Thermodynamic and Kinetic Characterization of Aluminum Corrosion and Inhibition Adsorption of Vernonia Amygdalina Fruit Extract IN 0.5N H2SO4
DOI:
https://doi.org/10.37628/jtck.v9i1.1453Abstract
Anti-corrosive efficacy of ethanolic extract of Vernonia amygdalina fruit extract on corrosion of aluminum in 0.5N H2SO4 acidic solution was explored by mass loss measurement at rise in temperature between 303-343 K for 24 hours immersion period. The I.E. (η%) has been noticed prominently high (62.92%) at concentration 0.45% at 303 K. An inhibitor adsorption on the surface aluminum have been found to be best fitted Langmuir adsorption isotherm. It was noticed that corrosion process was exothermic, spontaneous and physical. The kinetic parameters comprises enthalpy of activation (ΔHact), activation energy (Ea), entropy of activation (ΔSact) and thermodynamic parameters namely enthalpy of adsorption (ΔH0 ads), free energy of adsorption (ΔG0ads) all entropy of adsorption (ΔS0 ads) were determined. Both these Thermodynamic all kinetic parameters showed a strong interaction between the metal surface all inhibitor. The high protective influence was attributed delete to the phytochemical ingredients existent in the Vernonia amygdalina fruit extract. Additionally, various kinetic parameters, including the enthalpy of activation (ΔHact), activation energy (Ea), and entropy of activation (ΔSact), were determined. Thermodynamic parameters such as the enthalpy of adsorption (ΔH0ads), free energy of adsorption (ΔG0ads), and entropy of adsorption (ΔS0ads) were also calculated. Both these thermodynamic and kinetic parameters demonstrated a strong interaction between the aluminium surface and the inhibitor molecules. The high protective influence was attributed to the phytochemical constituents present in the Vernonia amygdalina fruit extract, which likely form a protective barrier on the metal surface.References
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