Food Colorant as Corrosion Inhibitors for Aluminium-Copper Alloy in Trichloroacetic Acid

Abstract

The inhibition of corrosion of aluminium-copper alloy (AI-Cu
alloy) in trichloroacetic acid (TCA) is not much available. Therefore
is this work the role of some food colourant in inhibiting the corrosion
of AI-Cu alloy in solution of TCA has been reported. In order
to determine the effect of inhibitor concentration on inhibitive efficiency
weight losses were determined in 0.1 M TCA. At an inhibitor
concentration 0.5% (w/v) the inhibitor efficiencies of various
food colourants increased in the order:
Fast red < Tatrazine < Carmosine < Sunset yellow < Amaranth
The inhibition increases with increase in food colourant concentraton.