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

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dc.contributor.authorSouza, Elaine Cesar do Carmo Assumpção de
dc.contributor.authorRipper, Beatriz de Andrade
dc.contributor.authorPerrone, Daniel
dc.contributor.authorD’Elia, Eliane
dc.date.accessioned2022-07-13T20:13:12Z
dc.date.available2022-07-13T20:13:12Z
dc.date.issued2016
dc.description.abstractThe 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.formatpdfpt_BR
dc.identifier.citationSOUZA, 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.issn1980-5373
dc.identifier.urihttp://dx.doi.org/10.1590/1980-5373-MR-2015-0740pt_BR
dc.identifier.urihttp://www.sbicafe.ufv.br/handle/123456789/13578
dc.language.isoenpt_BR
dc.publisherABM, ABC, ABPolpt_BR
dc.relation.ispartofseriesMaterials Research;v.19, n.6, 2016
dc.rightsOpen Accesspt_BR
dc.subjectCarbon steelpt_BR
dc.subjectEISpt_BR
dc.subjectPolarizationpt_BR
dc.subjectSEMpt_BR
dc.subjectAcid corrosionpt_BR
dc.subject.classificationCafeicultura::Resíduos e subprodutos do cafépt_BR
dc.titleRoasted coffee extracts as corrosion inhibitors for mild steel in HCl solutionpt_BR
dc.typeArtigopt_BR

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Materials Research