Inhibition of corrosion on mild steel in seawater by high concentration of cipolla extract

Abstract

In this study, the inhibitory action of cipolla (red onion) on the corrosion of mild steels has been investigated at three different concentrations (IOOOppm, 3000ppm and 5000ppm} using weight loss method and EIS .. The inhibition of the corrosion on mild steel by cipolla ( onion) extract in seawater solutions will study using immersion technique. Mild steel plates tested using different concentration of cipolla extraction and immersed for 40 days. Mild steel tested using two different methods; first method is the weight loss method. This method calculated by using mathematical equation to determine which plate is more corrode. This research found that the inhibition efficiency increased with the increased of the extract concentrations in different salinity of seawater. Cipolla ( onion) extraction serves as an effective and non-toxic inhibitor of the corrosion on mild steel. The active component in onion is quercetin. , _ it can be said that is high concentration of Cipolla inhibitor show the maintain value of inhibition efficiency with time. High value of inhibition efficiency shown due the changed of inhibitor solution each 10 days intervals. The value of corrosion rate was shown positively for mild steel with inhibitor compare to the plates without the inhibitor.