Effect of addition of CeO₂ nanoparticles to pectin as inhibitor of X60 steel corrosion in HCl medium

Ceria (CeO₂) nanoparticles were synthesized and characterized using scanning electron microscopy (SEM), powder X-ray diffraction (XRD), attenuated total reflectance infrared (ATR-IR) spectroscopy and thermogravimetric analysis (TGA) techniques. The effect of addition of the synthesized CeO₂ on the corrosion inhibition effect of pectin for X60 steel in 0.5 M HCl solution was evaluated using electrochemical impedance spectroscopy (EIS), potentiodynamic polarization and weight loss techniques at 25 and 60 °C. Water contact angle measurements, scanning electron microscopy and ATR-IR techniques were employed for surface morphology characterization. Results obtained show that inhibition efficiency increased with increase in the additives concentration. Addition of CeO₂ exerted both antagonistic and synergistic effects depending on temperature, immersion time and concentration of CeO₂. Temperature was found to have profound effect on the corrosion inhibition performance of pectin without and with addition of CeO₂. The potentiodynamic polarization studies revealed that Pectin, CeO₂ and Pectin-CeO₂ mixtures functions as a mixed-type inhibitor. Results from all the surface analyses confirm the formation of protective film on the X60 steel surface.