RESUMO
The effect of Cr(VI) pollution on the corrosion rate of corrugated iron roof samples collected from tanning industry areas was investigated through simulated laboratory exposure and spectrophotometric detection of Cr(III) deposit as a product of the reaction. The total level of Cr detected in the samples ranged from 113.892 ± 0.17 ppm to 53.05 ± 0.243 ppm and showed increasing trend as sampling sites get closer to the tannery and in the direction of tannery effluent stream. The laboratory exposure of a newly manufactured material to a simulated condition showed a relatively faster corrosion rate in the presence of Cr(VI) with concomitant deposition of Cr(III) under pH control. A significant (P = 0.05) increase in the corrosion rate was also recorded when exposing scratched or stress cracked samples. A coupled redox process where Cr(VI) is reduced to a stable, immobile, and insoluble Cr(III) accompanying corrosion of the iron is proposed as a possible mechanism leading to the elevated deposition of the latter on the materials. In conclusion, the increased deposits of Cr detected in the corrugated iron roof samples collected from tanning industry zones suggested possible atmospheric Cr pollution as a factor to the accelerated corrosion of the materials.
RESUMO
This study was conducted to determine the spatial levels of chromium contamination of water, agricultural soil, and vegetables in the leather tanning industrial areas using spectrophotometric methods. The results showed elevated accumulation of total Cr ranging from 10.85 ± 0.885 mg/L to 39.696 ± 0.326 mg/L, 16.225 ± 0.12 mg/Kg to 1581.667 ± 0.122 mg/Kg, and 1.0758 ± 0.05348 mg/Kg to 11.75 ± 0.206 mg/Kg in water, agricultural soil, and vegetable samples, respectively. The highest levels of chromium (VI) found from the speciation study were 2.23 ± 0.032 mg/Kg and 0.322 ± 0.07 mg/L in soil and water samples, respectively, which decreased with distance from the tannery. Among the vegetables, the highest load of Cr(VI) was detected in onion root (0.048 ± 0.065 mg/Kg) and the lowest (0.004 ± 0.007 mg/Kg) in fruit of green pepper. The detected levels of Cr in all of the suggested samples were above the WHO permissible limits. The variations of the levels Cr(III) and Cr(VI) contamination of the environment with distance from the tannery were statistically significant (p = 0.05). Similarly, significant difference in the levels of Cr among the tested vegetables was recorded. The levels increased with decreasing distance from the effluent channel.
