Steel Corrosion Inhibition by Microbial Polysaccharide and Tartrate Mixture

The objective of this study was to investigate steel corrosion inhibition by a mixture of microbial polysaccharide xanthan gum (XG) and potassium sodium tartrate (PST). It was established carbon steel corrosion inhibition by XG and PST in 3% NaCl solution using electrochemical methods and weight los...

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Bibliographic Details
Published in:Journal of bio- and tribo-corrosion 2022-03, Vol.8 (1), Article 6
Main Authors: Korniy, S. A., Zin, I. M., Tymus, M. B., Khlopyk, O. P., Holovchuk, M. Ya
Format: Article
Language:English
Subjects:
Adsorption
Biomaterials
Chemistry and Materials Science
Chlorides
Coordination compounds
Corrosion
Corrosion and Coatings
Corrosion inhibitors
Electrochemical impedance spectroscopy
Low carbon steels
Materials Science
Polysaccharides
Sodium chloride
Solid Mechanics
Spectroscopy
Steel structures
Surface chemistry
Tribology
Weight loss measurement
Xanthan
Xanthan gum
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Summary:The objective of this study was to investigate steel corrosion inhibition by a mixture of microbial polysaccharide xanthan gum (XG) and potassium sodium tartrate (PST). It was established carbon steel corrosion inhibition by XG and PST in 3% NaCl solution using electrochemical methods and weight loss measurements. The efficiency of steel corrosion inhibition by xanthan gum significantly increases in the mixture with tartrate. The results of electrochemical impedance spectroscopy indicate the formation of a protective adsorption layer on the steel surface. The adsorption of the inhibitor mixture on mild steel surface obeys Langmuir isotherm. The protective effect of a mixture of xanthan gum and tartrate in chloride solution is likely due to the formation of single or double complexes with iron cations by their molecules. The XG/PST mixture provides a degree of metal protection of over 90% in an environment with a high concentration of chlorides and can become a promising corrosion inhibitor to protect against corrosion of steel structures.
ISSN:2198-4220
2198-4239
DOI:10.1007/s40735-021-00605-5