The Corrosion mechanisma at the different steps of yeast industry

ABSTRACT MASTER THESIS THE CORROSION MECHANISM AT THE DIFFERENT STEPS OF YEAST INDUSTRY MERİH ŞAHİN ÇUKUROVA UNIVERSITY INSTITUTE OF NATURAL AND APPLIED SCIENCES CHEMISTRY DEPARTMENT ADVISER : Doç. Dr. Birgül YAZICI Year: 2000 Page:52 Jüri : Prof. Dr.Mehmet ERBİL : Yrd.Doç.Dr.A.Bahar YILMAZ In this study, the effect of the yeast solution on stainless steel has been studied in terms of corrosion. Yeast is the microbiological structure that we tried to find out if it is a surface active material. Up to now, the fermentations and yeast production has not been studied in terms of corrosion as it is a bacteria which is considered to have no corrosive ability. As a result of our studies with current- potential diagrams (Ecor) and weight loss%, we are able to tell that there is an evident corrosion which we were able to calculate the rate also. With the same methods, the process water is analysed for understanding its corrosion behaviour. The results are similar with both solutions but the process water's effect is negligible as the contact time is much more smaller (with the yeast its minimum 8 hours). The study aims to follow the corrosion at each step of the fermentation. Therefore, we have made the tests every hour to see the difference from the beginning till the end of fermentation. Keywords: Corrosion potential, Surface active material n