Abstract
The composition and structure of the residual oxide scale on hot- rolled 304 stainless steel after pickling in a bath of acid solution with different concentrations of Cl-was characterized by means of optical microscope(OM), scanning electron microscope(SEM), and X-ray photoelectron spectroscopy(XPS). The result showed that the increase of Cl-concentration in the pickling liquor may facilitate the removal of the inner dense portion of the oxide scale, which consisted mainly of Cr2O3 and Fe oxides(Fe2O3, Fe3O4, Fe O) and exhibited strongly adhesive strength to the steel;the pickling liquor with 145 mg/L of Cl-is the best for effectively removing the oxide scale on hot rolled steel, as a result which facilitated the formation of a dense and compact passive film on the steel by subsequent passivation treatment.
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