标题：Electrochemical and Thermodynamic investigation: Anti-corrosive properties of Parsley extract for Carbon steel in Hydrochloric acid media A. Boutoumit
期刊名称：Journal of Materials and Environmental Science
印刷版ISSN：2028-2508
出版年度：2017
卷号：8
期号：s
页码：4693-4704
出版社：University of Mohammed Premier Oujda
摘要：The anti-corrosive effect of Parsley extract [Pr] on the corrosion of carbon steelin 1 M HCl has been studied by gravimetric, potentiodynamic polarization,electrochemical impedance spectroscopy (EIS) and optical microscopy (OM).The effect of temperature on the corrosion behavior of carbon steel 1 M HClwith addition of plant extract was studied in the temperature range 303–333 K.Results obtained revealed that [Pr] extract performed excellently as a corrosioninhibitor for carbon steel in Hydrochloric acid solution. Inhibition efficiencyincreases with increase in concentration of [Pr] extract but decreases with risein temperature which is suggestive of physical adsorption mechanism althoughphysical adsorption may also play a part. Languimir adsorption isotherm modelwas found to adequately describe the adsorption of [Pr] extract onto the carbonsteel surface. Kinetic parameters of activation and thermodynamic parametersusing the statistical model were calculated and discussed.
