Influence of Molecular Weight on Mild Steel Corrosion Inhibition Effect by Polyvinyl Alcohol in Hydrochloric Acid Solution

The corrosion inhibition of mild steel in hydrochloric acid solution in the presence of three different molecular weights of polyvinyl alcohol (PVA) designated as PVA-I, PVA-II, and PVA-III corresponding to 14,000, 72,000, and 125,000 g mol^?1, respectively, was investigated using electrochemical impedance spectroscopy, linear polarization resistance (LPR), and potentiodynamic polarization techniques at 25°C. It was found that PVA of different molecular weights inhibited the corrosion of mild steel in the acid environment. Inhibition efficiency (η%) increases with increase in concentration of the polymers. LPR measurements clearly show that inhibition efficiency increases with increasing molecular weight in the order PVA-III > PVA-II > PVA-I. Polarization curves indicate that PVA functions as a mixed inhibitor affecting both the anodic metal dissolution and cathodic hydrogen evolution partial reactions of the corrosion process. The experimental data obtained fitted well into Langmuir adsorption isotherm model. Physical adsorption mechanism is proposed from the thermodynamic (free energy of adsorption) parameters obtained.     

Experimental and Theoretical Studies on Synthesized Compounds as Corrosion Inhibitor for Mild Steel in Hydrochloric Acid Solution

Imidazole derivatives, namely, 1-((1-(piperazinomethyl)-1H-benzoimidazol-2-yl)methyl)-2-phenylhydrazine (PBIP), and 1-((1-(morpholinomethyl)-1H-benzoimidazol-2-yl)methyl)-2-phenylhydrazine (MBIP) were synthesized and investigated as inhibitors for mild steel corrosion in 15% HCl solution using weight loss, potentiodynamic polarization, and electrochemical impedance spectroscopy (EIS) techniques. It was found that the inhibition efficiency of both the inhibitors increases with increase in concentration of inhibitors and decreases with increase in temperature. The inhibitors, PBIP and MBIP, show corrosion inhibition efficiency of 92.6% and 91.4% at 300 ppm concentration, respectively, at 303 K. Polarization studies showed that both the studied inhibitors were of mixed type in nature. Scanning electron microscopy (SEM) and atomic force microscopy (AFM) were performed for surface study of uninhibited and inhibited mild steel samples. The semi-empirical AM1 method was employed for theoretical calculations.     

初中化学“酸和碱的性质”创意教学*——探析食品发热包

以食品发热包为主题情境,通过探析发热包成分、解密发热原理、计算原料配比、配制发热包等环节梳理酸和碱的性质、用途。从元素观、转化观的视角认识物质转化规律,体现物质研究的一般思路,凸显科学探究的基本过程。通过设计方案测定发热包中碳酸钠的含量,总结混合物成分鉴定及定量测定的方法;归纳气体定量测定的影响因素。呈现一堂学科观念、学科方法教学具体课例,凸显物质研究、定性检验、定量测定的基本方法。     

Interactions and corrosion mitigation prospective of pyrazole derivative on mild steel in HCl environment

The effectiveness of 1H?pyrazole?3,5?dicarboxylic acid 5?benzyl ester 3?phenyl ester (PCBPE) as a preventer for deterioration of IS 513 Gr. D steel in 1 M HCl medium is evaluated via weight loss, electrochemical impedance, and polarization techniques. Kinetic and thermodynamic parameters assessed the feasibility of the adsorption process at diverse temperatures. The inhibition action on mild steel has been enhanced with increasing PCBPE concentration. It is found from the polarization studies that PCBPE behaves as mixed type inhibitor in HCl medium. The adsorption process of PCBPE on mild steel surface from acid environment is favoured Langmuir adsorption isotherm. The shielding efficiency of PCBPE has been enhanced at elevated concentrations, and it has been diminished at amplified temperatures. The Atomic Force Microscope (AFM), Scanning Electron Microscope (SEM), and Energy Dispersive Spectrum (EDS) were used to establish a surface characterization of metal specimens. A quantum chemical analysis of electron density distributions in the highest occupied molecular orbital (HOMO) and lowest unoccupied molecular orbital (LUMO) demonstrated how the inhibitor undergoes adsorption on mild steel in 1 M HCl. All experimental findings substantiate the corrosion mitigation performance of PCBPE on mild steel in acidic environments.     

