Steel Pickling: a Profile
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Treatise on Combined Metalworking Techniques: Forged Elements and Chased Raised Shapes Bonnie Gallagher
Rochester Institute of Technology RIT Scholar Works Theses Thesis/Dissertation Collections 1972 Treatise on combined metalworking techniques: forged elements and chased raised shapes Bonnie Gallagher Follow this and additional works at: http://scholarworks.rit.edu/theses Recommended Citation Gallagher, Bonnie, "Treatise on combined metalworking techniques: forged elements and chased raised shapes" (1972). Thesis. Rochester Institute of Technology. Accessed from This Thesis is brought to you for free and open access by the Thesis/Dissertation Collections at RIT Scholar Works. It has been accepted for inclusion in Theses by an authorized administrator of RIT Scholar Works. For more information, please contact [email protected]. TREATISE ON COMBINED METALWORKING TECHNIQUES i FORGED ELEMENTS AND CHASED RAISED SHAPES TREATISE ON. COMBINED METALWORKING TECHNIQUES t FORGED ELEMENTS AND CHASED RAISED SHAPES BONNIE JEANNE GALLAGHER CANDIDATE FOR THE MASTER OF FINE ARTS IN THE COLLEGE OF FINE AND APPLIED ARTS OF THE ROCHESTER INSTITUTE OF TECHNOLOGY AUGUST ( 1972 ADVISOR: HANS CHRISTENSEN t " ^ <bV DEDICATION FORM MUST GIVE FORTH THE SPIRIT FORM IS THE MANNER IN WHICH THE SPIRIT IS EXPRESSED ELIEL SAARINAN IN MEMORY OF MY FATHER, WHO LONGED FOR HIS CHILDREN TO HAVE THE OPPORTUNITY TO HAVE THE EDUCATION HE NEVER HAD THE FORTUNE TO OBTAIN. vi PREFACE Although the processes of raising, forging, and chasing of metal have been covered in most technical books, to date there is no major source which deals with the functional and aesthetic requirements -
Pickling & Acid Dipping
Shop Talk: Practical Information for Finishers Pickling & Acid Dipping By Dr. James H. Lindsay, Jr., AESF Fellow, Contributing Technical Editor This is the seventh in a series of re- views looking back on the 25 year- old series,“AES Update,” begun by the late Dr. Donald Swalheim, and continued by others. These excerpts remind us how much has gone on before and how relevant it still re- mains. Though much has changed in the metal finishing industry, a large part of the old stuff is still rel- evant. As always, I may occasion- ally add my own words or com- ments in brackets [ ], just to put things in perspective. The primary goal is to remain faithful to the original article. This issue, you are looking at an article written by Lawrence J. Durney, on the subject of scale and oxide removal from metals by pick- ling and acid dipping. The prepara- tory steps in plating are the ones that are taken for granted, but if we mess up here, the rest of the process remove residues such as silicates, tion (3) is preferred, with the oxide might as well be forgotten. As which emanate from a foregoing op- being removed. However, direct reac- Durney showed, it is critical to do eration such as cleaning. tion with the metal (2) inevitably oc- things right the first time ... and at “Acid dip baths consist of weak-to- curs at local areas where there is no the very beginning. moderate acids which are used chiefly scale or where scale is removed first. to adjust pH before using acid plating The accompanying table shows the “On the subject of scale and oxide re- solutions. -
Elegancy D5.2.5
ACT Project Number: 271498 Project name: ELEGANCY Project full title: Enabling a Low-Carbon Economy via Hydrogen and CCS ERA-Net ACT project Starting date: 2017-08-31 Duration: 36 months D5.2.5 Evaluation of the potential for hydrogen and CCS in the decarbonization of the Dutch steel industry Date: 2020-08-31 Organization name of lead participant for this deliverable: Utrecht University ACT ELEGANCY, Project No 271498, has received funding from DETEC (CH), BMWi (DE), RVO (NL), Gassnova (NO), BEIS (UK), Gassco, Equinor and Total, and is cofunded by the European Commission under the Horizon 2020 programme, ACT Grant Agreement No 691712. Dissemination Level PU Public x CO Confidential, only for members of the consortium (including the Commission Services) Page iii Deliverable number: D5.2.5 Deliverable title: Evaluation of the potential for hydrogen and CCS in the decarbonization of the Dutch steel industry Work package: WP5 Case Studies Lead participant: UU Authors Name Organisation E-mail Lukas Weimann* UU [email protected] Matteo Gazzani UU [email protected] Gert Jan Kramer UU Joep Matser UU Annika Boldrini UU *Mark lead author with asterisk Keywords Integrated steelworks, decarbonization of steel industry, process optimization, Hisarna, electric- arc furnace, carbon capture and storage, hydrogen. Abstract The iron and steel industry accounts for 5 % of worldwide CO2 emissions. With 13 MtCO2eq annually, TATA Steel, which employs the traditional blast furnace – basic oxygen furnace steel making route, is one of the largest single point emitters in the Netherlands (and EU). Given the role of steel in present and future society, decarbonizing the steel industry is of paramount importance for a CO2 net-zero society. -
What Is Passivation Vs. Pickling?
