02091naa a2200337 a 450000100080000000500110000800800410001902400590006010000190011924501390013826000090027752010420028665000160132865000140134465000240135865000080138265300200139065300230141065300250143365300420145865300170150070000170151770000230153470000220155770000170157970000280159670000170162470000210164170000180166277300730168021284792020-12-20       2020    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.matchemphys.2020.1237392DOI1 aFURTADO, L. B.  aStorage time evaluation of a residue from wine industry as a microencapsulated corrosion inhibitor for 1 M HCl.h[electronic resource]  c2020  aThe effect of a residue from wine industry was investigated as a corrosion inhibitor for API P110 steel in hy-drochloric acid. The extract was characterized using Fourier-transform infrared spectroscopy (FTIR), hydrogen nuclear magnetic resonance (1H NMR) and chromatography. The influence of temperature (303?333 K) and grape peel extract concentration were studied using gravimetric and electrochemical experiments. The coupon surfaces were evaluated using microscopy techniques, FTIR-ATR and the contact angle. The by-product exhibited high weight loss efficiencies at 303 K with 4.0 g/L of the extract (83.81%) even after storage. The inhibition increased with the addition of an inorganic enhancer, indicating a synergistic effect between the active com-pounds and maximum efficiency of 94.48%. Polarization tests indicated that the inhibitor adsorbs on anodic and cathodic regions. The surface characterization techniques confirmed the formation of an organic film and a less attacked surface was observed for the inhibited system.  aWeight loss  aCorrosão  aResíduo Industrial  aUva  aFilme orgânico  aIndustrial residue  aInibição de ácido  aMicroencapsulated corrosion inhibitor  aOrganic film1 aROCHA, J. C.1 aGOMES, J. A. C. P.1 aNASCIMENTO, R. C.1 aSEIDL, P. R.1 aGUIMARÃES, M. J. O. C.1 aTONON, R. V.1 aCABRAL, L. M. C.1 aMATTOS, G. N.  tMaterials Chemistry And Physicsgv. 256, 123739, dec. 2020. p. 1-15.