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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
20/12/2020 |
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Data da última atualização: |
20/12/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
FURTADO, L. B.; ROCHA, J. C.; GOMES, J. A. C. P.; NASCIMENTO, R. C.; SEIDL, P. R.; GUIMARÃES, M. J. O. C.; TONON, R. V.; CABRAL, L. M. C.; MATTOS, G. N. |
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Afiliação: |
Luana B. Furtado, UFRJ; Janaina C. Rocha, UFRJ; José Antônio C. P. Gomes, UFRJ; Rafaela C. Nascimento, Évora University, Portugal; Peter R. Seidl, UFRJ; Maria José O. C. Guimarães, UFRJ; RENATA VALERIANO TONON, CTAA; LOURDES MARIA CORREA CABRAL, CTAA; Gabriela N. Mattos, UFRJ. |
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Título: |
Storage time evaluation of a residue from wine industry as a microencapsulated corrosion inhibitor for 1 M HCl. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Materials Chemistry And Physics, v. 256, 123739, dec. 2020. p. 1-15. |
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DOI: |
https://doi.org/10.1016/j.matchemphys.2020.123739 |
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Idioma: |
Inglês |
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Conteúdo: |
The 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. |
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Palavras-Chave: |
Filme orgânico; Industrial residue; Inibição de ácido; Microencapsulated corrosion inhibitor; Organic film. |
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Thesagro: |
Corrosão; Resíduo Industrial; Uva. |
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Thesaurus Nal: |
Weight loss. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 02091naa a2200337 a 4500
001 2128479
005 2020-12-20
008 2020 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.matchemphys.2020.123739$2DOI
100 1 $aFURTADO, L. B.
245 $aStorage time evaluation of a residue from wine industry as a microencapsulated corrosion inhibitor for 1 M HCl.$h[electronic resource]
260 $c2020
520 $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.
650 $aWeight loss
650 $aCorrosão
650 $aResíduo Industrial
650 $aUva
653 $aFilme orgânico
653 $aIndustrial residue
653 $aInibição de ácido
653 $aMicroencapsulated corrosion inhibitor
653 $aOrganic film
700 1 $aROCHA, J. C.
700 1 $aGOMES, J. A. C. P.
700 1 $aNASCIMENTO, R. C.
700 1 $aSEIDL, P. R.
700 1 $aGUIMARÃES, M. J. O. C.
700 1 $aTONON, R. V.
700 1 $aCABRAL, L. M. C.
700 1 $aMATTOS, G. N.
773 $tMaterials Chemistry And Physics$gv. 256, 123739, dec. 2020. p. 1-15.
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Embrapa Agroindústria de Alimentos (CTAA) |
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| 1. |  | LEDO, A. da S.; JANDEREK, M.; STAATS, E.; SKOGERBOE, D. Pré-condicionamento de acessos de Saccharum para criopreservação. Revista RG News, Brasília, DF, v. 3, n. 2, 2017. p. 157. Edição Especial dos Anais do 3° Simpósio da Rede de Recursos Genéticos Vegetais do Nordeste, Aracaju, out. 2017.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Tabuleiros Costeiros. |
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| 2. | | LEDO, A. da S.; JANDEREK, M.; LEDO, C. A. da S.; SILVA, T. A.; AMARAL, A. L. do. Efeito de antioxidantes no cultivo in vitro de acessos de Saccharum. Revista RG News, Brasília, DF, v. 3, n. 2, 2017. p. 128. Edição Especial dos Anais do 3° Simpósio da Rede de Recursos Genéticos Vegetais do Nordeste, Aracaju, out. 2017.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Tabuleiros Costeiros. |
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| Registros recuperados : 2 | |
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