Abstract

The evaluation of the inhibitive efficiency of pumpkin pod extract as a green inhibitor in mitigating carbon steel corrosion using weight loss method was investigated. The environment considered were 3.5% w/v saline solution and CO2 saturated saline solution. Five temperatures over the range of 40 – 800C and four pH media ranging from 3.15 – 8.0 were used. The parameters varied were; pH, temperature, time and concentration. The inhibition efficiency increases as concentration of pumpkin pod extract is increased. It was observed that the maximum inhibition efficiency of 94.954% was achieved at 250 ppm concentration, and 3.15 pH. It was observed that the weight loss decreases as the solution pH is increased. Thermodynamics parameters were evaluated from results of temperature studies where it was observed that the activation enthalpy of corrosion process increases from 23.124 to 66.970 kJ/mol and is endothermic in nature, while the mechanism of adsorption is chemisorption.