Our goal is to study the inhibition effect of polyphenols extracted from vegetable olives of a press system crushing unitonthe corrosion of carbon steelin HCl 1.0 M. The inhibition efficiency of polyphenols has been investigated by different methods, weight loss method, potentiodynamic polarization measurementsand electrochemical impedance spectroscopy (EIS).The effect of the temperature on the inhibition of acid hydrochloric corrosion of carbon steel by the addition of polyphenols was studied. Also the activation energy as other thermodynamic parameters for the inhibition process was calculated. The results obtainedconfirm that the polyphenols extracted from olive mill waste water collected from a press system acted as an efficient corrosion inhibitor as well as polyphenols from a three phase system. The inhibition efficiency increased with the inhibitor concentration but decreases with rise in temperature reaching a maximum of 94.4 % at a concentration of 1.5 (g/ L) of polyphenols.
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