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Passivation of Stainless Steels
Passivation of Stainless Steels
Passivation of Stainless Steels
Introduction
Stainless steels are designed to naturally self-passivate whenever a clean surface is exposed to an environment that can
provide enough oxygen to form the chromium rich oxide surface layer, on which the corrosion resistance of these alloys
depends.
Naturally occurring conditions such air or aerated water will do this and so under many exposure conditions stainless
steels will naturally self-passivate.
Pickling, passivation and removing iron contamination with nitric
acid
Passivation treatments are sometimes specified, but it is important to consider whether this is strictly necessary or not.
Stainless steels cannot be passivated unless the steel surface is clean and free from contamination and scale from
welding operations.
Scale may need to be removed first by 'pickling' (or mechanical abrasion) and although the surface of freshly pickled
stainless steel will normally be immediately passivated once the pickling acid has been washed off, it is important not to
regard these two treatments as the same.
Pickling usually involves nitric / hydrofluoric acid mixtures, whereas, traditionally passivation has been done using only
nitric acid.
Nitric acid alone can be used to remove light surface iron contamination after which the acid facilitates the passivation of
the cleaned steel surface.
These include: -
ASTM A380 - Practice for Cleaning, Descaling and Passivating of Stainless Steel Parts, Equipment and Systems
ASTM A967 - Specification for Chemical Passivation Treatments for Stainless Steel Parts (based on US Defense
Department standard QQ-P-35C)
BS EN 2516 - Passivation of Corrosion Resisting Steels and Decontamination of Nickel Base Alloys
50-55 20-40
C1 200-250 20-30 without
20-30 30-60
C2 200-500 - 20-30 30-60 without
200-250 20-30 50-55 2-3 3-5
C3
- 40-60 60-70 30-40 without
200-250 20-30 50-55 20-40 without
C4
- 40-60 60-70 30-40 without