In situ 13C solid-state polarization transfer NMR to follow starch transformations in food

Convenience food products tend to alter their quality and texture while stored. Texture-giving food components are often starch-rich ingredients, such as pasta or rice. Starch transforms depending on time, temperature and water content, which alters the properties of products. Monitoring these transformations, which are associated with a change in mobility of the starch chain segments, could optimize the quality of food products containing multiple ingredients. In order to do so, we applied a simple and efficient in situ ¹³C solid-state magic angle spinning (MAS) NMR approach, based on two different polarization transfer schemes, cross polarization (CP) and insensitive nuclei enhanced by polarization transfer (INEPT). The efficiency of the CP and INEPT transfer depends strongly on the mobility of chain segments—the time scale of reorientation of the CH-bond and the order parameter. Rigid crystalline or amorphous starch chains give rise to CP peaks, whereas mobile gelatinized starch chains appear as INEPT peaks. Comparing ¹³C solid-state MAS NMR experiments based on CP and INEPT allows insight into the progress of gelatinization, and other starch transformations, by reporting on both rigid and mobile starch chains simultaneously with atomic resolution by the ¹³C chemical shift. In conjunction with ¹H solid-state MAS NMR, complementary information about other food components present at low concentration, such as lipids and protein, can be obtained. We demonstrate our approach on starch-based products and commercial pasta as a function of temperature and storage.     

Anti-corrosion and anti-microbial evaluation of novel water-soluble bis azo pyrazole derivative for carbon steel pipelines in petroleum industries by experimental and theoretical studies

In this research, we investigated the synthesis of a novel water-soluble bis azo pyrazolin-5-one (ABP) which was synthesized efficiently via the regioselective reaction of hydrazine with coumarin hydrazone (CMH). Also, we evaluate their anti-corrosion and anti-bacterial behavior. The inhibition efficiency of ABP in an acidic medium (1.0 M HCl) was evaluated using various electrochemical and surface morphology measurements. The novel bis pyrazole-based azo dye ABP (16 × 10^?6 M) demonstrated a higher protection capacity (93.3 %). Tafel curves revealed that ABP was a mixed-type inhibitor. The adsorption of ABP on the C-steel (CS) surface is proven by the alteration in (R_ct and C_dl) impedance characteristics and obeyed the Langmuir isotherm model. SEM/EDX, AFM, and XPS surface examinations confirmed the enhancement of an adsorbed film protects the CS surface from acid corrosion at the appropriate dose. Furthermore, theoretical calculations using DFT and MC simulations were performed to identify the active sites on ABP molecules in charge of the adsorption and surface protection of the CS. The adsorption of bis pyrazole-based azo dye on the metal surface explained the protection mechanism. Moreover, the ABP screened for its antimicrobial activity against sulfate-reducing bacteria (SRB), and the calculated inhibition efficiency was 100 %. The current work presents significant results in manufacturing and producing novel water-soluble bis pyrazole-based azo dye derivative with high anti-corrosion and anti-microbial efficiency.     

