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Mechanism of Formation of the Protective Films on Steel by Volatile Compounds of Rapeseed Cake

机译:菜籽饼中挥发性化合物在钢上形成保护膜的机理

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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.
机译:通过实验确定并在理论上证实了油菜籽(十字花科)的油菜籽提取物作为挥发性腐蚀抑制剂的处理过程中在钢表面形成保护膜的机理及其成分组成。通过气相色谱法,质谱法和红外光谱法研究了油菜饼2-丙醇提取物中挥发性化合物的成分组成变化。研究了在大气水分周期性凝结条件下各个成分对钢腐蚀行为的影响。结果表明,2-丙醇提取物的主要成分是醛,酮和糖苷,这是其防腐作用的主要原因。提出了一种保护膜的结构模型。

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