Mitigation of Mild Steel Corrosion in Acid by Green Inhibitors: Yeast, Pepper, Garlic, and Coffee

Table 1

Adsorption isotherm with different inhibitors in HCl.

	Langmuir			Temkin			Frumkin
	Reg. coefficient	𝐾	Δ𝐺	Reg. coefficient	𝐾	Δ𝐺	Reg. coefficient	𝐾	Δ𝐺
			kJ/m			kJ/m			kJ/m
Pepper	0.910	49.20	−19.7386	0.941	28707.81	−35.6269	0.868	116.95	−21.8984
Yeast	0.895	264.85	−23.9375	0.994	1.86𝐸+10	−69.0118	0.985	928.97	−27.0681
Coffee	0.967	16.14	−16.9584	0.967	0.1	−4.27533	0.904	769.13	−26.5971
Garlic	0.958	62.66	−20.3417	0.968	1.472313	−10.9845	0.937	17.1	−17.102