• PRCI PR-164-9832
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PRCI PR-164-9832

  • Recommendations for Procedure Qualification and Production Welding of Sour Service Piping
  • Report / Survey by Pipeline Research Council International, 11/01/1999
  • Publisher: PRCI

$298.00$595.00


L51825e

The Welding Institute

Need: There is currently no industry wide specification to cover the welding of piping to operate in sour service. Several documents cover materials selection for sour service and there are published test methods, which can be applied to welds. Furthermore there are welding standards, specifically for pipelines and piping. Although, for example, there is some mention of welding in NACE MR0175, and some mention of sour service in BS4515, there is no clear guidance on requirements and controls which need to be implemented when welding piping for sour service. This situation has resulted in a wide range of company specific specifications being produced. The lack of uniformity in these specifications has given rise to problems in quality assurance, and increased costs. Fabricators/contractors and inspectors have to work to different guidelines for each contract they are working on. This increases the opportunity for errors, and means that very similar or even identical welding procedures need to be requalified for different clients.
Benefit: In view of this situation the Welding Supervisory Committee of PRCI requested proposals for a programme "to develop an industry wide specification for welding procedure qualification and production welding of sour service pipelines and piping systems". The present work forms the first stage of such a programme, in which a review of current practice and an assessment of factors which need to be incorporated into a specification has been carried out.
Result: A number of company and national specifications which make some reference to sour service, and published information on performance of pipelines and piping in sour service have been reviewed, and in the following document, a commentary on the measures incorporated in these to ensure good performance in sour service is presented.

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