INHIBITING EFFECT OF AMMONIA-WATER SOLUTION ON THE CORROSIVITY OF COMMERCIAL MILD STEEL IN CASSAVA EXTRACT MEDIUM (JUICE)

*SHUAIB-BABATA, Y. L. (P.E.) and **ALABI, A.G.F (Ph.D.) *DEPARTMENT OF MECHANICAL ENGINEERING, THE FEDERAL POLYTECHNIC, ADO-EKITI, EKITI STATE. Sylbabata2000@yahoo.co.uk 08033945977 **DEPARTMENT OF MECHANICAL ENGINEERING, UNIVERSITY OF ILORIN, ILORIN, NIGERIA * Correspondence Author ABSTRACT Cassava is one of the most important economic viable root crops produce in Nigeria that has tendency to cause steel corrosion. This adversely affects the smooth operation and lowers the efficiencies of agricultural implements, machineries and equipment use in the process of cassava. This paper studies the corrosion behaviours of commercially available mild steel in the medium. The effectiveness of ammonia/water solution as an inhibitor to prevent/control or curtail the consequences of corrosion on steel made agro-equipment and machineries was also investigated. This is to provide relevant information to assist Nigerian fabricators, Agriculturalists, Engineers and users of such engineering products on effective use of the material products in cassava extract medium (juice) environment. The mild steel coupons (30 x 20 x 0.8 mm3) were prepared in line with ASTM guidelines. The coupons were immersed in cassava juice and ammonia/water solution for a period 744 hours (31) days. These coupons were later interchanged from one medium to another (i.e. ammonia/water solution and cassava) for another period of 744 hours to test for tenacity and protectiveness of the oxide films formed on the surfaces of the coupons. Weight loss method was adopted to assess the corrosion effect on the material. This research discovered that Ammonia/water solution does not completely stop corrosion but has significant effect to retard corrosion of commercial steel in cassava juice with inhibition efficiency of 36.3%. The passivating oxide formed on the coupons in ammonia/water solution is not effective to resist further corrosion if the steel is transferred to an uninhibited medium. KEYWORDS: Corrosion, Ammonia, Cassava Extract (Juice), Machineries and Inhibition 1.0 INTRODUCTION Corrosion, which is referred to as breaking down of essential properties in a materials due to chemical reactions with its surroundings (www.wikipedia.com/corrosion, 2009), is known to have contributed to partial or wholly failure of materials which resulted to loss of lives and properties (Aluko, 2004; Yasuo & Toru, 1982; and Evans, 1971). Obikwelu (2008) in his view referred to corrosion has a recognised and an inevitable process of material degradation through chemical or electrochemical reaction and microbiological metabolism. Previous studies have shown that corrosion is very costly and has a major impact on the economies of industrial nations (Shuaib-Babata, 2008a). Based on the Battelle-NBS study the cost of corrosion in the United States alone was approximately $70 billion, which was 4.2 percent of

