Optimization of chicken nail extracts as corrosion inhibitor on mild steel in 2M H(2)SO(4)

The inhibiting effects of Chicken Nails Extract (CNE) on Mild Steel corrosion in 2M H(2)SO(4) were investigated in this study. The effect of the concentration of inhibitor (0.5–1.5 g/l), time (5–8 h) and temperature (40-70(o)c) on Inhibition efficiency were investigated using Response Surface Methodology. The Physiochemical analysis and proximate analysis of the CNE were investigated; the result showed that organic constituents were present which made the Chicken nails extract a good inhibitor. The rate of corrosion increases as time and temperature increase while the Inhibition efficiency was discovered to increase as the inhibitor concentration increases. The optimum conditions obtained were temperature 63.63 °C, time 5 h and inhibitor concentration of 0.1 g/l. The optimum Inhibition Efficiency at these optimum conditions was predicted to be 74.04%. The micrographs result of Scanning Electron Micrographs analysis showed that in the presence of the inhibitor, there was a passive layer of a film formed on the surface. This study revealed that Chicken Nails Extract is a potentially good green inhibitor for Mild steel corrosion in 2M H(2)SO(4).