Abstract
The effect of aqueous garlic peel extract on the corrosion process of carbon steel in 1molL−1 HCl was examined. The inhibition efficiency of C-steel in 1molL−1 HCl increased as the extract concentration and temperature increased. The inhibitory property of the extract is discussed in terms of the mechanism by which its components adsorb onto the C-steel surface. This adsorption process obeyed a Langmuir adsorption isotherm. HS-SPME GC analysis of the garlic peel extract suggests that sulphur compounds may play an important role in the inhibition process.
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