The K factor or characterization factor is defined from Rankine boiling temperature °R=1.8Tb[k] and relative to water density ρ at 60°F:
The K factor is a systematic way of classifying a crude oil according to its paraffinic, naphthenic, intermediate or aromatic nature.
12.5 or higher indicate a crude oil of predominantly paraffinic constituents, while 10 or lower indicate a crude of more aromatic nature.
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