engleski

EFFECT OF LYSINE ON THE CORROSION PROTECTION OF ALUMINIUM AND TIN IN SALT SOLUTIONS

Canned foods have a limited shelf-life as a consequence of physical and chemical changes which gradually modify the products quality. These changes will also affect corrosion phenomena that, with greater or lesser intensity, take place in aluminium and tinplate cans. In this paper the effect of lysine on the electrochemical and corrosion behavior of tin and aluminium in sodium chloride solution was investigated. For this purpose, model salt solutions containing sodium chloride (3 -per cent w/v) and lysine at the concentrations from 10^-4 to 1 -per cent w/v, were prepared. As a control electrolyte pure 3-wt -per cent sodium chloride solution was used. From the potentiostatic polarisation data (using the standard three-electrode system) corrosion current (i_corr.), corrosion potential (E_corr.) and polarisation resistance (R_p) were calculated. Redox potential (rH), pH and conductivity () of model solutions were also investigated. A suitable well fitting linear correlation between lysine concentration and physico-chemical (pH, rH) parameters, as well as between i_corr. and R_p (R^2 = 1 -per cent); E_corr. and i_corr. (R^2 = 44-per cent) values was obtained.

aluminium; corrosion; lysine; tin; salt solutions

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