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4 articles for “Inhibitory efficiency”
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Comparative Evaluation of Hibiscus Cannabinus and Solanum Trilobatum Extracts as Inhibitors for C- Steel Corrosion protection in Acidic Medium
Abstract: This study analyzed the efficacy of various inhibitors in safeguarding carbon steel against corrosion in hydrochloric acid. The compounds that were subjected to testing included Acalypha indica root extract (AIRE), Hibiscus cannabinus (HC), and Solanum trilobatum (ST) leaf extracts. The investigation focused on the inhibitory efficacy through the application of gravimetric and electrochemical impedance methods. GC-MS and FTIR were employed to investigate the features of the inhibitors and co-inhibitors. Tafel …
Published in Journal of Polymer & Composites · Vol. 14, Issue 1, 2026 · pp. 555–565 Read article
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Evaluation of Tectona Grandis Leaf Extract As A Green Corrosion Inhibitor for Aluminium in 1M NaOH
Abstract: A kind of tropical hardwood tree called the Tectona grandis tree that is indigenous to India. The name "teak tree" is another common name for this kind of tree. It is a member of the plant family that is referred to as Lamiaceae. The primary purpose of this research is to investigate whether or not the plant extract has a corrosion-inhibiting quality. In this study, an aqueous extract of Tectona …
Published in Journal of Polymer & Composites · Vol. 2, Issue 2, 2023 · pp. 41–50 Read article
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POTENTIAL BIOPRESERVATIVE EFFECT OF ANTIMICROBIAL PEPTIDES OF SEEDS OF Vigna unguiculata (Cow Pea) ON Hibiscus sabdariffa L. (Roselle) Calyces (Zobo) DRINK
Abstract: Natural and efficient food preservatives are in greater demand because of growing concerns about the safety and quality of processed beverages. Antimicrobial peptides have emerged as promising natural substitutes for synthetic preservatives, boasting advantages like wide-ranging activity and reduced toxicity. In this research, we investigate the inhibitory effects of these peptides against common spoilage microorganisms in 'Zobo' drink. Peptides were extracted and purified from germinated Vigna unguiculata) seeds harvested on …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 14, Issue 1, 2025 · pp. 26–41 Read article
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Evaluation of Inhibition Effect of Nanohybrid Curcumin (Cur-ZnO) and Cur-free Against Some Types of Bacteria
Abstract: This study aimed to prepare an efficient nanohybrid food preservative by loading curcumin on zinc oxide. The prepared compound was characterized using microscopy and spectral methods. Fourier transform infrared spectrum of the nanohybrid curcumin showed a shift in the frequencies of some chemical groups towards high and low frequencies. X-ray diffraction (XRS) spectrum also revealed the emergence of new diffraction planes in the nanohybrid compound, Compared with the carrier spectrum …
Published in Journal of Polymer & Composites · Vol. 11, Issue 2, 2023 · pp. 68–79 Read article