Abstract

The objective of the work is to introduce and establish the anticorrosion property of maltodextrin (MLD) on the alkaline corrosion of zinc in 0.1 M NaOH. The corrosion and inhibition studies were done by the weight loss method and potentiodynamic polarization (PDP) measurements. Conditions were optimized to get the maximum inhibition efficiency by varying the concentration of the inhibitor in the temperature range of 303–323 K. Activation and thermodynamic parameters were evaluated and discussed in detail. A suitable adsorption isotherm was proposed to fit the experimental results. Scanning electron microscopy (SEM), Energy-dispersive X-ray spectroscopy (EDX), Atomic-force microscopy (AFM), and Attenuated total reflection – Fourier-transform infrared spectroscopy (ATR-FTIR) studies were performed before and after the addition of the inhibitor to analyze the adsorption tendency of MLD onto the metal surface. It was found that the inhibition efficiency of MLD increases with an increase in its concentration and with temperature. The maximum efficiency of 81.1% was achieved for the addition of 0.3 g L^–1 of MLD at 323 K. The obtained results fitted well into the Langmuir adsorption isotherm. Both the surface morphology studies and the spectroscopic investigations confirmed the adsorption of the studied inhibitor onto the metal surface.

中文翻译：

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麦芽糊精对锌碱腐蚀的抑制作用

摘要

这项工作的目的是介绍和建立麦芽糊精 (MLD) 对锌在 0.1 M NaOH 中的碱性腐蚀的抗腐蚀性能。腐蚀和抑制研究是通过失重法和动电位极化 (PDP) 测量完成的。通过在 303-323 K 的温度范围内改变抑制剂的浓度来优化条件以获得最大的抑制效率。对活化和热力学参数进行了评估和详细讨论。提出了一个合适的吸附等温线来拟合实验结果。扫描电子显微镜 (SEM)、能量色散 X 射线光谱 (EDX)、原子力显微镜 (AFM)、和衰减全反射 – 傅里叶变换红外光谱 (ATR-FTIR) 研究在添加抑制剂之前和之后进行，以分析 MLD 在金属表面上的吸附趋势。发现MLD的抑制效率随着其浓度和温度的增加而增加。添加 0.3 g L 时达到了 81.1% 的最大效率^–1的 MLD 在 323 K。获得的结果很好地符合朗缪尔吸附等温线。表面形态研究和光谱研究都证实了所研究的抑制剂在金属表面上的吸附。