Roasted coffee extracts as corrosion inhibitors for mild steel in HCl solution

dc.contributor.author	Souza, Elaine Cesar do Carmo Assumpção de
dc.contributor.author	Ripper, Beatriz de Andrade
dc.contributor.author	Perrone, Daniel
dc.contributor.author	D’Elia, Eliane
dc.date.accessioned	2022-07-13T20:13:12Z
dc.date.available	2022-07-13T20:13:12Z
dc.date.issued	2016
dc.identifier.citation	SOUZA, E. C. C. A. at al. Roasted coffee extracts as corrosion inhibitors for mild steel in HCl solution. Materials Research, São Carlos, v. 19, n. 6, p. 1276-1285, 2016.	pt_BR
dc.identifier.issn	1980-5373
dc.identifier.uri	http://dx.doi.org/10.1590/1980-5373-MR-2015-0740	pt_BR
dc.identifier.uri	http://www.sbicafe.ufv.br/handle/123456789/13578
dc.description.abstract	The behavior of roasted coffee extract and its isolated high molecular weight fraction have been investigated as carbon steel corrosion inhibitors in HCl solution by weight loss measurements, potentiodynamic polarization curves, electrochemical impedance and scanning electron microscopy analysis. All results showed that the high molecular weight fraction, rich in melanoidins, present an important role in the inhibitory action of the roasted coffee extract in the acid corrosion of carbon steel.	pt_BR
dc.format	pdf	pt_BR
dc.language.iso	en	pt_BR
dc.publisher	ABM, ABC, ABPol	pt_BR
dc.relation.ispartofseries	Materials Research;v.19, n.6, 2016
dc.rights	Open Access	pt_BR
dc.subject	Carbon steel	pt_BR
dc.subject	EIS	pt_BR
dc.subject	Polarization	pt_BR
dc.subject	SEM	pt_BR
dc.subject	Acid corrosion	pt_BR
dc.subject.classification	Cafeicultura::Resíduos e subprodutos do café	pt_BR
dc.title	Roasted coffee extracts as corrosion inhibitors for mild steel in HCl solution	pt_BR
dc.type	Artigo	pt_BR