Effect of grape fruit juice on the corrosion behaviour of mild steel in acidic medium

Abstract

The corrosion rate of mild steel in HCL and H2SO4 solution media in the presence of grape fruit juice at normal temperature was studied using the weight loss technique. The concentration of the grape fruit juice were varied as 1.0%, 2.0%, 3.0%, 4.0% and 5.0% weight of each acidic medium and their effects were carefully studied on the corrosion rate of mild steel. In blank HCL and H2SO4 the corrosion rates were 0.694x10 7 g/cm 2 /sec and 4.782x10 7 g/cm 2 /sec respectively. As the grape juice concentration increases in both acidic media the corrosion rate decreases. The rate of the corrosion decreased from the (0.6494 to 0.482 finally to 0.378)x10 7 g/cm 2 /sec with the addition of 1.0%, 2.0%, and 5% of juice concentration to the HCL respectively. Also in H2SO4 acidic medium, the corrosion rate decreased from (4.782 to 2.642 finally to 1.157)x10 7 g/cm 2 /sec with the addition of 1.0%, 2.0%, and 5% of Grape fruit juice concentration respectively.