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Experimental data on mechanical properties evaluation of medium carbon steel quenched in different waste media.

ABSTRACT: Several wastes can be instrumental in the improvement of the mechanical properties of medium carbon steel when quenched. The quenching media employed such as coconut water (CW), pap water (PW) and spent engine oil (SPE) have been largely considered as wastes. The data in this article are related to the research article titled "Mechanical Properties Improvement Evaluation of Medium Carbon Steels Quenched in Different Media" (Ikubanni et al., 2017) [1]. The article provides information on the mechanical properties evaluation of medium carbon steel quenched in different media. Twenty-seven (27) samples of medium carbon steel samples were heated to temperatures of 730?°C, 760?°C and 790?°C and soaked for 30, 45 and 60?min respectively. The test results recorded include hardness value, yield strength (YS) and the ultimate tensile strength (UTS) for each of the samples at different heating temperatures and soaking time for the different quenching media.

SUBMITTER: Ikubanni PP

PROVIDER: S-EPMC6143757 | biostudies-literature | 2018 Oct

REPOSITORIES: biostudies-literature

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Experimental data on mechanical properties evaluation of medium carbon steel quenched in different waste media.

Ikubanni P P PP Agboola O O OO Adediran A A AA Adeleke A A AA Ogunsemi B T BT Olabamiji T S TS Uguru-Okorie D C DC Osueke C O CO

Data in brief 20180905

Several wastes can be instrumental in the improvement of the mechanical properties of medium carbon steel when quenched. The quenching media employed such as coconut water (CW), pap water (PW) and spent engine oil (SPE) have been largely considered as wastes. The data in this article are related to the research article titled "Mechanical Properties Improvement Evaluation of Medium Carbon Steels Quenched in Different Media" (Ikubanni et al., 2017) [1]. The article provides information on the mech ...[more]

PMID: 30238031

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Project description:Food contamination due to metal corrosion and the consequent leakage of metals into foods is a problem. Understanding the mechanism(s) of metal corrosion in food media is vital to evaluating, mitigating, and predicting contamination levels. Fruit juices have been employed as model corrosive media to study the corrosion behaviour of metallic material in food media. Carbon steel corrosion in fresh juices of tomato, orange, pineapple, and lemon, as well as dilute hydrochloric acid solutions at varied pH, was studied using scanning electron microscopy, gravimetric and spectrophotometric techniques, and comparisons made between the corrosivity of these juices and mineral acids of comparable pH. The corrosion of carbon steel in fruit juices and HCl solutions manifests as a combination of uniform and pitting corrosion. Gravimetric data acquired after one hour of immersion at ambient temperature (22 °C) indicated corrosion rates of 0.86 mm yr-1 in tomato juice (pH ≈ 4.24), 1.81 mm yr-1 in pineapple juice (pH ≈ 3.94), 1.52 mm yr-1 in orange juice (pH ≈ 3.58), and 2.89 mm yr-1 in lemon juice (pH ≈ 2.22), compared to 2.19 mm yr-1 in 10-2 M HCl (pH ≈ 2.04), 0.38 mm yr-1 in 10-3 M HCl (pH ≈ 2.95), 0.17 mm yr-1 in 10-4 M HCl (pH ≈ 3.95), and 0.04 mm yr-1 in 10-5 M HCl (pH ≈ 4.98). The correlation of gravimetrically acquired corrosion data with post-exposure spectrophotometric analysis of fruit juices enabled de-convolution of iron contamination rates from carbon steel corrosion rates in fruit juices. Elemental iron contamination after 50 h of exposure to steel samples was much less than the values predicted from corrosion data (≈40%, 4.02%, 8.37%, and 9.55% for tomato, pineapple, orange, and lemon juices, respectively, relative to expected values from corrosion (weight loss) data). Tomato juice (pH ≈ 4.24) was the least corrosive to carbon steel compared to orange juice (pH ≈ 3.58) and pineapple juice (pH ≈ 3.94). The results confirm that though the fruit juices are acidic, they are generally much less corrosive to carbon steel compared to hydrochloric acid solutions of comparable pH. Differences in the corrosion behaviour of carbon steel in the juices and in the different mineral acid solutions are attributed to differences in the compositions and pH of the test media, the nature of the corrosion products formed, and their dissolution kinetics in the respective media. The observation of corrosion products (iron oxide/hydroxide) in some of the fruit juices (tomato, pineapple, and lemon juices) in the form of apparently hollow microspheres indicates the feasibility of using fruit juices and related wastes as "green solutions" for the room-temperature and hydrothermal synthesis of metal oxide/hydroxide particles.

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Experimental data on mechanical properties evaluation of medium carbon steel quenched in different waste media.

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Experimental data on mechanical properties evaluation of medium carbon steel quenched in different waste media.

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