Following our previous communications on the impact of the amount of water phase on the time required at each temperature‐step 1 and the limitations of visual techniques in determining hydrate dissociation points, 2 a series of tests were conducted in this laboratory to investigate the impact of measuring techniques, mixing efficiency, heating method and heating rate on the accuracy of hydrate dissociation point measurements. The results showed that nonvisual techniques combined with stepwise heating and satisfactory mixing could save a significant amount of time while providing accurate hydrate dissociation data.

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