Rezumat
The process of low-carbon steel corrosion in the water with additive of water extract of fruits horse chestnuts by gravimetric, electrochemical and physico-chemical (UV- and JR-spectroscopy, X-ray analysis) methods was studied. It was shown that the time of extraction and of additive concentration appreciably affected on decrease of steel corrosion rate (to value 6.4), supporting of protection degree to 84%. The possi- ble mechanism of inhibitor action was proposed.