PASSIVATION OF STEEL BY FRUIT EXTRACTS
| Author(s) | : | Anima Upadhyay, Chandrakala M |
| Institution | : | Assistant Professor, Department of Chemistry, Sir MVIT, Bangalore, Karnataka, India. |
| Published In | : | Vol. 4, Issue 12 — December 2017 |
| Page No. | : | 842-845 |
| Domain | : | Engineering |
| Type | : | Research Paper |
| ISSN (Online) | : | 2348-4470 |
| ISSN (Print) | : | 2348-6406 |
The passivation of steel plates in fruit extracts was studied at room temperature by weight loss method.Thefruit extracts employed were: lime, tamarind and aqueous solution of mango powder. The passivation behavior of fruitextracts was studied by immersing steelplates in the extracts over a period extendingup to 120 hours. The loss inweightand the rate of corrosion after 24 and 120 hours of immersion wasrecorded. The results showed that after 24hours the passivity was greatest in mango extract followed by tamarind and lime. However, after 120 hours thepassivation was found to be least in mango extract and highest in tamarind extract and intermediate in lime extract.
Anima Upadhyay, Chandrakala M, “PASSIVATION OF STEEL BY FRUIT EXTRACTS”, International Journal of Advance Engineering and Research Development (IJAERD), Vol. 4, Issue 12, pp. 842-845, December 2017.
