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The goal of this question is to determine how long it would take kasessen low - Carbon steel components in conventional baking oven to become appreciably case hardend during baking

Electrical Engineering

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The goal of this question is to determine how long it would take kasessen low - Carbon steel components in conventional baking oven to become appreciably case hardend during baking. a Diffusion of carbon in Do = 6.2x10-7 mils and at 210 °C ? *(Auswer in mm²/hour) * allha-Phase iron is characterized by mils and Qd = 80 kilmol. What is its diffusion constant Assuming that the carbon content in the air is 4.26x107 atoms/cm² and Constant is com and is eanal to twice the initial carbon concentration in a steel component, which is taken to be initally uniform. How long would it take the carbon content 5 pm from the surface of the steel to increase by 50% when baking at 210 °C ?