Evaluation of New Complex Surfactants Based on Vegetable Oils as Corrosion Inhibitors for Mild Steel in CO₂-Saturated 1.0% NaCl Solutions

V. M. Abbasov^1, , Hany M. Abd El-Lateef^{1, 2}, L. I. Aliyeva¹, T. A. Ismayilov¹, I. T. Ismayilov¹ and S. A. Mamedxanova¹

¹Mamedaliev Institute of Petrochemical Processes, National Academy of Sciences of Azerbaijan, Baku, Azerbaijan

²Chemistry Department, Faculty of Science, Sohag University, Sohag, Egypt

Cite this paper:
V. M. Abbasov, Hany M. Abd El-Lateef, L. I. Aliyeva, T. A. Ismayilov, I. T. Ismayilov and S. A. Mamedxanova. Evaluation of New Complex Surfactants Based on Vegetable Oils as Corrosion Inhibitors for Mild Steel in CO₂-Saturated 1.0% NaCl Solutions. Journal of Materials Physics and Chemistry. 2013; 1(2):19-26. doi: 10.12691/jmpc-1-2-2

Abstract

Novel complex surfactants were prepared based on some vegetable oils (Monoethanolamine sulfated fatty acid; SM). The chemical structures of the prepared compounds were confirmed by physical-chemical spectroscopic methods. The studied surfactants were evaluated as corrosion inhibitors for mild steel in CO₂-saturated 1.0 % NaCl solution. The data showed that, the corrosion rate decreased and inhibition increased with the inhibitor concentration from 10 to 100 ppm. The corrosion inhibition of mild steel in CO₂-saturated brine containing SM has been attributed to adsorption of inhibitors over the metal surface. It was found that the adsorption of SM inhibitor is in accordance with the Langmuir adsorption isotherm. Scanning Electron Microscopy (SEM) is used to examine the surface morphology of the mild steel samples both in absence and presence of investigated inhibitor at optimum conditions.

Keywords:
corrosion inhibition mild steel complex surfactants vegetable oils SM SEM

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