Abstract
AbstractThe rate of corrosion of cast iron by the action of sulphate‐reducing bacteria is increased by the addition of ferrous iron alone or the combined addition of ferrous iron and yeast extract. The addition of yeast extract alone, however, has a retarding effect upon corrosion. The specific action of the added ferrous iron is discussed and the rates of corrosion in heterotrophic conditions are compared with those in autotrophic conditions.
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