Turmeric and ginger as green inhibitors of mild steel corrosion in acidic medium

Extracts of turmeric and ginger rhizomes were separately studied as inhibitors of mild steel corrosion in 1 m hcl. the corrosion inhibition efficiency (ie) was investigated using weight loss method and potentiodynamic polarization measurements. weight loss measurements were carried out at 25,45,and 65°c for 1 h immersion time. the topography of the mild steel surface was analyzed using field emission scanning electron microscopy (fesem). the results show that both inhibitors inhibit the mild steel corrosion and act as mixed type inhibitors. the ie increases with the increase in the inhibitors concentrations to attain 92 and 91% at 10 g/l of turmeric and ginger,respectively. at high concentrations of the inhibitors (i.e. 7.5 and 10 g/l),turmeric and ginger show their higher inhibition efficiencies at 45°c and 25°c,respectively. the adsorption of the inhibitors on mild steel surface obeys the langmuir adsorption isotherm. based on the obtained results,turmeric acts as a better corrosion inhibitor compared to ginger.