What is Passivation vs. Pickling? December 22, 2020 White Paper - Volume 12 Headquarters Address: E-mail: 300 E-Business Way, Suite 300 [email protected] Cincinnati OH 45241 Phone: 513-201-3100 Website: Fax: 513-201-3190 www.bsiengr.com CONTENT 2 Abstract 2 Metal Finishing 3 Pickling 4 Passivation 5 Advantages & Disadvantages 5 Summary What is Passivation vs. Pickling? 1 ABSTRACT Pickling and passivation are two forms of chemical metal finishing that provide protective properties to metal especially against rust. Or in other terms, pickling and passivation are the name of the two processes where the metal is submerged in a bathing liquid that removes imperfections and rust from the surface of metal. Both types of metal finishing have great advantages for metal products. The processes remove impurities that are left from the metal being manufactured, protect the metal from pollutants getting into the metal and causing rusting and damage in the future. They leave the surface of the metal smooth and with no imperfections. This increases the durability of the metals. METAL FINISHING Stainless steel forms its own layer of iron-chromium stainless steel. In a perfect world, this natural reaction oxide as a deterrent against corrosion. This layer would form a new bond with the same protection. protects the metal. However, harsh chemicals, salt-laden Because some environments are filled with contaminants, environments such as constant exposure to saltwater, the result is far from perfect. These contaminants settle and damage to the surface by a mechanical action such in areas where the original iron-chromium oxide was as cutting will create openings in the layer. -
Spiced and Pickled Seafoods
Spiced and Pickled Seafoods Pickling with vinegar and spices is an ancient and easy method of preserving seafood. Commercial processors pickle only a few seafood species, but you can pickle almost any seafood at home. Store pickled seafood in the refrigerator at 32-38°F. Use pickled seafoods within 4-6 weeks for best flavor. Refrigerate seafood during all stages of the pickling process. Ingredients and Equipment Use high-quality seafood. Avoid hard water, especially water high in iron, calcium or magnesium. Hard water can cause off-colors and flavors. Use distilled white vinegar containing at least 4½% acetic acid (45 grains) to inhibit bacterial growth. Pure granulated salt (sack salt) is best for pickling, but you can use table salt. Salt high in calcium and magnesium can cause off-colors and flavors. Suitable containers for pickling seafood include large crocks or heavy glass, enamel or plastic containers. Metal containers may cause discoloration of the pickled seafood. Pack pickled seafood in clean glass jars after the pickling process is complete. Cover the seafood with pickling sauce and close the jar lids tightly. Herring Clean herring thoroughly, cut off head, and trim off belly-flesh to the vent. Wash fish, drain, and pack loosely in a large container. Prepare a brine from 2 cups salt, 2 pints vinegar, and 2 pints water. Cover the fish with brine and store in the refrigerator. Leave the fish in the brine until the salt has "struck through," but before the skin starts to wrinkle or lose color. The length of the cure depends upon your judgment, and varies with the temperature, freshness and size of the fish. -
Pickling and Passivation (Stainless Steel)
