Extracellular Electron Transfer by in Biocorrosion: A Review.

Microorganisms with extracellular electron transfer (EET) capability have gained significant attention for their different biotechnological applications, like biosensors, bioremediation, and microbial fuel cells. Current research affirmed that microbial EET potentially promotes corrosion of iron structures, termed microbiologically influenced corrosion (MIC). The sulfate-reducing (SRB) and nitrate-reducing (NRB) bacteria are the most investigated among the different MIC-promoting bacteria.

Comparative Investigation of Corrosion-Mitigating Behavior of Thiadiazole-Derived Bis-Schiff Bases for Mild Steel in Acid Medium: Experimental, Theoretical, and Surface Study.

In the present study, comparative analyses of corrosion inhibition property of few thiadiazole-derived bis-Schiff bases for mild steel in 1 M HCl were done. Various electrochemical experiments (electrochemical impedance spectroscopy and potentiodynamic polarization), as well as weight loss experiments, were employed to study the anticorrosion activity of bis-Schiff bases as inhibitors. The highest inhibition efficiency was obtained at an optimum concentration of 125 ppm for all inhibitors.

Relation of degree of substitution and metal protecting ability of cinnamaldehyde modified chitosan.

Considering the advancements in the applications of biopolymers such as Chitosan due to its biocompatibility, biodegradability and non-toxic properties, five different Chitosan cinnamaldehyde Schiff bases (Chi-Cn1-5) using chitosan and cinnamaldehyde as monomer units were synthesized by varying the degree of substitution. Further, anti-corrosion property of all these biopolymers against corrosion of mild steel was studied in 0.5 M HSO by gravimetric and electrochemical methods.

Storage studies on mustard oil blends.

Mustard oil blends were investigated for fatty acid composition and oxidative stability during storage for 3 months at room temperature (15 °C to 35 °C). The blends were prepared using raw mustard oil with selected refined vegetable oils namely; palm, safflower, soybean, rice bran, sunflower and sesame oil (raw). The fatty acid compositions of all these blends were studied using GLC.

Development of Low-Fat Soft Dough Biscuits Using Carbohydrate-Based Fat Replacers.

Experiments were conducted to develop low-fat soft dough biscuits using carbohydrate-based fat replacers (maltodextrin and guar gum). A central composite rotatable design was used to optimise the level of sugar 24-36%, composite fat (fat 10.5-24.