銑鐵の性質に關する研究(第 2 報)

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Inverse chill of pig iron (Umgekehrter Hartguss). Some years ago, the author investigated the inverse chill of pig iron and published the result. He found that iron oxide in the sample greatly favours the inverse chill and explained the phenomena by the double equilibrium diagram of iron and carbon. He studied since the effect of cooling rate and nature of pig iron on the inverse chill. and found the following facts. Some pig iron is very liable to inverse chill, but when it is melted in the reducing atmosphere, it becomes not to show the phenomena unless it is cooled more rapidly. The inverse Chill can be produced at will by adjusting the cooling velocity and the crystallizing velocity of the graphite eutectic of the sample, the latter varies with the composition and is greatly retarded by iron oxide content. 2) Sparks of molten pig iron When the molten Swedish white pig iron was cooled in air, sparks were shot up in the air from the surface of the molten metal during a certain temperature range and until solidification occured. When bydrogen or nitrogen was blown on to the top surface of the molten metal, these sparks ceased. Silicon or manganese addition prevented the sparks from being emitted, whilst blowing air accentuated the sparks. From the above facts, it was sujested that, these sparks are not due to gases absorbed by the metal during melting at higher temperatures, but to the oxygen in the air reacting with carbon in the metal. 3) Effervescence of molten pig iron The Swedish white pig iron was melted in a quartz tube containing hydrogen, and keeping the temperature of the molten iron at about 1250℃, the gas was evacuated from the tube by a vacuum pump. During the evacuation it was observed that the molten pig iron vigorously effervesces. When the gas was almost evacuated the effervescence ceased. Hydrogen was then put in the tube and again evacuated This operation was repeated until the effervescence became not to occur any more. In some pig iron, the operation had been many times repeated before the effervescence came to an end, but in some pig it did not appear from the first time. From these facts, it is sujested that the effervescence is not due to the hydrogen absorbed by the metal, but to an iron oxide in the molten iron.
社団法人日本鉄鋼協会の論文
1937-09-25

銑鐵の性質に關する研究(第 2 報)

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