PICKLING AND PASSIVATION (STAINLESS STEEL) PIKLING AND PASSIVATING STAINLESS STEEL The corrosion resistance of stainless steel is due to “passive” , chromium –rich complex, oxide film that forms naturally on the surface of the steel. This is the normal condition for stainless steel surfaces and is Known as the “passive state” or ‘passive condition’. Stainless steels will naturally self - passivate whenever a clean surface is exposed to an environment that can provide enough oxygen to from the chromium-rich oxide surface layer. This occurs automatically and instantaneously, provided there is sufficient oxygen available at the surface of the steel. The passive layer does however increase in thickness for some time after its initial formation. Naturally occurring conditions such as contact with air or aerated water will create and maintain the corrosion resisting passive surface condition. In this way stainless steels can keep their corrosion resistance, even where mechanical damage (e.g.scratching or machining)occurs and so have an in –built self-repairing corrosion protection system. The chromium in stainless steels is primarily responsible for the self- passivation mechanism. In contrast to carbon or low alloy steels, stainless steels must have a minimum chromium content of 10.5% (by weight) of chromium (and maximum of 1.2% carbon). This is the definition of stainless steels given in EN 10088-1. The corrosion resistance of these chromium – steels can be enhanced with addition of other alloying elements such as nickel, molybdenum, nitrogen and titanium (o niobium). This provides a range of steels with corrosion resistances over a wide range of service conditions as well as enhancing other useful properties such as formability, strength and heat (fire) resistance. -
Kitchen Utensils & Equipment
Kitchen Utensils & Equipment ! Miss Povse! Chef’s Knife ! " The most used knife ! " Multi-purpose knife! " Used for peeling, trimming, slicing, chopping and dicing. ! Whisk ! " Used to blend ingredients smooth! " Incorporates air into mixtures! " A narrowed whisk is often referred to as a whip. ! ! Serrated Knife ! " Blade has “teeth”! " Used to cut bread & crust without crushing it. ! " Can cut other hard foods or foods with a skin as well. ! Wooden Spoon ! " Used for mixing, stirring, scooping and serving. ! Perforated Spoon ! " Used for straining solids from liquids. ! " Lifts drained, braised, poached and seared foods. ! " Ex. Lifting vegetables from soup to check for doneness. ! Pastry Cutter/Blender ! " Used to mix fat (i.e. butter or shortening) into flour. ! Paring Knife ! " The 2nd most frequently used knife.! " Used to peeling & trimming the skin off fruits & vegetables. ! " Used for small or intricate work! " Similar to a chef’s knife but smaller. ! Basting/Pastry Brush ! " Used to spread an oil, glaze or egg wash on pastries and bread. ! " In roasting meats, the brush is used to sop up juice or drippings from under the pan and spread them on the surface of meats to crisp the skin. ! Mesh Strainer/Skimmer ! " Separates impurities from liquids. ! " Used to remove cooked food or pasta from a hot liquid. ! Vegetable Brush ! " Used to remove the dirt off fruits, vegetables and potatoes. ! Pancake Turner/Flipper ! " Used to flip or turn over hot foods during preparation. ! " Keeps user’s hands off hot surfaces. ! " May also be used to serve foods. ! Rubber Spatula/Scrapper ! " Used to remove material from mixing bowls and pans. -
H2O2 Hydrogen Peroxide Passivation Procedure
Solvaytechnical Chemicals PUBLICATION H2O2 Passivation Procedure Introduction Hydrogen peroxide is a strong chemical oxidant which decomposes into water and oxygen in the presence of a catalytic quantity of any transition metal (e.g., iron, copper, nickel, etc.). The primary concern with decomposition is the buildup of pressure which can lead to pressure Prepare for passivation by roping off the work area bursts. To prevent this from occurring, any metal surface that comes in and posting warning signs. All open lights and tools contact with hydrogen peroxide must be degreased, pickled and which may spark must