Synergism of Saccharum officinarum and Ananas comosus extract additives on the quality of electroplated zinc on mild steel.
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Synergism of Saccharum officinarum (sugarcane) and Ananas comosus
(pineapple) extract additives on the quality of electroplated zinc on mild steel in
acid chloride solution was investigated experimentally at ambient temperature
(*28 �C). The experiments were performed at different plating times (15 and
18 min), additive concentrations (2, 2.5, 3 ml/50 ml of acid chloride solution), pH
5, temperature (27–30 �C), current (0.08 A), and voltage (13 V DC) conditions.
Zinc electroplating on mild steel was performed using a DC-supply. The surface of
the plated steel was examined with scanning electron microscopy, and energy
dispersive spectroscopy for surface elemental composition analysis. Different surface
characteristics were obtained depending upon the concentration of the additive
and the plating time. The corrosion resistance of the plated surface was determined
by a gravimetric method. Micro-structural morphology of the plated surface indicated a good quality electroplating that was better than either the sugarcane or
pineapple extracts alone. The electroplating process was sensitive to changes in additive concentration and plating time. Any variation in the plating parameter
produced an entirely new and different surface crystal morphology.
Keywords
TJ Mechanical engineering and machinery