Dear Dr.Josh Oluwaseun,

observing the graph you can see the fluctuations you focus on… personally I am more concerned about the corrosion speed of the materials and therefore the release of metals in food condiment juices.

I would be very curious to carry out a surface analysis (morphological and, if possible, also chemical) of the corroded materials. This would allow us to hypothesize something more realistic, also not knowing exactly the characteristics of the "corrosive solution" (pH, conductivity, density, dissolved oxygen, speed of diffusion of the same, etc.).

Looking at the surface of the material, once cleaned in a not too aggressive way, it could be verified that there is no presence of pitting and / or any flakes / agglomerates of product that could generate phenomena related to crevice corrosion. These two types of corrosion could generate surface damage phenomena with an irregular trend over time.

The diffusion of oxygen in the "corrosive solution" may also not be constant over time and give rise to non-linear trends. I don't argue about the experimental part; naturally you will have respected standard procedures both for exposure and for the measurement of weight losses ... if you have done so and you still have the samples available you can check for any localized corrosion phenomena with a microscope (... or a simple lens; after 30 days of exposure the attacks should be visible even at low magnification.

For the sake of scruple, I point out the ASTM G31-72 Standard Practice for Laboratory Immersion Corrosion Testing of Metals or you can find others to adapt to your purposes.

Good work and my best regards, Pierluigi Traverso

Dear Dr.Josh Oluwaseun,

observing the graph you can see the fluctuations you focus on… personally I am more concerned about the corrosion speed of the materials and therefore the release of metals in food condiment juices.

I would be very curious to carry out a surface analysis (morphological and, if possible, also chemical) of the corroded materials. This would allow us to hypothesize something more realistic, also not knowing exactly the characteristics of the "corrosive solution" (pH, conductivity, density, dissolved oxygen, speed of diffusion of the same, etc.).

Looking at the surface of the material, once cleaned in a not too aggressive way, it could be verified that there is no presence of pitting and / or any flakes / agglomerates of product that could generate phenomena related to crevice corrosion. These two types of corrosion could generate surface damage phenomena with an irregular trend over time.

The diffusion of oxygen in the "corrosive solution" may also not be constant over time and give rise to non-linear trends. I don't argue about the experimental part; naturally you will have respected standard procedures both for exposure and for the measurement of weight losses ... if you have done so and you still have the samples available you can check for any localized corrosion phenomena with a microscope (... or a simple lens; after 30 days of exposure the attacks should be visible even at low magnification.

For the sake of scruple, I point out the ASTM G31-72 Standard Practice for Laboratory Immersion Corrosion Testing of Metals or you can find others to adapt to your purposes.

Good work and my best regards, Pierluigi Traverso

From graph up and downs occurred.. may be corrosion rate increased with the time by the condiment juices. I think climatic conditions may be functioned on the metals and condiment juices. so fluctuations occurred in the Graph with the time period

Corrosion rate is pretty constant after some amount of time and decreasing maybe due to corrosion product formation. The scattering is absolutely normal and the variations are most likely due to the inaccuracy of the gravimetric method