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Effects of chloride ions on corrosion of ductile iron and carbon steel in soil environments.

ABSTRACT: Chloride is reported to play a significant role in corrosion reactions, products and kinetics of ferrous metals. To enhance the understanding of the effects of soil environments, especially the saline soils with high levels of chloride, on the corrosion of ductile iron and carbon steel, a 3-month corrosion test was carried out by exposing ferrous metals to soils of six chloride concentrations. The surface morphology, rust compositions and corrosion kinetics were comprehensively studied by visual observation, scanning electron microscopy (SEM), X-Ray diffraction (XRD), weight loss, pit depth measurement, linear polarization and electrochemical impedance spectroscopy (EIS) measurements. It showed that chloride ions influenced the characteristics and compositions of rust layers by diverting and participating in corrosion reactions. ?-FeOOH, ?-FeOOH and iron oxides were major corrosion products, while ?-Fe₈O₈(OH)₈Cl_1.35 rather than ?-FeOOH was formed when high chloride concentrations were provided. Chloride also suppressed the decreasing of corrosion rates, whereas increased the difficulty in the diffusion process by thickening the rust layers and transforming the rust compositions. Carbon steel is more susceptible to chloride attacks than ductile iron. The corrosion kinetics of ductile iron and carbon steel corresponded with the probabilistic and bilinear model respectively.

SUBMITTER: Song Y

PROVIDER: S-EPMC5537275 | biostudies-literature | 2017 Jul

REPOSITORIES: biostudies-literature

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Effects of chloride ions on corrosion of ductile iron and carbon steel in soil environments.

Song Yarong Y Jiang Guangming G Chen Ying Y Zhao Peng P Tian Yimei Y

Scientific reports 20170731 1

Chloride is reported to play a significant role in corrosion reactions, products and kinetics of ferrous metals. To enhance the understanding of the effects of soil environments, especially the saline soils with high levels of chloride, on the corrosion of ductile iron and carbon steel, a 3-month corrosion test was carried out by exposing ferrous metals to soils of six chloride concentrations. The surface morphology, rust compositions and corrosion kinetics were comprehensively studied by visual ...[more]

PMID: 28761066

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Project description:Food contamination due to metal corrosion and the consequent leakage of metals into foods is a problem. Understanding the mechanism(s) of metal corrosion in food media is vital to evaluating, mitigating, and predicting contamination levels. Fruit juices have been employed as model corrosive media to study the corrosion behaviour of metallic material in food media. Carbon steel corrosion in fresh juices of tomato, orange, pineapple, and lemon, as well as dilute hydrochloric acid solutions at varied pH, was studied using scanning electron microscopy, gravimetric and spectrophotometric techniques, and comparisons made between the corrosivity of these juices and mineral acids of comparable pH. The corrosion of carbon steel in fruit juices and HCl solutions manifests as a combination of uniform and pitting corrosion. Gravimetric data acquired after one hour of immersion at ambient temperature (22 °C) indicated corrosion rates of 0.86 mm yr-1 in tomato juice (pH ≈ 4.24), 1.81 mm yr-1 in pineapple juice (pH ≈ 3.94), 1.52 mm yr-1 in orange juice (pH ≈ 3.58), and 2.89 mm yr-1 in lemon juice (pH ≈ 2.22), compared to 2.19 mm yr-1 in 10-2 M HCl (pH ≈ 2.04), 0.38 mm yr-1 in 10-3 M HCl (pH ≈ 2.95), 0.17 mm yr-1 in 10-4 M HCl (pH ≈ 3.95), and 0.04 mm yr-1 in 10-5 M HCl (pH ≈ 4.98). The correlation of gravimetrically acquired corrosion data with post-exposure spectrophotometric analysis of fruit juices enabled de-convolution of iron contamination rates from carbon steel corrosion rates in fruit juices. Elemental iron contamination after 50 h of exposure to steel samples was much less than the values predicted from corrosion data (≈40%, 4.02%, 8.37%, and 9.55% for tomato, pineapple, orange, and lemon juices, respectively, relative to expected values from corrosion (weight loss) data). Tomato juice (pH ≈ 4.24) was the least corrosive to carbon steel compared to orange juice (pH ≈ 3.58) and pineapple juice (pH ≈ 3.94). The results confirm that though the fruit juices are acidic, they are generally much less corrosive to carbon steel compared to hydrochloric acid solutions of comparable pH. Differences in the corrosion behaviour of carbon steel in the juices and in the different mineral acid solutions are attributed to differences in the compositions and pH of the test media, the nature of the corrosion products formed, and their dissolution kinetics in the respective media. The observation of corrosion products (iron oxide/hydroxide) in some of the fruit juices (tomato, pineapple, and lemon juices) in the form of apparently hollow microspheres indicates the feasibility of using fruit juices and related wastes as "green solutions" for the room-temperature and hydrothermal synthesis of metal oxide/hydroxide particles.

Project description:Present work investigated the role of five different bacteria species as a corrosion inducer as well as corrosion inhibitor with carbon steel (CS). We observed the ability of different bacteria species on the metal surface attachment, biofilm formation, and determined Peroxidase, Catalase enzyme activity in the detached biofilm from the CS surface. We found that each strain has diverse conduct for surface attachment like DS1 3.3, DS2 2.5, DS3 4.3, DS4 4.0, and DS5 4.71 log cfu/cm2 and for biofilm 8.3 log cfu/cm2. The enzyme Peroxidase, Catalase was found in huge concentration inside the biofilm Peroxidase was maximum for DS4 36.0 U/ml and least for DS3 19.54 U/ml. Whereas, Catalase was highest for DS4, DS5 70.14 U/ml and least 57.2 U/ml for DS2. Scanning electron microscopy (SEM) was conducted to examine the biofilm and electrochemical impedance spectroscopy (EIS) were utilized to observe corrosion in the presence of bacteria. The electrochemical results confirmed that DS1, DS3, DS4, and DS5 strains have statistically significant MIC-factors (Microbially Influenced Corrosion) of 5.46, 8.51, 2.36, and 1.04, while DS2 protective effect factor of 0.89. Weight reduction results with carbon steel likewise supports that corrosion was initiated by DS1 and DS3, while DS2 and DS5 have no any impact though with DS4 we watched less weight reduction however assumed no role in the corrosion. We established the relation of Peroxidase enzyme activity of the isolates. DS1, DS3 and having Peroxidase in the range 22.18, 19.54 U/ml which induce the corrosion whereas DS2 and DS5 having 28.57 and 27.0 U/ml has no any effect and DS4 36 U/ml has inhibitory effect, increasing concentration inhibiting the corrosion. For Catalase DS1, DS3 have 67.28, 61.57 U/ml which induce corrosion while DS2 and DS5 57.71 and 59.14 U/ml also has no effect whereas DS4 70.14 U/ml can inhibit corrosion. Results clearly express that in a specific range both enzymes can induce the corrosion. Our goals are to pursuit and locate the potential role of the enzyme in corrosion induction and inhibition. There is still further work is proceeded for the more profound perception.

Dataset Information

Effects of chloride ions on corrosion of ductile iron and carbon steel in soil environments.

Publications

Effects of chloride ions on corrosion of ductile iron and carbon steel in soil environments.

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