Determination of the Optimum Conditions in Evaluation of Kiwi Juice as Green Corrosion Inhibitor of Steel in Hydrochloric Acid
The corrosion protection of low carbon steel in 2.5 M HCl solution by kiwi juice was studied at different temperatures and immersion times by weight loss technique. To study the determination of the optimum conditions from statistical design in evaluation of a corrosion inhibitor, three variables, w...
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| Format: | Article |
| Language: | English |
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University of Baghdad
2015-08-01
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| Series: | Journal of Engineering |
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| Online Access: | http://joe.uobaghdad.edu.iq/index.php/main/article/view/372 |