$15.00
Experiments characterizing scale loss, rod surface, and acid consumption in pickling of steel rod as a function of varying coiling temperatures were described. Results indicate an optimum coiling temperature of 1450~F increases yield, saves pickling costs, and improves finish quality.
Experiments characterizing scale loss, rod surface, and acid consumption in pickling of steel rod as a function of varying coiling temperatures were described. Results indicate an optimum coiling temperature of 1450~F increases yield, saves pickling costs, and improves finish quality.
| Author(s) | Stebbins, R.A.Bethlehem Steel Corp. |
|---|---|
| Publication/Event/Pages | Wire & Wire Products29(10): 1141-1142, 1247 1954, Paper presented at WAI 24th Annual Convention, Detroit, MI USA |
| Year | 1954 |
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