acids.[11]