Capsicum extract as green corrosion extract for carbon steel in hydrochloric acid solutions

Authors

  • A.S. Fouda El-Mansoura University, Department of Chemistry, Faculty of Science, El-Mansoura, Egypt Author
  • M. Morsi Tanta University, Department of Chemistry, Faculty of Science, Tanta, Egypt Author
  • H.A. Mosallam Water and waste water company, Dakahlia, Egypt Author

DOI:

https://doi.org/10.5937/ZasMat1601033F

Keywords:

corrosion inhibition, Capsicum extract, C- steel, HCl

Abstract

The extract of Capsicum have been evaluated as green extract for the corrosion of carbon steel in 1M HCl solution was investigated using weight loss, potentiodynamic polarization, ac electrochemical impedance spectroscopy (EIS), electrochemical frequency modulation (FEM) and energy dispersion spectroscopy (EDS) and scanning electron microscopy (SEM) methods of monitoring corrosion. The inhibitive property of the extract is attributed to the presence of Capsaicin and Ascorbic acid as major constituent in the extract. Measurements showed that this extract act as mixed-type extract. The inhibition efficiency was found to increase with extract concentration. Results obtained by various techniques are close to each other and maximum efficiency of 86 % is acknowledged at the extract concentration of 300 ppm. Langmuir isotherm model is found most suitable to explain adsorption behavior of extract for C-steel surface. Molecular adsorption of extract over C- steel surface is found responsible for corrosion inhibition of C- steel in acid.

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Published

15-03-2016

Issue

Vol. 57 No. 1 (2016)

Section

Articles