be removed from the passivated, even if only used once. The degreasing and pickling steps passivation area. Smoking is prohibited within the chemically clean the metal surfaces. The passivating step oxidizes the passivation area. Prior to preparation of the chemical metal surface. The thin oxide coating, which forms on the metal surface solutions, determine how to dispose of the spent during passivation, renders the surface nonreactive to hydrogen peroxide chemicals. These chemicals must be disposed of in and prevents the metal from decomposing the peroxide. a safe and environmentally sound manner that is consistent with all applicable federal, state, and The passivation procedure consists of: local regulations. 1. Grinding to remove weld spatter and smooth out scratches. 2. Degreasing to remove oil and grease films. Application methods 3. Pickling to chemically clean the surface. The chemical solutions may be applied to the metal surfaces by the four different methods listed below. 4. Passivating with nitric acid to form an oxide film. • The metal surfaces may be sprayed with the 5. -
Soldering and Brazing of Copper and Copper Alloys Contents
Soldering and brazing of copper and copper alloys Contents 1. Introduction 4 5. Quality assurance 47 2. Material engineering fundamentals 9 6. Case studies 48 2.1. Fundamentals of copper and copper alloys 9 6.1 Hot-air solder levelling of printed circuit boards 48 2.2 Filler materials 10 6.2 Strip tinning 49 2.2.1 Soft solder 11 6.3 Fabricating heat exchangers from copper 49 2.2.2 Brazing filler metals 13 6.4 Manufacture of compact high-performance 2.3 Soldering or brazing pure copper 16 radiators from copper 49 2.4 Soldering / brazing copper alloys 18 2.4.1 Low-alloyed copper alloys 18 7. Terminology 50 2.4.2. High-alloyed copper alloys 22 8. Appendix 51 3. Design suitability for soldering/brazing 26 References 57 4. Soldering and brazing methods 29 Index of figures 58 4.1 The soldering/brazing principle 29 4.2 Surface preparation 30 Index of tables 59 4.3 Surface activation 32 4.3.1 Fluxes 33 4.3.2 Protective atmosphere / Shielding gases 35 4.4 Applying the solder or brazing filler metal 36 4.5. Soldering and brazing techniques 37 4.5.1 Soldering with soldering iron 38 4.5.2 Dip bath soldering or brazing 38 4.5.3 Flame soldering or brazing 40 4.5.4 Furnace soldering or brazing 40 4.5.5 Electric resistance soldering or brazing 43 4.5.6 Induction soldering or brazing 44 4.5.7 Electron beam brazing 45 4.5.8 Arc brazing 45 4.5.9 Laser beam soldering or brazing 46 2 | KUPFERINSTITUT.DE List of abbreviations Abbreviations Nd:YAG laser Neodymium-doped yttrium aluminium garnet laser SMD Surface-mounted device PVD Physical vapour deposition RoHS -
EPISODE 1 Recipes
EPISODE 1 Recipes ANCIENT GRAIN BOWLS 3 WAYS The key to the grain bowls is meal prep! Try roasting some veggies on the weekend and preparing a couple cups of a grain, that way you can have options for quick and delicious meals throughout the week. Prepped items: Grains Options Farro Quinoa Brown Rice Wheat Berries Roasted Veggies Options – Parchment lined cookie sheet, drizzle EVOO, Avocado or coconut oil over veggies, season with S&P. Bake at 400 to your desired doneness, check often and turn. For best results roast separately – for example sweet potatoes take much longer than asparagus. Bell Peppers Broccoli Cauliflower Asparagus Broccoli Asparagus Sweet Potatoes Raw veggie, greens & herb options Spinach Kale Arugula Avocado Carrots – grated Radishes – thinly sliced Zucchini – spiralized Red onions – chopped Scallions Cilantro Protein Black beans Egg Cooked Chicken or whatever meat you like Others Prepared salsas of your liking Seeds or nuts like pumpkin, peanuts, pinenuts, walnuts, almonds, etc Ancient Grain Breakfast Bowl Idea Grain of choice Greens of choice Black beans Sweet potatoes Roasted peppers (or any roasted veggies you like) Avocado Red onion Cilantro Salsa or Pico of choice Top with Egg (poached or fried) and maybe a little hot sauce Avocado Grain Bowl Idea Grain of choice Greens of choice Avocado Any roasted veggies at all Roasted sweet potatoes Zucchini noodles (aka zoodles) Radishes Scallions Protein of choice – chicken, salmon, shrimp, tofu, white beans, steak, etc Cilantro Pumpkin seeds Avocado Citrus Dressing ½ ripe -
