The use of strawberry and arabic gum blend as an inhibitor for the corrosion of aluminium in an acidic medium

Abstract

The manuscripts entails the use of plant gum blends prepared with gum Arabic and strawberry gum, to inhibit the corrosion of aluminum immersed in concentrated sulfuric acid solution. The miscibility tests of the blended gums (Arabic and strawberry) were carried out using Ostwald viscometer. Following the ratio of gum Arabic to strawberry gum, the ratio 0.2:0.8 has the highest relative viscosity and thus more viscous than all the other blends prepared in this work, and due to its viscosity strength the 0.2:0.8 ratio was used. In addition, the inhibitive and adsorption properties of Arabic and strawberry gums were studied using gravimetric method. The results obtained indicated that the blend of Arabic and strawberry gums are effective in the corrosion inhibition of aluminum in H2SO4 solutions. The adsorption of the inhibitor on the aluminium surface is spontaneous and supports the Langmuir adsorption model, the data was also subjected to other isotherms and thermodynamic models.