Abstract
The corrosion of AISI type 304 (or 304L) stainless steel in high-purity water at 300°C, 85 kg/cm2 was investigated as a function of chemical composition, heat treatment and surface preparation. The results were compared with the corrosion in boiling 40% and 65% nitric acid, and expressed as follows: (1) The carbon content (in the range of 0.01 to 0.07) and heat treetment (solutionized or sensitized) do not seem to affect the corrosion resistance of type-304 (or 304L) stainless steel in high temperature water appreciably. (2) A significant effect of surface finish on the extent of corrosion in high temperature water was found; pickled specimens showed better corrosion resistance than abraded ones. (3). The specimens of higher corrosion rate in boiling 40% nitric acid showed higher corrosion rate in high temperature water.
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