Use of an amide-type corrosion inhibitor synthesized from the coffee bagasse oil on the corrosion of Cu in NaCl

N. Velazquez-Torres, H. Martinez, J. Porcayo-Calderon, E. Vazquez-Velez, J. G. Gonzalez-Rodriguez*, L. Martinez-Gomez

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

20 Scopus citations

Abstract

An amide, namely N-[2-[(2-hydroxyethyl) amino] ethyl]-amide, extracted from the fatty acids contained in the coffee bagasse, has been investigated as a possible green corrosion inhibitor for copper in 3.5% NaCl by using potentiodynamic polarization curves and electrochemical impedance spectroscopy measurements. Results were complemented by detailed scanning electronic microscopy, FTIR and gas chromatography studies. Results have shown that N-[2-[(2-hydroxyethyl) amino] ethyl]-amide is a good, mixed type of corrosion inhibitor, with an efficiency that increases with its concentration but it decreases with a rise in the temperature. It adsorbs chemically onto the copper surface by following a Langmuir type of adsorption isotherm.

Original languageEnglish
Pages (from-to)1-11
Number of pages11
JournalGreen Chemistry Letters and Reviews
Volume11
Issue number1
DOIs
StatePublished - 2 Jan 2018
Externally publishedYes

Bibliographical note

Publisher Copyright:
© 2017 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group.

Keywords

  • Corrosion
  • fatty acids
  • green inhibitor

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