The Inhibition Effect of Cinnamon Extract on Leaching of Aluminum Cook Wares in NaCl Solutions at Quasi-Cooking Condition

Hassan M.  Al Hazmei; Raesah A.  Al-Shihry; Layla A.  Al Juhaiman

doi:10.4236/jsemat.2015.54020

Layla A. Al Juhaiman^*, Raesah A. Al-Shihry, Hassan M. Al Hazmei

Abstract: The contribution of cinnamon extract on leaching of aluminum (Al) cook wares was investigated using two aluminum alloys (Indian and Egyptian) and pure Al. The cinnamon (Cin) was extracted by heating the Cin sticks at 90°C in distilled water for an hour to make the 10% stock solution. This study was done in aqueous solutions in presence and absence of 1% NaCl using weight loss at 90°C. Moreover surface study (SEM and EDX) and electrochemical methods (Open Circuit Potential and Tafel plot) were applied. The addition of Cin solutions to 1% NaCl decreased the corrosion rates in weight loss and electrochemical method compared to 1% NaCl solutions which showed an inhibitive property of Cin solution. The inhibition was found to obey the modified Langmuir isotherm with a negative Langmuir ΔGads indicating the spontaneous nature of adsorption even at 90°C. The EDX surface analysis of the Al surface immersed in Cin + NaCl revealed the composition of the pits formed. From Tafel method, it was found that the corrosion current density of pure Al was more than that of the Egyptian alloy. The apparent activation energy values for Cin, Cin + NaCl and NaCl solution were evaluated and discussed.

Keywords: Cinnamon Extract, Aluminum Alloys, Weight Loss Method, Inhibition, Surface Study, Open Circuit Potential, Tafel Plot

Cite this paper: Al Juhaiman, L. , Al-Shihry, R. and Al Hazmei, H. (2015) The Inhibition Effect of Cinnamon Extract on Leaching of Aluminum Cook Wares in NaCl Solutions at Quasi-Cooking Condition. Journal of Surface Engineered Materials and Advanced Technology, 5, 177-189. doi: 10.4236/jsemat.2015.54020.

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