scholarly journals Development of Solutions for Chemical Phosphating of Carbon Steel

2020 ◽  
pp. 215-218
Author(s):  
F. Fuzaylova ◽  
V. P. Guro
Keyword(s):  
Carbon Steel ◽  
Raw Materials ◽  
Carbon Steels ◽  
Effect Of Temperature ◽  
Total Acidity ◽  
Resource Base ◽  
Local Resource ◽  
Phosphate Coatings ◽  
Elemental Chemical Analysis

A consumer in Uzbekistan imports concentrates phosphating the surface of carbon steels, such as, for example, Foscon 35 and Foscon 35K. (Russia). Work has been done to create analogs from local raw materials. Having studied the physicochemical properties of the concentrates, a mechanism for the formation of protective phosphate coatings was suggested, and the components of a new phosphating composition were selected. The aim of the work was to develop a composition of a solution for chemical phosphating of the surface of carbon steel at the local resource base. Methods used: elemental chemical analysis, electrochemical and corrosion measurements, conditionally total acidity of solutions was measured according to TU 2149-205-10964029-2004 (Russia). The effect of temperature, pH of the medium, and the exposure time of the sample in the phosphating solution on the quality of the phosphate film was studied. As a result, a phosphating composition FK-1 was developed, functionally similar to imported concentrates Foscon 35 and Foscon 35K, based on local raw materials.

scholarly journals Construction sands of Podillya: patterns of distribution, resources and use

2019 ◽  
Vol 27 (3) ◽  
pp. 510-519
Author(s):  
M. Syvyj ◽  
B. Gavrychok
Keyword(s):  
Raw Materials ◽  
Raw Material ◽  
Simultaneous Increase ◽  
Clay Material ◽  
Material Base ◽  
Resource Base ◽  
Apparent Correlation ◽  
The Baltic ◽  
Further Development

This article presents the characteristics of the resource base of building sands within the three Podillya regions, the patterns of sands distribution, and proposals for increasing the extraction of raw materials . The construction sands of Podillya are confined to the Upper Cretaceous, Neogene and Anthropogenicdeposits. The decrease of the thickness of the sandy strata of the Opilsk Neogene suite in the eastern direction was observed with the simultaneous increase in the thickness of the overlapping strata of the rocks. There is no apparent correlation between the thickness of sandy interlayers and the quality of sands. The interdependence of the chemical composition of Neogene sands and the sand size module is established.The genetic predisposition for the distribution of building sands in different parts of the Podillya territory has been established. Four groups of sand deposits of different age have been identified within the Podillya regions, which contrast sharply with single deposits in the neighbouring territories.There is a very uneven distribution of explored reserves of sandy raw materials across the region and accordingly in the provision of construction sands in the different oblasts /regions of Podillya. The areas best provided with sandy raw materials are the central districts of Ternopil region and Slavutsky district of Khmelnytsky region . Sands of the Baltic stage distributed in Vinnytsia region are mostly poor in quality, clogged with clay material and require enrichment. The further development of the mineral raw material base and the prospects for increasing the production of construction sand in the Podillya regions is associated with the increase in production at the prepared deposits, the commissioning of reserve deposits, the conducting of prospecting and exploration work in the proposed potentially exploitable areas and additional exploration of individual deposits that are exploited. The research allows us to evaluate objectively the existing base of sand raw materials for various purposes in the Podillya region and to develop on this basis measures to increase it. The importance of the study is determined by the acute shortage of the raw material in most administrative districts of Khmelnytsky and Vinnytsia regions, by the growth in the volume of construction work (and accordingly the requirements for sandy raw materials) both in Podillya and in the country.

High Temperature Hydrogen Sulfide Corrosion★

CORROSION ◽  
1956 ◽  
Vol 12 (1) ◽  
pp. 22-32 ◽  
Author(s):  
E. B. BACKENSTO ◽  
R. D. DREW ◽  
C. C. STAPLEFORD
Keyword(s):  
Hydrogen Sulfide ◽  
High Temperature ◽  
Carbon Steel ◽  
Carbon Steels ◽  
Effect Of Temperature ◽  
Sulfide Concentration ◽  
Wide Range ◽  
Sulfide Corrosion ◽  
Hydrogen Sulfide Corrosion ◽  
Hydrogen Sulfide Concentration