the gross national product (GNP) as at 1975. A limited study in 1995, updating the 1975 figures estimated the total cost of corrosion at approximately $300 billion (Shuaib-Babata, 2008a). The impact of corrosion is being felt in all facets of human endeavour. Thus, it becomes a major problem globally in all areas of economic sectors. The agricultural sector of the economy share its own from the corrosion menace. The operation and efficiencies of agricultural implements, tools and machineries equipment are adversely affected. These tools and machineries corrode day-in-day-out in different environments. Thus, the quantities and quality of agricultural outputs processed with these machines are adversely affected through the effect of corrosion greatly. The costs of replacement of corrosion damages to materials (such as agricultural equipment and tools) are substantially higher (Shuaib-Babata, 2008b). Again, much more is being spent day-in-day-out to check the effect of corrosion, like in United States, the cost of the replacement of corroded structures and the protection of existing structure is estimated to be about $15,000,000,000 per year (Encyclopedia of Science and Technology, 1977). Nigerian governments at all levels encourage Nigerians involvement in huge investments to boost the quantity and quality of agricultural products in the country. Planting and processing of cassava at large scale by Nigerian farmers are mostly encouraged, especially during Chief Olusegun Obasanjos regime, to boost the country economic statue. President Yar Adua drive through in his seven-point agenda also makes huge investment towards agricultural production in Nigeria. Reduction in efficiency or total failure of agro-machineries as result of corrosion among other factors hinders the success of the drive. Agricultural products such as cassava, rice, fruits, etc are processed domestically and industrially to provide adequate food for consumption and for other uses. Dorish (1998) revealed that cassava is the third largest source of carbohydrates of human food in the world, with Africa its largest center of production (www.wikipedia/cassava.com,2009). Meanwhile, Nigeria is known to be one of the worlds foremost producers of cassava and his largely due to the federal governments policy on agricultural reforms (www.kwarastate.gov.ng, 2009). Ugwu et al, (1992) and Igbeka et al (1992) revealed that cassava is the most important root crop in Nigeria, being major source of carbohydrate for up to 80% of the population (Nwagugu & Onwualu, 2004). Bolarin et al (2004) also had the view that cassava is one of the most important root crops produce in Nigeria. Cassava is eaten on daily basis in different form in Nigeria (Nwagugu & Onwualu, 2004). Animal feed, industrial products such as starch, adhesives, textiles and paper, among others are also derived from the root crop. Asiedu (1984) made it known that gari is considered to be the most popular form in which cassava is consumed in West Africa (Akande, et. al, 2004) . It is cheap source of carbohydrate food for human and livestock. Cassava processing to produce gari involve peeling, washing grating of cassava roots, fermentation, pressing, sifting, frying and cooling. These processes are done manually and industrially. Nwagugu & Onwualu (2004) revealed that some machines are used for the unit operations in processing cassava. The manual or industrial processing of cassava are carried out through the use of hand tools, containers, steel pipe, storage devices and equipment with their components made from steels, especially mild steel. Mild steel is widely used for most structural engineering works out of about 90% of all steels (Shuaib-Babata, 2005), most especially by the local fabricators. Piccard et al (1987) revealed that low carbon steels such as mild steel are preferred as the container, tubing material for heat transfer and storage processes below partly due to the ease with which they are fabricated. Umoru et al (2002) are of the view that steel is widely used for reinforcing or stressing concrete of all materials as result of the belief that concrete constitutes an ideal environment for steel , most especially mild steel. Cassava contains hydrocyanic or pussic acid (HCN) called cyanide. The acid which is an organic solvent is known to be good corrosive medium for steel (Alagbe, 2009). The corrosion reaction in organic solvents can occur either through electrochemical or chemical reaction. Several forms of corrosion such 2

as pitting, crevice, uniform or general, intergranular, erosion, fretting, stray-current, etc could be formed on the steel made devices in cassava extract solution. The degradation or destructive of corrosion agricultural machineries and equipments (devices) in cassava extract and its consequence effects on the quality and quantities of the agro-products has called for the need to find an adequate and highly effective means of curtailing the corrosion rate to a minimum bearable level, if not totally stopped. Several methods to prevent/control or curtail the consequence of corrosion on engineering components or devices, like agro-machines, equipment, etc. are being employed. These methods include: alteration of environment to improve such environment, use of materials with resistance to corrosion, coating, anodic and cathodic protections, corrosion design/planning against corrosion and so on. The method of modification of corrosive environments such as gas, liquids and solid phases to reduce any form of the environments aggressiveness is a common method of anti corrosion measure (Armentano & Murphy, 1979). Corrosion processes in different types of environments have been solved with the use of inhibitor (Attar & Scantlebury, 2001 and Shuaib & Kareem, 1997). Inhibitor is known as a substance, when added in small concentration to an environment, especially liquid (water or aqueous solution), decreases or diminishes the corrosion rate or forming a protective corrosion product and inhibits further corrosion (Evans, 1971, Fotana, 1986 & Material Performance, 1998). Inhibitors could be either retardant or deterrent, or both (Armentano & Murphy, 1979 and Fotana, 1986). By laboratory evaluation, inhibitors could also be volatile or non-volatile. Ammonia as an inhibitor is in the class of volatile inhibitor for which corrosion protection is enhanced even at high temperature. The volatile inhibitors according to Armentano & Murphy (1979) are of special interest because they may be used in both drainable and sections of a boiler system with equal case, especially a time during which a boiler is not in use, known as standby. It has also been widely shown by various researchers that the use of inhibitors is good in solving metal systems corrosion problems, among whom are Alagbe (2009), Oyetunji (2000), Oni (1997), Shuaib & Kareem (1997), Alabi & Neil Birk (1989), among others. This work wishes to investigate the effectiveness of ammonia as an inhibitor for control/prevention of corrosion of mild steel in cassava extract (juice) medium. 2.0 2.1 2.1.1 EXPERIMENTAL PROCEDURES Specimens and Materials Preparation. Media Preparation

