Corrosion inhibition of X65 steel in sulfuric acid by two food flavorants 2-isobutylthiazole and 1-(1,3-Thiazol-2-yl) ethanone as the green environmental corrosion inhibitors: Combination of experimental and theoretical researches

Food flavors of 2-isobutylthiazole (ITT) and 1-(1,3-Thiazol-2-yl)ethanone (TEO) for the corrosion inhibition of X65 steel in H2SO4 were studied by electrochemical methods, atomic force microscopy (AFM), scanning electron microscopy (SEM) and theoretical calculations. Electrochemical experiments show that ITT and TEO can effectively inhibit the corrosion of cathode and anode of X65 steel, and they are mixed-type corrosion inhibitors. Surface topography analysis (SEM and AFM) also visually demonstrate that ITT and TEO form an effective barrier film on the X65 steel surface to isolate the corrosive medium. Theoretical calculations profoundly explain the inhibition mechanism of ITT and TEO at the molecular level. In addition, the adsorption behavior of ITT and TEO on the surface of X65 steel is consistent with Langmuir isotherm adsorption. The results of experimental and theoretical studies have shown that the inhibition effect of TEO is better than ITT for X65 in 0.5 M H2SO4 . (C) 2018 Elsevier Inc. All rights reserved.