Stability of cracked naphthas from thermal and catalytic processes and their additive response. Part II. Composition and effect of olefinic structures

Abstract Olefinic concentrates were separated from two naphthas, one from fluid catalytic cracking (FCC) and one thermal crackate, using column chromatography. The composition and structure of the olefins were determined by a combination of analytical techniques. FCC naphthas contain relatively higher levels of conjugated dienes. The monoolefins are highly branched. The thermal crackates have higher levels of α-olefins and abound in mono-, di-, tri- and conjugated cyclic olefins. Stability tests on these olefinic concentrates blended in low-S,N straight-run naphtha showed that cyclic olefins are very active gum formers. Representative commercial antioxidants (hindered phenols and phenylenediamines) both gave good responses to different olefin concentrate test blends. Hindered phenols had a marginally better effect.