Effect of grain orientation on the corrosion behavior of polycrystalline Alloy 690
Creators
Description
Highlights: • The dissolution rate increases when the grain surface diverges to {1 1 1}. • The surface morphology changes when the grain surface diverges to {1 1 1}. • The grain surface further away from {1 1 1} has less easy dissolving area. - Abstract: The grain orientation dependent dissolution behavior of polycrystalline Alloy 690 in a solution of 0.1 M H2SO4 and 0.1 M NaCl was studied. Two complementary techniques of Scanning Electron Microscopy (SEM) and Atomic Force Microscopy (AFM) were used to reveal the grain orientation dependent dissolution rate and the surface morphology. The results show that Alloy 690 dissolves preferentially along the direction which has lower surface free energy. The grain surface with its normal vector further away from 〈1 1 1〉 has less easy dissolving area existing on its surface, which causes its much slower dissolution rate
Availability note (English)
Available from http://dx.doi.org/10.1016/j.corsci.2014.04.014Additional details
Identifiers
- DOI
- 10.1016/j.corsci.2014.04.014;
- PII
- S0010-938X(14)00185-1;
Publishing Information
- Journal Title
- Corrosion Science
- Journal Volume
- 85
- Journal Page Range
- p. 183-192
- ISSN
- 0010-938X
- CODEN
- CRRSAA
INIS
- Country of Publication
- United Kingdom
- Country of Input or Organization
- International Atomic Energy Agency (IAEA)
- INIS RN
- 46028028
- Subject category
- S36: MATERIALS SCIENCE;
- Descriptors DEI
- ALLOYS; ATOMIC FORCE MICROSCOPY; CORROSION; DISSOLUTION; FREE ENERGY; GRAIN ORIENTATION; POLYCRYSTALS; SCANNING ELECTRON MICROSCOPY; SOLUTIONS; SULFURIC ACID; SURFACES
- Descriptors DEC
- CHEMICAL REACTIONS; CRYSTALS; DISPERSIONS; ELECTRON MICROSCOPY; ENERGY; HOMOGENEOUS MIXTURES; HYDROGEN COMPOUNDS; INORGANIC ACIDS; INORGANIC COMPOUNDS; MICROSCOPY; MICROSTRUCTURE; MIXTURES; ORIENTATION; OXYGEN COMPOUNDS; PHYSICAL PROPERTIES; SULFUR COMPOUNDS; THERMODYNAMIC PROPERTIES
Optional Information
- Copyright
- Copyright (c) 2014 Elsevier Science B.V., Amsterdam, The Netherlands, All rights reserved.