71 research outputs found

    Anodic Behavior of Alloy 22 in Bicarbonate Media: Effect of Alloying

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    AbstractThe alloy 22 (UNS N06022) is one of the candidates for the manufacture of containers of radioactive waste high level. These containers provide services in natural environments characterized by multi-ionic solutions, it is estimated they could suffer three types of deterioration: general corrosion, localized corrosion (specifically crevice) and stress corrosion cracking (SCC). It has been confirmed to produce cracking, requires the presence of bicarbonate and chloride ions. It has also determined that susceptibility to SCC could be related to the occurrence of an anodic peak in the polarization curves in these media to at potentials previous transpassive zone.The aim of this work is to study the anodic behavior of alloy 22 and its alloying effect in different media containing bicarbonate and chloride ions in different concentrations and temperatures.Polarization curves were made of alloy 22 (Ni-22% Cr-13% Mo), Ni-Mo (Ni-28, 5% Mo) and Ni-Cr (Ni-20% Cr) under the following conditions: 1mol/L NaCl at 90°C, and 1.148mol/L NaHCO3, 1.148mol/L NaHCO3 + 1 mol/L NaCl, 1.148mol/L NaHCO3 + 0.1mol/L NaCl at 90°C, 75°C, 60°C and 25°C.It was found that the alloy 22 has a current peak in the anodic at potential previous to transpassive zone, only when the medium has bicarbonate ions. Curves performed in 1mol/L NaCl did not show any anodic peak, in any of the alloys tested. The curves made to alloys Ni-Mo and Ni-Cr in the media with bicarbonate ions, allowed to determine that Cr, is responsible for the appearance of the anodic peak in the Alloy 22. The curves of alloy B-3 showed no current peak in the conditions studied. The potential, at which the peak appears in the Alloy 22 and Ni-Cr alloy, increases with decreasing temperature. It also presents a variation of the peak with the composition of the solution. When the chloride ion is added to bicarbonate solution, the peak is shifted potential and higher current densities, depending on the concentration of added chloride ions

    Terneza, grasa intramuscular y de cobertura en carne de novillos faenados en Corrientes (Argentina)

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    La terneza de la carne es el atributo más apreciado por los consumidores, encontrándose condicionada por muchos factores. El objetivo de este trabajo fue generar información sobre terneza objetiva post maduración de la carne bovina y determinar valores de grasa intramuscular y de cobertura en animales de diferentes biotipos y edades faenados en Corrientes. El trabajo se realizó en un frigorífico tipo A y en la Facultad de Ciencias Veterinarias de la UNNE. Se evaluó el músculo longisimus dorsi de novillos tipo Brangus y Braford, de 4, 6 y 8 dientes. Se registró el peso individual de res caliente, así como la conformación y terminación. Las muestras divididas en dos fueron maduradas durante 7 y 14 días envasadas al vacío. La terneza se evaluó por la cizalla de Warner-Bratzler, la grasa total por el método de Soxhlet y la grasa de cobertura con un escalímetro. Se utilizó el análisis de la covarianza a tres vías incluyendo el peso de la res como covariable. El periodo de maduración afectó la terneza. Se registraron diferencias estadísticas entre tratamientos a los 14 días, no así a los 7 días. Durante este periodo, la diferencia de peso lograda se atribuyó al número de dientes y la covariable. El espesor de grasa dorsal se vio afectado por el número de dientes al igual que en la grasa intramuscular, donde además afectó la covariable. La maduración al vacío mejoró la terneza de la carne, siendo este efecto manifiesto en individuos más jóvenes, incrementándose la grasa de cobertura con la edad, no así la grasa intramuscular. La carne producto de animales faenados en la Provincia de Corrientes debe ser considerada de buena calidad, ya que según características de terneza y porcentajes de grasa intramuscular y de cobertura encontradas, responde a las más altas exigencias del mercado.The tenderness of meat is the most valued attribute for the market, being influenced by many factors. The aims of this study were to generate information on post objective tenderness values of beef maturation and to estimate both intramuscular and cover fat values in animals of different ages and biotypes slaughtered in Corrientes, Argentina. Assay was performed in a type A slaughterhouse and at the Faculty of Veterinary Science UNNE. Longisimus dorsi muscle of 4, 6 and 8 teeth Brangus and Braford steers was evaluated. Individual weight, conformation and termination on the hot carcass were registered. The samples were divided in two groups vacuum packed, maturated for 7 and 14 days. Tenderness was assessed by Warner-Bratzler shear, total fat by the Soxhlet method, and fat coverage with a scaler. We used analysis of covariance for three tracks including the carcass weight as covariable. The period of maturation affected tenderness. There were statistical differences between treatments at 14 days, but not at 7. During this period, the difference of weight achieved was attributable to number of teeth and the covariable. The back fat thickness was affected by the number of teeth as in intramuscular fat which also affected the covariable. Vacuum maturation accentuated the tenderness of beef, being more evident in younger individuals, with cover fat increasing according age; on the contrary, this effect was not observed for intramuscular fat. Meat products from animals slaughtered in Corrientes must be consid-ered of very good quality, according to the characteristics of tenderness and intramuscular as well as cover fat percentages that meet high market demands.EEA MercedesFil: Ynsaurralde Rivolta, Amanda Eugenia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mercedes; ArgentinaFil: Rebak, Gladis I. Universidad Nacional del Nordeste. Facultad de Ciencias Veterinarias; ArgentinaFil: Sanchez, S. Universidad Nacional del Nordeste. Facultad de Ciencias Veterinarias; ArgentinaFil: Capellari, Adriana. Universidad Nacional del Nordeste. Facultad de Ciencias Veterinarias; Argentin

    Influence of Black Annealing Oxide Scale on the Anodic Behavior of Alloy 22

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    The resistance of Alloy 22 (N06022) to localized corrosion, mainly crevice corrosion, has been extensively investigated in the last few years. The effect of influencing variables such as temperature, applied potential, chloride concentration and nitrate inhibitor concentration have been addressed previously. At this time, it was important to address the effect an oxide film or scale that forms during the high temperature annealing process or solution heat treatment (SHT) and its subsequent water quenching. Electrochemical tests such as cyclic potentiodynamic polarization (CPP) have been carried out to determine the repassivation potential for localized corrosion and to assess the mode of attack on the specimens. Tests have been carried out in parallel using mill annealed (MA) specimens free from oxide on the surface. The comparative testing was carried out in six different electrolyte solutions at temperatures ranging from 60 to 100 C. Results show that the repassivation potential of the specimens containing the black anneal oxide film on the surface was practically the same as the repassivation potential for oxide-free specimens
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