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Roasted coffee extracts as corrosion inhibitors for mild steel in HCl solution

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dc.contributor.author Souza, Elaine Cesar do Carmo Assumpção de
dc.contributor.author Ripper, Beatriz de Andrade
dc.contributor.author Perrone, Daniel
dc.contributor.author D’Elia, Eliane
dc.date.accessioned 2022-07-13T20:13:12Z
dc.date.available 2022-07-13T20:13:12Z
dc.date.issued 2016
dc.identifier.citation SOUZA, E. C. C. A. at al. Roasted coffee extracts as corrosion inhibitors for mild steel in HCl solution. Materials Research, São Carlos, v. 19, n. 6, p. 1276-1285, 2016. pt_BR
dc.identifier.issn 1980-5373
dc.identifier.uri http://dx.doi.org/10.1590/1980-5373-MR-2015-0740 pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/13578
dc.description.abstract The behavior of roasted coffee extract and its isolated high molecular weight fraction have been investigated as carbon steel corrosion inhibitors in HCl solution by weight loss measurements, potentiodynamic polarization curves, electrochemical impedance and scanning electron microscopy analysis. All results showed that the high molecular weight fraction, rich in melanoidins, present an important role in the inhibitory action of the roasted coffee extract in the acid corrosion of carbon steel. pt_BR
dc.format pdf pt_BR
dc.language.iso en pt_BR
dc.publisher ABM, ABC, ABPol pt_BR
dc.relation.ispartofseries Materials Research;v.19, n.6, 2016
dc.rights Open Access pt_BR
dc.subject Carbon steel pt_BR
dc.subject EIS pt_BR
dc.subject Polarization pt_BR
dc.subject SEM pt_BR
dc.subject Acid corrosion pt_BR
dc.subject.classification Cafeicultura::Resíduos e subprodutos do café pt_BR
dc.title Roasted coffee extracts as corrosion inhibitors for mild steel in HCl solution pt_BR
dc.type Artigo pt_BR

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