Investigation of Antibacterial Properties of Corrosion-Resistant 316L Steel Alloyed with 0.2 wt.% and 0.5 wt.% Ag

The article is devoted to the study of melted ingots, plates rolled from them, and the resulting spherical powder made of corrosion-resistant 316L steel with the addition of 0.2 wt.% and 0.5 wt.% Ag. The study of antibacterial properties, microstructure, and distribution of silver concentrations, as well as qualitative analysis of silver content was carried out. The optimal mode of homogenization annealing of the ingot was 1050 °C for 9 h, which leads to the formation of an austenitic structure. It is shown that the addition of a small amount of silver does not affect the formation of the austenitic structure and silver is distributed evenly throughout the volume of the ingot. The austenitic structure also prevails in the plates after rolling. Silver is distributed evenly throughout the entire volume of the plate. It is noted that the addition of 0.2 wt.% Ag does not affect the strength, elongation, and microhardness of steel, and the addition of 0.5 wt.% Ag does not significantly reduce the strength of steel, however, all samples meet the mechanical characteristics according to the ASTM A240 standard. The qualitative chemical composition of samples made of corrosion-resistant steels was confirmed by X-ray fluorescence analysis methods. By the method of energy-dispersion analysis, the presence of a uniform distribution of silver over the entire volume of the powder particle was determined. The particles have a spherical shape with a minimum number of defects. The study of the antibacterial activity of plates and powder shows the presence of a clear antibacterial effect (bacteria of the genus Xanthomonas campestris, Erwinia carotovora, Pseudomonas marginalis, Clavibacter michiganensis) in samples No. 2 and No. 3 with the addition of 0.2 wt.% and 0.5 wt.% Ag.