| dc.contributor.author |
Ndiaye, Mamadou Babacar |
|
| dc.contributor.author |
Bec, Sandrine |
|
| dc.contributor.author |
Coquillet, Bernard |
|
| dc.contributor.author |
Cissé, Ibrahima Khalil |
|
| dc.date.accessioned |
2018-07-13T11:20:05Z |
|
| dc.date.available |
2018-07-13T11:20:05Z |
|
| dc.date.issued |
2013-12 |
|
| dc.identifier.citation |
Open Journal of Metal, 2013, 3, 80-85 |
en_US |
| dc.identifier.issn |
2164-277X |
|
| dc.identifier.uri |
http://dx.doi.org/10.4236/ojmetal.2013.34012 |
|
| dc.identifier.uri |
http://hdl.handle.net/123456789/1919 |
|
| dc.description.abstract |
In Senegal the aluminum scrap are mainly recycled kitchen utensils [1]. The craftsmanship poses the problem of the
quality of finished products [1] especially when we know they are used for everyday cooking. Given that none of these
alloys should not be used to make cooking utensils if we refer to the EN 601 standard in July 2004, which refers to this
regard [1], this study aims at analyzing behavior of these alloys reconstructed in three settings (tap water, vegetable oil
and salt water more than 3 grams per liter), chosen for their importance in Senegalese cuisine. Significant loss of material
was observed mainly by intergranular corrosion. It would be interesting that additional studies be conducted to examine
the impact of the daily use of these alloys on the health of Senegalese. |
en_US |
| dc.language.iso |
en |
en_US |
| dc.publisher |
Scientific Research |
en_US |
| dc.subject |
Aluminum Alloys |
en_US |
| dc.subject |
Recycling |
en_US |
| dc.subject |
Cooking Utensils |
en_US |
| dc.subject |
Chemical Analysis |
en_US |
| dc.subject |
Salt Water |
en_US |
| dc.subject |
Vegetable Oil |
en_US |
| dc.title |
Analysis of the Behavior of Local Cooking Utensils in Tap Water, Salt Tap Water and Vegetable Oil According to the Temperature |
en_US |
| dc.type |
Article |
en_US |
