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Quality Inspection for 5083 marine grade aluminium plate to azerbaijan Manufacturers

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 5083 marine grade aluminium plate

Aluminium alloy 5083 contains 5.2% magnesium, 0.1% manganese and 0.1% chromium. In the tempered condition, it is strong, and retains good formability due to excellent ductility. 5083 has high resistance to corrosion, and is used in marine applications. It has the low density and excellent thermal conductivity common to all aluminium alloys.

 

Chemical Composition Limit Of Aluminum Alloys
ALLOY Si Fe Cu Mn Mg Cr Zn Ti Others Al
Each Total Min
5083 0.4 0.5 1.0 0.4-1.0 4.0-4.9 0.05-0.25 0.25 0.15 0.05 0.15 Remain

 

 

alloy 5083
temper H116 ,H321, O, H112 , H32,etc
thickness 1–300mm
length 1000–10000mm
width 1000-4000mm
surface condition mill finished
intergranular corrosion no greater than 15mg/cm²
exfoliation corrosion PB or better

Application

-  Ship board;

-  heatproof apparatus, material for interior and exterior of building;

-  Parts of Electronic tools;

-  Automobile Components.

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    Grilling lobster tails is quick and easy thanks to this easy method from Chef Jason Hill.

    Many people are intimidated on how to cook lobster, but grilled lobster tails are an impressive and simple way to go.

    If you have a Maine lobster or other variety of lobster, simply split the tails in half and rinse under cool water.

    Lobster tail recipes are best when made with a scampi-style butter, garlic and parsley sauce. Hill’s recipe for grilled lobster tails uses this method, first by cooking lobster tails on the grill, and then by finishing them off in a saute pan.

    Side dishes for lobster dinner include garlic mashed potatoes and grilled corn on the cob. See Hill’s accompanying recipe for grilling corn on the cob.

    We hope this is one of the best lobster recipes you’ll try!

    Following are the ingredients you’ll need:

    2 (8 oz.) lobster tails
    2 tablespoons chive oil or extra virgin olive oil
    1 teaspoon garlic-shallot puree (or 2 crushed garlic cloves)
    1/2 stick butter
    2 tablespoons fresh chopped parsley
    2 cups water (use as needed)
    Salt and pepper (as desired)

    First, lay the lobster tail on its back. With your knife, set it on the tip of tail. Push knife down into meat and crack through the back of the shell. Gently pull meat apart from the shell, but not completely. Rinse lobster under cool water. Pat dry.
    Drizzle chive oil or olive oil over the meat. Cover and put in the refrigerator in 30 minutes.
    Preheat your outdoor gas grill. Place lobster tails, meat side down, on the grill and cover about 1 minute. Turn lobster over on the back side and grill another minute.
    Remove when lobster is still pink.
    Next, preheat a saute pan large enough for both tails over medium heat. Add 1/2 stick butter and 1 teaspoon garlic shallot puree. When butter is melted, add 1/4 cup water. Let it sizzle around.
    Add lobster tail. Keep it at top of the pan. Youll see the butter is over the flame. Start to spoon the hot butter mixture over the lobster. Keep lobster up and away from the heat. The hot garlic sauce is whats cooking it.
    After couple minutes, add chopped parsley. Add a bit more water if needed. After about 5 minutes, theyll be done.
    Today Im serving these with garlic mashed potatoes and fresh grilled corn on the cob. SUBSCRIBE! https://tinyurl.com/kfrblj7
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