Ammonia/water solution was prepared in laboratory at room temperature (25oC). To obtain the required cassava extract (juice), fresh cassava was obtained, peeled and grinded with motorized grinder. The product was sieved and squeezed in a clean white cloth. The solution (juice) obtained was kept in desiccators. 2.1.2 Specimens Preparation Commercially available mild steel plates of thickness (guage) 0.8mm were used to prepare the coupons (specimens) for the experiments. The mild steel samples (coupons) were cut into average dimensions of 30mm x 20mm x 0.8mm, which were used for the corrosion experiment. A hole of 1.00mm was drilled on each coupon close to the upper edge for easy hanging and the edges of the coupons were grinded to reduce edge effects. The arrangement of the coupons for the experiment (experiment set up) is as shown in figure 1a. 3

2.2

Mechanical and Chemical Testing of the Specimen

2.2.2. Chemical Composition Determination The Chemical composition of the steel was determined in laboratory to ascertain the steel class/group; to reveal other alloy elements present as they are significant in determining the properties of steel and whether the composition is in agreement with the International standard chemical composition. The result is presented in Table 1. 2.2.3 Mechanical Test The major mechanical properties of the steel were also determined using a computerized Universal testing machine (UTM) made by Testometric Co. Ltd., Rochadale, England; Type DBBMTCL 5000kg (M 500 50 KN) with serial number 17819 and a Rockwell hardness machine. The result is also presented in Table 1. 2.3 Specimen Surface Preparation The American Standard of Testing and Materials (ASTM) procedures for coupon surface preparation were employed to obtain uniformity on the surfaces of the test metal and to activate the surface ready for corrosion reaction. This method has been successfully used elsewhere (Shuaib-Babata, 2005, 2006 & 2008b). The weights (M1) of the coupons were determined immediately after the surface preparation before exposure to the varying required test media 2.4 Exposure

The weighed coupons (test metals) were fully immersed in beakers/bottles containing 300 cm3 of different test environments (tested media) in duplicates by hanging them with inelastic thread attached to the lid for a period 45 days. The experiment set up is as shown in figure 1a. The different test environments are as stated below: (i) (ii) (iii) (iv) 2.5 Ammonia solution of pH between 10.5 and 10.9 Cassava extract solution (juice) Some test coupons initially immersed in NH3 solution were transferred to cassava solution (juice) Those coupons initially in cassava solution (juice) were re-immersed in the NH3 solutions in order to test for tenacity and protectiveness of possible passive layers formed. Post Immersion Cleaning

The corrosion products were cleaned using chemical method of cleaning test specimens. The cleaning solution contained 1.5 ml organic inhibitor (Diethyl amine, DEA), 1.5 ml sulphuric acid (H2SO4, sp.gr. 1.84) and water to make 1 litre solution in line with the ASTM standards. The cleaned specimens were rinsed in water to remove excess acid, dried in methanol, hot air and kept in desiccators for final weighing. 4

2.6

Assessment of Corrosion Damage / Corrosion Rate Measurement

The corrosion damages were assessed through corrosion rate determination. The weight loss method was employed to assess the corrosion damage and rates since the surface of the corroded specimen appear, to large extent, uniform. Weight loss is the measure of difference between the original mass of the sample before immersion (M1) and the mass of the same sample after exposure and cleaning (M2). The corrosion rate under weight loss method is calculated in mils per year using the recommended relation (ASTM, 1985) which had earlier used elsewhere (Alabi, 1989 and ShuaibBabata, 1997 & 2005) and is giving by: Corrosion Rate =
KW DAT

(1)

Where: K = 534 (corrosion rate constant), W = Weight loss (gram) D = Density of the material (g/cm2) = 7.86g cm-2 for mild steel. A = Total area of exposure (cm3) = 20 cm3 T = Exposure time in hours mpy = mils per year (corrosion rate units) 2.7 Determination of Percentage Inhibition Efficiency
The percentage inhibition efficiency equation earlier used by Lawal, et. al (2006) was also used to calculate the inhibition efficiency of NH3 at various selected pH and the result is depicted graphically as figure 3. The inhibition efficiency equation is giving in equation 2 as:

