The mechanical, physical, and corrosion properties of stainless steel are presented. Guidelines for the occurrence of different corrosion forms on stainless steels are given and the chapter describes possible reasons for corrosion of the different stainless steels and their vulnerability to corrosion in some critical environments. The corrosion forms mentioned are pitting and crevice corrosion, stress corrosion cracking, general, intergranular, and galvanic corrosion. The occurrence of corrosion on stainless steels is explained in relation to the alloy compositions and the surrounding environments. Examples of corrosion data are also presented for some aggressive environments and the corrosion resistance of different stainless steel grades.

Several cases of ceiling collapses and other failed elements have been reported in indoor swimming pool halls in the last two decades. The collapses were caused by stress corrosion cracking (SCC) of stainless steel fastening elements covered with chloride deposits at temperatures as low as room temperature. The goal of this study was to assess the application limits of different austenitic and austenitic-ferritic (duplex) stainless steels subject to tensile stress and contaminated with chloride deposits in atmospheric non-washing conditions as a function of temperature (20 degrees C to 50 degrees C), relative humidity (15% to 70% RH), and deposit composition. Austenitic stainless steels Type 304 (UNS S30400) and Type 316L (UNS S31603) were susceptible to SCC in the presence of magnesium and calcium chlorides at temperatures of 30 degrees C and higher and at low relative humidity. The tendency to SCC Increased with Increasing temperature and decreasing relative humidity. Me corrosivity of chloride deposits under given exposure conditions decreased in the following order: calcium chloride (CaCl(2)) > magnesium chloride (MgCl(2)) > sodium chloride (NaCl). It was governed by the equilibrium chloride concentration in the surface electrolyte formed as a result of interaction of a given salt with water vapor in the air. Threshold values of the minimum chloride concentration and relative humidity intervals leading to SCC were established for Type 304 and Type 316L. Duplex stainless steels S32101 (UNS S32101), 2304 (UNS S32304), 2205 (UNS S32205), and 2507 (UNS S32750) were resistant to SCC but corroded selectively with the maximum depth of 200 pm. Austenitic stainless steels Type 904L (UNS N08904) and Type S31254 (UNS S31254) showed no tendency to SCC.

Journal Article Developmental patterns of executive functions for children and adolescents with learning disabilities Get access J.H. Snow, J.H. Snow Search for other works by this author on: Oxford Academic PubMed Google Scholar A. Iversen A. Iversen Search for other works by this author on: Oxford Academic PubMed Google Scholar Archives of Clinical Neuropsychology, Volume 10, Issue 4, 1995, Page 391, https://doi.org/10.1093/arclin/10.4.391a Published: 01 July 1995

Three different HPLC columns were tested for their suitability for the analysis of myoglobin and haemoglobin in beef. Complete separation of the two proteins was obtained with an anion exchange column and a column based on hydrophobic interaction. With the latter column a recovery close to 100% was obtained for both proteins when they were added to meat extracts. For both proteins, the standard error of the mean for repeated analyses of ground beef was less than 2% of the detected amount. The method is considered as suited for quantitative routine analysis of myoglobin and haemoglobin in beef and beef products.

ABSTRACTThe relationships between CIE (1976) L*a*b* color parameters from a Hunter LabScan II Sphere Spectrocolorimeter and two Minolta Chroma Meters were evaluated. Jams, yoghurts with jam, salami‐type dry sausages, raw cauliflowers, mashed and raw potatoes and various color standards were used as samples. The numerical values of the color parameters depended upon the instrument used. The relationships between the color parameters could be described by linear regressions which were specific for each type of food except for mashed potatoes and cauliflower. Best predictions of color parameters from one instrument to another were obtained with the most homogenious types of food.