Experimental investigation on mechanical and metallurgical properties of super duplex stainless steel joints using friction welding process

Friction welding is one of the most economical and highly practicable methods in joining similar and dissimilar metals. In this study, high-quality welds are produced in the super duplex stainless steel by continuous drive friction welding successfully. Design of experiment was done using central composite design of response surface methodology. In the present work, the microstructure and mechanical properties of friction welded super duplex stainless steel (UNS S32760) were examined. The base material has a microstructure consisting of the ferrite matrix with austenite islands. Ferrite content was analyzed through the phase analyzer software and found that it is in the range of 42–55% in all weld metals. The phases were further analyzed through X-ray diffraction method. All the weld metals have higher hardness than the base metals. Weld transverse tensile failures consistently occurred away from the weld zone and exhibit more hardness, yield and ultimate tensile strengths than the base material. The austenite content increases with nitrogen concentration. Nitrogen could enhance the yield stress and ultimately tensile strength of super duplex stainless steel. Secondary phase precipitation is not observed in the welded joint probably due to the shorter heating times.     

New insight into scale inhibition during tea brewing: Ca2+/Mg2+ complexing and alkalinity consumption

Scale not only affects the taste and color of water, but also increases the risks of osteoporosis and cardiovascular diseases associated with drinking it. As a popular beverage, tea is rich many substances that have considerable potential for scale inhibition, including protein, tea polyphenols and organic acids. In this study, the effect of tea brewing on scale formation was explored. It was found that the proteins, catechins and organic acids in tea leaves could be released when the green tea was brewed in water with sufficient hardness and alkalinity. The tea-released protein was able to provide carboxyl groups to chelate with calcium ions (Ca²⁺), preventing the Ca²⁺ from reacting with the carbonate ions (CO₃²⁻). The B rings of catechins were another important structure in the complexation of Ca²⁺ and magnesium ions (Mg²⁺). The carboxyl and hydroxyl groups on the organic acids was able to form five-membered chelating rings with Ca²⁺ and Mg²⁺, resulting in a significant decrease in Ca²⁺ from 100.0 to 60.0 mg/L. Additionally, the hydrogen ions (H⁺) provided by the organic acids consumed and decreased the alkalinity of the water from 250.0 to 131.4 mg/L, leading to a remarkable reduction in pH from 8.93 to 7.73. It further prevented the bicarbonate (HCO₃⁻) from producing CO₃²⁻ when the water was heated. The reaction of the tea constituents with the hardness and alkalinity inhibited the formation of scale, leading to a significant decrease in turbidity from 10.6 to 1.4 NTU. Overall, this study provides information to help build towards an understanding of the scale inhibition properties of tea and the prospects of tea for anti-scaling in industrial applications.     

锅炉省煤器H型鳍片管局部泄漏机理研究

本文以某电厂的#1机组锅炉炉省煤器H型鳍片管为研究对象,设计对比试验,从宏观分析和微观分析两方面,对鳍片管局部泄漏的原因进行了深入研究,最终推断发生泄漏是局部点蚀所致。在锅炉运行过程中,沟槽内灰分沉积致使S、CI元素在沟槽底部富集而发生点蚀,减薄管壁,直至局部区域管壁不足以承压而发生泄漏。本文研究贴近工程实际,具有实际的工业应用价值,为以后相关问题提供解决思路。