| People | Locations | Statistics |
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| Naji, M. |
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| Motta, Antonella |
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| Aletan, Dirar |
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| Mohamed, Tarek |
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| Ertürk, Emre |
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| Taccardi, Nicola |
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| Kononenko, Denys |
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| Petrov, R. H. | Madrid |
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| Alshaaer, Mazen | Brussels |
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| Bih, L. |
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| Casati, R. |
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| Muller, Hermance |
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| Kočí, Jan | Prague |
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| Šuljagić, Marija |
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| Kalteremidou, Kalliopi-Artemi | Brussels |
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| Azam, Siraj |
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| Ospanova, Alyiya |
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| Blanpain, Bart |
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| Ali, M. A. |
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| Popa, V. |
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| Rančić, M. |
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| Ollier, Nadège |
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| Azevedo, Nuno Monteiro |
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| Landes, Michael |
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| Rignanese, Gian-Marco |
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Tesfaye, Fiseha
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Topics
Publications (26/26 displayed)
- 2024Graphite recovery from waste Li-ion battery black mass for direct re-usecitations
- 2023Thermodynamic Model for High-Temperature Corrosion Applications: The (NaCl + Na2CO3 + Na2SO4 + Na2S2O7 + Na2CrO4 + Na2Cr2O7 + Na2MoO4 + Na2Mo2O7 + Na2O + KCl + K2CO3 + K2SO4 + K2S2O7 + K2CrO4 + K2Cr2O7 + K2MoO4 + K2Mo2O7 + K2O) System
- 2023Investigation of the Optimal Recovery of Sn, Pb, Cu, and Ni from E-waste Generated Type of Slags in the Black Copper Processing Route
- 2023Critical Evaluation and Calorimetric Study of the Thermodynamic Properties of Na2CrO4, K2CrO4, Na2MoO4, K2MoO4, Na2WO4, and K2WO4citations
- 2022Amino Acids Reduce Mild Steel Corrosion in Used Cooking Oilscitations
- 2022Metal Rod Surfaces after Exposure to Used Cooking Oilscitations
- 2022Experimental Thermodynamic Characterization of the Chalcopyrite-Based Compounds in the Ag–In–Te System for a Potential Thermoelectric Applicationcitations
- 2021Materials Processing Fundamentals 2021citations
- 2021Effect of Storage Time on the Physicochemical Properties of Waste Fish Oils and Used Cooking Vegetable Oilscitations
- 2020Thermodynamic Modeling of Sustainable Non-ferrous Metals Production: Part Icitations
- 2020Cleaner Manufacturing of Critical Metalscitations
- 2020Solid-state electrochemical synthesis and thermodynamic properties of selected compounds in the Ag–Fe–Pb–Se systemcitations
- 2019Factors affecting the corrosive behavior of used cooking oils and a non-edible fish oil that are in contact with ferrous metalscitations
- 2018A Sustainable Methodology for Recycling Electric Arc Furnace Dustcitations
- 2018Experimental investigation and thermodynamic re-assessment of the ternary copper-nickel-lead systemcitations
- 2018Thermodynamic Investigation of Selected Metal Sulfates for Controlling Fouling and Slagging During Combustion
- 2017Thermal stabilities and properties of equilibrium phases in the Pt-Te-O systemcitations
- 2017The Thermodynamics of Slag Forming Inorganic Phases in Biomass Combustion Processescitations
- 2016Thermochemical properties of selected ternary phases in the Ag–Bi–S systemcitations
- 2015Electrochemical study on the Ag-Sb system by advanced experimental methodcitations
- 2015Experimental thermodynamic study on the Ag-Sb system at elevated temperatures
- 2014Thermodynamic properties of equilibrium phases in the Ag-Cu-S system below 500 K:Experimental studycitations
- 2013Experimental thermodynamic study of intermetallic phases in the binary Ag-Te system by an improved EMF methodcitations
- 2011Thermodynamic investigation of intermetallic phases in the binary system Ag-Te
- 2010Sulfide Mineralogy - Literature Review
- 2010Densities of Molten and Solid Alloys of (Fe, Cu, Ni, Co)-S at Elevated Temperatures - Literature Review and Analysis
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article
Factors affecting the corrosive behavior of used cooking oils and a non-edible fish oil that are in contact with ferrous metals
Abstract
<p>The corrosion behavior of three used cooking oils and one non-edible fish oil was experimentally investigated by the immersion test of iron rods at room temperature. The corrosivity of the tested oils was indirectly determined from the amount of the dissolved iron in the tested oils after the immersion test. Different factors that affect the corrosive behavior of the tested oils were assessed. Among the tested oils, the fish oil showed the highest amount of dissolved iron owing to its chemical properties such as high water content and acid number. In general, water content and acid number have direct effects on the amount of dissolved iron. The addition of oleic acid to the used cooking oil resulted in a 60% less amount of dissolved iron. It was suggested that the addition of oleic acid prompted the formation of a monolayer, which inhibited the permeation of oxygen and water to the surface of the iron rod. Moreover, the addition of glycerol gave the lowest amount of dissolved iron in the oil sample owing to its ability to bind water molecules and form microemulsions in the presence of a surfactant (for example, oleic acid).</p>