% Inhibition efficiency, = 100 x Where: = Inhibition efficiency

(C ru C r1 ) C ru

(2)

Cru = Corrosion rate of uninhibited samples

C r1 Corrosion rate of uninhibited samples

2.8

RESULTS AND DISCUSSION

Specimens immersed in Cassava Juice

The average corrosion rates of the test specimens immersed in cassava juice are presented in figures 1 & 2. The corrosion rate is highest during the initial stage which thereafter reduces with time. The high initial corrosion might be due to the availability of fresh activated surface, and high initial oxygen content of the solution. It is known fact that oxygen contents, temperature, biological organisms and velocity affected corrosion reaction (Shuaib-Babata, 2006). The reduction in the corrosion might have also resulted from the formation of a product layer which might have shielded the iron surface from further corrosion. The PH of cassava medium (juice) during corrosion test was found to change from 4.2 to 8.4 as shown in table 2. The change in PH is also another contributing factor to the reduction in the corrosion rate. Meanwhile, there is arbitrary further increase in the corrosion rate at about 210 hours, which later reduced at about 315 hours. This arbitrary increase in the corrosion rate could be attributed to exfoliation. Visually, the corrosion product formed on the surfaces and edges of the coupons was blackish in colour which later transformed to light brownish colour. The blackish corrosion products formed are fairly uniformly laid.
Specimens immersed in Ammonia/Water solution (NH3/H2O) In Ammonia/Water solution, the test metals were visibly unaffected by corrosion up to 744 hours (31 days). The average corrosion rate of the test steel immersed in NH4/H2O is relatively low (0.8762 x 10-3

MPY) as shown in figure 2.

Through visual observation, it was found that some greenish substances formed on the surfaces and edges of the test metals in the medium were settled at the base of the test beaker. The greenish substance may be ferrous hydroxide (FeOOH). None of the specimens in the test beaker was observed to have had its corrosion product transformed to Fe3O4 (magnitite) while in NH3/water solution. Moreover, it could be due to the fact that none of the specimens stayed in NH3 solution up to the aging period for transformation to Fe3O4 (magnitite) which is likely to be more than 744 hours (31 days). The formation of Magnetite (Fe3O4) depends on rate of hydration and due to low oxygen content of the solution (shuaib-Babata, 2005). The lower corrosion rate of mild steel (in NH4/H2O solution) indicates the effectiveness and

tendency of ammonia as possible inhibitor apart from being a pH modifier. Re- Immersion of Test Metals (Coupons)
To test for tenacity and protectiveness of the oxide films formed on the surfaces of the test coupons in NH4/H2O solution, the coupons initially immersed in NH4/H2O solution were transferred to cassava extract medium (juice). More so, those coupons initially immersed in cassava extract medium (juice) after non-adherent corrosion debris had been washed off by exposure to running tap water were also transferred to NH 4/H2O solution following the same processes to determine the effectiveness of Ammonia (NH4/H2O) medium on corroding mild steel coupons.

No visible corrosion attacks were observed on the test coupons transferred from cassava extract medium
(juice) and re-immersed in NH4/H2O solution up to 744 hours (31 days). The surfaces and edges of the test metals showed fairly bright surfaces when the corrosion test was concluded. Meanwhile, through gravimetric approach (corrosion rate determination), the corrosion rate of the coupons transferred from NH 4/H2O solution (reimmersed) to cassava medium reduced significantly from 2.5480 to 1.6761(see table 3).

The corrosion reaction occurred on the coupons from NH 4/H2O solution and re-immersed in cassava juice with formation of bubbles of gases. This gas formed through the bubble formation is identified to be hydrogen. More so, corrosion rate marginally increased from 1.6231 to 1.8816 (see table 3). The effectiveness of Ammonia (NH4/H2O) solution as a passivating/inhibiting agent of mild steel corrosion is shown from the analysis above. Thus, NH4/H2O solution can effectively inhibit corrosion of fresh mild steel and also inhibit the corrosion reaction on corroding mild steel, provided the corrosion products are washed off. Statistical Analysis of Corrosion Rate after Re-Immersion The calculated differences in the corrosion rates of the test metals as shown in table 3 actually corroborate the findings as earlier discussed on effectiveness of ammonia as a passivating/inhibiting agent of mild steel corrosion in NH4/H2O solution. Table 3 shows reduction in the corrosion rates (from 2.5480 to 1.6761) of mild steel initially immersed in cassava juice and later re-immersed NH4/H2O solution. The corrosion rate of the test steel initially immersed in NH4/H2O solution and later re-immersed in cassava juice is lower compared to the corrosion rate of the steel only exposed to cassava medium (i.e. with difference of 0.6664).