Abstract High temperature hydrogen sulfide corrosion of carbon steel and low chrome alloys has become a serious problem in the petroleum industry in connection with the increasing use of high pressure hydrogenation and dehydrogenation processes for upgrading petroleum fractions. The effect of temperature, pressure and hydrogen sulfide concentration on the corrosion rate of a wide range of commonly used carbon steels and alloys has been determined in laboratory tests. It has been established that the low chrome alloys (up to 5 percent chromium) which have been used to combat sulfur corrosion in fractionation and cracking equipment, show little or no advanage over carbon steel in resisting attack by hydrogen sulfide. Of the conventional alloy steels tested, only the 18-8 chrome nickel and higher alloys have shown good resistance to this type of corrosion over a wide range of pressure, temperature and hydrogen sulfide concentration. It was found that aluminum coated steels also showed very good corrosion resistance. Three methods were proposed for minimizing hydrogen sulfide corrosion: (1) Reduction of hydrogen sulfide in process streams, (2) Use of chrome-nickel alloys, and (3) Protection of metals by aluminum coating.

scholarly journals STUDY ABOUT THE INFLUENCE OF SOME FACTORS ABOUT THE LACTIC ACID FERMENTATION OF CARROT JUICES

2008 ◽  
Vol 65 (2) ◽  
Author(s):  
Magda Gabriela Bratu ◽  
Lavinia Buruleanu ◽  
Daniela Avram
Keyword(s):  
Amino Acids ◽  
Ascorbic Acid ◽  
Lactic Acid ◽  
Raw Materials ◽  
Lactic Acid Fermentation ◽  
Total Acidity ◽  
Acid Fermentation ◽  
Heat Treated ◽  
Initial Content

The influence of the storage time of vegetables - raw materials, the influence of fermentation temperature and the influence of the glucose addition about the lactic acid fermentation unfolding has been studied. Fresh carrots and carrots stored five months were pressed to raw juice and heat-treated at 70 degrees C for 20 minutes in the aim of destroy the undesirable microorganisms. Carrot juices were inoculated with lactic acid bacteria isolated from epiphytic microbiota at the concentration of 4x105 UFC/ml and fermented in a thermostat for 96 hours. During the fermentation the following analytical parameters were established: reducing sugars, total acidity, pH, amino acids content, nitrites content, ascorbic acid content. During fermentation the pH of carrot juices decreases from 6,15 to 3,99, while the total acidity increases from 0,06 to 1,62% (as lactic acid). Less than 25% of the initial content of ascorbic acid rests in the juices after 96 hours of fermentation. The amino acids content of juices, expressed as g N2/100g, increase with a middle of 50% in 96 hours, due of the proteins decomposition. The pre-digestion of these compounds improve the nutritional quality of the lactofermented juices. We found that the glucose supplement hasn’t a significant influence about the lactic acid accumulation. Also, at the end of the period of study, we found that the substratum metabolization was difficult in the sample with 1% glucose initial added. The quality of the raw materials, especially concerning the sugars content and the total acidity at the beginning of the fermentation process is important because a rapidly increase of acidity minimizes the influence of spoilage bacteria. To proceed from the results of the sensory analysis and the results of the chemical analysis we recommend stopping the fermentation of these juices after 72 hours.

scholarly journals The influence of continuous casting technology on the cleanliness of carbon steel

2021 ◽  
Vol 46 (1) ◽  
pp. 27-30
Author(s):  
Aida Imamović ◽  
Raza Sunulahpašić ◽  
Mirsada Oruč ◽  
Omer Kablar ◽  
Derviš Mujagić
Keyword(s):  
Mechanical Properties ◽  
Carbon Steel ◽  
Continuous Casting ◽  
Production Method ◽  
Carbon Steels ◽  
Casting Technology ◽  
Metallic Inclusions

The influence of the production method, i.e. casting technology on the cleanliness and thus the quality of carbon steels is best determined through the presence and type of non-metallic inclusions. A large number of inclusions, especially oxide and complex ones, can significantly affect the mechanical properties of carbon steels and limit their application for the production of finished products. This paper presents the influence of the presence, type and amount of non - metallic inclusions in B500B carbon steel according to ASTM / AISI produced by continuous casting technology without and with the application of stream protection.

scholarly journals Influence of surface-active substances on the processes of agglomeration when the secondary resources are using

