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Experimental Studies on the Stability of Highly Sour Corrosion Product Layers

The formation and long-term stability of corrosion product layers formed under sour service conditions with up to 30 bar H2S and 10 bar CO2 have been studied. Corrosion experiments were carried out in autoclaves with exposure times up to six months. The test solutions consisted of different brines with sodium chloride concentrations ranging from 0.1 g/L to 100 g/L. Temperatures were in the range of 15-120 oC. Both weight loss corrosion and localized corrosion data were obtained. 3D profilometry was used to obtain detailed data on pitting and localized corrosion morphology. The effects of the corrosion product layers, predominantly iron sulfides, on general and localized corrosion behavior are discussed on the background of existing literature.
Product Number: 51324-21028-SG
Author: Jon Kvarekvål ; Morten Tjelta
Publication Date: 2024
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