A novel corrosion inhibitor for aluminum alloys using the beef lipids

• Published in: Journal of materials science letters Vol. 19; no. 20; pp. 1797 - 1799
• Main Authors: PUJAR, M. G, MILLER, A. E, PROROKA, M, VASANTH, K. L, BANERJEE, G
• Format: Journal Article
• Language: English
• Published: Dordrecht Kluwer Academic Publishers 01-10-2000
• Subjects: Applied sciences; Corrosion; Corrosion prevention; Exact sciences and technology; Metals. Metallurgy; Electrochemical corrosion; Corrosion potential; Lipids; Aluminium; Beef; Experimental study; Impedance; Corrosion inhibitor; Anodic polarization
• ISSN: 0261-8028
• DOI: 10.1023/A:1006782020757

Fatty acids are chains of covalently linked carbon atoms, bearing hydrogen atoms, which terminate in a carboxyl group that is responsible for their properties as acids. These fatty acids, also known as monocarboxylic acids, are known to be extremely good corrosion inhibitors for mild steel and aluminum alloys, particularly in neutral media. These carboxylic acids get absorbed on the Al surface and raise the pitting corrosion resistance. Lipids are a heterogeneous group of substances which occur in biological materials. The lipid family is comprised of (1) fatty acids; (2) neutral fats; (3) phosphatides; (4) glycolipids; (5) aliphatic alcohols and waxes; (6) terpenes and (7) steroids. Since lipids contain both saturated and unsaturated fatty acids, it was decided to study the effect of these lipids on the localized corrosion resistance of Al alloys.