The Inhibition Effect of Cinnamon Extract on Leaching of Aluminum Cook Wares in NaCl Solutions at Quasi-Cooking Condition

• 作者: Hassan M. Al Hazmei Layla A. Al Juhaiman Raesah A. Al-Shihry
• 来源期刊: 表面工程材料与先进技术期刊(英文)
• 学科: 医学
• 关键词: CINNAMON EXTRACT ALUMINUM Alloys Weight Loss Method Inhibition Surface Study Open Circuit Potential Tafel PLOT
• 年，卷（期）: bmgcclyxjjsqkyw_2015,（4）
• 页码范围: 177-189
• 页数: 13页
• 分类号: R73

摘要

The contribution of cinnamon extract on leaching of aluminum (Al) cook wares was investigated using two aluminum alloys (Indian and Egyptian) and pure Al. The cinnamon (Cin) was extracted by heating the Cin sticks at 90&degC in distilled water for an hour to make the 10% stock solution. This study was done in aqueous solutions in presence and absence of 1% NaCl using weight loss at 90&degC. Moreover surface study (SEM and EDX) and electrochemical methods (Open Circuit Potential and Tafel plot) were applied. The addition of Cin solutions to 1% NaCl decreased the corrosion rates in weight loss and electrochemical method compared to 1% NaCl solutions which showed an inhibitive property of Cin solution. The inhibition was found to obey the modified Langmuir isotherm with a negative Langmuir ΔGads indicating the spontaneous nature of adsorption even at 90&degC. The EDX surface analysis of the Al surface immersed in Cin + NaCl revealed the composition of the pits formed. From Tafel method, it was found that the corrosion current density of pure Al was more than that of the Egyptian alloy. The apparent activation energy values for Cin, Cin + NaCl and NaCl solution were evaluated and discussed.