Analysis of Inhibiting Efficiency of Ammonia/Water Solution The results of calculated percentage inhibiting efficiency are shown in figure 3. The figure show progressive increase in the inhibiting efficiency of ammonia/water solution on all test metals exposed, either freshly or transferred from cassava juice. The inhibiting efficiency of ammonia/water solution on mild steel coupons is 36.3%, which is significantly high. Mean while the efficiency of those metals transferred from cassava juice to ammonia/water solution and that from ammonia/water solution to cassava juice is 34.2% and 13.7% respectively.

Conclusion Through this study, the following conclusions are drawn: Ammonia/water solution has significant effect on the corrosion of commercial mild steel in cassava extract medium (juice) with inhibition efficiency of 36.3%. Thus, Ammonia/water solution can effectively inhibit/passivity corrosion of mild steel in cassava medium up to 744 hours. Ammonia/water solution does not completely stop corrosion. The passivating oxide formed on the coupons in ammonia/water solution is not effective to resist further corrosion if the steel is transferred to an uninhibited medium, but the rate can be retard. REFERENCES
Alabi, A. G. F. (1989), The Mechanism of Auto Ignition of Direct Reduced Iron. PhD. Thesis, University of Pittsburgh, United States of America, pp. 12-13.

Alabi, A. G. F. & Neil Birk (1986), Reactions Leading to Auto Ignition of DRI, Iron & Steel Institute Congress, Vol.5, pp. 83-91. Alagbe, M. (2009), Changes in Microstructure of NST-44 Mild Steel in Cassava & Lime Water Caused by Some Amino Acids Inhibitors, Accepted for Publication in Nigerian Journal of Engineering Research & Development. Aluko, F. I. (2004), The Effect of Heat Treatment on the Microstructure of grey Cast Iron in Paper Making Industries, Nigerian Journal of Engineering Management, Vol. 5, No. 2, pp.9 Armentano, J.A. & Murphy, V.P. (1979), Standby Protection of High Pressure Boilers, Proceedings of American Power Congress, Vol.40, pp. 1-10 Attar, M.M. & Scantlebury, J.D. (2001), Polyamine as a Possible Inhibitor for the Corrosion of Mild Steel, The journal of Corrosion Science and Engineering, Vol.1, Paper 8, pp.1-10 Encyclopedia of Science and Technology (1977), Vol. 3 (chat cyt), McGraw Hill Book Company, New York, pp. 543 949. 7

Evans, U. R. (1971), The corrosion and Oxidation of Metal: Scientific Principles and Practical Applications, Edward Arnold Publishers Ltd., London.
Fotana, M.G. (1986), Corrosion Engineering, 3rd ed., McGraw-Hill Inc. Book Company, New York, pp. 1 - 504

Loto A. (1992), The Effect of Inhibitors on the Corrosion of Mild Steel in Acidic and Seawater Environments, Corrosion Prevention and Control, 39(5), pp. 99-124.
Materials Performance, MP (January 1998), National Association of Corrosion Engineers Publications.

