Inhibition Of Sulphuric Acid Corrosion Of Mild Steel Using Ethanol Extracts Of Some Spices
ABSTRACT
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.
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--. "Inhibition Of Sulphuric Acid Corrosion Of Mild Steel Using Ethanol Extracts Of Some Spices" Repository.mouau.edu.ng (2023). Accessed 12 May. 2024. https://repository.mouau.edu.ng/work/view/inhibition-of-sulphuric-acid-corrosion-of-mild-steel-using-ethanol-extracts-of-some-spices-7-2