Differential rates of carbon dioxide absorption into aqueous monoethanolamine (MEA), diethanolamine (DEA), and diisopropanolamine (DIPA) were measured over a wide range of carbonation ratios. Analysis of the chemical‐reaction‐rate‐controlled data showed that the chemical reaction rates for all three aminoalcohols are first order with respect to the free‐amine concentration.
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Savage et al. (1985) studied this question.
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