Work Product Protection for Compilations of Nonparty Documents: A Proposed Analysis

1980 ◽  
Vol 66 (7) ◽  
pp. 1323
Author(s):  
S. S. C.
Keyword(s):  
Product Protection

Corrosion Rate Analysis of API 5L Gr B Steel Pipe in Acetic Acid Contained Crude Oil Treatment System by Using Amine Base Organik Corrosion Inhibitor

2020 ◽  
Vol 991 ◽  
pp. 191-197
Author(s):  
Adji Swandito ◽  
Viktor Malau
Keyword(s):  
Weight Loss ◽  
Acetic Acid ◽  
Corrosion Rate ◽  
Crude Oil ◽  
Steel Pipe ◽  
Rate Analysis ◽  
Eds Analysis ◽  
Protection Layer ◽  
Product Protection ◽  
Organic Inhibitor

Corrosion is the main problem in the processing of crude oil containing soap emulsion by using acetic acid based demulsifier. This study aims to analyze corrosion of API 5L Gr B steel pipe in the solution of 90% brine and 10% crude oil with addition of 2000 ppm of acetic acid based demulsifier at various concentration of amine based organic inhibitor. Corrosion testing was conducted using weight loss coupon. SEM and EDS analysis were performed to investigate corroded specimen. The weight loss results indicate that amine based organic inhibitor made the steel resistant to corrosion with an inhibitor effectiveness of up to 96.67% at a concentration of 40 ppm. SEM observation following with EDS analysis identifying the presence of inhibitor and corrosion product protection layer.

scholarly journals Durability of vitreous enamel coatings and their resistance to abrasion, chemicals, and corrosion: a review

2020 ◽  
Author(s):  
Stefano Rossi ◽  
Francesca Russo ◽  
Massimo Calovi
Keyword(s):  
Alkaline Solutions ◽  
Future Research ◽  
Barrier Effect ◽  
Technological Properties ◽  
Good Resistance ◽  
Vitreous Enamel ◽  
Good Product ◽  
Production Technologies ◽  
Product Protection ◽  
Protection Property

Abstract Vitreous enamels represent a class of coatings with different technological properties, mainly appreciated for the protection they guarantee to the covered substrates. This review introduces enamel coatings, describing their production technologies and presenting the main properties affecting the enamel’s durability. Firstly, this review article introduces the most important studies regarding the improvement in abrasion resistance, highlighting both successes and failures. Afterward, the work reveals an outlook about the resistance to chemicals, underlining the good resistance of enamels toward acidic chemicals and discussing the results of studies aimed to improve their performances toward alkaline solutions. This review also considers the corrosion protection property of enamels, highlighting the high barrier effect they provide against the absorption of aggressive substances toward metal substrates. Finally, new perspectives and possible future research paths are presented, being aware that this kind of coating offers both good product protection and functional integrity over time.

THE APPLICATION OF PLASTIC CONTAINERS FOR PACKING AND PASTEURIZING MEAT OF THE BLUE CRAB (CALLINECTES SAPIDUS)1

1966 ◽  
Vol 29 (7) ◽  
pp. 218-221 ◽  
Author(s):  
C. W. Flynn ◽  
M. C. Tatro
Keyword(s):  
Blue Crab ◽  
Callinectes Sapidus ◽  
Bacteriological Examination ◽  
Flavor Evaluation ◽  
Significant Difference ◽  
Product Protection ◽  
Crab Meat ◽  
And Control ◽  
Plastic Containers ◽  
Control Samples

Summary Sixteen-ounce portions of regular grade crab meat were packed and pasteurized in hermetically sealed rigid polypropylene “Indeplas” 307 × 400 containers. Meat from the metal and plastic containers was evaluated periodically for six months. The plastic containers gave overall product protection equal to the metal cans. Some brittleness was experienced with the plastic containers when handled roughly at refrigerated temperatures. Appearance and flavor evaluation of experimental and control samples within each treatment resulted in no significant difference until approaching four months storage. At four months and thereafter, the meat from the plastic containers appeared whiter and imparted a sweeter, more natural flavor than the control samples packed in metal containers. A preference was observed for appearance and flavor of meat processed at 185 F over that processed at 190 F. Above 190 F the meat exhibited a greyish cast and a slightly cooked flavor. Texture evaluation data indicated no significant change throughout the storage testing. Bacteriological examination indicated that the contents in both containers should be processed 110 min at 185 F for adequate pasteurization. The metal containers, due to their increased diameter, exhibited a slightly slower come-up time.

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