The Experts below are selected from a list of 7374 Experts worldwide ranked by ideXlab platform
Jingmao Zhao - One of the best experts on this subject based on the ideXlab platform.
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synergistic inhibition effects of octadecylamine and tetradecyl trimethyl ammonium bromide on carbon steel corrosion in the h2s and co2 Brine Solution
Corrosion Science, 2017Co-Authors: Che Zhang, Jingmao ZhaoAbstract:Abstract The corrosion inhibition performances of octadecylamine (OCT) and tetradecyl trimethyl ammonium bromide (TTAB) for carbon steels in H 2 S and CO 2 Brine Solution were investigated by weight loss, potentiodynamic polarization, molecular dynamic simulation and XPS analysis. TTAB showed better inhibition effects on H 2 S and CO 2 induced corrosion than OCT. Synergistic corrosion inhibition effect was found between OCT and TTAB with proper mass ratios and the best inhibition performance was achieved with 10 mg L −1 OCT and 20 mg L −1 TTAB. The synergism was correlative to the fractional free volume of the inhibitor film of OCT and TTAB.
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synergistic inhibition effect of imidazoline derivative and l cysteine on carbon steel corrosion in a co2 saturated Brine Solution
Corrosion Science, 2016Co-Authors: Chen Zhang, Hanbing Duan, Jingmao ZhaoAbstract:Abstract The corrosion inhibition performance of imidazoline derivative (IM) and l -cysteine (CYS) on carbon steel in CO 2 -saturated Brine Solution was investigated by potentiodynamic polarization, electrochemical impedance spectroscopy (EIS), weight loss, contact angle and X-ray photoelectron spectroscopy (XPS) measurements. The results show that the inhibition performance of individual IM is slight for CO 2 induced corrosion, and can be strengthened greatly by combined use with Cys. The synergistic inhibition effect of IM and CYS is observed. An adsorption model involving the initial adsorption of CYS on carbon steel surface followed by IM was proposed to elucidate the synergistic mechanism.
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synergistic corrosion inhibition effect of quinoline quaternary ammonium salt and gemini surfactant in h2s and co2 saturated Brine Solution
Corrosion Science, 2015Co-Authors: Jingmao Zhao, Hanbing Dua, Ruijing JiangAbstract:Abstract Corrosion inhibition of a quinolinium quaternary ammonium salt and a Gemini surfactant, 1,3-bis(dodecyldimethylammonium chloride)-2-propanol, for mild steel in H 2 S and CO 2 saturated Brine Solution was investigated by using polarization test, EIS and XPS. The synergistic effect is found between these two compounds when the Gemini concentration is less than 50 mg L −1 in the Solution containing 100 mg L −1 quinolinium quaternary ammonium salt, and it disappears when the Gemini concentration is larger than 50 mg L −1 . The synergistic mechanism is explained by competitive adsorption of these two compounds on steel surface.
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the synergistic inhibition effect of oleic based imidazoline and sodium benzoate on mild steel corrosion in a co2 saturated Brine Solution
Electrochimica Acta, 2012Co-Authors: Jingmao Zhao, Guohao ChenAbstract:Abstract The corrosion inhibition of oleic-based imidazoline (OIM) and sodium benzoate (SB) on mild steel in a CO2-saturated Solution was studied using a weight-loss method and a potentiodynamic polarization technique. The dependence of the impendence response on the immersion time (within 1 h) in the inhibited Solution was measured using electrochemical impedance spectroscopy (EIS). The results show that OIM can protect mild steel from CO2 corrosion to some extent, and its inhibition can be strengthened by using it in combination with SB. The synergistic inhibition effect of OIM and SB is obvious. The EIS measurements reveal that when the immersion time is longer than 20 min, the charge transfer resistance value of the steel inhibited by OIM with SB is significantly higher than that of steel inhibited by OIM alone. The zero charge potentials of the steel in Solution with and without OIM were also measured using EIS. Based on these results and an X-ray photoelectron spectroscopy analysis, an adsorption model was proposed to elucidate the synergistic mechanism between OIM and SB.
