- Tytuł:
- Research on oxidation phenomenon during titanium machining and its prevention
- Autorzy:
-
Tanabe, Ikuo
Goi, Yuya
Tanabe, Yuko - Powiązania:
- https://bibliotekanauki.pl/articles/99617.pdf
- Data publikacji:
- 2020
- Wydawca:
- Wrocławska Rada Federacji Stowarzyszeń Naukowo-Technicznych
- Tematy:
-
titanium
titanium alloy
countermeasure
oxidation
L-ascorbic acid
machining - Opis:
- Over the last few decades, titanium alloys have become an important ingredient in many industrial sectors. In fact, titanium with additional characteristics, such as: high strength, heat resistance, low thermal conductivity, light weight and biocompatibility are being more and more used. However, the machining of titanium products tends to result in a thermal oxidation process and the development of a coloured layer. Therefore, a research regarding the thermal oxidation phenomena and its prevention was conducted. In this regard, cutting and grinding processes were experimentally investigated. Subsequently, L-ascorbic acid, a substance used against food oxidation, was used as an agent against oxidation during grinding. The main conclusions of the current study are the following: (1) Causes leading to the thermal oxidation during cutting and grinding were defined, (2) Prevention against oxidation was established by using L-ascorbic acid and strong alkaline water solution, (3) Optimum density of the solution with L-ascorbic acid and strong alkaline water was only 7.5 wt. % for grinding.
- Źródło:
-
Journal of Machine Engineering; 2020, 20, 2; 77-85
1895-7595
2391-8071 - Pojawia się w:
- Journal of Machine Engineering
- Dostawca treści:
- Biblioteka Nauki
Artykuł