Resistance of an epoxy coating with an organic inhibitor to cathodic disbondment in sea water

In this study, the effect of anti-corrosion inhibitor addition to epoxy coating, on the disbanding rate was evaluated. First to determination of mechanism, the bare steel substrates were immersed in the 3.5% NaCl solution and the solution containing 1 mM anti corrosion. The Electrochemical Impedance Spectroscopy was performed after 5 and 24 hour. The results indicated a lower corrosion rate in the presence of inhibitor. During the time, charge transfer resistance, was decreased for the substrates immersed in NaCl solution, and increased for the substrates immersed in NaCl solution containing 1 mM anti corrosion. This result can be related to more stability of corrosion products in presence of anti-corrosion and film formation. The coated substrates, with four different concentration of anticorrosion in coating, were protected under -1.2 voltage in the 3.5% NaCl solution. After 12 and 24 hour, the EIS test and disbanding area measurement, were evaluate. The lower disbanding rate, more charge transfer resistance and less double layer capacitance for the coating containing 0.75w% inhibitor, were observed. The result of Pull-off test after 1 day immersion in 3.5% NaCl solution, showed more wet adhesion for the coating containing 0.75w% inhibitor. The images of FE-SEM electron microscope and surface analyses EDX on the coated substrate after disbanding and the bare substrate immersed in 3.5w% NaCl containing 1 mM inhibitor, were proved the formation of stabilized film.

Quality loss in prawns due to double freezing

Icing is the practice for preserving prawns on board fishing boats in India. Majority of these boats need to preserve the catch only for a few hours because of the short duration of the fishing trip. However, with the anticipated introduction of a considerable number of bigger fishing vessels which can remain in the fishing ground for longer periods, more than fortnight, preservation methods, other than icing are required to retain prime quality. Freezing and cold storage of whole prawns on board followed by thawing and processing on land is a possible proposition. The extent of quality loss in prawns during these operations is one of the important points to be considered. Hence, laboratory scale studies were undertaken on double freezing of prawns and the results are dealt within this communication.

Preliminary observations in the design and operation of a three panel, double trawl net

Fishing operations were conducted off Kakinada using a 3 panel double trawl net with twin cod-ends to study the utility of the net in catching both bottom and off bottom fishes. The observations indicate that the net is effective in simultaneous catching of bottom as well as off-bottom fishes and separating them while in operation. The design details of the net and the particulars of the fishing operations conducted are presented.

Double-rig shrimp trawling, its rigging, comparative efficiency and economics

A radical and revolutionary change from the hitherto employed shrimp trawling is reported for better productivity and economy in deep sea trawling with medium and large vessels. Studies carried out off Veraval with a 13.7 m. four seam shrimp trawl as conventional single-rig and two 6.8 m four seam shrimp trawls as double-rig from a 15.2 m fishing vessel showed an increase of 98% shrimp catch by double-rig over single-rig at 86.3 % of the power utilised by the latter. It has also been worked out, theoretically, how better this available power can be utilised for further improvement of catch. An increase of 15% head rope length in case of double-rig over the optimum single-rig gear of any vessel is recommended.

Tin coating requirements in fish cans

Prawn, crab and clam meat were processed in experimental ca s having reduced internal tin coating of 5.6 GSM. Conventional cans having 11.2 GSM tin coating were used as control. Results showed that experimental cans behaved normally when used for canning prawns, provided the lacquer film was perfect with no exposure of metal. When there was a discontinuity in lacquer film exposing the metal blackening took place in such areas. Areas subjected to severe strains like the lock seam side and expansion rings on can ends were found to be more prone to blackening. Experimental cans were found unsuitable for canning crab meat or clam meat because in both cases the can wall as well as the contents underwent discoloration, in all cases.