University Of Zakho

Collage Of Engineering
Petroleum Department

Property lab
EX NO.4
Measurement of cloud point
and pour point

Name: Lulav saeed sadiq

CLASS: TWO
DATE FOR EX.: 31/3/2019
DATE FOR GIVEN: 7/3/2019
SUPERVISED BY: MR.YOUSIF MOHAMMED
Table of content:
1-Aim……………………………………………………………….page-2-
2-Theory…………………………………………………………….page-2-
3-Approperate………………………………………………………page-2-
4-Calculation……………………………………………………….page-3-
5-Conclusion ……………………………………………………...page-3-

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 Experiment No. (4)
Measurement of cloud point and pour point

1.Aim:
1-To study cloud point and pour point of oil.
2-To determine the cloud point and pour point of heavy liquid petroleum products (the
given sample).

2. Theory:
The cloud point is the temperature at which a haze or cloud first appears in a sample of oil
when cooled in a prescribed conditions. The oil is contained in a glass test tube fitted with
a thermometer and immersed in a bath containing coolants, Cloud point and pour point are
indicators of the lowest temperature of utility for petroleum products. Cloud point gives a
rough idea of temperature above which the oil can be safely handled without any fear of
congealing or filter clogging. The sample is periodically examined while it is being cooled
in the cloud and pour point apparatus. The highest temperature at which haziness is
observed (cloud point), or the lowest temperature at which the oil ceased to flow is
observed (pour point), is reported as the test result.

3. Equipment and material:

1-Test tube 2-Beaker 3-thermometer
4-Sample (Oliver oil) 5-freezing 6- Cork

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4. Calculation:
We determined the cloud point for Oliver oil at temperature about 4℃ and that correct for
cloud point of Oliver oil, but when we determined the pour point of this sample we get 0℃
or we can say that we didn’t get it at the correct temperature.

5. Conclusion:
In this experiment we had to determine cloud point and pour point for Oliver oil. for cloud
point we placed some freeze in to the beaker and we placed in to the test tube and placed
in to the beaker and we put a thermometer with the cork in the beaker then put it into the
fridge freeze and we wait for some time and when it gives distinct cloudiness that will be
the cloud point, and we get cloud point at 4℃ . But when we put the sample again into
fridge freeze for measuring pour point for sample we didn’t get it because of some reason
the first, we didn’t have the appropriate device or freeze and thermometer to measure it,
second, for each lab we have just two hour for doing experiment, so we haven’t enough
time for determining cloud point and pour point at the same time because pour point need
more time to do it and sample need time to be completely freezing. The pour point and
freezing point for water is equal.

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