Corrosion-induced release of the main alloying constituents of manganese-chromium stainless steels in different media

Journal of Environmental Monitoring : JEM
G HertingChristofer Leygraf

Abstract

The main focus of this paper is the assessment of release rates of chromium, nickel, iron and manganese from manganese-chromium stainless steel grades of low nickel content. The manganese content varied between 9.7 and 1.5 wt% and the corresponding nickel content between 1 and 5 wt%. All grades were exposed to artificial rain and two were immersed in a synthetic body fluid of similar pH but of different composition and exposure conditions. Surface compositional studies were performed using X-ray photoelectron spectroscopy (XPS) in parallel to correlate the metal release process with changes in surface oxide properties. All grades, independent of media, revealed a time-dependent metal release process with a preferential low release of iron and manganese compared to nickel and chromium while the chromium content of the surface oxide increased slightly. Manganese was detected in the surface oxide of all grades, except the grade of the lowest manganese bulk content. No nickel was observed in the outermost surface oxide. Stainless steel grades of the lowest chromium content (approximately 16 wt%) and highest manganese content (approximately 7-9 wt%), released the highest quantity of alloy constituents in total, and vice versa. No co...Continue Reading

References

Oct 1, 1994·Environmental Health Perspectives·S Thélohan, A de Meringo
Sep 2, 2003·Journal of Environmental Monitoring : JEM·Woodhall StopfordTom Brock

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Citations

Feb 5, 2013·Journal of Materials Science. Materials in Medicine·Y HedbergI Odnevall Wallinder
Jun 22, 2011·Biometals : an International Journal on the Role of Metal Ions in Biology, Biochemistry, and Medicine·Yolanda HedbergInger Odnevall Wallinder
Nov 12, 2013·Environmental Pollution·Wendy E Hillwalker, Kim A Anderson
Oct 31, 2015·Biointerphases·Yolanda S Hedberg, Inger Odnevall Wallinder
Aug 21, 2021·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·Kai QiuGang Wu

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