Effect of Temperature Steel on Mechanical Properties and Corrosion Speed: A Laboratory Study on Iron Used in Blacksmithing Workshops

Abstract

In this research, some mechanical properties of steel were studied by conducting a tensile test, annealing test, and an impact test on steel samples (rectangular section samples) to obtain the mechanical and physical properties, before and after heat treatment, during the operation and formation of steel, and after the corrosion test. The fermentation heat treatment process was carried out by heating the samples to a temperature of 900 ℃ and keeping them for 45 minutes, and gradually cooling them inside the oven. After the fermentation process, the process of simulating cutting and forming metals was carried out by heating the samples to a temperature of 250°C and keeping them for a period of time after dividing them into three groups (30, 60, 90) minutes, then a sudden cooling in water and oil and a gradual cooling in natural air. Results Decrease in the mechanical properties after fermentation, and then the difference in properties according to the cooling medium, in which it appears that the use of used oil is more stable than in the cases of other liquids. Corrosion was tested using the loss-by-weight method to calculate the corrosion rates of steel immersed in sea water and natural air for 90 days at normal ambient temperature. The results showed that the media used led to corrosion of the steel in varying proportions, and the longer the heating period, the greater the weight loss rate. By examining the microstructure of a group of samples (samples before and after treatment, simulation process and corrosion samples), the obtained results confirmed that there is a clear difference in the microstructure resulting from different tests and corrosion testing on the samples.