Sithara Sureshchandran - One of the best experts on this subject based on the ideXlab platform.
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effects of Brine concentration on lipid oxidation and fatty acids profile of hot smoked tuna thunnus albacares stored at refrigerated temperature
Journal of Food Science and Technology-mysore, 2014Co-Authors: Nejib Guizani, Mohammad Shafiur Rahman, Mohamed Hamad Alruzeiqi, Jamal Alsabahi, Sithara SureshchandranAbstract:This work evaluated the lipid oxidation and the changes in fatty acids in hot-smoked tuna (Thunnus albacares) as a function of Brine concentration. Fresh, commercially harvested tuna fish samples were purchased from a local supermarket. The fish were first immersed for 30 min in a Brine Solution at 5, 10, or 15% sodium chloride concentration and were then smoked at 50 °C for 3 h followed by 1 h at 60 °C and 3 h at 105 °C. The fish were then dried for 17 h, cooled and stored at 4 °C. Oxidative rancidity was measured by the peroxide value (PV), and thiobarbituric acid number (TBA) and fatty acids profile by GC-MS. Oxidative rancidity increased with storage time. The PV and TBARS values were more pronounced for samples immersed in 10% Brine Solution during the first 27 days of storage, whereas the lowest increase was observed for samples treated with 15% salt. Fatty acid concentration exhibited changes after smoking, and this was varied with salt concentration. The palmitic acid and stearic acid, the two main saturated fatty acids in tuna, increased after smoking at all Brine concentration, whereas the contents of oleic acid, eicosapentaenoic acid and docosahexaenoic acid decreased. In conclusion, 15% NaCl-treated tuna gave smoked product with less lipid oxidation and a fatty acid profile comparable to that for 5 and 10% NaCl-treated samples.
B A Abdelnabey - One of the best experts on this subject based on the ideXlab platform.
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evaluation of sodium hexametaphosphate as scale and corrosion inhibitor in cooling water using electrochemical techniques
Desalination, 2013Co-Authors: D E Abdelkhalek, B A AbdelnabeyAbstract:Abstract The antiscale properties of sodium hexametaphosphate (SHMP) were studied using electrochemical impedance spectroscopy (EIS), and chronoamperometry techniques in conjunction with a microscopic examination. The corrosion inhibitive characteristics were investigated using EIS and potentiodynamic polarization measurements. Mineral scales were deposited from the Brine Solution by cathodic polarization of the steel surface at − 0.9 V (vs. SCE). Comparative study was carried out between antiscalant efficiencies of SHMP and polyacrylic acid (PAA). Potentiodynamic polarization curves indicated that SHMP inhibits the corrosion of steel by controlling the cathodic oxygen reduction process. The results showed that SHMP can inhibit corrosion of steel and scale build-up under the conditions tested.
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a natural extract as scale and corrosion inhibitor for steel surface in Brine Solution
Desalination, 2011Co-Authors: A M Abdelgaber, B A Abdelnabey, E Khamis, D E AbdelkhalekAbstract:Abstract The hazardous effects of most synthetic corrosion inhibitors were the motivation for studying the possible use of eco-friendly extract; olive (Olea europaea L) leaf extract, as a scale and corrosion inhibitors for steel surface in Brine Solution. The antiscale properties of the natural extract were studied using electrochemical impedance spectroscopy (EIS), and chronoamperometry techniques in conjunction with a microscopic examination. The inhibitive characteristics were investigated using EIS and potentiodynamic polarization curve measurements. Mineral scales were deposited from the Brine Solution by cathodic polarization of the steel surface at − 0.9 V (vs. SCE). The mechanism of scale inhibition was attributed to the formation of cytotoxically inactive complex of calcium caffeate which adsorb on the steel surface at an early stage and poisoned crystal nuclei around them. Potentiodynamic polarization curves indicated that the extract inhibits the corrosion of steel by controlling the cathodic oxygen reduction process. The results showed that olive leaf extract can inhibit corrosion of steel and scale build-up under the conditions tested.
