INHIBITION EFFECT OF AMINO ACIDS ON THE CORROSION OF ALUMINIUM IN SALT SOLUTION

摘要

The effect of aminoacids (cysteine, methionine and lysine) on the corrosion of aluminium in salt solution was investigated. The system was chosen to perform the corrosion process, which could take place in canned fish products. For this purpose, model solutions on the basis of 3-wt % sodium chloride, as a referent solution were prepared. Amino acids were added in the concentration from 10~(-1) to 10~(-3) wt %. Potentiostatic polarisation was used for corrosion parameters determination, i.e. corrosion current (i_(corr).), corrosion potential (E_(corr.)) and inhibition efficiency. The correlation coefficients between corrosion parameters and amino acid concentrations were calculated. The inhibition effect of amino acids was between 7 and 47% depending on the nature of amino acids as well as their concentration. Generally, one can conclude that amino acids possess a certain inhibitory effect regarding aluminium corrosion in salt solution.