The adsorption isotherm model best fit of the methanol leaf extract of Securinega virosa as corrosion inhibitor for the corrosion of mild steel in 2 M HCl medium was determined with the assistance of the Adejo-Ekwenchi adsorption isotherm. The corrosion inhibition study was carried out using the weight loss method at the temperature range of 301 K to 313 K. The inhibition efficiency, %IE, of the extract was found to increase with increase in both concentration and temperature. On the account of, R 2 this adsorption process well fitted into Langmuir, Freundlich, Temkin isotherm, FloryHuggins and Adejo-Ekwenchi models. However, through the parameter b of the Adejo-Ekwenchi isotherm, which clearly shows the adsorption process to be chemisorption, the best isotherm fit for the extract has been resolved to be the Langmuir isotherm and Temkin isotherm models.
Corrosion inhibition characteristics of aspartic acid on mild steel corrosion in 0.5 M H2SO4 was investigated using weight loss, acidimetry, and electrochemical impedance spectroscopy (EIS). Analysis of the metal surface morphology, uninhibited and inhibited, was carried out through scanned electron microscope. The results showed that the inhibition efficiency increased with increase in inhibitors concentration and rise in temperature for all methods used. The highest v efficiency of 32.36 %, 66.26 % and 80.40 % were obtained for weight loss, acidimetry and EIS, respectively. The low value of efficiency for weight loss compared to other methods should signify the limitation for the method. The increase in efficiency with rise in temperature is a feature of chemical adsorption, which was confoirmed by the value of parameter b of the Adejo-Ekwenchi adsorption isotherm (AEI) model. Values of free energy of adsorption, ?Gads were all negative for all the methods, which means the adsorption processes were spontaneous. The heats of adsorption, Qads values were all positive, implying that the processes were endothermic. Values of activation energy were fairly constant, which is an evident to support the proposed chemical adsorption mechanism. The negative sign in the values of entropy of adsorption, ?Sads is an indication that the activated complex in the rate-determining step was associative. The data obtained was tested with several isotherms, but found to best fit into the El-Awady, Freundlich and Tempkin adsorption isotherm models.
The need to improve and enhance the nutritional quality of locally made foods (bakery and confectionaries) cannot be overemphasized. This study set out to meet this need by producing composite flours from wheat, defatted peanut and orange peel flour blends which will serve an even greater issue of reducing the cost of wheat importation and use. The samples were coded as follows: A-100:0:0, B-90:5:5, C-85:10:5, D-80:15:5, E-75:20:5 of wheat flour: Defatted peanut flour: orange peel flour. The flours produced were analyzed for functional, anti-nutrient, proximate, minerals, and phytochemical properties. The functional properties of flours; bulk density, swelling capacity, OAC, WAC, and Foaming capacity ranged from 0.43 to 0.93 g/ml, 0.89 to 5.67%, 0.47 to 2.55 g/L, 1.75 to 4.35ml/g, 0.52 to 10.56% respectively. The anti-nutritional properties: phytates, tannins, and trypsin inhibitor content of flours ranged from 0.0352 to 0.0845%, 0.040 to 0.600%, and 0.011 to 0.048mg/g respectively. The proximate composition of the flour samples, Moisture, Protein, fats, crude fibre, ash, carbohydrates, and energy values ranged from 5.58 to 9.55%, 6.33 to 15.64%, 1.06 to 3.51%, 0.24 to 4.07%, 1.42 to 2.65%, 85.37 to 64.58% and 376.34 to 352.47kcal/100g respectively. The mineral composition in the samples ranged from 232.05 to 394.62mg/100g for Ca, 76.09 to 122.27mg/100g for Mg, 6.71 to 29.42 mg/100g for Fe, 108.78 to 256.47mg/100g for K, 10.09 to 25.75 mg/100g for Zn. The phytochemical composition of the samples was as follows; 0.067-0.153%, for saponins; 0.043-1.457%, for alkaloids; 1.03-13.77mgGAE/g, for Total phenolics; 3.07-29.31mg/QE, for Total Flavonoids respectively. The composite flour herein produced demonstrates great potential for its use in the development of functional foods given its great nutrients and improved functional characteristics. However sample E with 75%wheat: 20%DPF: 5%OPF surpassed all other samples in terms of the quality attributes and therefore was the best of the formulations.
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