Protection of stainless steel by polyaniline films against corrosion in aqueous environments

Polyaniline (PANI) thin films were electrochemically deposited by cyclic voltammetry on stainless steel electrode previously covered by a thin film of polyvinyl acetate (PVAc). The corrosion resistance of PANI covered stainless steel substrates was estimated by using potentiodynamic polarization curves and its linear polarization resistance (LPR) was measured in 0.5 M H₂SO₄, 0.5 M NaCl and 0.5 M NaOH aqueous solutions at room temperature. The results indicate that the PANI-PVAc films did improve the corrosion resistance of the stainless steel in NaOH, behaving even worst, in the case of PANI film, than the uncoated substrate. In H₂SO₄ both PANI and PANI-PVAc coatings gave good protection for the stainless steel electrode, with a slightly better performance of PANI-PVAc than PANI. In NaCl solution both PANI and PANI-PVAc films provided a good protection against corrosion. The better performance of PANI-PVAc coatings for corrosion protection in basic media may be due to its major chemical stability compared to simple PANI films, which lose their conductivity in high pH solutions. The E _corr (free corrosion potential) value of the coated substrate was in the passive region of the uncoated substrate in acidic environment but in the active region in neutral or basic environment.     

Land-use classification in central Spain using SIR-A and MSS imagery

Abstract

Methods for making more efficient use of synthetic aperture radar (SAR) imagery are considered. Local standard deviation and autocorrelation texture measures are used to provide information on the spatial variability in the scattering cross-section. Use of these statistics in a window of 180×180m improved classification success rates from 39 to 66 per cent with digitized shuttle imaging radar (S1R-A) data. Multispectral scanner (MSS) achieves 70 per cent success with the same window size and, by combining this with SAR, a 78 per cent success rate is reached.     

THERMAL RESISTANCE OF BACILLUS CEREUS SPORES AS AFFECTED BY ADDITIVES IN THE RECOVERY MEDIUM

The effects of the addition of starch, glucose, sodium chloride, sodium citrate, monopotassium phosphate and disodium phosphate to the recovery medium on apparent heat resistance of Bacillus cereus spores (ATCC 4342, 7004 and 9818) were investigated. Sodium citrate, monopotassium and disodium phosphate at concentrations of 0.1% were effective inhibitory agents for heat injured B. cereus spores especially for strain 9818, although only monopotassium and disodium phosphate caused a significant reduction (p < 0.05) in D-values obtained for strain 9818. Sodium chloride also had a marked effect on the recovery of heat injured spores. Concentration as low as 0.5% caused a significant reduction in the recovery rates for strains 9818 and 7004. In all cases, increasing the salt levels from 0.5 to 4% resulted in a progressive decrease in spore recovery. D-values gradually decreased as the salt content increased, although the concentrations which produced statistically significant differences (p < 0.05) varied among strains. The addition of starch at 0.1% resulted in a significant increase in the counts for strains 9818 and 7004. In contrast, glucose (0.1%), did not significantly modify the counts obtained Neither of these compounds affected decimal reduction times. No statistical significance (p>0.05) differences were detected among z-values for the spores of the three strains recovered in the presence of different additives assayed. z-Values ranged from 6.67 to 8.32, with a mean value of 7.56 ± 0.46C .     

Incidence of autochthonous Argentinean mixed starter cultures in ripening of slurry cheese models

The effect of three mixed autochthonous starter cultures in ripening profiles of experimental semihard goat cheeses was evaluated under controlled microbiological conditions. Enterococcus faecium ETC3 and ETC6, Lactobacillus plantarum ETC17 and L. rhamnosus ETC14 were used. Combination of all strains showed the highest level of water soluble nitrogen fraction and total free amino acids (TFAA) at ripening day 1, the lowest level of phosphotungstic acid nitrogen soluble fraction and TFAA at ripening day 64 and the highest global impression. Principal component analyses were performed to establish amino acid profiles relations in the samples.