2018 ◽  
pp. 80-92
Author(s):  
A.S. Nesterov ◽  
L.I. Garmash ◽  
M.G. Boldenko ◽  
O.A. Vergun ◽  
K.P. Lopatenko
Keyword(s):  
Gas Permeability ◽  
Raw Materials ◽  
Strength Properties ◽  
Liquid Phase Sintering ◽  
Water Soluble ◽  
Resource Base ◽  
Charge Materials ◽  
Metallurgical Wastes ◽  
The Cost

A promising method of intensifying the process of sinter preparation preparation was investigated by using surfactants as an additional binding material. It is shown that surfactants provide efficient compaction of charge materials. The use of water-soluble surfactant additives (aminocrylate of various compositions) when moistening the charge in the blending and pelletizing of charge materials positively affects the sintering performance and the quality of the finished sinter. An increase in the strength of the agglomerate during recovery, a decrease in abrasion, and an increase in the temperature of the maximum melt filtration were noted. An increase in the recoverability of the agglomerate and the associated decrease in the “aggressiveness” of primary slags were also observed. When using surfactants, the duration of the process was reduced, and the vertical sintering rate increased from 1.0-1.8% to 6.1-8.5%. The yield of the charge has increased by 0.4-2.4%, the strength index - by 0.4-2.2%. Analysis of the results of laboratory studies confirmed that the introduction of surfactants in moisturizing water can improve the quality of the mixture. In particular, the gas permeability of the charge is improved, the best conditions for burning solid fuel and the process of liquid-phase sintering are provided, and the strength properties of the finished product are enhanced. The involvement of a part of metallurgical wastes in the fermentation domain complex allows to significantly expand the resource base of iron ore components, reduce the cost of input raw materials and improve the environmental situation.

scholarly journals The quality of lipid ingredients for pig diets: effects on performance, carcass and meat traits and adipocyte diameter

2016 ◽  
Vol 37 (4) ◽  
pp. 2209
Author(s):  
Daniel Pigatto Monteiro ◽  
Aliny Ketilim Novais ◽  
Louise Manha Peres ◽  
Nayara Andreo ◽  
Luiz Gustavo Aristidis ◽  
...  
Keyword(s):  
Polycyclic Aromatic Hydrocarbon ◽  
Soybean Oil ◽  
Polychlorinated Biphenyl ◽  
Raw Materials ◽  
Total Acidity ◽  
Initial Weight ◽  
Polycyclic Aromatic ◽  
Pig Feed ◽  
Degummed Soybean Oil

This study aimed to evaluate the viability of using four lipid products (refined soybean oil, RO; degummed soybean oil, DO; pig lard, PL; and recycled frying oil, FO) as ingredients for pig feed during the finishing phase. The products were previously evaluated for the presence of insoluble impurities, peroxide levels, and total acidity as well as dioxin group, polychlorinated biphenyl, and polycyclic aromatic hydrocarbon contaminants. Eighty 110 day-old pigs, including 40 castrated males and 40 females, with a mean initial weight of 59.01 ± 5.09 kg, were subjected to four treatments (feed containing RO, DO, PL, and FO) for 32 days to evaluate the effect on growth performance, carcass and meat traits and adipocyte diameter. The results for the products did not reveal any degradation or presence of contaminants within the use restriction levels. There were no differences regarding performance, carcass and meat traits, and adipocyte diameter among the treatments. The animals fed FO feed exhibited a poorer loin area and marbling (P < 0.07). The tested lipid raw materials are viable for use as ingredients in feed.

TECHNOLOGICAL ASPECTS OF HIGH QUALITY RAW MATERIAL OBTAINING FOR PECTIN PRODUCTION

1970 ◽  
pp. 47-50
Author(s):  
I. A. Ilina ◽  
I. A. Machneva ◽  
E. S. Bakun
Keyword(s):  
Raw Materials ◽  
Thermal Characteristics ◽  
Environmental Safety ◽  
Raw Material ◽  
High Quality ◽  
Temperature Conductivity ◽  
Drying Temperature ◽  
Plant Raw Materials ◽  
Gel Forming Ability

