Investigating the effect of pea pods as a green inhibitor on sweet corrosion of low carbon steel

Articles in Press

Document Type : Original Article

Authors

1 Dept. Materials Engineering, Fact. Mechanical Engineering, University of Tabriz

2 phd student of metallurgy engineering of tabriz university

10.30509/jcst.2025.167445.1250

Abstract

Sweet corrosion is a type of corrosion in the oil industry in which CO2 gas reacts with water and carbonic acid is created and causes corrosion in steel. One of the ways to deal with corrosion is to use a corrosion inhibitor.
In this research, the natural inhibitory effect of pea pod extract as a new corrosion inhibitor for low carbon steel used in gas industry (API 5L X42) was investigated in 3.5 wt% NaCl solution saturated with CO2 in different concentrations. Electrochemical methods such as polarization test and electrochemical impedance spectrometry and TOEFL have been used. The results showed that the minimum surface roughness in the extract with a concentration of 100 ppm was 20.607 nm and also the best effectiveness of the extract with IE = 69.76 at a concentration of 100 ppm compared to other concentrations and the results of SEM and XRD show the formation of a protective layer on the surface of the samples and the function of the extract is as a mixed inhibitor.

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Journal of Color Science and Technology

Articles in Press, Accepted Manuscript
Available Online from 07 June 2025

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