Authors : A. E. Salihu; O. B. Oloche; R. A. Arogundade; Dr. I. S. Arudi

Volume/Issue : Volume 11 - 2026, Issue 10 - October

Google Scholar : https://tinyurl.com/mpee8yxp

DOI : https://doi.org/10.38124/ijisrt/26Oct516

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Abstract : The feasibility of using avocado seed extract as a green corrosion inhibitor for low-carbon steel in 1M hydrochloric acid was investigated using the weight-loss method and surface characterization techniques. The effects of concentration, temperature, and exposure time were studied at the ranges 0–200ppm with change in concentration rate of 50ppm, 313-333k (change in temperature rate of 100k), and 3–28 days (in 3-day increments), respectively. The characterization of the inhibitor extract was carried out using qualitative phytochemical analyses (Fourier transform infrared (FTIR)) spectroscopy. The Surface morphology of the steel coupons before and after inhibition corrosion tests was examined using scanning electron microscopy (SEM).

Keywords : Corrosion Inhibition, Low-Carbon Steel Coupons, Avocado Seed Extract, Synergism, Phytoconstituents, Characterization, Functional Groups, FTIR Analysis, and Acid Pickling.

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