Utjecaj meda na proces korozije kositra u otopini soli

master's thesis

• Title (english): Influence of honey on tin corrosion process in salt solution
• Author: Ana Bajlo
• Mentor: Katarina Berković (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Chemistry and Biochemistry); (Laboratory for Physical Chemistry and Corrosion); Zagreb
• Defense date and country: 2005-02-04, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Kositar se koristi u proizvodnji bijeloga lima. U limenkama je izložen djelovanju spojeva prisutnih u hrani. Spojevi, koji su sastavni dio sadržaja limenki mogu utjecati na procese korozije, bilo da ih ubrzavaju ili usporavaju. U ovom radu je određivan utjecaj bagremovog meda te bagremovog meda i soka crne rotkve dodanih u 3% otopinu NaCl na koroziju kositra mjerenjem gubitka mase u određenim vremenskim intervalima (nakon 24, 44 i 115 sati). Uzorci kositra izloženi su djelovanju 3% otopine NaCl, vodenim otopinama bagremovog meda te bagremovog meda i soka crne rotkve i 3% otopinama NaCl sa dodatkom bagremovog meda te bagremovog meda i soka crne rotkve u koncentracijama (200, 400, 600, 800, 1000 i 1500) ppm. Svim otopinama su određene vrijednosti pH i provodnosti. Na temelju rezultata određivanja izračunate su: brzine korozije, stupnjevi pokrivenosti površine, inhibicijska djelotvornost bagremovog meda i bagremovog meda i soka crne rotkve, konstante adsorpcijske ravnoteže i standardne slobodne energije adsorpcije. Rezultati određivanja pokazuju, da 3% otopine NaCl sa dodatkom bagremovog meda imaju inhibicijsku djelotvornost od 15 do 92%, a sa dodatkom bagremovog meda i soka crne rotkve od 20 do 97%. Visoke vrijednosti inhibicijske djelotvornosti ispitivanih otopina ukazuju na mogućnost primjene meda te meda i soka crne rotkve kao inhibitora korozije kositra u prehrambenoj industriji.

Abstract (english)

Tin is used in the production of tin plate. In cans it is exposed to action of compounds present in food. Compounds, which are the component part of the contents can influence corrosion processes, either by accelerating or slowing them down. In this investigation the influence of accacia honey and accacia honey with the black radish juice added in a 3 % solution NaCl on tin corrosion is determined by measuring the mass loss in a definite time intervals (after 24, 44, and 115 hours). Tin samples were exposed to the activity of a 3 % solution NaCl, water solutions of accacia honey and accacia honey with the black radish juice and 3 % solutions NaCl with addition of accacia honey and accacia honey with the black radish juice in concentrations of 200, 400, 600, 800, 1000 and 1500 ppm. pH and conductivity values were determinated for all solutions. Based on the results obtained: corrosion rate, degrees of the surface coverage, inhibition efficiency of accacia honey and accacia honey with the black radish juice, adsorption equilibrium constants and standard free energies of adsorption were calculated. The results show, that the 3 % solutions NaCl with addition of accacia honey have inhibition efficiency in a range from 15 to 92 %, and with addition of accacia honey with the black radish juice in a range from 20 to 97 %. High values of the inhibition efficiency of solutions investigated indicate the possibility of use honey and honey with the black radish juice as tin corrosion inhibitors in food industry.

• Keywords: bagremov med; inhibitori korozije; kositar; 3% otopina NaCl; sok crne rotkve
• Keywords (english): accacia honey; black radish juice; corrosion inhibitors; 3 % solution NaCl; tin
• Language: croatian
• URN:NBN: urn:nbn:hr:159:585119
• Study programme: Title: Biotechnology; specializations in: Biochemical Engineering; Course: Biochemical Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo (diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-13 07:55:23