Abstract:
Effect of water extract of ripe jackfruit leaves as a green corrosion inhibitor
for mild steel and the effect of temperature on inhibition efficiency of the
extract in 1M HCl medium were studied using weight loss measurements.
The behavior of the inhibitor was investigated using potentiodynamic
polarization techniques. The inhibition efficiency of the extract increased
with increasing concentration of the extract and decreased with increase in
temperature. The adsorption of the inhibitor, water extract of ripe jackfruit
leaves on mild steel surface obeys the Langmuir adsorption behavior, giving
evidence that adsorption mainly takes place by chemisorption and it was
verified from the estimated thermodynamic parameters of the process,
equilibrium constant, Kads and ∆G0
ads. Investigation on effect of temperature
on adsorption behavior discovered that the chemisorption of water extract of
ripe Jackfruit leaves on mild steel surface is not activated. Potentiodynamic
polarization studies revealed that the extract behaved as a mixed type
inhibitor and the results are in good agreement with the results of weight loss
measurements.
