Investigation on Effects of Avocado Extract as Eco-friendly Inhibitor for 201 Stainless Steel corrosion in Acidic Environment

Abstract

The inhibitory effect of using avocado extract (AE) on the corrosion of stainless steel type 201 (201SS) in 1M hydrochloric acid has been studied. Chemical tests such as mass loss test (ML) and electrochemical such as electrochemical impedance spectroscopy (EIS) and potentiodynamic polarization (PP) were used in this investigation. The results of these approaches showed that as the concentration of AE extract increase, their adsorption on the 201SS surface increases, and therefore the corrosion process lower. The Langmiur isotherm was observed to represent the adsorption of this extract on the surface of 201-SS. The inhibitory efficiency percent (%IE) and activation energy (Ea) were calculated in the presence and absence of AE. The corrosion rate was calculated and revealed that AE has good inhibition effect on 201-SS alloy surface inspection methods such as SEM, AFM, and FT-IR have also been used. It was found that all of these used methods are in agreement with each other.