Takuichi Morinaga and Yoshio Kato
When aluminized steel is prepared by hot-dipping method, an alloying layer will be formed on steel in varying thickness from 1.5~2.5 × 10-2 mm, consisting of an outer layer of relatively pure aluminium and an inner layer of iron-aluminium compound. The lower the temperature of immersion, the thicker is the pure aluminium and the longer the time of immersion at any temprature, the thicker is the alloying layer. The controlling of this layer has important effect on the various properties of aluminized steel. In the present experiment, the effect of carbon content in steel and of the composition of the aluminium bath on the alloying action between steel and melted aluminium is determined continuously by means of the apparatus as shown in Fig. 1. The results obtained are as follows: (1) By an increase of carbon content in steel, the growth of the alloying layer is restrained markedly. (2) The growth of the alloying layer is not restrained by the addition of 0.1 and 0.4% of Ti, but an addition of 1.0%Ti is effective in preventing the grow of the alloying layer.
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