Abstract:
In the present study the possibility of using Capsaicin extract from chili pepper as corrosion inhibitor for carbon steel in sodium chloride aqueous solution was investigated. The inhibitory effect was studied by several methods of investigation: weight loss, linear polarization, Tafel method for determining of the kinetic parameters and scanning electron microscopy, all of them providing complete information about the inhibiting mechanism. The diminution of corrosion rate in the presence of Capsaicin can be attributed to the adsorption of inhibitor molecules on the sample surface and blocking the active sites, or depositing corrosion products on the metal surface.
Keywords:
capsaicin, natural plant extract, corrosion inhibitor, linear polarization, inhibitor efficiency
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