The Corrosion Inhibition of Mild Steel in Sulphuric Acid Solution by Flavonoid (Catechin) Separated from Nypa Fruticans Wurmb Leaves Extract
Science Journal of Chemistry
Volume 2, Issue 4, August 2014, Pages: 27-32
Received: Oct. 15, 2014; Accepted: Oct. 31, 2014; Published: Nov. 10, 2014
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Authors
Nwaugbo Chinenye Michael, Department of Pure and Industrial Chemistry, Faculty of Chemical Sciences, University of Port Harcourt, P.M.B. 5323, Port Harcourt, Rivers Sate, Nigeria
James Abosede Olubunmi, Department of Pure and Industrial Chemistry, Faculty of Chemical Sciences, University of Port Harcourt, P.M.B. 5323, Port Harcourt, Rivers Sate, Nigeria
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Abstract
The corrosion inhibition of mild steel in sulphuric acid by flavonoids, separated from Nypa fruticans Wurmb leaves extract was studied using weight loss technique at 303K, 313K, 323K, 333K and 353K,. The constituents were separated by fractionation using Soxhlet apparatus after room temperature extraction with 70% acetone. The constituents were identified using standard functional group analysis (phytochemical screening) methods. The inhibitor concentrations of 0.1 g/L, 0.2 g/L, 0.3 g/L, 0.4 g/L and 0.5 g/L were used in 0.1M, 0.5M, 1M and 2M concentrations of acid solutions. Inhibition efficiency increased with increase in temperature and inhibitor concentration. Thus, maximum inhibition efficiency of 74.48% was obtained at the optimum temperature (323K) and concentration (0.5 g/L) for the flavonoid constituent. The flavonoid (catechin) separated from Nypa fruticans Wurmb leaves extract were used separately as efficient corrosion inhibitor of mild steel in H2SO4.
Keywords
Corrosion, Inhibition, Nypa Fruticans Wurmb, Flavonoid, Mild Steel, Weight Loss, Sulphuric Acid
To cite this article
Nwaugbo Chinenye Michael, James Abosede Olubunmi, The Corrosion Inhibition of Mild Steel in Sulphuric Acid Solution by Flavonoid (Catechin) Separated from Nypa Fruticans Wurmb Leaves Extract, Science Journal of Chemistry. Vol. 2, No. 4, 2014, pp. 27-32. doi: 10.11648/j.sjc.20140204.11
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