Direct Evaluation of the Bubble Point of Multicomponent Ideal Mixtures

A direct method for the evaluation of the bubble point of multicomponent ideal mixtures is presented. The bubble point is less than the average boiling point by a temperature increment Δt. An equation was derived which gives the value of Δt in terms of the average boiling point t aω and the total pressure π(1) calculated for a bubble point equal to t aω For mixtures containing up to four components, a simple formula was found to give quite satisfactory answers. When the number of components increases up to 10, a correction factor was included leading to values of Δt with maximum error less than 2%.