Corrosion Characteristics of Ascast Ductile Iron in Lime Juice


A study on the corrosion characteristics of ascast ductile iron in lime juice was conducted using the common weight loss method. Five standard tensile samples were prepared from the ascast condition of the alloy. One of them was taken to be for control, while the others were labeled A, B, C, and D. These labeled samples were then immersed in freshly extracted lime juice for a period of four weeks, having noted their respective initial weights. A sample was withdrawn from the medium at the end of each week for microstructural and tensile properties (using INSTRON 1195 at a fixed crosshead speed of 10mm min-1) examination for comparison with those of the control sample. It was observed that the mechanical properties of the alloy were deteriorating due to pitting corrosion and that the corrosion rate increases with increase in the pH of the medium. It was concluded that corrosion rate can be kept to the minimum by controlling the pH of the media within the range 2.0 to 3.05.

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F. Aramide, E. Olorunniwo, P. Atanda and J. Borode, "Corrosion Characteristics of Ascast Ductile Iron in Lime Juice," Journal of Minerals and Materials Characterization and Engineering, Vol. 9 No. 10, 2010, pp. 867-877. doi: 10.4236/jmmce.2010.910063.

Conflicts of Interest

The authors declare no conflicts of interest.


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