Obikwelu, D.O.N. (2008), Metallurgical Review of the Modern Trends in Materials Corrosion & Prevention, Journal of Research in Engineering, Science Technology, Vol. No.3, No.2, pp. 121-127. Oni, a. (1997), Inhibition of Stress Corrosion Cracking of a Low Steel in Sulphuric Acid by Potassium-Chromate-Sodium Nitrate Mixture Due to Syunergism, Nigerian Journal of Technical Education (NJTE), Vol. 14, pp.93-100. Oyetunji, A. (2000), Effects of Some Inhibitors on the Corrosion Rate of Low Carbon Steel Submerged in Seawater, Journal of Science, Engineering & Technology, pp. 2849 2859. Piccard, G.S., Lefebure, M. H. & Tremillon (1987), Proc. Joint Sympossium on Molten Materials in salts, Vol. 81, pp.1028 Shuaib-Babata, Y.L. (2008a), Significance of Corrosion: A Case Study of Nigeria, Journal of Engineering & Science Technology, Vol.3, No.2, pp.52-55. Shuaib-Babata, Y.L. (2008b), Comparative Analysis of Corrosion Behaviours of Commercially Available Mild Steel in Ammonia and Sulphuric Acid, JORTEM Vol.1, No.1 Shuaib-Babata, Y. L. (2006), Corrosion Behaviour of Commercial Mild Steel in Marine Environment, Paper presented at the First National Conference of Institute of Environmental Studies, Kwara State Polytechnic, Ilorin (November, 15 -16), Pp. 38 of Book of Abstract. Shuaib-Babata, Y. L. (2005), Comparative Analysis of Corrosion Behaviours of Commercially Available Mild Steel in Ammonia and Sulphuric Acid Media, JORTEM, Vol.1, No.1, pp.
Shuaib, Y.L.B. & Kareem, Y.A., (February 1997): Corrosion inhibition of mild steel in ammonial/water solution, pH 10.5 10.8. B.Eng. Project Report, Mechanical Engineering Department, University of Ilorin, Ilorin.

Umor, L. E., Imasogie, B. I. & Olajumoke, A. M. (2002), Corrosion Characteristics of NST_372 and St-60- Mn Steel Reinforcements in Concrete Under Different Environmental Conditions, Proceeding of the Nigerian Materials Congress (NIMACON 2002) & Meeting of Nigerian Materials Research Society, Materials Society of Nigeria Publication, Akure, pp.35-40 . Yasuo K. & Toru M (1982) Outline Proof Test Program for Heat Affected Zone of Welded Components (BWR), Predictive Methods of Assessing Corrosion Damage to BWR Piping and PWR Steam Generators, NACE Publication, Houston, pp 218 213. http://www.kwarastate.gov.ng, 28th July, 2009: Investment Opportunities Cassava Processing Plant http://www.wikipedia.com/corrosion (downloaded inn February, 2009) http://www.wikipedia/cassava.com, 29th July, 2009. Table 2: PH variations during corrosion of mild steel in various media S/N MEDIUM PH 1 2 Initial Ammonia/water 10.5 solution Cassava Extract Medium (Juice) 4.2 Final 10.9 8.4

Table 3: Average Corrosion Rates (with time of exposure) of mild steel coupons at different stages of exposure. S/N Time of ReAverage DIFFERENCE Exposure Immersion Corrosion IN Average Rates CORROSION Corrosion (MPY) x 10RATES 3 Rates in former (A-B) -3 (MPY) x 10 media of exposure (B) 1 744 1.6761 2.5480 -0.8719 2 744 1.8816 1.6231 0.2585 3 744 0.8762 -

12
Corrosion Rates (MPY) x10-3

10 8 6 4 2 0 0 100 200 300 400 500 600 700 800 Time of Exposure (Hours)

Figure1: Average Corrosion Rate of Commercial Mild Steel Immersed in Cassava Juice (Extract)

3
Corrosion Rates (MPY) x10-3

2.5 2 1.5 1 0.5 0 Cassava Juice

Various Test Media

Ammonia Solution

Figure 2:Average Corrosion Rates of Commercial Mild steel in Various Test Media

Inhibition Efficiency Percentage (%)

4 0 3 5 3 0 2 5 2 0 1 5 1 0 5 0 C ssa ju a va ice I itia inca sa J ice&la r n lly s va u te tra sfe dtoA mn n rre m o ia V rio s S g s o E p su (M ia a u ta e f x o re ed ) I itia inA m n &la r n lly m o ia te tra sfe dtoC s vaJ ice n rre a sa u

F u e3 P r e ta eIn ib gE ie c o A m n a v r u ig r : e c n g h itin ffic n y f m o ia t a io s s g so e p s re ta e f x o u

10

Table 1: Some of the properties and Chemical analysis/composition of the commercial mild steel in % weight
C Si S P Mn Ni Cr Mo Cu Sn Zn Fe Elongation (mm) 14.141 Tensile Strength (N/mm2) 362.25 Yield Strength (N. mm2 ) 265.80 Toughness (N.m) 1.4386 Hardness (Rockwell C) 92.60

0.247 0

0.611 3

0.076 9

0.085 0

0.911 4

0.027 0

0.028 1

0.003 1

0.49 9

0.004 4

0.021 3

95.585 3