Corrosion Inhibition of carbon steel XC70 in two acidic media (0.1 N H2SO4 (and (0.1 N HCl) by weight loss method using Black Pepper Extract as corrosion inhibitor

Asma. Omar. Errayes; Ghazala. Abdullah Alshibani; Moftah Omar Darwish

doi:10.54172/e9yjt011

Authors

Asma. Omar. Errayes Chemistry Department, Faculty of Science, University of Tripoli, Tripoli, Libya Author
Ghazala. Abdullah Alshibani Chemistry Department, Faculty of Science, Beni Waleed University, Beni Waleed, Libya Author
Moftah Omar Darwish Chemistry Department, Faculty of Science, University of Tripoli, Tripoli, Libya Author

DOI:

https://doi.org/10.54172/e9yjt011

Keywords:

Mass spectrometry, Fragmentation processes, Corrosion inhibition, Piperine, Piper Nigrum L

Abstract

Black pepper (Piper Nigrum L.) extract and ecologically friendly inhibitor were employed in this investigation. According to the data, the corrosion rate in the hydrochloric acid medium (HCI) is greater than the corrosion rate in the sulfuric acid (H2SO4) medium. The corrosion rate of carbon steel varies depending on the corrosion medium. With an increase in inhibitor concentration, the percentage of inhibition increases. By using electron impact mass spectrometry, the mass fragmentation routes of several piperines from black pepper (Piper Nigrum L.) were examined (EI-MS). Different intensities of the molecular ion peaks M+2 and M+ were captured. By successively losing simple functional groups, followed by the breakdown of the heterocycles attached to the pyrimidine ring, distinctive fragment ions were created.

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