Key indicatorsSingle-crystal X-ray study T = 293 K Mean '(C±C) = 0.003 A Ê R factor = 0.045 wR factor = 0.125 Data-to-parameter ratio = 17.9For details of how these key indicators were automatically derived from the article, see

Lawsonia inermis also known as henna was studied as a corrosion inhibitor for aluminum alloy in seawater. The inhibitor has been characterized by optical study via Fourier transform infrared spectroscopy (FTIR). The FTIR proves the existence of hydroxyl and carbonyl functional groups in Lawsonia inermis. Aluminum alloy 5083 immersed in seawater in the absence and presence of Lawsonia inermis was tested using electrochemistry method, namely, electrochemical impedance spectroscopy (EIS) and potentiodynamic polarization (PP). EIS and PP measurements suggest that the addition of Lawsonia inermis has caused the adsorption of inhibitor on the aluminum surface. The adsorption behavior of the inhibitor follow Langmuir adsorption model where the value of free energy of adsorption, -ΔG, is less than 40 kJ/mol indicates that it is a physical adsorption. Finally, it was inferred that Lawsonia inermis has a real potential to act as a corrosion inhibitor for aluminum alloy in seawater.

Using a sedimentation method, the extracted starch from Dioscorea hispida tuber was characterized for their morphological, thermal and other physicochemical properties such as total starch content, moisture content, pH, water binding capacity (WBC), solubility and swelling power. The starch content extracted from the tuber was 11.46% with the WBC and moisture content were 107% and 249% respectively. Results showed the starch solubility and swelling power gradually increased with the increasing of temperature ranging from 65°C to 95°C. Under a scanning electron microscope (SEM), it was observed the starch granules have polyhedral shapes and their size between 1.3 μm to 4.3 μm. The results obtained from differential scanning calorimeter (DSC) showed the starch transition temperature (To, Tp and Tc) were 74.54°C, 79.35°C and 83.36°C whereas, enthalpy of gelatinization (∆Hgel) was 4.12 Jg -1 . This research identify that starch from D. hispida has unique properties which can be used as a new starch source for various applications.

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