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

• Main Authors: N. Velazquez-Torres, H. Martinez, J. Porcayo-Calderon, E. Vazquez-Velez, J. G. Gonzalez-Rodriguez, L. Martinez-Gomez
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2018-01-01
• Series: Green Chemistry Letters and Reviews
• Subjects: Corrosion; green inhibitor; fatty acids
• Online Access: http://dx.doi.org/10.1080/17518253.2017.1404645

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.