Effect of ginger, pomegranate and celery extracts on zinc electrodeposition, surface morphology and corrosion inhibition of mild steel

Abstract

Electrodeposition of Zn on mild steel (MS) within an acid bath consisting of admixed ZnCl2, H3BO3 and KCl solution at specific concentrations of ginger (zingiber officinale), celery (Apium graveolens) and pomegranate (Punica granatum) extracts, and plating time was studied. The surface of electrodeposited MS was analyzed with scanning electron microscope (SEM). Energy dispersive spectroscopy (EDS) was employed for elemental analysis. Results shows the presence and increase in extract concentration is associated with the amount of Zn electrodeposited on MS. Ginger extracts induced the highest weight gain with values between 0.0867 g and 0.1219 g. Morphology studies showed good electrodeposition of Zn on MS, with closely packed Zn particles on the surface with respect to additive concentrations and plating time. EDS results showed pomegranate induced the highest %wt. content of Zn on MS. Corrosion resistance of the unplated and Zn electrodeposited MS with and without extract additives were evaluated with potentiodynamic polarization method. Results showed the presence of ginger, pomegranate and celery extracts improved the corrosion protection of Zn electrodeposited MS with optimal corrosion rates of 2.48 mm/y, 2.78 mm/y and 1.95 mm/y compared to 7.96 mm/y for unplated MS and 6.58 mm/y for Zn electrodeposited MS without additives.

Keywords

• Electrodeposition
• Zinc
• Mild steel
• Corrosion