ENP

 

Corrosion Table

Corrosion Table
Environment Temperature, ° C
Corrosion Rate, m m/y
    LP MP HP
Acetic acid        
5% 22   20 19
10% 22     14
50% 22     27
99% 22   severe 0.8
Acetone 22   0.08 nil
Acrylonitrile 66   0.4  
Allyl chloride 22   1  
Aluminum sulfate, 27% 22   severe 5
Ammonium        
bicarbonate, 15% 22     11
bifluoride, 25% 22     17
chloride, 27% 22   6 8
hydroxide, 28% 22   severe 8
nitrate, 50% 22     11
nitrate, 63% 22   severe  
phosphate, 5% 22   severe  
phosphate, 38% 22     5
sulfate, 43% 22   severe 4
Amyl alcohol 22   nil  
Apple juice 22     1.2
Beef stew 2     0.6
Beer 2   6 0.2
Benzol 22   0.04  
Benzotrichloride 40 2.5 67 6
Benzoyl chloride 40 1 0.8 0.5
Boric acid, 1% 22   severe 9
Brine, 2% Cl-, 1,000 psi CO2 200     2
Brine, 2% Cl-, 200 psi CO2 + 10 psi H2S 260     106
Calcium        
chloride, 40% 22     0.1
nitrate, 50% 22     0.2
phosphate, 1.8% 22     12
sulfate, 2% 22     0.4
Caprolactam monomer 85   0.5  
Carbolic acid, 99% 95     nil
Carbon tetrachloride 22   nil nil
Cetyl alcohol, molten 71   nil  
Chicken broth 95     1
Chromic acid, 62% 22   severe 35
Citric acid, 50% 22     7
Cobalt linoleate 22   nil  
Coca Cola 2     1.2
Coffee 95     6
Copper        
chloride, 5% 22     120
nitrate, 5% 22     12
sulfate, 5% 22     10
Corn syrup 22     0.7
Cresol, 10% 22     2
Detergent, liquid, 0.8% 22     4
Dibutyl phthalate 22   nil  
Ethanol 22   0.2 0.03
Ethylene glycol 22   0.6 0.03
Ferric chloride, 10% 22     780
Fluoroboric acid, 48% 22     33
Fluorophosphoric acid 22   severe  
Formaldehyde, 37% 22     5
Formic acid, 88% 22     13
Grapefruit juice 60     nil
Honey 22     nil
Hydrochloric acid        
1? pH 22   32 21
5% 22     25
18% 22     25
37% 22     49
Hydrofluoric acid, 10% 22     32
Hydroxyacetic acid, 100% 22   48  
Isoamyloctyl orthophosphate, 75% 22   nil  
Lactic acid        
80% 22   1.3  
85% 22     0.6
Lead acetate, 36% 22     6
Lemon juice 22   6 2
Magnesium chloride, 25% 22     2.5
Malic acid, 50% 22     3
Methanol 22   nil 0.05
Milk 60     1
Molasses 22     0.2
Naphtha 22   nil nil
Nickel chloride, 72% 22     1
Nitric acid, 1% 22     26
Nitric acid, 20% 22     2,000
Oleic acid 22   0.3 11
Olives, canned 22     0.3
Orthochlorobenzyl chloride 40 5 14 9
Oxalic acid, 10% 22     11
Peaches, canned 22     0.2
Peas, canned 22     0.2
Petroleum, sour crude 22   nil  
Phosphoric acid        
10% 22     20
50% 22     13
75% 40 900 190 19
85% 22     2
85% 60   severe  
Phosphorus oxychloride 40 28 1.5 2.5
Picric acid, 1.4% 22     14
Potassium        
chloride, 25% 22     0.02
ferricyanide, 25% 22     2
fluoride, 48% 22     2
hydroxide, 50% 22     0.01
nitrate, 24% 22     0.6
Potatoes, canned 22     1.9
Sauerkraut 22     4
Sea water, synthetic, aerated 22     1.5
Sodium        
carbonate, 10% 22   nil  
carbonate, 18% 22     0.6
cyanide, 10% 22     12
hydroxide, 45% + 5% NaCl 140 5.3 12 failed
hydroxide, 35% 93 5 18 13
Sodium        
hydroxide, 50% 93 6 5 9
hydroxide, 73% 120 2.3 7.4 failed
hypochlorite, 10% 22     0.4
phosphate, 46% 22     4
sulfate, 31% 22     0.5
sulfide, 14% 22     nil
Spaghetti sauce 95     8
Stearic acid, 2?% 22     0.4
Stearic acid 70   0.5  
Sulfuric acid        
1% 22   28 19
9% 22     25
38% 22     20
72% 22     15
98% 22     76
Tall oil, refined 22   0.4  
Tannic acid, 50% 22     0.9
Thionyl chloride 40 900 1.8 2.5
Tomato soup 22     6
Urea, 25% 22   1.1  
Urea, 54% 22     1
Vinegar 22     14
Water, 10 ppm Cl2 22   0.3  
Water, deionized 95   nil nil
Water, tap, 8.6 pH 95     1.8
Whiskey, Scotch 22     1.8
Wine, Sherry 22   10 8
Zinc chloride, 81% 22     9
Zinc sulfate, 50% 22     3