Stability study of nigella sativa layer formed on the steel surface in neutral solution
Résumé
The inhibition of corrosion of mild steel in an aerated 0.5 M NaCl solution was studied using electrochemical impedance spectroscopy in the presence of different amounts of extract of Nigella Sativa seeds. The previous work we proved that presence of this mixture in the solution decreases the corrosion current density. Long term immersion showed that lower amounts are more efficient than higher ones. And the inhibitor layer is more stable for smaller amount after 19 hours of immersion. The surface examination and analyses confirm that a layer is formed on the metal surface.