Corrosion behaviour of aluminium alloy treated with vegetable and mineral oil lubricationts in NaCI medium
W.B., Wan Nik
Mohammed Misbahul, Amin
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The inhibitive effect of vegetable oil and mineral oil on the corrosion of aluminum alloy has been studied at 60°C in 8%(w/v) and 10%(w/v) NaCI solution by mass change method. The effect of NaCI concentration and time of immersion have been investigated. The inhibitive effect of this oil is due to their adsorption on aluminum surfaces. The mass change for the corrosion process in the absence and presence of the oil were determined. From the results, it was found that vegetable oil showed good corrosion resistance lubricants in NaCI medium and can substitute mineral based oil. The scale morphologies were investigated by optical microscopic studies.