Skripsi
PENGARUH VARIASI MEDIA QUENCHING TERHADAP LAJU KOROSI PADA BAJA ST 41 DENGAN PENAMBAHAN MEDIA PENGKOROSI CUKA APEL
This research focuses on controlling the corrosion rate of St41 steel, which cannot be avoided, through variations in quenching media by adding apple cider vinegar as a corrosive agent. This research aims to extend the life of the workpiece by identifying the impact of using different quenching media on the corrosion rate. The method used is the experimental method, this method is used to find the lowest and highest quenching media after treatment, as well as to see the effect of apple cider vinegar that has been fermented for 5 weeks and 10 weeks as an environmentally friendly corrosive media. 8 specimens were heated to a temperature of 850°C. 6 specimens were quenched with cooling media and 2 specimens were untreated. then the specimen was tested for corrosion rate for 240 hours, calculating the corrosion rate using the weight loss method. From the research conducted, it shows that the quenching process treatment with salt water cooling media and 10 weeks of fermented apple vinegar showed the highest corrosion rate, namely 0.00689 mm/y and the lowest corrosion rate in specimens without treatment with the corrosion media of 5 weeks of fermented apple vinegar, namely 0. 00118 mm/y. This research shows that the longer the fermentation, the pH of the apple cider vinegar solution increases, causing an increase in the corrosion rate of the specimen according to the acidity level of the solution.
Inventory Code | Barcode | Call Number | Location | Status |
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2407001349 | T140421 | T1404212024 | Central Library (References) | Available but not for loan - Not for Loan |
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