The pour point of a liquid is the lowest temperature at which it becomes semi solid and loses its flow characteristics. 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 II.
Read more about Pour Point: Measuring The Pour Point of Crude Oils, See Also, External Links
Famous quotes containing the words pour and/or point:
“A body of work such as Pasteur’s is inconceivable in our time: no man would be given a chance to create a whole science. Nowadays a path is scarcely opened up when the crowd begins to pour in.”
—Jean Rostand (1894–1977)
“Mildred Pierce: You look down on me because I work for a living, don’t you? You always have. All right, I work. I cook food and sell it and make a profit on it, which, I might point out, you’re not too proud to share with me.
Monte Beragon: Yes, I take money from you, Mildred. But not enough to make me like kitchens or cooks. They smell of grease.
Mildred Pierce: I don’t notice you shrinking away from a fifty- dollar bill because it smells of grease.”
—Ranald MacDougall (1915–1973)