Aqueous oxidation of iron monosulfide (FeS) in the presence of glycine

Abstract The effect of glycine on the aqueous oxidation of FeS was evaluated in the range of 0.1–1.0 mM at pH 2.5 and 25 °C by electrochemical techniques (potentiodynamic polarization and Electrochemical Impedance Spectroscopy) and Density Functional Theory (DFT) computations. Our findings show that the inhibition efficiency of glycine in controlling the oxidative dissolution of FeS increases when the glycine concentration increases up to 0.5 mM. Further increase of glycine concentration up to 1 mM produces the decrease of the corresponding inhibition efficiency. The results of our study indicate that the inhibiting effect of glycine on the oxidative dissolution of FeS is produced by the glycine adsorption on the ferric iron formed by the oxidation of the FeS surface.