Corrosion Science and Technology

The Corrosion Science Society of Korea (한국부식방식학회)
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Corrosion Protection Effectiveness and Adsorption Performance of Whey Inhibitor with Cocoa for Mild Steel in Hydrochloric Acid Environment

  • Hawraa W. Abd Muslim (Department of production Engineering and metallurgical, University of Technology-Iraq) ;
  • A. M. Mustafa (Department of production Engineering and metallurgical, University of Technology-Iraq) ;
  • F. F. Sayyid (Department of production Engineering and metallurgical, University of Technology-Iraq)
  • Received : 2024.01.09
  • Accepted : 2024.06.05
  • Published : 2024.10.31
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Abstract

A weight loss technique was used to stabilize whey protein (97%) with a small percentage of cocoa (3%) and bond it to a mild steel surface in hydrochloric acid at temperatures ranging from 303 K to 333 K. Results of analyzing whey inhibitor's effectiveness showed the highest percentage (90%) at a temperature ranging from 30 ℃ to 60 ℃ and an amount of 15 grams, leading to outstanding corrosion resistance properties. The efficiency of the inhibitor increased with increasing concentration but decreased with increasing temperature. To evaluate corrosion areas, samples were subjected to cross-section analysis before and after adding the inhibitor. The contact angle test conducted on steel alloys indicated that the angle decreases with increasing inhibitor concentration. Adhesion of the samples was also examined after adding the inhibitor. Results showed that the best area removal was 11.692%. When examining the inhibitor using FTIR spectroscopy, the whey protein with cocoa showed a great efficiency. Thus, whey inhibitor can be used as a corrosion inhibitor for mild steel alloys immersed in acidic conditions.

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References

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