Making Pickled Products
FN189 (Revised) FOOD PRESERVATION Making Pickled Products iStock.com Julie Garden-Robinson, Ph.D., R.D., L.R.D. Food and Nutrition Specialist North Dakota State University Extension ickling is one of the oldest known methods of food preservation. Pickled foods add a special Ptouch to many snacks and meals. The many varieties of pickled and fermented foods are classified by ingredients and method of preparation. The four general classes are: brined or fermented, fresh- pack or quick-process, fruit and relishes. CAUTION: The level of acidity in a pickled product is as important to its safety as it is to taste and texture. l Do not alter vinegar, food or water proportions in a recipe or use a vinegar with unknown acidity. l Use only recipes with tested proportions of ingredients. l You must have a minimum, uniform level of acid throughout the mixed product to prevent the growth of botulinum bacteria. North Dakota State University Fargo, North Dakota Revised August 2019 Ingredients Produce Sugar Select fresh, firm fruits or vegetables that are free of White granulated and brown sugars are used most spoilage. Use a pickling variety of cucumber because often. Brown sugar gives a darker color and distinct the table or slicing varieties may result in a poor- flavor. Corn syrup and honey may alter the flavor. quality pickle. Plan to pickle fruits or vegetables within 24 hours after Water the harvest for highest quality. If produce cannot be A soft water is recommended for pickle making. Very used immediately, refrigerate it and use it as soon as hard water may have an undesirable effect on the possible. -
TIMETABLE for TURKEY ROASTING (325 °F Oven Temperature) These Times Are Approximate and Should Always Be Used in Conjunction with a Properly Placed Food Thermometer
TIMETABLE FOR TURKEY ROASTING (325 °F oven temperature) These times are approximate and should always be used in conjunction with a properly placed food thermometer. A whole turkey is safe cooked to a minimum internal temperature of 165 °F throughout the bird. Always use a food thermometer to check the internal temperature of your turkey and stuffing. For reasons of personal preference, consumers may choose to cook turkey to higher temperatures. For optimum safety, do not stuff whole poultry. It is recommended to cook stuffing outside the bird. If stuffing whole poultry, the center of the stuffing must reach a minimum internal temperature of 165 °F. Let the bird stand 20 minutes before removing stuffing and carving. Approximate Turkey Cooking Times Unstuffed Stuffed Product Weight Timing Timing 2 to 3 50 to 60 Not Breast, Half pounds minutes applicable 4 to 6 1½ to 2¼ Not Breast, Whole pounds hours applicable 6 to 8 2¼ to 3¼ 3 to 3½ Breast, Whole pounds hours hours 8 to 12 2¾ to 3 3 to 3½ pounds hours hours 12 to 14 3 to 3¾ 3½ to 4 pounds hours hours 14 to 18 3¾ to 4¼ 4 to 4¼ Whole turkey pounds hours hours 18 to 20 4¼ to 4½ 4¼ to 4¾ pounds hours hours 20 to 24 4½ to 5 4¾ to 5¼ pounds hours hours 3/4 to 1 2 to 2¼ Not Drumsticks pound each hours applicable 3/4 to 1 1¾ to 2 Not Thighs pound each hours applicable 6 to 8 Wings, wing 1¾ to 2¼ Not ounces drumettes hours applicable each Roasting Instructions 1.