Rotten Eggs Revaluated: Ionic Liquids and Deep Eutectic Solvents for Removal and Utilization of Hydrogen Sulfide

Abstract

Hydrogen sulfide (H2S) is highly toxic and one of the problematic impurities in industrial gas streams, calling for H2S removal down to single-digit ppm levels to protect health and environment, and not to harm to the downstream processes. Here, we discuss the recent developments and challenges of current H2S removal technologies. Furthermore, we present a comprehensive review of H2S removal in ionic liquids (ILs), IL-based solvents/adsorbents/membranes, and deep eutectic solvents (DESs) due to their unique advantages. We analyze theoretical studies to better understand the microscopic details behind H2S removal. We discuss new research on IL/DES-based H2S removal processes from an industrial perspective. Finally, we summarize the utilization of H2S in IL/DES-based systems for the recovery of sulfur and hydrogen, and synthesis of value-added chemicals. This review will provide both general and in-depth knowledge of the achievements, difficulties, and research priorities in developing novel ILs/DESs for efficient and sustainable H2S removal and utilization.

Low-temperature direct electrochemical splitting of H2S

“…An alternative source of H 2 is hydrogen sulfide, although it is conventionally overlooked. Gaseous H 2 S is recognized for its characteristic rotten egg odor and its health hazards at concentrations as low as 10 ppm (Li et al, 2022). H 2 S is found concurrently in gas and oil reservoirs.…”

“…The last technique is common in current Claus H 2 S treatment units. They are operated above the dew temperature of sulfur (180 °C) to avoid precipitation (Li et al, 2022). However, its implementation becomes more delicate when the purpose of the reaction is to obtain H 2 (Lim and Winnick, 1984;Weaver and Winnick, 1987).…”

Prediction the Experimental Data of CO2 and H2S Solubility in Ionic Liquids Using PR-EoS with Three Different Mixing Rules

“…To eliminate acidic gases from natural gas, various procedures are adopted [4]. Ionic liquids (ILs) can be utilized in absorbing environmentally harmful acidic gases [5]. Machine learning can be used to check ILs for gas absorption because they are cost effective and non-toxic in nature.…”

Novel 2-Benzo[d]thiazolyl-4-quinolinylphenol Skeleton-Based Turn-on Fluorescent Probe for H2S Detection and its Multiple Applications in Water Environment, Foodstuffs, and Living Organisms

“…Generally, the deteriorated eggs contain some amounts of H 2 S gas produced by bacteria degrading various sulfides and emitting awful rotten egg odors. 10 Furthermore, H 2 S is also considered one of the key indices of red wine quality, and inferior wines usually contained higher concentrations of H 2 S. 11−13 The aromatic flavor of the wine is related to the generated aroma components by the strong redox effect of the wine itself. 14 When the concentration of H 2 S is over 1.1 μg/L, it would has an adverse effect on the flavor and quality of the wine.…”

“…As a kind of reactive sulfur species (RSS) material and an essential thiol-containing molecule, H 2 S plays multifunctional roles in resisting oxidative stress and sustaining the normal physiological function of organisms including neurotransmission, vasodilation, insulin secretion, apoptosis, and inflammation. , In addition, the aberrant fluctuation of H 2 S levels was found to be attributed to a series of illness, such as pathobolism, neurological degenerative diseases, diabetes, Alzheimer’s disease cardiovascular diseases, cancers, and inflammations. , Moreover, it has been confirmed that hydrogen sulfide existed in many foodstuffs and industry wastewater naturally. − The drained H 2 S-containing wastewater can pollute seriously the water environment and foodstuffs and induce severe damage to human health. Generally, the deteriorated eggs contain some amounts of H 2 S gas produced by bacteria degrading various sulfides and emitting awful rotten egg odors . Furthermore, H 2 S is also considered one of the key indices of red wine quality, and inferior wines usually contained higher concentrations of H 2 S. − The aromatic flavor of the wine is related to the generated aroma components by the strong redox effect of the wine itself .…”