Abstract
AbstractThe effects of hydrogen as functions of time, temperature, and impurities in steel are described and experimentally demonstrated. Experimental evidence is presented to show that the blistering and boiling action over carbide areas in steel are due principally to hydrogen that associates with the carbon. Steel enameling stock contains quantities of hydrogen which may effuse during firing to cause or aggravate such phenomena as “boiling,”“primary boiling,”“rebelling,”“blistering,” and “bubbling.” Low‐temperature effusion of hydrogen contributes to other defects, including “fishscaling,”“delayed fishscaling,” and possibly “pop‐offs,”“jumping,”“shiners,” and some cases of “chipping” and, perhaps, “bursting” of enamel on cooking utensils. These defects have seldom been identified with hydrogen evolution. An indirect effect of hydrogen on “copperheads” and “black specks” is also identified.An exhaustive review of both English and German literature on enameling defects is included. Many observations recorded in the literature are shown to agree with the hydrogen theory.Certain types of inclusions in steel are shown to react with occluded hydrogen to form compounds that will not dissociate appreciably at some enamel‐firing temperatures, and critical quantities of the hydrogen are therefore prevented from reaching the enamel coating during firing to cause blistering and related defects.
Published Version
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