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一、低碳钢的腐蚀普通低碳钢可用于制造浅底平锅、炒菜锅、菜刀及搪瓷制品等餐具。用SS34(相等于我国的A_3钢)钢板在24种试验溶液中进行了常温浸渍试验,据测得的腐蚀失重,这些试验溶液的腐蚀性可分为三类:(1)、腐蚀性大的是食用醋和食盐水,其中食用醋的腐蚀性最大;(2)腐蚀性最小的是重苏打水和糖水;(3)、由于柠檬酸、蛋白质及脂肪所形成的油性膜,对豆酱及酱油的腐蚀性有抑制作用,所以酱油与食用醋混合液的腐蚀性与单一的食用醋相比明显地降低(见图1)。
First, the corrosion of low carbon steel Ordinary low carbon steel can be used to make shallow pan, wok, kitchen knives and enamel products and other tableware. SS34 (equivalent to China’s A_3 steel) steel in 24 test solution immersion test at room temperature, measured corrosion loss, the corrosion of these test solutions can be divided into three categories: (1), corrosive Is edible vinegar and salt water, of which the most edible vinegar corrosion; (2) the most corrosive is to re-draw water and sugar water; (3), due to citric acid, protein and fat formed by the oily film on the soy sauce and soy sauce Of the corrosive inhibition, so the corrosion of soy sauce and vinegar mixture was significantly reduced compared with a single food vinegar (see Figure 1).