Chiết Xuất Từ Vỏ Quả Lựu (Punica Granatum) Là Chất Ức Chế Ăn Mòn Thân Thiện Với Môi Trường Cho Hợp Kim Nhôm Trong Môi Trường Axit

Mounia Sahraoui1, Mina Boulkroune1, Aissa Chibani1, Youssef Larbah2, Ala Abdessemed3
1Research Unit of Environmental and Structural Molecular Chemistry (UR-CHEMS), Department of Chemistry, Faculty of Exact Sciences, University of Mentouri Brothers, Constantine, Algeria
2Spectrometry Department, Nuclear Technical Division, Nuclear Research Center of Algiers, Algiers, Algeria
3Biotechnology research center, Constantine, Algeria

Tóm tắt

Hành động ức chế của chiết xuất vỏ quả lựu (Punica granatum) đối với sự ăn mòn của hợp kim nhôm trong dung dịch hydrochloric acid 1,0 M đã được nghiên cứu bằng các kỹ thuật phân cực động lực học (potentiodynamic polarization) và quang phổ điện hóa (electrochemical impedance spectroscopy). Kết quả thu được cho thấy việc bổ sung chiết xuất làm giảm tốc độ ăn mòn của hợp kim nhôm. Tỷ lệ ức chế tăng khi nồng độ chiết xuất tăng và giảm khi nhiệt độ tăng. Chiết xuất hoạt động như một chất ức chế loại hỗn hợp (mixed type inhibitor), và được hấp phụ lên bề mặt nhôm theo isotherm hấp phụ Langmuir. Bề mặt đã được kiểm tra bằng kính hiển vi điện tử quét (Scanning electron microscopy) và lớp bảo vệ hình thành trên bề mặt đã được phân tích bằng biến thể Fourier của hồng ngoại (Fourier Transform Infra-Red).

Từ khóa

#Punica granatum #ức chế ăn mòn #hợp kim nhôm #acid hydrochloric #hấp phụ Langmuir #quang phổ điện hóa #kính hiển vi điện tử quét.

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