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The effect of some Green Leafy Vegetables (GLV) extracts namely Lactuca sativa (Lactuca), Eruca Sativa (Arugula), Petroselinum crispum (Parsley), and Anethum Graveolens (Dill) were investigated on inhibition of corrosion carbon steel in 1 M HCl solution using gravimetric (weight loss) method. The inhibition efficiency has increased as concentration of the extract increased. The inhibition efficiency has decreased as the temperature increased. The results obtained showed that GLV extracts inhibited the corrosion process by a physical adsorption mechanism that followed the Langmuir, Freundlich, and Temkin adsorption isotherm models. The adsorption thermodynamic parameters that were calculated include, free energy of adsorption (ΔG°ads), activation energy (Ea), enthalpy of adsorption (ΔH°ads), and entropy of adsorption (ΔS°ads) are proposed for the corrosion of carbon steel in 1 M HCl in the absence and presence of GLV extract.

Green corrosion inhibitors for carbon steel by green leafy vegetables extracts in 1 M HCl