抄録
Corrosion resistance properties of the aluminium alloys, i. e. 1S, 2S, 3S and 52S which are used as anti-corrosion materials, are examined in baking sherry. Specimens (plates) are dipped in sherry for corrosion tests, and changes of the specimens, for example, amounts of the dissolved specimens, time of disappearance of metallic brilliance of the specimens, etc. are pursued. It seems that the aluminium alloys are attacked more violently by sherry than by white dry wine, and the reactions proceed by the speed nearly equal to that of the brandy, and especially the growth of pitting charactirizes these reactions.
On the other hand, changes of the sherry caused by dipping the specimens are examined, and changes of flavor and palate, the relation between the increase of pH-value and the total acidity of the sherry, changes of the turbidity, etc. are reported in this paper.
By the way, this research owes its expence to the Grant-in-aid of the Scholarship of the Institute of Light Metal Foundation.
