CORROSION INHIBITION BEHAVIOUR OF CUSTARD APPLE LEAVES AND ACACIA CONCINNA EXTRACT ON MILD STEEL IN ACIDIC MEDIA: ADSORPTION AND THERMODYNAMIC STUDY

Custard apple leaves extract (CALE) was tested to evaluate corrosion inhibition efficiency for mild steel under acidic medium. The test metal substrate was collected over a period of 24 hr of contacting with acid to determine the corrosion inhibition efficiency (CIE) and corrosion rate (CR) using the Gravimetric analysis. The findings of the study were applied to examine the adsorption behavior and thermodynamic characteristics for CALE as a potential corrosion inhibitor in acidic environment. Mild steel exhibited the highest corrosion rate in the absence of a corrosion inhibitor in a 0.5 M sulphuric acid solution. However, the rate of corrosion was observed to decrease gradually with increase in CALE concentration (0.4 - 2.0 g/l). The similar trend was noted at the experimental temperature range of 298-328 K. Adsorption behavior was investigated using the Langmuir, Temkin, Freundlich, and Flory Huggins adsorption isotherm models. The Temkin adsorption isotherm model provides the best fit to the experimental data. Besides, the negative values of Gibb's free energy of adsorption (Delta G ad ) reveal strong evidence for the spontaneous nature of CALE adsorption on mild steel surface. The increase in activation energy (E a ) from 35.05 kJ/mol in the blank test solution to 68.03 kJ/mol at 2.0 g/l concentration of CALE indicates the formation of a protective film of inhibitor molecules on the metal surface. Adsorption enthalpy values (triangle H=31.28- 73.79 kJ/mol) over the concentration range (0-2.0g/l of CALE) implies physical adsorption, whereas negative entropy values ( Delta S) suggests free movement of inhibitor molecules in the bulk solution. Additionally, a synergistic effect was demonstrated in lowering the corrosion rate by combining Acacia concinna extract (ACE, 0.1-0.3 g/l) with CALE, thereby enhancing the overall corrosion inhibition efficiency.