Mechanism of Formation of the Protective Films on Steel by Volatile Compounds of Rapeseed Cake
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The mechanism of formation of protective films on the steel surface in the course of its treatment by the extract of rapeseed (Brassicaceae family) cake regarded as a volatile corrosion inhibitor and its component composition are experimentally determined and theoretically substantiated. The dynamics of changes in the component composition of volatile compounds in the 2-propanol extract of rapeseed cake is studied by the methods of gas chromatography, mass spectrometry, and IR-spectroscopy. The influence of individual components on the corrosion behavior of steel under the conditions of periodic condensation of atmospheric moisture is investigated. It is shown that the main components of the 2-propanol extract responsible for its anticorrosion efficiency are aldehydes, ketones, and glycosides. A model of the structure of protective films is proposed.
Keywords2-propanol extract rapeseed cake volatile inhibitors atmospheric corrosion steel
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