About a third of the world's natural gas reserves contain high concentrations of contaminants and so are termed "sour gas". Virtually unusable, producers must find cost-effective methods for preparing this product for consumer use. Not easy to do in an industry where processes and equipment can widely vary. Based on two popular training courses given by Stewart and Arnold, the Gas Sweetening and Processing Field Manual provides engineers with the necessary tools and techniques for properly selecting the process and equipment to better suit their needs. With this book in hand, engineers and process designers find a complete guide to process and equipment, both in terms of its application to efficient and cost-effective operations. The book will prove particularly useful to readers who want a "quick reference" guide to field operations and procedures as well as those readers who wish to increase their knowledge of best practices.