m. kazemzadeh

Using corrosion inhibitors as thin film is one of the simplest and most widely methods in controlling the corrosion of metals. The problem is that these inhibitors can be harmful to the environment; so the research and development of green inhibitors is essential. This research examines and compares the inhibition efficiency of a green biopolymer called Zein with carbon quantum dots. Both of these inhibitors are naturally synthesized, cheap, available, renewable and can be extracted by simple methods with low cost, in addition, their waste is degradable in nature. All studies are reported on copper electrode in 3.5% sodium chloride corrosive environment. The obtained results were analyzed through electrochemical impedance spectroscopy, Tafel plots and scanning electron microscope images indicating that the coating of these inhibitors on the surface of the copper electrode was efficient enough that causes corrosion currents reduction in a few hours up to many days. Also, the results showed that higher concentrations for carbon quantum dots and lower concentrations for Zein biopolymer showed better corrosion resistance.

Changes in lifestyles and consequently food patterns and consumption of ready to eat and fried foods have increased probability of Chronic non-communicable diseases (NCDs) occurrence, and many studies have illustrated relation between -survived salt, total fat, saturated fatty acids, and trans fatty acids contents of industrial and guilt fried products in Iran.

 In this survey, 69 samples including 18 samples of industrial fried products (potato chips, shoestring Potato, fried onion, and fried garlic) and 51 guild fried products (potato chips,  string potatoes, fried onion, and fried garlic) were prepared from different parts of country. According to case, the amount of salt, total fat, saturated fatty acids, and trans fatty acids was determined, and their conformities with national standards investigated.

 The mean of total fat for industrial and guilt potato chips was 42% w/w, and measured for strip potato, shoestring potato, industrial and guilt fried onion 17, 34, and 47% w/w, respectively. Among 69 samples, only 5.47% did not have conformity with national standard about total saturated fatty acids in oily phase. The total trans fatty acids in oily phase of all samples was matched within maximum level which has specified for industrial and guild frying oil in national standard.
 

Due to the high level of fat content in all type of potato chips and fried onion, it can be suggested to use reducing oil absorption methods, and revise relevant national standards. The other notable point is the highest specified maximum level of total saturated fatty acids for industrial and guild frying oil (maximum 45% w/w).