الفهرس 
Title : Electrochemical Corrosion Behavior of Cooking Utensils in Aqueous Solutions
AbstractOnly 14 pages are availabe for public view
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Abstract
This work has been established to show the preferential utilizing of stainless steels and ceramics commercial utensils synthesized by the most popular company and broadly spread in Egypt for food interaction. The X-ray fluorescence (XRF) technique was utilized to know the elemental composition of manufactured commercial products by a local company and Release assessments after immersion for 2 days, at different pH values and/or at different temperatures in universal buffer solution before and after treatment with nano-coating.The effects of GO/CS and AgNPs/GO/CS coatings on the corrosion behavior of stainless steel and ceramic were studied by electrochemical measurements and immersion tests. The influences of pH, temperature and surface modification on the corrosion protection performance of stainless steel were investigated in universal buffer.The cyclic voltammetry and impedance spectra were recorded and the equivalent electric circuits were developed. Polarization curves demonstrated that AgNPs/GO/CS nano-coating acted as a mixed-type inhibitor and gives the highest protection efficiency (PE) on both studied alloys. The experimental data allow evaluating the corrosion parameters such as the corrosion potential and corrosion current density in addition to calculate the efficiency of the two coatings used in the improvement of the alloy resistance to corrosion in different media