Paper Title:
Efficiency Comparison of some Natural Products on Corrosion Inhibition of Al-Mg-Si Alloy
  Abstract

The comparison of the efficiency of some natural products (natural honey, vanillin and tapioca starch) on corrosion inhibition of Al-Mg-Si alloy is investigated in seawater solution at room temperature, using potentiodynamic polarization (PP), linear polarization resistance (LPR), and electrochemical impedance spectroscopy (EIS) measurements. The evolution of the corrosion potential (Ecorr) and corrosion current density (icorr) obtained from Tafel extrapolation of polarization curves, and the polarization resistance (Rp) values determined from LPR and EIS measurements indicate that the corrosion rates of Al-Mg-Si alloy decrease with the increasing the natural products concentration. In all cases, the increasing order of inhibition efficiency is: Natural honey < Vanillin < Tapioca starch.

  Info
Periodical
Advanced Materials Research (Volumes 328-330)
Chapter
Chapter 2: Material Science and Technology
Edited by
Liangchi Zhang, Chunliang Zhang and Zichen Chen
Pages
1206-1209
DOI
10.4028/www.scientific.net/AMR.328-330.1206
Citation
R. Rosliza, W.B. Wan Nik, S. Izman, "Efficiency Comparison of some Natural Products on Corrosion Inhibition of Al-Mg-Si Alloy", Advanced Materials Research, Vols. 328-330, pp. 1206-1209, 2011
Online since
September 2011
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Price
$32.00
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