Corrosion Failure Analysis of CuNi 90/10 on Seawater Fire Protection System

The failure analysis of a seawater fire protection system of oil and gas processing facility was observed in this paper. The fire protection pipe line & hull seawater filter were made of CuNi 90/10. Severe deep pits and fracture were observed at bottom of jockey pump spool pipe and hull seawater filter. Visual observation, scanning electron microscope, energy dispersive spectroscopy, x-ray diffractometry were employed in the present failure analysis. The oxygen exposure on CuNi 90/10 of Seawater Fire Protection system had a significant impact on failure and was exacerbated by the presence of chloride exposure

Development of White Tea Extract as Green Corrosion Inhibitor in Mild Steel Under 1 M Hydrochloric Acid Solution

This work covers the effectiveness of the White tea extract as a green corrosion inhibitor and is correlated to the strength and stability bonding between the phenolic molecule and the Fe atoms in mild steel and how this interaction can be studied by altering the concentration and temperature. White tea has received considerable attention due to its capability as a corrosion inhibitor and has been extensively studied using electrochemical techniques. However, accurate and systematic functional group identification and surface modification have been missing. Our study sought to demonstrate the quantitative measurement of electrochemical impedance spectroscopy (EIS) complemented by the FTIR (Fourier transform infrared spectroscopy), Total Phenolic Test, and Raman Spectroscopy. The SEM (Scanning Electronic Microscope)/EDX (Energy-Dispersive X-Ray Spectroscopy), and AFM (Atomic Force Microscope) were used to study the surface modification. The EIS results show that the optimum inhibition efficiency was 96 % in a solution of 80 ppm at 60 °C. Acetone 70 % was used to extract White tea and gives 14.17±0.25 % phenolic compound. Spectroscopic studies show -OH, Aromatic C=C, C=O and C-O-C become major contributors in the adsorption process and are found on the surface of metals as corrosion protection. Meanwhile, the thermodynamic calculation shows the White tea was adsorbed chemically. The nearness of R2 to 1 shows the adsorption agrees with the Langmuir adsorption isotherm. Eventually, the surface modification revealed that phenol molecules are responsible to reduce the corrosion rate at 16.38×10-3 mpy. Our results are expected to provide a guideline for future research in White tea as a green corrosion inhibito