Corrosion and corrosion inhibition of cast Iron in hydrochloric acid (HCl) solution by cantaloupe (Cucumis melo) as green inhibitor

The effect of cantaloupe juice and seed extracts on corrosion of cast iron in 1.0 M hydrochloric acid (HCl) solution using hydrogen evolution measurements (HEM) and mass loss measurements (MLM) were investigated. Cantaloupe extracts inhibited the corrosion of cast iron in 1.0 M HCl solution. The inhibition efficiency increased with concentration of the extracts. The adsorption of the inhibitor molecules on cast iron surface was in accordance to Langmuir adsorption isotherms. In absence of inhibitors, the corrosion rate of cast iron increases with HCl concentration. The fractional reaction order observed in HCl solution indicates the formation of intermediates through the dissolution process or multiple steps mechanism of cast iron dissolution in HCl solution.   Key words: Cantaloupe (Cucumis melo), corrosion, cast iron, HCl concentrations, adsorption isotherm.