Effect of dietary spices on the pitting behavior of stainless steel orthodontic bands

Autor:	Manu Rashmi Sharma, Madan Singh, T.P. Chaturvedi, Neelima Mahato
Rok vydání:	2011
Předmět:	Materials science Mechanical Engineering Sodium Metallurgy chemistry.chemical_element Condensed Matter Physics Electrochemistry Chloride Corrosion chemistry Mechanics of Materials medicine General Materials Science medicine.drug
Zdroj:	Materials Letters. 65:2241-2244
ISSN:	0167-577X
DOI:	10.1016/j.matlet.2011.04.034
Popis:	A comparative study of the effect of commonly used dietary spices on the pitting behavior of orthodontic bands made of AISI 304L was carried out using electrochemical experiments. Corrosion parameters were measured after immersing the steel for 24 h in artificial saliva containing spice extract. Cinnamon, cumin, red chili and turmeric caused pitting even in the absence of chloride ions. On adding NaCl, red chili, cinnamon and fenugreek caused severe pitting and coriander was found to inhibit pitting. Micrographs of the specimens show formation of hemispherical pits covered with remnants of passive film.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a8044a4337bcc4ff7854939e31c9487b https://doi.org/10.1016/j.matlet.2011.04.034 Zobrazit plný text záznamu Full Text from ScienceDirect