Electrochemical Peptide-Based Sensors for Foodborne Pathogens Detection

Food safety and quality control pose serious issues to food industry and public health domains, in general, with direct effects on consumers. Any physical, chemical, or biological unexpected or unidentified food constituent may exhibit harmful effects on people and animals from mild to severe reactions. According to the World Health Organization (WHO), unsafe foodstuffs are especially dangerous for infants, young children, elderly, and chronic patients. It is imperative to continuously develop new technologies to detect foodborne pathogens and contaminants in order to aid the strengthening of healthcare and economic systems. In recent years, peptide-based sensors gained much attention in the field of food research as an alternative to immuno-, apta-, or DNA-based sensors. This review presents an overview of the electrochemical biosensors using peptides as molecular bio-recognition elements published mainly in the last decade, highlighting their possible application for rapid, non-destructive, and in situ analysis of food samples. Comparison with peptide-based optical and piezoelectrical sensors in terms of analytical performance is presented. Methods of foodstuffs pretreatment are also discussed.     

Pomegranate By-Products as Natural Preservative to Prolong the Shelf Life of Breaded Cod Stick

This work evaluated the efficacy of pomegranate byproducts, specifically peel powder, as valid preservatives for food quality. Ready-to-cook cod sticks breaded with pomegranate peel powder were prepared. Shelf-life tests were conducted on breaded cod sticks during refrigerated storage (17 days) at 4 °C, monitoring the pH, microbiological and sensory quality. In addition, the nutritional quality of both the breaded and control samples was assessed. The results highlighted that active samples showed higher phenol and flavonoid content and higher antioxidant activity compared to the control fish, suggesting that pomegranate peel powder was responsible for a significant increase in cod stick nutritional quality. Furthermore, the cod stick active breading led to a delay in microbial growth without affecting the sensory properties; rather, it helped slow down the sensory attribute decline during the refrigerated storage. The data suggest that using pomegranate byproducts in breaded cod stick was effective in prolonging its shelf life, as well as improving its nutritional quality. Therefore, pomegranate peel powder can be considered as a potential resource as natural food preservative.     

高职扩招背景下食品化学混合式教学设计的重构与实践*

在全国高职院校扩大招生背景下,高职院校的扩招生表现出与统招生不同的学习特点和学习基础,根据扩招生的学情特点和课程标准,对已有混合式教学模式的食品化学课程,从课时设置、课前、课中、课后等几个方面重新进行教学设计和实施。利用线上学习成绩、线下课堂成绩、期末成绩等多维度评价理论课学习效果。结合调查问卷分析学生对混合式教学的评价,表明扩招生的学习自律性和主动性有明显提高,考试不及格率下降,学生对混合式教学的认同度也较高。通过教学重构力图达到教学形式灵活多样,培养标准不降低的目的,并培养学生良好的学习习惯,树立学好课程的信心。     

用于食品安全分析样品前处理的共价有机聚合物的制备及应用进展

食品安全关系身体健康和生命安全,是全球关注的热点之一。食品基质复杂,痕量有毒有害物质分析之前必须经过有效的前处理。目前发展的前处理技术如固相萃取、磁固相萃取、固相微萃取等,其关键是吸附介质。共价有机聚合物是一类通过共价键连接而成的有机多孔材料,具有质轻、稳定性好、比表面积大、结构可控、易于修饰等特性,是一类优异的新型吸附材料。该文综述了近年来共价有机聚合物(COPs)在食品安全分析前处理中的应用进展。共价有机聚合物及其功能化复合材料通过简单的装填、聚合反应或化学键合固定到小柱或毛细管柱中用作固相萃取的吸附介质;通过一锅法、原位还原法、原位生长法或共沉淀法生成具有磁性的固相萃取吸附介质;或者通过物理涂覆、化学键合、溶胶凝胶法及原位生长法制备固相微萃取纤维。基于以上高吸附容量共价有机聚合物的样品前处理技术,食品中农残兽残、添加剂、环境污染物及生物毒素等得到了有效富集。最后,展望了COPs在食品分析样品前处理应用中的发展方向:简单高效绿色制备方法的开发,功能化COPs的设计合成;萃取机理的研究;高通量、高灵敏度分析方法研究。这些研究将促进COPs在样品前处理领域获得更广泛的应用。