{'fraction_non_alphanumeric': 0.014446227929373997, 'fraction_numerical': 0.0032102728731942215, 'mean_word_length': 5.704301075268817, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Vegetable Extracts as Inhibitors of Carbon Steel Corrosion in Acidic Environment

Vegetable extracts have become important as an environmentally acceptable, readily available and renewable source for wide range of inhibitors. They are the rich sources of ingredients which have very high inhibition efficiency. The aim of the present work is to study the corrosion inhibition characteristics of aqueous extract of USINHIB (the abbreviation attributed to garlic extract, derived from romanian language, which was used as vegetable inhibitor), which have been studied as an eco-friendly green inhibitor for corrosion control of carbon steel in 0.5 M hydrochloric acid. The inhibitive effect of naturally available vegetable extract USINHIB toward the corrosion of carbon steel in 0.5 M HCl solution has been investigated by electrochemical techniques. Open circuit potential, potentiodynamic polarization, electrochemical impedance spectroscopy and cyclic voltammetry in presence and absence of vegetable inhibitor were used to provide detailed information about the corrosion of steel surface which occurs in acidic environment. The three electrode electrolytic cell was used. The obtained results showed the increase in the inhibition efficiency.