D E Abdelkhalek - One of the best experts on this subject based on the ideXlab platform.
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evaluation of sodium hexametaphosphate as scale and corrosion inhibitor in cooling water using electrochemical techniques
Desalination, 2013Co-Authors: D E Abdelkhalek, B A AbdelnabeyAbstract:Abstract The antiscale properties of sodium hexametaphosphate (SHMP) were studied using electrochemical impedance spectroscopy (EIS), and chronoamperometry techniques in conjunction with a microscopic examination. The corrosion inhibitive characteristics were investigated using EIS and potentiodynamic polarization measurements. Mineral scales were deposited from the Brine Solution by cathodic polarization of the steel surface at − 0.9 V (vs. SCE). Comparative study was carried out between antiscalant efficiencies of SHMP and polyacrylic acid (PAA). Potentiodynamic polarization curves indicated that SHMP inhibits the corrosion of steel by controlling the cathodic oxygen reduction process. The results showed that SHMP can inhibit corrosion of steel and scale build-up under the conditions tested.
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a natural extract as scale and corrosion inhibitor for steel surface in Brine Solution
Desalination, 2011Co-Authors: A M Abdelgaber, B A Abdelnabey, E Khamis, D E AbdelkhalekAbstract:Abstract The hazardous effects of most synthetic corrosion inhibitors were the motivation for studying the possible use of eco-friendly extract; olive (Olea europaea L) leaf extract, as a scale and corrosion inhibitors for steel surface in Brine Solution. The antiscale properties of the natural extract were studied using electrochemical impedance spectroscopy (EIS), and chronoamperometry techniques in conjunction with a microscopic examination. The inhibitive characteristics were investigated using EIS and potentiodynamic polarization curve measurements. Mineral scales were deposited from the Brine Solution by cathodic polarization of the steel surface at − 0.9 V (vs. SCE). The mechanism of scale inhibition was attributed to the formation of cytotoxically inactive complex of calcium caffeate which adsorb on the steel surface at an early stage and poisoned crystal nuclei around them. Potentiodynamic polarization curves indicated that the extract inhibits the corrosion of steel by controlling the cathodic oxygen reduction process. The results showed that olive leaf extract can inhibit corrosion of steel and scale build-up under the conditions tested.
Nejib Guizani - One of the best experts on this subject based on the ideXlab platform.
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effects of Brine concentration on lipid oxidation and fatty acids profile of hot smoked tuna thunnus albacares stored at refrigerated temperature
Journal of Food Science and Technology-mysore, 2014Co-Authors: Nejib Guizani, Mohammad Shafiur Rahman, Mohamed Hamad Alruzeiqi, Jamal Alsabahi, Sithara SureshchandranAbstract:This work evaluated the lipid oxidation and the changes in fatty acids in hot-smoked tuna (Thunnus albacares) as a function of Brine concentration. Fresh, commercially harvested tuna fish samples were purchased from a local supermarket. The fish were first immersed for 30 min in a Brine Solution at 5, 10, or 15% sodium chloride concentration and were then smoked at 50 °C for 3 h followed by 1 h at 60 °C and 3 h at 105 °C. The fish were then dried for 17 h, cooled and stored at 4 °C. Oxidative rancidity was measured by the peroxide value (PV), and thiobarbituric acid number (TBA) and fatty acids profile by GC-MS. Oxidative rancidity increased with storage time. The PV and TBARS values were more pronounced for samples immersed in 10% Brine Solution during the first 27 days of storage, whereas the lowest increase was observed for samples treated with 15% salt. Fatty acid concentration exhibited changes after smoking, and this was varied with salt concentration. The palmitic acid and stearic acid, the two main saturated fatty acids in tuna, increased after smoking at all Brine concentration, whereas the contents of oleic acid, eicosapentaenoic acid and docosahexaenoic acid decreased. In conclusion, 15% NaCl-treated tuna gave smoked product with less lipid oxidation and a fatty acid profile comparable to that for 5 and 10% NaCl-treated samples.