The Structure of Surface Layers and Corrosion Stability of Fine Iron Obtained by Mechanical Grindingin Organic Media
SVETLANA F. LOMAYEVA, ANNA M. DORFMAN, ALEVTINA M. LYAKHOVICH, NIKOLAY V. IVANOV AND ALEXANDER V. SYUGAEV
Physical-Technical Institute, Ural Centre of the Russian Academy of Sciences,
Ul. Kirova 132, Izhevsk 426001 (Russia), E-mail: povst@uds.fti.udmurtia.su
Pages: 101-108
Abstract
The corrosion stability of finely dispersed iron powder obtained by grinding in heptane and in heptane with a surfactant added (oleinic acid) in a 0.85 % NaCl solution at a temperature of 37 ?C is investigated. It is shown that corrosion stability increases with increasing grinding time; it also increases in the presence of the surfactants (SAS), in spite of the increase of powder dispersivity. The increase of corrosion stability is connected with the formation of a thin (up to 10 nm thick) protective surface layer containing graphite-like and oxide layers, as well as complex organic compounds. The composition and structure of these layers depend on grinding time and on the presence of SAS.
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