Food Additives as Factor of Corrosion of Mild Steel in Neutral Solution

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dc.citation.epage260
dc.citation.issue2
dc.citation.spage254
dc.contributor.affiliationChernihiv National T.G. Shevchenko Pedagogical University
dc.contributor.affiliationNational Technical University of Ukraine “Igor Sikorsky Kyiv Polytechnic Institute”
dc.contributor.affiliationUkrainian State University of Chemical Technology
dc.contributor.authorBondar, Olena
dc.contributor.authorVorobyova, Victoria
dc.contributor.authorSkiba, Margarita
dc.contributor.authorKurmakova, Iryna
dc.contributor.authorDemchenko, Natalia
dc.contributor.authorChygyrynets, Olena
dc.coverage.placenameЛьвів
dc.coverage.placenameLviv
dc.date.accessioned2020-03-02T12:28:09Z
dc.date.available2020-03-02T12:28:09Z
dc.date.created2019-02-28
dc.date.issued2019-02-28
dc.description.abstractПоказано, що харчові добавки E451 та E459 інгібують корозію сталі в нейтральному водно-сольовому середовищі, а добавки E316, E631, E621, E631+ E551 та Herbs and spices пришвидшують її в 1,75 рази. За умов мікробної корозії, ініційованої сульфатвідновлювальними бактеріями, інгібуючу дію (до 80.9 %) виявлено лише для добавки E459. Інші досліджені добавки пришвидшують мікробну корозію у 2,27 рази. Присутність харчових добавок в корозивному середовищі впливає на чисельність сульфатвідновлювальних бактерій у біоплівці на поверхні сталі.
dc.description.abstractIt has been showed that food additives E451 and E459 inhibit corrosion in neutral water-salt medium and additives E316, E631, E621, E631+E551, herbs and spices increased it up to 1.75 times. Under microbial corrosion condition, inducted by sulfate-reducing bacteria, inhibition action (up to 80.9%) was discovered only for additive E459. Other studied additives increased microbial corrosion up to 2.27 times. The presence of food additives in corrosive medium influences the quantity of sulfatereducing bacteria in biofilm on steel surface.
dc.format.extent254-260
dc.format.pages7
dc.identifier.citationFood Additives as Factor of Corrosion of Mild Steel in Neutral Solution / Olena Bondar, Victoria Vorobyova, Margarita Skiba, Iryna Kurmakova, Natalia Demchenko, Olena Chygyrynets // Chemistry & Chemical Technology. — Lviv : Lviv Politechnic Publishing House, 2019. — Vol 13. — No 2. — P. 254–260.
dc.identifier.citationenFood Additives as Factor of Corrosion of Mild Steel in Neutral Solution / Olena Bondar, Victoria Vorobyova, Margarita Skiba, Iryna Kurmakova, Natalia Demchenko, Olena Chygyrynets // Chemistry & Chemical Technology. — Lviv : Lviv Politechnic Publishing House, 2019. — Vol 13. — No 2. — P. 254–260.
dc.identifier.urihttps://ena.lpnu.ua/handle/ntb/46465
dc.language.isoen
dc.publisherВидавництво Львівської політехніки
dc.publisherLviv Politechnic Publishing House
dc.relation.ispartofChemistry & Chemical Technology, 2 (13), 2019
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dc.relation.urihttps://doi.org/10.5897/AJB12.2479
dc.relation.urihttps://doi.org/10.1080/10408410500304074
dc.relation.urihttps://doi.org/10.3989/revmetalm.2003.v39.iExtra.1128
dc.relation.urihttps://doi.org/10.3390/molecules200916004
dc.relation.urihttps://doi.org/10.1016/j.matchar.2007.01.001
dc.relation.urihttps://doi.org/10.1007/s13369-013-0865-x
dc.rights.holder© Національний університет „Львівська політехніка“, 2019
dc.rights.holder© Bondar O., Vorobyova V., Skiba M., Kurmakova I., Demchenko N., Chygyrynets O., 2019
dc.subjectкорозія
dc.subjectбіокорозія
dc.subjectнейтральне середовище
dc.subjectсульфатвідновлювальні бактерії
dc.subjectнизьковуглецева сталь
dc.subjectхарчові добавки
dc.subjectcorrosion
dc.subjectbiocorrosion
dc.subjectneutral medium
dc.subjectsulfate-reducing bacteria
dc.subjectmild steel
dc.subjectfood additives
dc.titleFood Additives as Factor of Corrosion of Mild Steel in Neutral Solution
dc.title.alternativeХарчові добавки як чинник корозії низькокарбонової сталі в нейтральному середовищі
dc.typeArticle

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Chemistry & Chemical Technology. – 2019. – Vol. 13, No. 2