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dc.contributor.authorW.B., Wan Nik-
dc.contributor.authorZ. Alias-
dc.contributor.authorMohammed Misbahul, Amin-
dc.date.accessioned2009-07-09T03:40:59Z-
dc.date.available2009-07-09T03:40:59Z-
dc.date.issued2004-07-30-
dc.identifier.citationOriental Journal of Chemistry, vol. 20 (3), 2004, pages 441-446.en_US
dc.identifier.issn0970-020X-
dc.identifier.urihttp://www.orientjchem.org/-
dc.identifier.urihttp://dspace.unimap.edu.my/123456789/6367-
dc.descriptionLink to publisher's homepage at http://www.orientjchem.org/en_US
dc.description.abstractThe 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.en_US
dc.language.isoenen_US
dc.publisherOriental Science Publishing Coen_US
dc.subjectWeight lossen_US
dc.subjectLubricantsen_US
dc.subjectSodium chlorideen_US
dc.subjectCorrosionen_US
dc.subjectAlloysen_US
dc.subjectAluminium alloyen_US
dc.titleCorrosion behaviour of aluminium alloy treated with vegetable and mineral oil lubricationts in NaCI mediumen_US
dc.typeArticleen_US
Appears in Collections:School of Materials Engineering (Articles)

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