Corrosion Inhibition Performance of Whey Protein-Derived  Inhibitors for Low Carbon and Dead Mild Steels in1M Hydrochloric Acid

Hawraa W Abd Muslim; Ali Mundher Mustafa; Firas Farhan Sayyid

doi:10.56294/sctconf2024849

Original

Published: 2024-06-05

DOI: https://doi.org/10.56294/sctconf2024849

Corrosion Inhibition Performance of Whey Protein-Derived Inhibitors for Low Carbon and Dead Mild Steels in1M Hydrochloric Acid

Abstract

This research investigates the corrosion inhibition capabilities of BCAA-derived inhibitors for low-carbon steels and dead mild carbon steels with distinct carbon contents when exposed to a 1M HCL solution. The effectiveness of the inhibitors was evaluated by measurements of weight loss and polarization. The study revealed that at a concentration of 10 grams, the weighing method showed that the BCAA inhibitor showed protection effectiveness (87 percent) at 313 K for low carbon steel and (89 percent) effectiveness at 303 K for dead carbon steel. Using a concentration of 15 g, the polarization method showed inhibitory activity of (96 percent) at 313 K for low-carbon steel and (96 percent) at 303 K for dead light carbon steel. These results indicate that the inhibition efficiency is affected by the carbon content. Samples were subjected to scanning electron microscopy (SEM) and optical microscope analysis before and after adding the inhibitor. When examined using FTIR spectroscopy, BCAA showed significant efficiency as a corrosion inhibitor for steel alloys immersed in acidic conditions.

Keywords:

Corrosion Inhibition,

Whey Protein,

Low Carbon Steel,

Dead mild Steel,

Hydrochloric Acid,

How to Cite

Abd Muslim HW, Mundher Mustafa A, Farhan Sayyid F. Corrosion Inhibition Performance of Whey Protein-Derived Inhibitors for Low Carbon and Dead Mild Steels in1M Hydrochloric Acid . Salud, Ciencia y Tecnología - Serie de Conferencias [Internet]. 2024 Jun. 5 [cited 2024 Jul. 1];3:849. Available from: https://conferencias.saludcyt.ar/index.php/sctconf/article/view/849

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The article is distributed under the Creative Commons Attribution 4.0 License. Unless otherwise stated, associated published material is distributed under the same licence.

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