The corrosion inhibition potentials of ethanol extracts of Xylopia aethiopica (African pepper), Piper nigrum (black pepper), Monodora myristica (African nutmeg), Tetrapleura tetraptera (Aidan fruit) and Zingiber officinale (Ginger) for mild steel in 0.1 M and 5M H5SO, have been studied by both Weight loss and hydrogen evolution methods. Results obtained from both methods correlated excellently. Generally, inhibition efficiencies of the inhibitors were found to increase with increase in concentration of the extract but decrease with increasing temperature. Based on the variation of inhibition efficiency with temperature and calculated values of free energies, the mechanism of inhibition of the corrosion of mild steel by the studied spices was found to be physical adsorption. The adsorption of the inhibitors favours the Langmuir adsorption model. However, the slight deviation of slope values from unity (as expected for the Langmuir model) was explained by the Freundlich adsorption model. Finally, the adsorption of the studied spices is exothermic, spontaneous and favours the mechanism of physical adsorption.
-- (2023). Inhibition Of Sulphuric Acid Corrosion Of Mild Steel Using Ethanol Extracts Of Some Spices. Repository.mouau.edu.ng: Retrieved Nov 30, 2023, from https://repository.mouau.edu.ng/work/view/inhibition-of-sulphuric-acid-corrosion-of-mild-steel-using-ethanol-extracts-of-some-spices-7-2
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--. "Inhibition Of Sulphuric Acid Corrosion Of Mild Steel Using Ethanol Extracts Of Some Spices" Repository.mouau.edu.ng (2023). Accessed 30 Nov. 2023. https://repository.mouau.edu.ng/work/view/inhibition-of-sulphuric-acid-corrosion-of-mild-steel-using-ethanol-extracts-of-some-spices-7-2