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master's thesis
Ispitivanje djelotvornosti R karvona kao inhibitorakorozije aluminija
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:506454
Pavić, Marina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Physical Chemistry and Corrosion

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Pavić, M. (2014). Ispitivanje djelotvornosti R karvona kao inhibitorakorozije aluminija (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:506454

Pavić, Marina. "Ispitivanje djelotvornosti R karvona kao inhibitorakorozije aluminija." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:506454

Pavić, Marina. "Ispitivanje djelotvornosti R karvona kao inhibitorakorozije aluminija." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:506454

Pavić, M. (2014). 'Ispitivanje djelotvornosti R karvona kao inhibitorakorozije aluminija', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 08 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:506454

Pavić M. Ispitivanje djelotvornosti R karvona kao inhibitorakorozije aluminija [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2025 January 08] Available at: https://urn.nsk.hr/urn:nbn:hr:159:506454

M. Pavić, "Ispitivanje djelotvornosti R karvona kao inhibitorakorozije aluminija", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:506454

Metadata
TitleIspitivanje djelotvornosti R karvona kao inhibitorakorozije aluminija
Title (english)Evaluation of R-(-)-carvone as corrosion inhibitor for aluminium
AuthorMarina Pavić
MentorKatarina Berković (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Physical Chemistry and Corrosion)
Zagreb
Defense date and country2014-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu ispitivana je inhibicijska djelotvornost R-(−)-karvona, koji je glavna bioaktivna komponenta eteričnog ulja zelene metvice, te sinergističko inhibicijsko djelovanje R-(−)-karvona uz dodatak KI i KBr određenih koncentracija. Gravimetrijskom analizom dokazano je da se brzine korozije aluminija kontinuirano smanjuju s povećanjem koncentracije karvona, te je optimalna koncentracija karvona 3,80× 10-3 M, dok se dodatkom halogenida dodatno povećava inhibicijsko djelovanje karvona. Porastom temperature do 60 °C ne dolazi do smanjenje inhibicijske djelotvornosti molekule karvona, stoga postoji mogućnost kemisorpcije karvona na površinu aluminija u kiselom mediju. Elektrokemijska mjerenja pokazala su da dodatak karvona, te karvona u smjesi sa KBr i KI u otopinu klorovodične kiseline dovodi do značajnog smanjenja vrijednosti gustoća struja korozije, što potvrđuje sinergističko inhibicijsko djelovanje ovih spojeva.
Abstract (english)
In this thesis, the inhibitory efficiency of the R-(−)-carvone, which is the main bioactive component of essential oil of spearmint, as well synergistic inhibitory effect of carvone with the addition of halides KI and KBr at certain concentration, was studied. Gravimetric analysis demonstrated that the corrosion rate of aluminum continuously decrease with increasing concentration of carvone, and the optimal concentration of carvone was 3.80 × 10-3. Addition of halides, increased the inhibitory activity of carvone. By increasing temperature up to 60 °C, there is no reduction in the inhibitory efficiency of carvone, therefore carvone can be adsorbed on the aluminum surface in an acidic medium by chemisorption. Electrochemical measurements have shown that the addition of carvone, and combination of carvone with KBr and KI in a hydrochloric acid solution leads to a significant reduction of the value of the corrosion current density, which confirms the synergistic inhibitory activity of these compounds.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:506454
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-02 08:59:32