  The article is devoted to the study of the chemical composition, physical and thermal-pfysical characteristics of damp apple pomaces and the identifying patterns of influence of drying temperature the functional composition and gel-forming ability of pectin. The research is aimed at obtaining initial data for the subsequent calculation of the main technological, hydro-mechanical, thermal, structural and economic characteristics of devices for drying the plant raw materials, ensuring the environmental safety and high quality of pectin-containing raw materials, the reducing heat and energy costs. As a result of the study of the thermal characteristics of apple pomaces, the critical points (temperature conductivity – 16.5 x 10-8 m2/s, thermal conductivity – 0.28 W/m K, heat capacity – 1627 j/(kg K)) at a humidity of 56 % are determined, which characterizing the transition from the extraction of weakly bound moisture to the extraction of moisture with strong bonds (colloidal, adsorption). It was found that the pomaces obtained from apples of late ripening have a higher content of solids (21-23 %), soluble pectin and protopectin (2.5-4.5 %). Dried pomaces obtained from apple varieties of late ripening contain up to 25 % pectin, which allow us to recommend them as a source of raw materials for the production of pectin. The optimum modes of preliminary washing of raw materials are offered, allowing to the remove the ballast substances as much as possible. It is established that when the drying temperature increases, the destructive processes are catalyzed: the strength of the pectin jelly and the uronide component and the degree of pectin esterification are reduced. The optimum drying temperature of damp apple pomaces is 80 0C, at which the quality of pectin extracted from the dried raw materials is maintained as much as possible. It is shown that the most effective for the pectin production is a fraction with a particle size of 3-5 mm, which allow us to extract up to 71 % of pectin from raw materials.

STRATEGI MENINGKATKAN LOYALITAS KONSUMEN MAKANAN KHAS KOTA CURUP KABUPATEN REJANG LEBONG

2019 ◽  
Author(s):  
Onsardi Onsardi
Keyword(s):  
Swot Analysis ◽  
Raw Materials ◽  
External Factors ◽  
Consumer Loyalty ◽  
Internal Factors ◽  
The Public ◽  
Typical Food ◽  
Internal And External Factors

The title of this study is the Strategy of Increasing Consumer Food Loyalty in CurupCity, Rejang Lebong Regency (Case Study in "Henvian" Typical Food Industry). Thisresearch is based on the importance of strategies in increasing business and consumerloyalty to products sold.Strategies to increase business and consumer loyalty can bedone with a SWOT analysis. Place of this research is the "Henvian" shop that sellstypical Rejang lebong food. The method used in this study is descriptive qualitative.Informants in this study were people who were considered to know for certain about theHENVIAN Specialty Food Store in Curup City, Rejang Lebong Regency. The dataanalysis technique used in this study is a SWOT analysis to determine the strengths,weaknesses, opportunities and threats in a typical Rejang Lebong food business.By using SWOT analysis techniques that consist of strengths (weakness), weaknesses(weakness), opportunities (opportnity) and threats (threath). The results of this studycan be concluded that the internal factors that are the strength of the marketing strategyare the quality of the product that is good at a price affordable to the public andtourists, service that is friendly and responsive to consumer needs, as well astechnological advancements that facilitate the promotion of business. Internal factorsthat are a weakness are often lack of stock, there are some products that do not meet thestandard packaging, the product shelf life is short, employees do not use uniforms.External factors that become opportunities are a fairly high economic community,abundant raw materials while external factors that are a threat are the manycompetitors, an unstable economy, the price of basic needs increases. Based on theresults of the SWOT analysis of internal and external factors, the strategy used is toimprove product quality by improving the appearance of packaging and quality ofcontent and quality of service by providing uniforms to employees and providingstandards of service to consumers. .Keywords: Strategy, Consumer Loyalty, SWOT

UNS G10210

Alloy Digest ◽  
1988 ◽  
Vol 37 (9) ◽  
Keyword(s):  
Fracture Toughness ◽  
Carbon Steel ◽  
Manganese Content ◽  
Heat Treating ◽  
Carbon Steels ◽  
High Manganese ◽  
Steel Mills ◽  
Cold Worked ◽  
Good Workability ◽  
High Manganese Content

Abstract UNS G10210 is a carbon steel of relatively high manganese content which increases hardenability and hardness over that of carbon steels of lower manganese. It combines good machinability, good workability (hot or cold) and good weldability. It is used in the annealed, hot-worked, normalized, cold-worked or water-quenched-and-tempered condition for many applications. It may be used in uncarburized applications and for components case-hardened by carburizing. This datasheet provides information on composition, physical properties, hardness, elasticity, and tensile properties as well as fracture toughness. It also includes information on corrosion resistance as well as forming, heat treating, machining, joining, and surface treatment. Filing Code: CS-122. Producer or source: Carbon steel mills.

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